I, too, remember how vile brussels sprouts can be when boiled into a grey mush. However, after having a vegan friend of mine proffer me with roasted sprouts a decade or so ago, I have become a huge fan. Generally, I like to halve them, sprinkle them with olive oil and sea salt, and then roast them for 10-15 minutes. They come out lightly caramelized, but still lightly crunchy and nutty in flavour.

It turns out that most of the veggies I disliked were just cooked wrong, save for broccoli, which is unspeakably vile.