Neither Kelly nor I enjoyed brussels sprouts as children. In fact I think it would be more accurate to say we loathed them. Little boiled balls of leaves that didn't taste like anything were NOT my cup of tea. In fact the only way I could stomach them was by drowning them in fatty, unhealthy ranch dressing (sorry, mom!).
But the flavor of these little bundles of fiberful goodness changes completely when you roast them. They taste even more tender and delicious if you buy them at the farmer's market! And now I positively adore them! The outer leaves become hot and crispy and the inside gets a little softer and more palatable.
I generally use this recipe from the PPK blog, and add things if I feel like it. For this picture, I added a couple splashes of balsamic vinegar to the pan. We've also added chunks of garlic and lots of coarse salt. Try this lower-fat version from FatFree Vegan Kitchen, or this recipe for Blood Orange and Garlic Roasted Brussels Sprouts from Get Sconed!.
Trust a former brussels sprout hater - I've only got love for them now! I even eat slices of them raw in salads!