I disliked them too — but for a different reason. My dad liked to cut them in half and fry them in butter and maple syrup. Way too sweet for me. Guess I was more of a ‘savory’ kid.

I roast them now — and they’re about my favorite.

They’re one of the vegetables I’m willing to get in a plastic produce bag, as I can put the sprouts back in after I’ve trimmed them, add olive oil, kosher salt, and black pepper, shake, then dump out onto a bake pan. 450F. Leave ’em in until the outer leaves turn black.