If you think you don't like brussels sprouts, you've probably never eaten the sweet, crunchy roasted kind. Can't remember the original source for this recipe, but it's a keeper...
fresh brussels sprouts, trimmed
olive oil
kosher or sea salt
black pepper
real maple syrup
Preheat oven to 375 degrees. Cut brussels in half, then toss with 1/4 cup olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast on a foil-lined pan for 15 minutes, stir, then roast another 15 minutes. Remove from oven, add two tablespoons maple syrup, stir again, and roast for 15 more minutes. Can mix in toasted hazelnuts or other nuts at the end.
*Another good one for fall—roasted acorn squash. Cut in half, scoop out insides, then fill each half with a few pats of butter and a little brown sugar or maple syrup. Roast at 350 degrees for 35-40 minutes or until tender (check with a fork). We always loved this when we were kids.
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