I went from 0 to 100 when it came to Brussels sprouts a few years back. They basically never crossed my mind as a valid veggie option until I went to a restaurant and was semi forced to try them when a friend ordered them. The restaurant served them deeply roasted with balsamic vinegar drizzle on top and they were amazing.
Since then I have been making Brussels sprouts almost weekly at home and this version is probably the one I make most often. I like to leave them in the oven until they are really browned, almost charred, but you can take them out at any point depending on how you like them.
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