If you think you might not like Brussels sprouts, try them roasted! Roasting gives them a completely different flavor than other methods of preparation, like boiling, and you may be surprised by how delicious they are.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. If some of the Brussels sprouts are on the larger side, cut them in half; leave the smaller ones whole.
Line a baking sheet with aluminum foil. In a large bowl, toss Brussels sprouts with 1 tablespoon olive oil, kosher salt and pepper. Transfer the Brussels sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.
Place Brussels sprouts back in bowl. Add remaining 1 1⁄2 teaspoons olive oil and balsamic vinegar and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.
Recipe from Once Upon A Chef at https://www.onceuponachef.com/recipes/roasted-brussels-sprouts.html, by Jenn Segal