I love Brussels sprouts especially when baked in the oven! They acquire a nutty almost-sweetness that makes them amazing. I prepared these sprouts by drizzling some extra virgin olive oil over them, just enough to coat them. I placed them onto parchment paper, which I prefer over foil, and lightly salted them.
Next, they went into a 325 degree (F) oven for about 25-30 min. Once they were cooked through and slightly caramelized on the outside I took the micro-plane to a block of Pecorino Romano cheese and tossed them around with my tongs to mix. Finally, I shredded a little more cheese on top to form a crunchy cheesy crust and baked them for an additional 5-10 min. The Romano should be crispy at this point. If you don't like Brussels sprouts now, you might not have any hope.