As a kid (and young adult) who refused to eat Brussels sprouts, this recipe, which is still healthy and nutritious, is delicious, easy to make, AND relatively inexpensive.
Note: I strongly suggest you use fresh Brussels sprouts, as frozen ones don’t become as crunchy when roasted this way. Depending on the size of the sprouts you purchase, you might also need to cut them in half to ensure they cook more evenly–the ones I use are typically about an inch or smaller in diameter.
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts, rinse them in cool water, and pull off any yellowing outer leaves.
Drizzle a decent amount of olive oil onto a baking sheet (this is easier to clean later if you line the baking sheet with tin foil).
Place the Brussels sprouts onto the baking sheet and coat them in the olive oil by rolling them around the sheet.
Sprinkle some salt and pepper on the Brussels sprouts and ensure they are spread out evenly on the sheet.
Roast for approximately 35 minutes. Check from time to time to see if they are roasting evenly. If not, gently shake or rotate the pan.
Serve as a healthly appetizer or side dish.