But after we crafted this recipe (though calling it a recipe is a bit of a stretch since it involves a grill and four ingredients), things changed. Big time. For all of us. Because like the rest of my family, I was a brussels sprout hater, too. Those dead green, boiled balls that I was forced to eat as a kid just held no appeal. But these are different. Sneak them onto a salad if you’re hesitant to expose them in their glory (and get back to us with your success stories, we love to hear them!):

ROASTED BRUSSELS SPROUTS:

Ingredients: I bag of brussels sprouts, olive oil, salt

•Turn on your favorite music
•Preheat the grill – hot!
•Wash brussels sprouts, removing any loose leaves, slice them in half and arrange in a single layer on a cooking tray
•Drizzle sprouts with olive oil and add a dash of salt
•Place sprout-loaded tray on covered grill for about 10 minutes

For those wanting to stir it up, add 1/4 cup grated cheese of your choice (depending, of course, on dairy sensitivities or allergies), or paprika pepper, garlic or 1 tablespoon of balsamic vinegar (and if you’ve got other ideas, we’d love to hear them!)