I have always enjoyed Brussels Sprouts, and have always just steamed them, and then put a little vinegar over them to serve. I've recently seen some references to roasted sprouts, so decided to give it a go.
I placed 1 Lb of washed and stemmed sprouts with EVOO, balsamic vinegar. granulated garlic, and a little kosher salt into a bag, and marinated for an hour, and then placed them in a baking dish. Cooked in a preheated oven at 350 degrees for 45 minutes, they came out crisp on the outside, and tender inside, and delicious. They loose their bitterness, are not vinegary, just wonderful.
These will become a part of my cooking repertoire.