Since I recently talked about this with a friend, here’s my favourite (and, to me, possibly the only) way to eat brussels sprouts, probably initially inspired by Vegan with a Vengeance. I just toss them with some olive oil, salt, freshly ground pepper and garlic (I’m usually lazy and just use granulated garlic, which smells less but also tastes nothing like fresh garlic), then roast them in the oven at 390°F (200°C) for about 20 Minutes, and this is essential: without stirring them. I usually check on them once in the last couple of minutes to make sure they don’t get burned. They should end up a bit browned on the underside and even stuck slightly to the pan. To serve, I sprinkle them with soy sauce and a very generous amount of nooch.