Of all the flavors you hated as a kid and appreciate as an adult, Brussels sprouts have got to win the prize.
I suspect this is because most of us grew up eating them boiled. Once I discovered you could roast them, they became one of my favorite winter veggies. I love them roasted with a little olive oil and balsamic vinegar...just pour a little of both over the quartered sprouts in a roasting pan, toss and sprinkle with salt and pepper.
Roast at 400 until crispy brown. Turn them once or twice as they cook so they brown evenly.
This reminds me of the fact my sister discovered a similar "salad" when she studied in Chile. Her host family grated cabbage and simply tossed it with lemon juice, olive oil and salt. Lord knows we can all use an extra, easy veggie to add to the ol' rotation!