...I've been oven roasting three pounds of Brussels sprouts every Sunday, since they came in season a couple of months ago here at the local market.
Recipe is delightfully simple...place three pounds of sprouts in a mixing bowl, pour in a few tablespoons of olive oil, mix them with your hand until all are thoroughly covered in oil.

Add one teaspoon (more or less) of kosher salt, and maybe a tablespoon or two of garlic powder (to taste). Again, thoroughly mix the oiled sprouts by hand, to distribute the salt and garlic powder. Empty bowl contents onto a sheet pan and roast at 350* for 50 minutes. The oven roasting brings out the natural sweetness in the sprouts. Keep them in a covered container, and use as appropriate in various dishes all week long. If you already don't like Brussels sprouts, this won't magically convert you. But they are tasty prepared this way.