Cut them in half, toss them with a little bit of olive oil, sea salt ans pepper and roast them in a high oven, 400o or so for 15-20 min or until fragrant, tawny and caramelized.

The channelization helps to dissipate a bit of the cabbagey funk and gives it a bit of mellow sweetness. I like to toss some carrots, potatoes and parsnips in with my sprouts.