Brussel sprouts are still one of those vegetables people are not entirely open to experiencing. I feel it is often attachments to their first experience trying something. Childhood resentments may linger or even worse, the memory of a flavorless and improperly-prepared vegetable, can stick with some for years. Lately, more people around me have become open to the idea of these tiny cabbages. Whenever I see the brussel disdain face, I say the same thing, "You have not had them roasted, it's like popcorn…totally addicting---trust me."
Cruciferous vegetables may look or seem way too healthy for one's taste, or maybe something you can't imagine tasting decadent or tasty, but don't judge a book by it's cover. It reminds me of my favorite judged vegetable, the celeriac (or celery root), which when prepared around others engenders gasps, and confusion---"WHAT IS THAT?" I may be a little dismissive in the kitchen, but it's for their own good. "Trust me, it looks really rooty, but you will love it." They always do.
So, in an attempt to "fancily" these veggies, I added some toasted hazelnuts, shaved fennel and an addicting and unbelievably flavorable cheese. I promise, they won't even know what hit 'em.