OK, I'll man up and be the first to proclaim my love for these little cabbages.
Anyway, here's the deal: get about a dozen brussels sprouts. Trim the stems, and slice them in half. Place them flat-side down on a tin-foil covered cookie sheet, and drizzle...
with roast pork and roast potatoes. I love them. I don't know why they get such a bad press; possibly due to badly cooked ones served when you're a child, like at school.
I am also a big fan of cabbage. Maybe I'm just weird.