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Trim whole sprouts at the base and cut a 1/4-inch-deep X into the flat end so heat can penetrate evenly. If steaming, cook the sprouts no longer than 10 minutes. If you're cooking for people who claim they don't like brussels sprouts, try roasting them. Spread trimmed and halved sprouts on a rimmed baking sheet and toss with olive oil, salt, and pepper; cook in a 425-degree oven until brown and tender, tossing occasionally, 20 to 30 minutes. The resulting rich, caramelized flavor can convert even the most crucifer-phobic eater.