Some people loathed the bitter taste of Brussels sprouts as children. But the humble vegetable has been the subject of a decades-long breeding programme to banish the bitterness.

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Drizzle the oil over the sprouts and sprinkle them with salt and pepper. Toss with your hands to coat evenly, then arrange in a single layer. Roast until the Brussels sprouts are nicely browned and have crispy outer leaves, 18 to 22 minutes, tossing once after the first 15 minutes.