I should have grated some cheese on those bad boys! Fortunately, I have leftovers, and can definitely do that anyway. Thanks!My approach to Brussels sprouts is to halve them, toss them with EVOO, salt, black pepper, and Aleppo pepper, then put them in a foil-lined baking sheet in a 425F convection oven. Turn the oven light on after about ten minutes, and keep an eye on them after that. Remove from the oven when blackened to taste, drop them in a bowl and toss them with some Parm. Works well for broccoli and cauliflower, too, though cauliflower I tend to season with some curry-type stuff, and I often use that instead of rice as a base layer for our very inauthentic quick curry.