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Toss with olive oil, stick in oven at ~400*. I prefer broccoli this way though.

J - if you want to try B. Sprouts. Here is what I would normally do. Clean them, blanch in boiling water for 2-3min, shock in ice water, cut in half, grab some animal fat (duck fat or bacon fat from the fridge, render some bacon in a pan, etc) and get a pan nearly smoking hot. Add the fat and distribute in the pan, then fry the brussels sprouts until they are golden brown. Pan should be hot enough you can't leave the stove.

None of the non-root vegetables should have been soft. If they were, the higher end restaurants you went to suck. On the root veggies, parsnips and carrots shouldn't be either. Hell even on potatoes there should be some texture otherwise they should be riced & mashed. I will not eat soft over cooked destroyed veggies either. Sort of stupid to cook all the nutrients, flavor and wonderful textures out of them.

The smoking was an analogy, wasn't implying anything else. Out of curiosity on the vegetables you hate, have you ever had them prepared by someone who knows what they are doing? I have friends that have really picky diets, but tell me flat out they will eat whatever I cook. They almost always are shocked and change their tune afterwards as well. The reason I ask is this list broccoli, brusselsprouts, cooked carrots, parsnips, cabbage, rutabegas, scalloped potatoes" don't have any two flavor profiles that are shared. They are also about the most butchered vegetables I ever see cooked.

This was a fun color, midnight pine.