Here’s an easy way to enjoy these yummies.
Chop a sliver off each base and peel any yellow leaves.
Coat in olive oil, s&p. (I went simple here but you can go spicy and add some Sriracha with a bit of honey.)
Roast in a 400° oven until the outer leaves are nicely browned, ~45 minutes. Stir once or twice while cooking to promote even browning.
Sprinkle on some pecorino romano and munch away. Roasted brussel sprouts are great leftover!