I have been cooking our sprouts in a very similar way. Firstly chop and fry diced back bacon until brown and then add the sprout halves, stir frequently etc. until sprouts are browning then add a good mug of chicken stock, stir, cover for a couple of minutes and then remove lid and allow stock to reduce. Remove from heat and nosh down.
As for roasting broccoli?

In Naples I had a wonderful dish as a lunch time primi. I enjoyed it so much I returned the following day to watch it being prepared and it is just the thing for a warming lunch on a cold winters day (preferably in Naples).

Break up into small florets one whole cauliflower. Add to roasting tin and pour in a small amount of olive oil, and whole cloves of garlic, salt. Shake all ingredients together to cover florets with a touch of oil, salt and garlic. Roast in an oven until soft (If the garlic is brown then it is cooked) and the cauliflower is browning on the edge. Add to a pan of cooked and drained Penne with as much fresh crushed garlic as your taste buds will allow and extra virgin olive oil. Cover and shake together (the shaking rubs the cauliflower into the pasta and slightly mashes the roasted garlic. Serve and nosh.

The woman who showed me how to cook this threatened me with a fate worse than death if I deviated from the simplicity of this dish. If I tried to be clever with a pinch of this and a drop of that I would spoil it for myself and all others. To this day I know she was right. I have passed this simple recipe onto other friends who have tampered with it and they have ruined it.

Do you feel the same way about cabbage, another cousin?