Brussels Sprouts:

The vegetable of your childhood nightmares is actually amazing. Preheat oven to 400 degrees. Slice sprouts in half and toss in a medium bowl with 1-2 tablespoons of olive oil, salt, and pepper. Bake for 30 minutes (or until well roasted) on a foiled cookie sheet, stirring every so often.

Eggplant: 

I hated it until I tried it. Slice eggplant into circles and place on a foiled cookie sheet. Sprinkle each side with salt, pepper, and garlic powder, then drizzle with balsamic vinaigrette. Bake at 350 degrees for 10-15 minutes on each side. 

Spaghetti Squash: 

A lighter substitution for a heavy pasta dinner. Slice squash in half and scrape out seeds. Sprinkle salt and pepper on both sides. Place each half flat-side-up on a baking sheet and bake at 350 degrees for 45 minutes, when squash should be soft and stringy. Scrape squash out and top with sauce or desired toppings. Good to go.