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If you dislike olive oil—or simply don’t have any on hand—substitute the same amount of another vegetable oil, such as coconut oil. This won’t change the flavor of the roasted Brussels sprouts, and will prevent them from sticking to the pan just as well as olive oil.  Coconut oil may slightly alter the flavor of the sprouts. It may give them a very mild coconut taste, and will also make the sprouts taste sweeter.  Other types of vegetable oil you could use include safflower oil, sunflower oil, peanut oil, or sesame oil. If you’re in a rush when preparing baked Brussels sprouts, you can save time by cutting the sprouts in half before mixing them with the olive oil and salt. Then, instead of roasting the sprouts for 40-45 minutes, roast them for 20-23 minutes.  Keep the oven at 400 °F (204 °C); you don’t need to alter the baking temperature. Use a sharp knife to cut the frozen Brussels sprouts. They’ll be a little tougher to cut than thawed sprouts, but can be cut in half relatively easily. If you’d like your roasted Brussel sprouts to have more flavor, add tangy, sweet balsamic vinegar before drizzling the mixture over the frozen sprouts. Mix 3 tablespoons (44 mL) of balsamic vinegar with 1⁄2 cup (120 mL) of olive oil before pouring the mixture over the top of the sprouts. Once they’re mixed, pour the vinegar and oil over the sprouts and add salt. You can purchase balsamic vinegar at any grocery store or supermarket.
Replace the olive oil with coconut oil. Cut the sprouts in half and bake half as long for quicker sprouts. Add balsamic vinegar to the olive oil.