Brussel Sprouts!

Steamed, halved, lightly dipped in hollandaise.
Excellent.

The way I cook them is similar to a lot of these recipes. It's an adaptation of Jacques Pepin's recipe for Fricassee of Brussels Sprouts.

1 lb brussels sprouts
2-3 slices bacon or pancetta
Extra Virgin Olive Oil
Salt & Pepper

- Cook bacon in a skillet until almost crispy.
- Remove bacon and chop into small pieces.
- Drain off some of the bacon grease from the pan into a small bowl or mug.
- Cut the stems from the brussels sprouts and put them through the slicing blade on a food processor.
*if you don't have a food processor you can cut them to about a 1/4" thickness with a knife.
- Add the sliced sprouts and toss them to lightly coat with the bacon grease you left in the skillet. If you don't have to enough to lightly cover, pour a little of the reserved grease back into the skillet. Cover and cook for 1 to 2 minutes to soften the sprouts.
- Uncover, add the bacon back to the skillet, and cook over high heat, tossing occasionally, for about 2 minutes, until the sprouts are tender but still a bit firm.
- Taste them...add S&P after to your liking and drizzle with EVOO.

I stumbled on this recipe on allrecipes. com and it is my favorite way of preparing brussel sprouts.
Cut off the base, peel the outer leaves off(about 3 or 4 leaves) and then quarter them. In a sauce pan, heat a little olive oil, maybe 1 tablespoon, depends on how many you cook, just to coat the skillet. Toss in the brussel sprouts and saute. Take some fresh raw walnuts and coarse chop them, about 1/2 to 3/4 cup and add them to the brussel sprouts, sprinkle about 2 teaspoons of granulated sugar--this will carmelize the walnuts, and add 1/2 teaspoon of salt to brussel sprouts. Then grate some nutmeg on top of mixture (this step is optional). It is quick--maybe 10 or 15 minutes. The brussel sprouts will be soft with a little crunch--so delicious! Brussels will become your favorite vegetable.

I slice them in half, drizzle them with olive oil and lots of garlic. I brown them in the frying pan. My kids even love them!

I do this except I bake them on a cookie sheet in the oven @ 350 degrees... I don't really time them, I just turn them a few times and watch until they look sort of carmalized. I also do this with broccoli and asparagus (watch these carefully as they will burn quickly). DELICIOUS!

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Yes, love them this way!

Olive oil, salt, pepper and put them in the oven on 400 for about 15 to 20 minutes. You need to shake the pan every few minutes. They will start to look a little burnt but that's how you want them. Gives them a WAY better taste and the little "chips" that fall off are delicious!

Love them roasted with olive oil, salt, and pepper until crisp. Sometimes I'll toss them with a bit of balsamic when they come out, gives them a nice sweet, tangy, and salty flavor.

Alton Brown did a Good Eats show about Brussels Sprouts a few years back, and he had some interesting sounding recipes. Here's the episode link: http://www.foodnetwork.com/shows/good-eats/12-series/a-cabbage-sprouts-in-brussels.html

Yes please!

Roasted in oven with garlic and OO (the fresh ones).
Placed in any stew or thick soup (the frozen ones.)

Cook it with bacon

/thread

Oven or pan roast them w/ a little olive oil and seasonings of your choice...when done squeeze fresh lemon juice...then sprinkle w/ a little parmesan cheese...done!!

I think Im one of the 3 people on earth that actually like brussel sprouts. I have to cook them before my wife gets home though, she hates the smell.