Brussels Sprouts?

I slice them in half, then pan sear them in a little bacon grease. Once they're a little brown, turn the heat down and add a little balsamic vinegar with a sprinkle of fresh cracked pepper and some salt. Cover and let them steam a little until they are tender to your liking. Plate them up and sprinkle with a little fresh grated/shaved parmesan.

You're welcome.

My boyfriend and I like ours roasted as well - but we add a touch of balsamic vinegar and honey. Mmmmm!

Balsamic is delicious, too!

I thinly slice the brussel sprouts and sautee in coconut oil. I have a "gourmet" thai seasoning salt that I then lightly sprinkle on them.

They are so delicious like that.

Someone posted this a couple weeks ago, I tried it with baby brussels sprouts and it was sooooo good! But then, I love them.


http://recipes.womenshealthmag.com/Recipe/maple-glazed-brussels-sprouts.aspx

Ingredients
1 pound brussels sprouts (trimmed and halved)
2 tablespoons maple syrup
2 tablespoons olive oil
10 small garlic cloves (peeled and halved)
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
1. In a large bowl, toss 1 pound brussels sprouts (trimmed and halved), 2 tablespoons each maple syrup and olive oil, 10 small garlic cloves (peeled and halved), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast at 400F on a baking sheet until garlic cloves are browned and softened and sprouts are lightly browned and tender-crisp, 18 to 20 minutes.

I hated the things as a kid, but love them now. I always have a bag of them in the fridge. There are a lot of ways I like to use them.

1) halve and then roast them at 400 degrees on a foil lined cookie sheet, with a little olive oil, salt and pepper (or whatever seasonings you like) for about 20 minutes;

2) tossed in a little olive oil, garlic, salt and pepper and grilled (if cooked on a BBQ, cook them on a piece of foil);

3) chop them up or shred them raw and add them to soups, beans, salads, sandwiches, or make a slaw out them, etc;

4) toss a couple in a green smoothie;

5) sautee them in a little olive oil or butter, garlic, salt, pepper (I like to also add mushrooms and spinach and then fold the sauteed veggies in an omelette);

6) when I steam white fish (usually cod or halibut) in the oven in foil pouches (with olive oil, garlic, lemon juice, salt and pepper), I often add halved brussel sprouts to the pouch. They absorb all of that flavor and are so good;

7) if I roast or grill them, I usually cook extra to keep in the fridge (I do this with most veggies I roast or grill). Chop the leftover sprouts and add to things like salads, sandwiches, or anything where you want a little extra flavor;

8) my least favorite, but I'll still eat em...steamed. I don't care for them when they are steamed too long and become mushy (which is pretty much how they were always served to me as a kid!).

I julienne them in the food processor and then sauté them in butter with onion and bacon. Salt, pepper & nutmeg.
Then add a wee bit of heavy cream at the finish.