Oh yum, I love brussels sprouts and roasted is one of my favorite ways.

I like them this way, with the horseradish cream, but I also like horseradish, so that's a consideration:

Brussels Sprouts with Horseradish Cream Sauce

1 1/2 pounds Brussels sprouts, trimmed and halved
4 strips crisp-cooked bacon, finely chopped
1/4 cup reduced-fat sour cream
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put Brussels sprouts in the basket and steam until tender, 6 to 8 minutes.
Mix bacon, sour cream, horseradish, salt and pepper in a medium bowl. Add the Brussels sprouts and toss to coat.

Per serving: 80 calories; 3 g fat (1 g sat, 1 g mono); 8 mg cholesterol; 9 g carbohydrates; 5 g protein; 3 g fiber; 222 mg sodium; 431 mg potassium.

Nutrition Bonus: Vitamin K (216% daily value), Vitamin C (130% dv), Vitamin A (20% dv), Folate (19% dv).

1/2 Carbohydrate Serving

And I like them sauteed with bacon and onions, I wash the sprouts, slice them into shreds. Dice up some bacon and onion, put it into a pan, saute until the bacon crisps and the onions soften. At this point the directions say to drain off the bacon grease. Whatever. I don't, LOL, I toss in the sprouts, stir 'em around and then put a lid on it and cook until tender, stirring often.

Annie

Yep - roast them and don't butn them. I also love them tossed with just a bit of salt and fresh dill and sauteed in evo.

Alexa

Trim and quarter them then toss 1-2 TBSP EVOO and add salt and pepper and chopped walnuts. Roast till just starting to change color. YUMMMM!!

Even my ds who claims to be allergic to green food loves these.

I need to try Sprouts again....
I think I have been of the opinion that they should be served whole, and either boiled or steamed and dressed with butter and salt and pepper and a few drops of vinegar.....and I don't like them!!
Think I need to try shredding them with bacon and onions...

We almost always roasted them. Trim, cut in half, put in plastic bag with a bit of olive oil, salt and pepper, shake to coat, then roast until the very edge just start to turn born and you can poke a wooden skewer into one. Time varies depending on the sprout size and such. Grate parmesian over the top and/or mix in a bit of minced cooked bacon.

Can you roast frozen brussels sprouts? I've been wanting some and couldn't find fresh.

BlueHeron, I've had sliced roasted brussels sprouts in salads and on white pizzas and loved it. Maybe that's a baby step to eating them alone if you're still concerned about how they'll be accepted at the table.

~Amanda

Brussel sprouts are one of my favorite vegetables! I've tried them many different ways, but my all time favorite is still the one Ina Garten recommends, roasted with a little olive oil, and sprinkled with kosher salt - yum!

Well, I definitely have some excellent suggestions. I can't wait to try them. Thanks, all.

For lime almandine brussels sprouts:

Steam sprouts until tender, not mushy - about 5 or 6 min.

Meanwhile, *lightly* brown slivered almonds in butter. Add juice of a couple of limes and salt to taste.

Dump sprouts into pan with almonds, stir around to coat. Serve.

Jim

I loved them as a kid, but have grown to not care much for them. (Is that the 7 year rule in reverse? LOL) I keep trying, tho and have found a few recipes I like with them. Here is one Eileen posted a while back that I like.

Really Good Brussels Sprouts
Posted by eileen_launonen

6 cups Brussels Sprouts
1 1/2 cups Heavy Cream
1 1/2 stick butter
4 cloves garlic minced
1/2 cup chopped parsley
salt and pepper to taste

Clean wash and discard any yucky leaves. Cut off stem and blanch for 10 minutes. Cool down and cut Brussel Sprouts in half.

Put butter in a large saute pan melt and sate garlic now add brussel sprouts allowing them to drink the butter. Add 1 cup heavy cream and simmer for 8 minutes until cream reduces to half add an extra 1/2 cup if you want (optional) add salt and pepper to taste.

Linda

I believe I may try roasting after seeing all the post about it. But in the past we've enjoyed them by simply cooking unitl just tender in waterless "Vitacraft" cookware. A couple tablespoons of water with a teaspoon or two of sugar. Most people don't care for the bitter taste they sometimes impart. The little bit of sugar makes them taste sweet. I think the other trick is to not over cook them. Otherwise you get the dead cabbage effect. Cut sprouts in half. Steam 5-8 min depending on size to tender crisp. Drain any water. Drizzle with browned butter and salt to taste. The almonds in browned butter sounds good too.

I've always loved them too. And they're so good for you. After trying them a lot of ways, roasting or pan sauted are my favorites. But they do need to be cut in half. I find the interior too hard if they're whole.

Did they taste burnt, or just look burnt? My recipe (coat in olive oil and salt, 400 degrees for 30 to 45 minutes) says in the instructions that they will come out brown/black on the outside. They do, but they taste great-- crunchy outside, soft inside.

Lemony Sprouts
Brussels Sprouts
Shallots
Lemon juice & zest
Salt & pepper to taste
Chicken broth

finely slice sprouts & shallots. Saute shallots in olive oil until limp and just beginning to brown. Add sprouts and saute until bright green. Add a splash or two of chicken broth, just enough to help the sprouts steam to tenderness. By the time you're done cooking, the chicken broth should be completely evaporated. Do not overcook, you want them tender enough to eat but not olive green, mushy and bitter. Squeeze some lemon juice over the sprouts and season with salt & pepper to taste.

Sesame Sprouts with Carrots

Brussels Sprouts-quartered
Sesame oil (Chinese or Japanese, not Indian)
Vegetable oil
Brown or black sesame seeds
Carrots cut into matchsticks
Chicken stock
Mirin (Japanese sweet rice wine)
Salt & Schezwan pepper to taste

Heat a 50-50 mix of veg oil & sesame oil in saute pan. Add sesame seeds & toast for a couple of minutes. Add sprouts & carrots, toss around to coat. Add enough chicken stock to steam the sprouts without braising them, cover and steam until tender but not squishy and overcooked.

Remove lid, let any remaining stock dissipate, when the pan is dry and hot again, sprinkle with a short rain of Mirin so that it sizzles away while leaving it's sweetness, and season with salt & Schezwan pepper to taste.

this is from Gina. It has transformed many of my family members from BS haters to BS lovers - LOL!

Gina's Brussels Sprouts
Cut the sprouts in half, lay them crowded in a shallow casserole, just cover with cream, chopped garlic, salt and pepper to taste. Cover casserole and bake in the oven at medium heat until just tender, add grated swiss or parmesan cheese at the end and cook uncovered until cheese melts. I've also tried adding a bit of nutmeg. So sometimes I do that, sometimes citrus zest. I've also added breadcrumbs with the cheese.
Anyway, they should come out with a sweet nutty flavor. A nice wintery side dish

Here are some more Brussels Sprouts Recipes.

My favorite way to make them (and this has converted a few sprout hating people)is to lightly steam them to tender crisp, set aside to cool. Fry lots of bacon, drain, crumble and set aside. Brown chopped onion in the bacon drippings until they are nice and carmelized. I then add the sprouts (which I cut in half or quarters depending on the size)and lightly brown, add the bacon bits and a bit of chicken broth, salt and pepper to taste. Cover the pan to finish cooking to desired tenderness. Finish with a pat or two of butter. I have also seen a recipe for sprouts with carmelized pearl onions, bacon and chestnuts which I have not tried yet, but sounds like it would be very tasty.