Ina Garten has a very simple way to prepare them: She roasts them after cutting off the stems and the yellow outer leaves and tossing them in olive oil, salt and pepper.

It wasn't until 2 or 3 years ago that I'd ever tried a Brussels sprout -- is it Brussel sprout or Brussels sprout? -- and a co-worker raved about this method. I think he got them frozen at Trader Joe's. I tried it and really liked it, tho I really, really like roasting other veggies in the oil/salt/pepper mix.

(Ina also has other Brussels sprouts recipes with raisins and with bacon, but I've never tried those,)

I prefer frozen, cause no clean up to do.

I simmer some onion and garlic in butter or grapeseed oil, and toss the Brussels Sprouts in, as soon as the onion looks translucent.

I stir them a bit, to sort of braise them.

Then add salt and pepper, some water of if I have some broth open, a bit of broth.

Just a little, to finish cooking the sprouts. By no means enough to cover!

this is my favorite way to eat them, and I learned to cook them this way from my mom.

Moni

Oh Mary, we love brussels sprouts
Cut in half drizzled with olive oil, salt and pepper and roasted till tender.Then drizzle with some balsamic vinegar and dried cranberries. Delicious!! It's actually Pioneer Woman's recipe

Here is a link that might be useful: Pioneer Woman's roasted brussels sprouts

We buy them still on the stalk when available.
So fresh and so tasty.

As others have said, they are delicious roasted! I half or quarter them, drizzle olive oil and salt and pepper and roast in a 400 degree oven until tender and sizzling, with a few black spots in places. My husband thought he hated brussels sprouts till he tried these. He had only ever had the boiled kind.

Jasdip, I've been meaning to try hers, but haven't had the nerve to do the balsamic and cranberries. The plain roasted ones are so good! My Thanksgiving guests are purists so I don't know how that would go over. Maybe one dish of regular and one with the balsamic.

Almost all my Thanksgiving recipes come from Pioneer Woman. :)

I buy the frozen baby brussel sprouts and steam them in my steamer for about 25-30 minutes. All I add is a little "I cant' believe it's butter".

I buy fresh. Cut them half and saute in butter and garlic. I had never liked them until a couple of years ago when a friend suggested this manner of cooking them.

Chi, she serves mashed potatoes with sour cream and sour cream. Not good for you, as a vegetarian :-)
Mom and I have been making that for decades, long before the Pioneer Woman was an entity. We got our recipe from the Best of Bridge, a group of ladies from Canada who made a cookbook collection.

I've only tried a couple of PW recipes but they've been great.

It's Brussels sprouts, another gift from California's Central Coast. The Belgian city name ends in an "s" but is singular and not possessive, just like if you said Paris weather. I think the pronunciation difficulty is the "s" in sprouts following the "s" in Brussels.

Like other cabbages, an off flavor develops if it's overcooked in water or steam. In an oven, it gets sweet.

I'm not an expert but I've never had frozen ones. My favorite preparations are roasting and sauteing. I think I would defrost frozen ones before cooking them. If cooking in water or by steam, it takes no more than 10 minutes, sometimes less. They should be firm and al dente, not mushy.

edit to add something I left out

I like them just about any way. At one dinner party, a friend sauteed them with pancetta and olive oil - they were heavenly.

This post was edited by snidely on Mon, Nov 17, 14 at 14:09

When brussels sprouts smell/stink, they're over-cooked. Same as cabbage. We love boiled cabbage, as well as sauteed. If you boil cabbage, and your house stinks, it's over-cooked. :-)

Son would not eat brussel sprouts until I served this recipe.

Glazed brussel sprouts

1 pound fresh brussels sprouts, halved

1/2 cup fresh baby carrots, halved

**I never used carrots

1 cup pecan halves

1/4 teaspoon chili powder

3 tablespoons butter

1/4 cup maple syrup

2 teaspoons cider vinegar

1/2 teaspoon salt

Place brussels sprouts and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender.
Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2 minutes. Drain vegetables; add to pecan mixture. Stir in the maple syrup, vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon. Yield: 5 servings

oh yes - roasted. Olive oil, S&P and garlic powder for me. And I also let them get some dark spots.
My Jim insisted he hated them until I made this way, now he steals them all if I don't get my share right away!.

All of these recipes sound very good! I am going to "clip" this so I can refer back to all of the suggestions. Thank you everyone!!! :)

I am not too keen on the clipping thing so wrote them all down , just in case!!! Thanks again!!

You can also save this page to your desktop. Just drag the address bar to the desktop and this will be saved.

Thanks Jasdip, I will do that!!

Same answer as the other post, steamed and served with butter.

I'm not sure that masking the true flavor by adding butter and maple syrup was really getting him to enjoy a new taste. That just gave it the same flavor as pancakes or waffles.

If you've never had Brussels sprouts, please try some nice, firm, fat, fresh ones. I buy mine on the stem at Costco. The difference between fresh and frozen is huge, especially if you want to roast them.

My favorite way to fix them, so far, is Ina Garten's simple recipe for roasted Brussels sprouts with olive oil, panchetta, and balsamic vinegar. Oh my, It's a delectable dish.

I trim the ends, then cut them in half. Then I heat up olive oil in a frying pan with (sometimes) bacon grease, then fry them up with salt, pepper and a little curry powder until they're golden brown. To die for delciousness. :)

Have to say, that criticism of maple syrup and butter is up to the person that enjoys or not the taste.

We all have different taste.

Nice to be polite wien persons post their preferred recipe.