Brussels sprouts?

Anything you can do with cabbage, you can do with Brussels sprouts.

edited to add (except Brussels sprout rolls would be VERY tiny...)

My husband did not like them until I steamed them until cooked but still firm, tossed them in sour cream and added bacon bits. I halve each sprout which cooks them a lot faster so you can be sure that they don't get mushy and also allows for more surface area for the sour cream to stick to.

I'm in the roasted with a tich of olive oil camp. I cut them in half so they are bite-sized, drizzle with a tiny bit of olive oil, and spread on a cookie sheet, little sprinkle of kosher salt and pepper, roast in a 400 degree oven for about 20 minutes. For special occasions, sprinkle in a handful of pecans, walnuts or hazelnuts before roasting. I like pecans the best, but mostly use English Walnuts because we have several trees on the farm. They come out rich and sweet. One of my family's very favorite vegetables, even my 9-yr-old granddarling!

There are so many ways you can make them, you might ask him how he likes them. I love mine barely cooked, but my kids wont touch them unless they are boiled to the point of coming apart.

My recipe won't be nearly as good as the butter and bacon, but....maybe healthier?

I have found that Mrs. Dash and boiled brussel sprouts are SO YUMMY. I drain them, put a little olive oil on them and probably way too much Mrs. Dash. ha. I take them to work. I love the flavor of brussel sprouts. The slightly lemon zing and garlic of the original Mrs. Dash (other flavors are okay) taste really nice with brussel sprouts.

Lemon or lime juice in the steaming water. Or sesame oil. Or both

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Roger

Personally, my favorite way is pickled, with a touch of heat.

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Roger

Here's a recipe I haven't seen mentioned yet: Steam lightly in salted water till tender/crisp, not soggy. Shock in cold water so they retain their brilliant green color. Let drain. Melt butter until it just begins to brown; saute Brussels sprouts in browned butter. Add dill weed to taste. Amazing!

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Madness takes its toll. Please have exact change ready!

Fry a little bacon and add some onion or chives, drain the fat. Cut sprouts in half and add to pan, don't turn, let them carmalize a little, sprinkle with lemon juice and Mrs. Dash. MMM MMMMM....James

I love brussel sprouts, but hate the smell. I used to boil them, drain and mash with a ton of butter, then started using the butter substitutes. But now I just cook them in chicken broth until they are tender. You can keep them warm in the broth (crock pots are good for this). Serve with a slotted spoon. I admit I still spray on a little spray butter before I eat them though. Love my butter.

fry salt cured ham or bacon as a substitute. Remove when done and set aside. Drain off some of the grease if you used bacon, or add some butter it you used the ham. Add apple cider preferably or apple juice to the grease, scrape the bottom of the pan to dislodge the crispies, and cook the brussel sprouts in the juice/grease. if it gets too dry, add more cider. The goal is that by the time the sprouts are semi-tender, the cider will have reduced to a thin syrup. Chop the ham or bacon, add it back to heat and stir it around in the cider syrup. This sweet and salty sauce will make the sprouts a bit different and even most kids will enjoy.

I braised mine in cream today and they were incredible. I just put them in a pot, added a cup of heavy cream and a half tsp of salt and brought to a boil, then turned it down to a simmer and cooked till tender. A dash of fresh ground nutmeg and they were absolutely divine. This recipe was a keeper!

#1 rule: don't overcook them - it's the old "grey vegetables don't taste great".

Here's a recipe we like:
Brussels Sprouts Recipe | Simply Recipes