Serious Eats - seriouseats.com

An Adam Kuban fav and mine
http://www.seriouseats.com/recipes/2007/11/serious-thanksgiving-sauteed-brussels-sprouts.html?ref=thxgindex
My people love this recipe.

I like to steam them and toss with a bit of butter and a drizzle of malt vinegar.

i second the roasting (i like to add some red pepper flakes too), or i'll shred them and fry in a pan with hot oil, s&p and red pepper, then drizzle with a little balsamic or grate some parmesan (if i've got it) over them. also yummy if you toss some slivered almonds into the pan.

They are splendid cut in half and browned cut-side down in butter to create crisp, buttery edges on the little leaves. Here is my favorite application. I plan to serve it on Thanksgiving.

chiffonade, saute in olive oil with some garlic, salt, pepper, a squirt of lemon juice, add a tablespoon of water, cover and let steam for a minute or two, then stir in a big handful of freshly grated parmesan.

oooh baby.

Your mother did not serve them to you as a kid because brussel sprouts do not come in a can. I have been buying brussel sprouts still on the stalk at the local farmers market every week lately.
Good food is good food, so there are numerous delicious ways to prepare them. The most basic method is to toss with olive oil, sprinkle liberally with kosher salt and fresh cracked pepper, and roast for 25-30 min. @ 350°F.

Buttered Brussels Sprouts with Parsley and Chives: http://www.recipe4living.com/recipes/buttered_brussels_sprouts_with_parsley_and_chives.htm

I'm not fond of caramelized cabbage family, but love brussels sprouts steamed and then topped with a little basic cheese sauce such as you might make for broccoli or cauliflower (just a basic white sauce with some cheese added).

I second (third? fourth?) the roasted brussels sprouts with garlic, parmesan and red pepper flakes. I'm also a huge fan of Heidi's golden-crusted brussels sprouts recipe.

I cut up a few slices of good bacon, render them down until the bacon "bits" are good and crispy. I remove the bacon bits with a slotted spoon, and toss the washed and halved brussel spouts into the bacon fat and saute until they are bright green and have some caramelization on them (just slightly browned edges). If the pan is too dry (sometimes really lean bacon doesn't render enough fat), put a dash of chicken stock in so that a bit of steam is created, but not much...there's nothing good about a mushy brussel sprout. It should only take a couple of minutes to cook them...then I take them off the heat and sprinkle the bacon bits on them. YUM! Just made those this weekend and my daughter ate three helpings!

Among certain colleagues, I'm known as the brussel sprout man because I brought sprouts to the office Thanksgiving years ago when I first rediscovered this much maligned vegetable. When I'm in a hurry, I'll just roast them (as has been noted numerous times) in a 400 degree oven, tossed with olive oil, salt, pepper. One sprout convert had to admit that they ALMOST taste as good as french fries! You can enhance this simple preparation with garlic, chili powder, or my favorite all purpose fennel spice rub. You can also combine them with potatoes or turnips.

For those who find the sprouts bitter, take note that combining them (roasted or sauted) with dried cranberries, carrots, sweet potatoes, or balsamic vinegar complements them beautifully. They also pair with nuts (walnuts, pine nuts, hazelnuts, pecans) for a bit of crunch. You can of course make anything taste great with butter and bacon/pancetta, but I keep away from the cheese sauce although this recipe with cream sauce that my sister-in-law made one Thanksgiving will make anyone love sprouts!

She also made this phenomenal frisee salad at Christmas last year, which I still have yet to recreate, but it was a revelation. I'm tempted to add dried cranberries or pomegranate seeds to it to even out the bitter/sweet proportion, but it's excellent as is.

A friend who was tired of me prosletyzing about the virtues of brussel sprouts on the spot at her house coaxed me to prepare something similar to this recipe from Martha, except I used pine nuts and didn't blanch them at all. Instead I followed my usual technique of brown them in butter/olive oil, deglaze with wine and reduce, simmer in chicken stock and reduce.

The recipe I would most likely prepare for first timers is from Amanda Hesser's The Cook and the Gardener and opened up a whole world of sprout exploration (as you can see from this excessively long post). Her recipe is a saute with apple, red wine and spices. Everyone raved when I took these to my aunt's as a side one Thanksgiving, and I happen to have them waiting in my lunch today from last night's dinner with pork and spaetzle. Amanda's is the perfect fall preparation as the sprouts are sauted with "pumpkin pie spices:" pinches of cloves, nutmeg, cinnamon, coriander, and I've thrown in allspice too. First you saute a diced golden delicious apple (I used kohlrabi recently and it works well too) and set aside. Next, saute the sprouts until lightly browned, mixing once. Deglaze with red wine (I used port last night because my pork sauce called for it) and reduce. Simmer with chicken stock and reduce. Add back the apples when the sprouts are done. These smell so good when cooking you just know they're going to be delicious!

On Epicurious, look up the recipe for Brussels sprouts with white beans and pecorino. It's my go-to sprouts recipe: Really easy, adaptable and guaranteed to convert former sprouts-haters. It takes less time than the recipe says, because the recipe assumes you will be cooking three pounds of sprouts in batches. And if you forego the pecorino or swap parmesan for it, every ingredient other than the sprouts is a pantry staple.

For my suggestions on tweaking the recipe, check out my comment (under the name everybodyever) on the recipe's review page. But seriously, some of the most reliably delicious Brussels sprouts I've ever had: Tender and creamy yet crunchy, with lots of protein and a hint of bitterness. And they're great as leftovers.

brussels sprouts braised in milk.

Sounds weird, but it's so good.

This is a Molly Stevens recipe that I found online.

http://cafefernando.com/creamy-braised-brussels-sprouts/

Julia Child's Brussel sprouts in cream - to die for!! My family loves this.

I'm a roaster, too--olive oil, salt, and pepper only, 400 degrees until they have some seriously brown and crispy spots--it's the easiest and yummiest way!

This is an age old debate. Most of us weren't introduced to brussels sprouts as kids, and only discovered them in our adult lives. Last year, there was a host of recipes posted, and I made one that was pan-roasted with garlic and balsamic vinegar that barely made it around the table once, they were so popular. I will probably do the same thing this year - though I'll double the recipe! Hmm, bacon, now that's a thought....