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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....

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!

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

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/

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.

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!

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Wild rice soup. Creamy and comforting.

My mom would make a dish with country ribs and sauerkraut that was so good! I'm glad I finally learned how to make it.

I saw this awesome looking brussels sprout hash on Diners Drive-ins and Dives the other day. If you could get a hold of that recipe that's worth trying.

As for me, I blanch them, saute some shallots, add the sprouts and some pomegranate seeds and some sugar.

One of our favorites would be roasted turkey with dressing, mashed potatoes and gravy, butternut squash, green bean casserole and homemade biscuits.

Our favorite dinner meal is Lasagne, baked potatoes, Caesar Salad, Garlic bread and cherry pie. garrettsambo@aol.com

Definitely meatloaf and mashed potatoes