My favorite Brussels sprouts recipe is Cream-Braised Brussels Sprouts from Orangette, adapted from All About Braising.

I like Brussels sprouts thinly sliced, cooked with a bit of olive oil with chopped dried apricots. Delicious! I reviewed the recipe on my blog: www.seejencook.blogspot.com

I've won oven quite a few sprouts haters with this golden crusted brussels sprouts recipe from 101 Cookbooks.

But then again, what veggie wouldn't taste great browned and dusted with parmesan?

I love that 101 cookbooks recipe too! In fact, I think I OD'ed on brussels sprouts that way last year...but I think I am ready to try it again :)

have to support thinly sliced and pan tossed with olive oil, plated and doused liberally with lemon juice.

blanched with salt and pepper is just fine, too.

any recommendations for a cheese pairing?

Brussel sprout hash - holy delicous. Couple of slices bacon, cook slice / shredded brussel sprouts in the rendered fat, add sliced boiled potatoes, S&P, dash of paprika. Add a poached egg on top on your plate and that makes a hearty breakfast OR dinner.

*** P.S. shallots or onion would be delicious in the hash, but alas - BF cannot eat them.

Just adapted a recipe from Gourmet and Orangette the other day, Pasta with Brussels Sprout Hash & Pine Nuts, delicious!

http://paintedpeach.blogspot.com/2009/10/blown-up-pappardelle-with-brussles.html

I second Orangette's Cream-braised Brussels Sprouts. But they are special occasion sprouts, usually with Thanksgiving or Christmas dinners. Everyday sprouts are simply roasted in the oven with olive oil, salt and pepper.

I made a cheese and brussel sprout soup the other night -- absolutely heavenly. The trick is to keep the sprouts from getting overcooked.

Someone once served them to me sauteed w/butter and garlic after she PEELED EACH LEAF from the head. Yes. Frankly, I love brussels sprouts in every form, but this technique removed the "cabbagey" flavor and it was more like a green. Nice!

Here's the recipe, if anyone wants to try it out. It's really good in the crisp fall weather.

8 oz of beer (I used Shiner Bock)
1 c. chicken broth
½ c. half and half or heavy cream
1 ½ c. shredded cheddar
1 egg yolk
1 tbs flour
2 tbs butter
1 tsp dry mustard
½ tsp paprika
Dash of Worshishire Sauce
Salt and pepper to taste
6-10 fresh brussel sprouts

Peel outer leaves off brussel sprouts, shred very thin on a mandolin slicer, or with a knife. It should look sort of like a fine cole slaw. Sautee in butter over medium heat for a minute or two until cooked, but still al dente. Don't let them cook too long! Remove from heat and place at the bottom of two soup bowls. Set aside, or in a warm oven.

Combine flour and 1 tbs butter together in a sauce pan and whisk together on medium heat until golden brown and smelling nutty and good. Whisk in half and half, beer, mustard, paprika, and Worshishire sauce. Slowly whisk in cheese until thoroughly melted and incorporated. Do the same with the egg yolk. If the soup looks too thick, add chicken broth until it reaches the desired consistency. Keep stirring until heated through. Pour over warm sprouts.

Serve with hot buttered toast and cold beer.

Serves 2, Takes less than ½ an hour to make. Yum!

just made spaetzle and brussel sprouts in mustard butter. the mustard butter was from deborah madison's vegetarian cooking for everyone and the spaetzle was a slightly adjusted recipe from the food network. it turned out wonderful and was SO quick and easy.

also, @nico_forgot--i'd say true parmigiano reggiano, with its lovely sharp bite, might work really well with your fave brussel sprouts.

LOVE brussel sprouts but am usually too rushed to do anything outside of roasting them with olive oil, salt and pepper. The posters have inspired me to branch out and try some other preparations when I have more time.

Hands down, my favorite veg. Clean & cook them in a little water, and make a gratin from them. I just did this last night with left over sweet Italian sausage, some bechamel, and w.w. crumbs on top.

But they are good any way you fix 'em.

Roasted. Roasted. Roasted, all the way.

Also fun is to bread them and roast them, recipe in Veganomicon. It's like crack. Brussel Crack. I found myself at midnight, sitting with the plastic container in my hand, spooning out breading and brussels...

Also good in scrambled tofu, but it's really the spices that make that dish.

I love brussel sprouts pretty much any way except the way my boyfriend likes them. He will only eat the frozen ones, boiled in chicken stock until mush, drained, and tossed with about a stick of butter. Ugh, pass, please.

I'd also like to give a shout out to the Cream-Braised Brussels from Orangette. Utterly decadent morsels of creamy nutty heaven on a plate. Yes, they are rich and holiday-worthy, but I think I am going to have to make them this weekend...

Roasted with hazelnuts and bacon, but I think I'm going to have to find a use for some of that duck fat in my freezer...

From my nascent blog (sorry for the shameless linking, it's late & easier):

http://skinnyrecipesforfatpeople.blogspot.com/2009/09/brussels-sprouts-with-bacon.html

Very fast & tasty.

Brussels sprouts are a non negotiable part of Christmas dinner, and before and after the event, I often use them in place of cabbage. I've tinkered with a recipe form the Abel & Cole Cookbook.

Fry some chopped bacon in olive oil, add finely chopped onion and carrot, then add a few handfuls of shredded sprouts. Finish with a few shakes of soy sauce. Serve with rice. Yummy.

The book suggests an adoring Labrador to hoover up any bits dropped on the floor. My cat does the job rather well.

I tried the 101 Cookbooks recipe last night. :( They are so pretty, I really really wanted to like them!! Mine were browned and tender so I don't think I cooked them wrong, but they were bitter. I want to try again, maybe just not for awhile.

We love Brussels sprouts blanched, seasoned with salt and pepper and a touch of olive oil, and then tossed with roasted chestnuts. (You can roast your own or, um, buy the already made ones at Whole Foods or William Sonoma. This is what we do since that one year when the roasting experiment went south and we spent an hour cleaning hot chestnut smithereens from the oven walls... But back to Brussels sprouts!) This has become one of our favorite holiday dishes.

Not sure where I got this recipe, but it is so delicious! Very rich, so a small serving goes a long way.

2 tbsp olive oil
8 oz bacon, chopped
1 pound Brussels sprouts, stems trimmed
1 cup dried figs, stemmed & quartered
¼ cup water
Salt to taste
4 tsp balsamic vinegar

Put a large skillet over medium heat & add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5-8 minutes. Meanwhile, put sprouts through feed tube of food processor equipped with slicing attachment.

Add sprouts, figs & water to pan; sprinkle with salt, turn heat to medium; cook, undisturbed, until sprouts & figs are nearly tender, about 5-10 minutes. Turn heat to medium-high & cook, stirring occasionally, until any remaining water evaporates, another 5-10 minutes. Add vinegar, taste, adjust seasoning & serve.

Serves 4.