Sauteed Brussels Sprouts with Lemon and Pistachios at Epicurious

http://www.epicurious.com/recipes/food/views/Sauteed-Brussels-Sprouts-with-Lemon-and-Pistachios-241353

Yum Yum!

Golden-crusted brussels sprouts from 101 Cookbooks - hands down! My favorite way to convert haters. :)

http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-recipe.html

I second SisterRae. Heidi FTW!

Oh Heidi from 101 Cookbooks has one where she cuts them in half, coats them in olive oil and puts them cut side down in a pan on high heat and covers it for a few minutes then puts pecorino and maybe some lemon zest over it...oh it's fantastic. I go in spurts where I eat big huge bowls of these with some bread for dinner. This was the first way that I ever prepared brussel sprouts and I use them all the time now but it's still my favorite.

http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-recipe.html

blanch 'em. shock 'em. cut 'em in half. then a hot pan, a good dose of butter, a healthy pinch of salt, and a few slices of diced bacon. saute your heart away until the bacon is crispy and the sprouts are browning on the edges.

you can slice instead of halving them if that's your texture.

last time, i shredded and sauted with butter, garlic, and diced jalapeno. made a bizarrely tasty burrito.

I quadruple recommend the 101 cookbooks version. Glad to hear that I'm not the only one who will sometimes just have a bowl of these for dinner.

She also just posted an "add on" for the classic sprouts with lentils, almonds, and potatoes that I am excited to try:
http://www.101cookbooks.com/archives/lentil-almond-stirfry-recipe.html

Brussels Sprouts Gratin

2 pounds Brussels sprouts (trimmed and cut in half)
1 tablespoon oil
salt and pepper to taste
1 cup heavy cream
2 tablespoon butter (melted)
1 cup panko bread crumbs (or regular bread crumbs)
1 cup gruyère cheese (grated)

Directions:
Toss the Brussels sprouts in the oil, salt and pepper.
Place the Brussels sprouts in a 13 by 9 inch baking pan in a single layer.
Roast the Brussels sprouts in a preheated 425F oven until tender, about 20-30 minutes.
Pour the cream over the Brussels sprouts and continue to cook for another 10 minutes.
Mix the butter, breadcrumbs and cheese and sprinkle on top of the Brussels sprouts.
Broil until golden brown on top, about 3-5 minutes.

Found this one a random cooking website earlier this year. its fast, easy, and I always have everything on hand.

I love brussels sprouts, my mom hated them as a child and never made them for us growing up, I discovered them one Thanksgiving dinner 6 or 7 years ago and fell in love.

My absolute favorite way to eat brussels sprouts is roasted in the oven with evoo, kosher salt and balsamic vinegar.

I have been drooling for days over Hiedi's latest recipe and am definitely cooking it tonight!

My family is obsessed with the recipe here:

http://myhusbandcooks.wordpress.com/2008/11/25/roasted-brussel-sprouts-try-them-and-be-thankful/

they get really crispy and nutty. :)

My favorite recipe is pretty similar to a couple of above. Heat oven to 400 degrees. Take sprouts and cut in half. Sprinkle a little EVOO in a pan (the size relative to the number of sprouts) and then put the sprouts in the pan so that they're in a single layer. Then take a few slices of good quality bacon and cut into smallish pieces. Spread the bacon over the top of the sprouts. Salt and pepper as desired. Stick in the oven, cook for about 15 minutes. Then stir it a bit. Cook for another 15 minutes. Stir. Repeat until the sprouts are all caramelized and the bacon is well cooked and crispy.

My favorite brussel sprout recipe - the one which made me like them again - is David Chang's Momofuku brussels. They are scrumptious.

http://www.seriouseats.com/talk/2007/10/momofuku-brussels-sprouts-recipe.html

I have to second the with bacon recipe. Brussel Sprouts were my favorite growing up and my mom made them pretty much exactly like that... when were were in France, with lardons. I think the bacon lends enough fat for the dish so I would omit the butter... but I am sure it is good that way too.

I have converted a number of sprout haters with this method of cooking 'em.

Sauteed with salt and pepper then a sprinkling of parm and fresh bacon:
http://vanillagarlic.blogspot.com/2008/12/best-bs-ever.html

Shred them and saute lightly with butter, lots of minced garlic, and whole cumin seeds. Before they get soggy, remove from heat and toss with lemon juice, crumbled feta, and salt and pepper. So delicious.

I tend to find they have a bitter/acrid aftertaste. But roasted until the outsides have gone all browned is pretty edible.

Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping from Bon Appetit. I made it last week and it went over VERY well.

http://www.bonappetit.com/magazine/2008/11/cauliflower_and_brussels_sprout_gratin

We love this recipe for hashed brussels sprouts, pasta and pine nuts. It is so quick to throw together.

http://orangette.blogspot.com/2007/11/refilled-and-refueled.html

I just roasted some nearly dead brussel sprouts last night. Now they are making the fridge kind of smelly & I am wondering what to do with them... Thanks for the tips. I was already thinking about the 101 Cookbooks recipe.

I introduced my anti-brussle-sprout fmaily to a new style! I shred the little cabbage heads (like cole-slaw style) and throw them in a frying pan with just enought EVOO to lightly coat the pan. Stirring constantly I add lemon juice right before I put them on the serving platter. I consider them done when they are just starting to turn bright green and I plate them immeaditaly to halt the cooking process. It was requested that I add garlic to th next batch but regardless everyone even the picky eaters loved them!

Grilled with a little olive oil, pepper, and salt. It's the only way I'll eat them.

Two years ago I made Orangette's Brussels Sprouts with Poppy Seeds and Lemon.

http://orangette.blogspot.com/2005/11/state-of-sprout.html

My husband had previously told me he hated brussels sprouts. I fibbed and told him they were mini cabbages -- "cabbaginis" -- and he loved them. Ate seconds, even. It was many months before I made them again and fessed up.

Another fan of the roasted version:

Cut sprouts in half, toss with olive oil, and spread out in a roasting pan.

Sprinkle generously with kosher salt and something spicy: you could use crushed red pepper, but I use the Japanese condiment nonami togarashi.

Roast at 400º for 40 minutes or so, squeeze a lemon over all, and enjoy. Wonderful.

From Saveur a couple years ago:

-Boil whole until tender but not soft.
-Drain.
-Cut in half
-Toss into saute pan (pref. cast iron) with half EVOO/butter.
-Add chopped roasted garlic, (and a little fresh garlic too, if you wanna get crazy) salt and pepper.
-Saute until a little char appears.
-Add the juice and zest of one lemon. Saute one more minute.
-Hit it with a 1/4 cup or so of panko breadcrumbs. Saute until coated and hot.
-Let all wars and suffering in the world come to an end.

My buddy Paul says sometimes, when making these "Russel Routs" some chopped bacon 'accidentially' falls into the pan, OOPS! And another time, a 'pine nut or fifty' fell into the pan, DARN.

I found this recipe a few months ago from Colin Cowie and it is phenomenal and very simple. I eat it once a week at least. I find even people who think they don't like brussels sprouts love this.

Ingredients:Serves 10

1 cup slivered almonds
2 pounds Brussels sprouts
1/4 cup olive oil or 3 tablespoons olive oil and 1 tablespoon truffle oil
3 tablespoons fresh lemon juice
2 tablespoons finely sliced chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons finely grated Parmesan cheese

Preheat oven to 350°. Place almonds on baking sheet. Bake 10 to 12 minutes, or until golden brown. Set aside to cool. Meanwhile, slice Brussels sprouts as thinly as possible. In large bowl, whisk together olive oil, lemon juice, chives, salt and pepper. Add Brussels sprouts, almonds and Parmesan cheese. Toss until combined.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/brussels-sprouts-with-pancetta-recipe/index.html

Just add enough oil and pancetta to cancel out the healthiness of the green part.

Giada's recipe

Just add enough oil and pancetta to cancel out the healthiness of the green part.

Braised with pork belly and chestnuts.

i love them halved (i can't stand whole sprouts for some reason) then tossed with olive and truffle oils, roasted, then topped with grated parmesan and put back in the oven for just a couple minutes for the cheese to cook. i actually just had that for dinner last night!

I love the fettuccini with Brussels sprouts and pine nuts recipe from Gourmet (November 2007) that Applezest mentioned above. I toast the pine nuts separately, and add some crushed red pepper for a little somethin' extra. Try it with pancetta or bacon for added richness. Yum!

http://www.epicurious.com/recipes/food/views/Fettuccine-with-Brussels-Sprouts-and-Pine-Nuts-240591

THE best Brussels sprouts recipe is from Sunday Supper at Lucques. Bacon, shallots, balsamic vinegar. Yum!

Roasted roots and brussels..

Combine a variety of root vegetables (sweet potato, carrot, parsnip, red and yellow beets, turnip, rutabegga etc..) in a large roasting pan. Season with salt, pepper, olive oil and fresh chopped rosemary and thyme. Bake at 450 degrees for 40 minutes. Throw in some halved brussel sprouts, drizzle on some more oil, salt and pepper and roast for an additional 20 minutes. Superyum!

Pan seared with olive oil, then sprinkled with sea salt, black pepper, and a bit of cayenne.

I love them! I saute them then let them braise in a little chicken stock and add in bacon and golden raisins. The raisins add a great sweetness mixed with the salty from the bacon.

One pound of sprouts with a tablespoon of butter and a couple of handfuls of toasted pecans. The recipe was in an issue of Readymade years ago and it became a Thanksgiving staple! I blanch and shock the sprouts at home, then just assemble in the pan once I get to mom's. I mentioned that I might bring something else this year and at least three people simultaneously said, "NO!"