Please help with brussel sprouts

i like to cut them in half, toss with olive oil/salt/pepper, and roast in the oven.

i like to toss them in the garbage and eat a different veggie that won't give me the noxious gas of the 7th level of hell.

Add a couple drops of balsamic vinegar.

I don't put shallot or onions in mine.. I just cook them in rendered bacon grease il they're bright green, .. add salt and pepper and crumble the cooked bacon over the top.

Before I cook em though, I flip each one and cut off the stub, then remove the big, loose, outer most leaves, which can be bitter.

Steam them whole for a 5 minutes then skewer and finish on the grill. I like them a little charred.

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Only way I've cooked them is similar to the recipe book version: sautee with a shallot ( I add garlic) until tender basically. Any other ideas to spuce up these things. Msksayetiger loves them and I want to do something a little different.

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Your method sounds solid. I like to add some lemon juice and lemon zest

One time I broiled them with some caramelized onions with some chopped bacon and a beet juice and port reduction. Came out awesome.

Using Trader Joes pre sliced and pre-seasoned with salt/pepper.

Microwave for 4 mins.
Toss in skillet, add onion powder, red pepper flakes, tbs or two of Tamari and some sliced almonds; cook on super high till seared.

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2 lbs brussel sprouts, halved
4 tbsp. olive oil
Juice & zest of 2 lemons
Kosher salt
6 basil leaves, torn
1/2 chili pepper, chopped (we use jalapeno)
Cilantro or Mint
1 cup sugar
1 cup white vinegar
1/2 tsp black pepper
1.5 tsp crushed dried red pepper
1/2 head garlic

Preheat oven to 400 degrees (or if you want to roast them longer and not run risk of burning them, 350-375 degrees)
Toss sprouts on baking sheet with olive oil and 1 tsp. salt.
Roast for 35-40 minutes. If lower temperature, maybe longer. Outer leaves should be crispy.
While hot place sprouts in bowl and stir in 1/4-1/2 cup sweet chili vinegar (see recipe below). Stir in lemon juice and zest, add salt to taste and garnish with basil leaves, cilantro (or mint) and chili pepper.

Sweet Chili Vinegar:
Mix 1 cup sugar, 1 cup white vinegar, 1/2 tsp. black pepper, 1 1/2 tsp. crushed dried red pepper, 1/2 head garlic - cook over low heat until sugar dissolves, about 5 min.

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I make this recipe several times a month.

Sometimes just by itself.. no entree

It's literally the best thing I've ever had. I cannot emphasize enough how outstanding these are.