re: Brussel Sprouts Recipe

One thing: try a few different kinds: Russian, curly, and dinosaur.

I usually do it either asian style (garlic, white wine, fish sauce) or italian/roman (chilis, garlic, lemon, and parmesan). When you're first doing it, pull the leaves off the stems, as the stems can be challenging (I love the stuff, so I just toss them in with everything else).

Or just cook it like you would collards, though I'm not so sure how healthy that is, heh.