[SamAdams76]

I like the Brussels sprouts. Do you know what I do to cook them?

Well I cut the ends off and slice them in half. Then I put olive oil over them and lots of pepper and a little kosher salt. Then, I slice up some garlic cloves and then some bacon ends.

Bacon ends, you ask?

Well I get a package of bacon and slice off about 1.5 inches off each end. Right while they are still in the package! Those go in with the Brussels sprouts and the rest get cooked with my eggs for breakfast.

Then I either put them in the oven at 400 degrees or I wrap them in tin foil and put them on the grill. I cook until they are blackened. They end up tasting like candy.

Yes, Brussels sprouts can taste like candy and they have a much better nutritional value than candy. If you don't believe me, you can ask Byron Jones.

He will tell you.

[Fungi]

They are great, and I have a better recipe than that.

[Ken H]

I used to hate Brussels Sprouts and refused to eat them. One time my parents, my older brother and I went out to eat before a big football game. And wouldn’t you know it, they served Brussels Sprouts with the meal!

My dad said flat out if I didn’t eat them, we weren’t going to the game. I put one in my mouth and started to chew half-heartdly. Then my brother slapped me in the back and I swallowed it. And guess what. It wasn’t bad at all.

I finished the meal and we went to the game.

[Eddie01]

Love Brussels Sprouts

Wife hates them, was pressured by her father to eat them at young age.

Can’t get over it.

[rexthecat]

They make me puke.

[exDemMom]

My mother served them once, and I was all excited, because they looked like tiny cabbages. Then I tasted one. It was nothing like cabbage. I have never recovered from the trauma of that cruel joke. And no, I will not eat those horrid little cabbage impersonators.

[coloradan]

If they are overcooked they can take on an unpleasant taste, but if done correctly they are actually pretty good, and slightly sweet (even). Delicious with butter ... if not overcooked.

[Altura Ct.]

We love them...

Split in half. Coat/toss with equal mixture of rice vinegar, honey and sriracha. Salt and pepper. Layer on a shallow baking pan, bake about 25 minutes @ 350. Damn delicious morsels of sweet and heat.

[Lurkina.n.Learnin]

I love em. Roasted, steamed. I like to chop up leftovers and put in an omelet with pepper jack cheese. Yum.

[Jane Long]

Heaven!

[Slyfox]

I have simple tastes, but this recipe sounds like a winner.

I do like boiling them up and slathering them with butter.

I hate peas, but I LOVE Brussel Spouts!

How weird am I?

[Some Fat Guy in L.A.]

I microwave them - they cook through, are tender and not dry and not burnt. Put whatever seasoning you fancy on them and enjoy (I just like a little butter and salt).

[CommerceComet]

Must be a way to deep-fry them. Anything and I mean anything tastes good after it has been deep-fried. The ultimate test would be Brussels sprouts and I’m guessing that it would falsify my theory. Some things are just not meant for human consumption.

[zeebee]

The problem with Brussels Sprouts is they are only good for a few days after picked, yet will still look good for a long time.

If fresh, they are sweet as sugar and full of vitamins. Wait a few days and they are bitter and horrible.

My best and only way to enjoy them is 30 seconds to one minute in the microwave. That's all, nothing else.

[Albion Wilde]

Steam them (use baby size or cut big ones in half first) and turn them out in a bowl when done. Toss hot sprouts with a pat of butter, a squeeze of lemon juice and some grated parmesan. Top with a tiny pinch of nutmeg. Mmmmm!

[Yardstick]

I like ‘em pretty much however. I’ve baked them in the oven which is good, but I also like them boiled and kind of bitter with just some butter and salt.

[xrmusn]

Best with lot of butter, vinegar, pepper...

Like ‘we’ used to say, enough hot sauce and garlic and horseradish you can eat ‘horse apples’....

Didn’t Seinfeld comment about Newman not eating Brussells Sprouts (or some other vegetable) even if they were deep fried in chocolate??

[ProtectOurFreedom]

We live close to the Brussels Sprouts capital...

The cool, foggy coast south of San Francisco provides ideal growing conditions. More than 90 percent of Brussels sprouts grown in the United States come from California, according to the U.S. Department of Agriculture, and most of the Golden State’s sprouts are harvested in San Mateo, Santa Cruz and Monterey counties.

Half Moon Bay farmer Mike Iacopi, who sells Giuti and Lea’s sprouts at local farmers markets, said the salt air gives the vegetables character. "At night you get that salty dew,” Iacopi said, “and it gets into the plant, it gets into the soil, it adds flavor.”

I didn't know that science improved the great little cabbages to make them so much more popular...

Local farmers say the Brussels sprouts renaissance began about 20 years ago and more than 5,000 miles away. Scientists at agribusiness giant Syngenta’s labs in the Netherlands began breeding different varieties in an attempt to mellow out the sprouts’ acrid taste.

The program focused on compounds known as glucosinolates, said Peter van der Toorn, Syngenta’s director of vegetable breeding. The substance is responsible for the bitterness of the sprouts but has also been studied for its possible role in preventing certain types of cancer.

“We have tried to design combinations of glucosinolates that give the health benefits of eating these vegetables while improving the taste,” said Van der Toorn, adding the new varieties also have higher sugar levels.

Chefs picked up on the milder flavor and began experimenting with new preparations. Diners who had recoiled from the stench of mushy, overboiled sprouts as children were pleasantly surprised. TV food shows and culinary magazines began featuring innovative recipes.

[House Atreides]

This is NOT fair. It’s after 1:00 in the morning and this thread has made me hungry for a good serving of Brussel spouts sautéed in Irish butter.

And none to be had. ;-)

[Rebelbase]

I’m over the brussels sprouts craze and have moved on to roasted cauliflower.

[jonrick46]

I boil them in a little salt until a deep green and eat them with mayonnaise. Nothing better.