[doorgunner69]

I always loved B sprouts with vinegar, wife hates them, so we never seem to eat them.

[Liz]

Usually at Christmas one finds fresh chestnuts in the market. I oven-roast
them, peel, then crumble. Add crumbles to cooked buttered Brussels sprouts. (I also add chestnut crumbles to stuffing).

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This one's a fave---ridiculously easy.
Gives an Asian bite to pedestrian brussel sprouts.

Buttered Brussel Sprouts w/ Chopped Roasted Peanuts
Drizzle 2 lb cooked fresh brussel sprouts w/ 1/2 c melted Keller's
Creamery Butter. Top w/ 1/2 cup chp roasted peanuts. Stir/coat evenly.

[Jamestown1630]

Here’s a recipe that we use frequently; I usually double the water, because it’s VERY vinegar-y otherwise:

Dilled Brussels Sprouts

¾ lb. fresh Brussels Sprouts (or 1 bag of frozen Baby Brussels Sprouts)

1 Cup Cider Vinegar

½ Cup Cold Water (we use a full cup, to make it less sour)

1 clove Garlic, split (we use two)

1 dried Chili Pepper (we use two)

1 Tablespoon dried Dill Weed

1 Teaspoon Salt

(We use one bag of frozen Hanover Gold Line baby Brussels Sprouts)

If using fresh sprouts, remove any yellow or wilted leaves on the outside, cut a small ‘x’ in the base of each, and soak them for a few minutes in a bowl of cold water. If using frozen sprouts, just thaw them before beginning.

Combine all ingredients in a medium saucepan. Bring to a boil, lower heat, and simmer until sprouts are tender.

(Additional garlic, and/or additional chili pepper, can be used, depending on how spicy you like it. We keep these in a mason jar in the fridge, like a pickle; but they’re not really ‘preserved’, so eat them up within a week.)

-JT