I love this little vegetable. When I was a kid, I only liked them because they looked like tiny cabbages, but now I love them for their flavor.
Usually I stir fry them in olive oil with a little onion and sea salt, but recently I saw the following status posted on Facebook by my cousin, "Lemme tell you - If you've never had roasted brussel sprouts, you're doing brussel sprouts a disservice."
He had me at "roasted."
I love roasted veggies!! Maybe it's for the wonderful taste, or maybe it's because all you have to do is stick them in the oven (or maybe it's a combination of taste *and* laziness), but it's my favorite way to cook them.
His instructions were, "cut then in half, then toss them in olive oil, salt and pepper. Roast at 400 until they blacken."
As you can see, I went with partially blackened because I was worried the kiddos would be put off by them if they were too dark (hey, when your two-year-old eats brussel sprouts, you do what you must not to put him off).
I needn't have bothered. We all stood around the pan picking out the blackest ones. So wait till they all look like this one: