The best brussel sprout recipe:

Slice the sprouts thickly (about 2-3 chops per baby sprout). In a large skillet, heat some oil and sautee the sprouts for 3-4 minutes, until they begin changing color and they soften a tad.

add a generous dash of sea salt

under high heat, cover the sprouts with chicken stock, add some dill, and let the stock evaporate.

Finish with a generous squeeze of lemon.

Very tasty, not bitter, and not mushy.

(You can also subsitute butter for oil for more taste and throw some garlic in the sautee)

first, fresh not frozen. don't bother with frozen. then , cut in half and fry in olive oil on low heat in a cast iron pan. sprinkle with sea salt and a little fresh-ground pepper. if you want to do them in the oven, preheat to 350, cut little x's in the bases (to help them cook evenly), sprinkle with olive oil and salt, and roast.

Perfect, both of you. We eat the same way, apparently, and of course, fresh. Thanks.

roast them! they are delicious. put them on a pan with olive oil and salt (sea salt if you have it). roast, and eat!

Could I roast in a toaster oven w/o burning? More energy efficient...Still 350? ?

why not spend a smaller amount of energy preparing a vegetable which isn't inherently gross?

If you parboil them and then add maple syrup, some balsamic vinegar and walnuts, they are delicious (as would almost anything be w. maple syrup and walnuts). Since I have gone almost vegan, I am trying alot of the veggies that were UGH in my childhood. Feeling better, I might add, and have gotten rid of a 30 yr mysterious allergy that gave me hives. GONE! So, eat your brocolli :-)

They can definitely be roasted. I'll toss them with olive oil, salt, a dash of tabasco and red onions and roast for about 20 minutes. They're also delicious when you saute them with bacon or pancetta.