Trim and peel the sprouts and cut in half. Sautee in olive oil, salt and pepper with small but thick chunks of bacon and potato chopped up very small. When they start to brown, roast in the oven for about 20 min (this is mostly to ensure the potatoes cook through). The potatoes neutralize the strong taste of the brussel sprouts and soak up the delicious grease at the same time. Yum!