Originally Posted by M3JD

We roast them with just a little olive oil and some salt and pepper. Unlike steaming or (gasp!) boiling, you can't really over do it with roasting, unless you let them get charred black.

For anyone that's in or traveling to Detroit soon, some of the best brussel sprouts i've had are in Michael Symon's restauran Roast in the Westin Book Cadillac in downtown detroit