This is what I love about Flyertalk - threads about Brussels Sprouts and Cauliflower rather than beetroot, cucumber and pop tarts. ^

No, I tossed/shook them every 10 minutes.

That's funny... I bought some brussels sprouts today along with a pair of duck legs.

Going to make a quick-recipe confit, and then use the fat to sautee lightly-steamed brussels sprouts as a side, together with new potatoes.

Granted, anything cooked in duck fat is AWESOME, but I like this recipe in particular. I find it kind of interesting, as an aside, that my daughter, who's always been a picky eater (quelle surprise, right?) LOVED this simple way of preparing vegetables when she was as young as 12. So there is that.

Here's a recipe that rocks:

Cut the sprouts in half. Coat a pan with a bit of olive oil and, after heated, put the sprouts in the pan with the flat side down. Saute on medium-low heat for about 10 minutes. After the sprouts get soft, turn the heat up to high for about two minutes. This will caramelize the bottom of the sprouts. You get a crispy, caramelized bottom and soft middle.

So, so good.

The simple recipes with just OO, S & P, + roasting are the best IMO.

Trader Joe's has a phenomenal Brussels Sprouts SALAD (IMO). The sprouts are cooked, but still al dente, then there are dried cranberries, hazelnuts, shaved cheese, and a somewhat tart vinaigrette dressing.

I saw a recipe for brussel sprout kimchi the other day.