Steam to al dente, halve and saute in a little olive oil, a little sea salt and a scant dusting of cayenne!

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This is very close to what I do (I use butter instead of olive oil). Serve with good balsamic. Yummy!

the new found interest is great, brussel sprouts are much more readily available in usa than 40 years ago. the new interest is terrible, the prices have gone through the roof.....

They need to be grilled or roasted to taste good, but, when you do that, they are fantastic.

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

I like them even with a little char as long as not overdone overall :D

I am going to grill some now.

Absolutely agreed - a little char (sometimes even more than a little) is perfect. That's why I'm so fond of roasting, you can't really overcook them. Although there is a point where they can get a bit too much char, but it's hard to get there.

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Last nights grill plated BS, didn't have time to get the fire going for for them to do it on the real grill.

I coated them with olive oil and lemon juice mix and then cooked, put a tiny drizzle of white balsamic on them for a hint of sweetness to go with the tart.

Hated these things growing up! But I have to admit after having them grilled at a restaurant in downtown Seattle several months ago, I began to appreciate them.

Ｉdig 'em, particularly with cranberries and caramelized walnuts. Lightly brushed with olive oil, that'll do the trick.

I'm a new fan! Love them roasted and grilled. If you are in Chicago, try the Sprout appetizer at RPM Italian. YUM!

That would be Brussel Sprout, not just plain old Sprouts, appetizer at RPM!

Currently have Brussels sprouts roasting in the oven with some other vegetables - for a church potluck. Sure beats a condensed soup casserole.:p

Unpalatable canned spinach or peas was the fault of preparation, not the vegetable itself, so I am trying to convince myself to give brussel sprouts another try.

Last time was many years ago, and it was the all-too-typical over-cooked, smothered in white sauce preparation. Nasty, sour little buggers, my memories are not fond.

We are staying in La Honda, CA right now - just down the road from where the brussel sprout fields are located. I've cooked them 2-3 times a week the whole time we've been here and they are so much better than those I had in my youth. Part of it is freshness and the other part is that the newer strains are much milder and sweeter.
Also, seeing the workers in the fields and the amount of labor involved in the harvest has given me a much greater appreciation for what it takes to produce them.