It is fun to pick the up still on the stem at roadside stands over near Half Moon Bay.

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Far from the fields, I'm forced into an easy choice, the $5 stalks from HEB - far sparser in numbers of petit chou than your photo - or the big bags from Sam's which are still good enough to enjoy. As much as I like the "grilled" versions from the thread, I find them better overall if blanched quickly first, then dunked in an iced water bath. Along with sauteed and roasted, that's 3 methods head and shoulders above "berled'.

Me too would avoid them at all costs.

It wasn't till I started to go camping and a mate of mine boiled a pot of sprouts, carrot, onion and potato in one drained them then added a knob of butter and salt and pepper that I started to like them.
Only other way I can eat them is in a traditional Christmas dinner with turkey roast spuds and gravy.....along with cranberry sauce which sweetens the taste of the sprouts.

Must try the roasting of them and see if it makes them more enjoyable to eat.

Ah .... you know how to get a bloke going. Brussel porn.

Absolutely adore Brussel Sprouts .... but only after the first UK frosts have made them a touch sweeter. Obviously bought on the stalk/vine is best.

I'm afraid - if they're good - I like them steamed and just turned over in butter whilst still nice and al dente. Please don't boil them. Be kind to your Brassica Oleracea Var. Gemmifera.

Brussel s Sprouts are best when young and fresh, so I normally buy them in season at a local farmer's market.
Preheat oven to 375
Place sprouts in baking dish with about 1/4 cup of olive oil, possibly less. Place 4 or more cloves of garlic in baking dish. Toss sprouts, olive oil and garlic together. Add a little salt and pepper. Bake about 30 minutes, until you see them caramelizing.
I add a shot of Balsamic vinegar when I serve them.
Baking time will vary according to the size of the sprouts. I have had larger ones take up to 45 minutes.

Last weekend I cut them in half (fresh off stalk as well), and drizzled them with a bit of sunflower oil and vanilla balsamic. I roasted these about 60% of the way in the oven.

I then made a caramelized pecan mixture with dried cranberries, and a hint of lemon juice. I poured the caramelized pecans and cranberry mixture over the partially glory, and then stirred them in a bit, and finished them off with about 10 more minutes of roasting, and they were divine. I served them to a group and a good portion of the people had never liked brussels sprouts, only one didn't like and it was more because he likes them not sweet, which is understandable.

Sounds wonderful. ^ Will definitely give that a try. Thanks.

Use them as a snack
 

I use brussel sprouts as a healthy snack, steamed and seasoned or fried.

My favourite (eaten this very day ....) is steamed - with steamed and mashed potato, some sauteed onion with butter, a little salt and some nutmeg all mashed together and lightly baked. Always make double quantity and have some the following day. Sometimes used as a shepherds pie topping.

Shredded and sautéed in duck or bacon fat until charred. Then swirled with creme fraiche. Had them this way a couple of years ago at a small place in San Diego, and make them every chance I get.

Mmm, I've recently converted everyone in the family to Brussel Sprout believers. The fresh little ones are best. My recipe is similar to Steph3ns, but simpler: wash and trim off the woody base part (where most of the bitterness is), then cut into halves or thirds lengthwise. Heat a little vegetable oil in a skillet, fast stir fry the sprouts until just barely nudging a little sear on them maybe 3-4 minutes, then add 1/4 cup water and clap the lid on for 30-60 seconds for a quick steam, remove lid. While the remaining liquid is cooking off, add chopped green onion, a shake or two of red pepper flakes, 1/4 cup of chopped pecans, and a couple of teaspoons of brown sugar. Cook a bit longer until they start to caramelize. Yummy and a sweet-savory flavoring! I also sometimes do this dish in combination with firm tofu squares. Useful when you want to fast cook and not deal with an oven for roasting, or a grill.

Brussels sprouts are best in bubble and squeak. To make bubble and squeak you need boiled and mashed potatoes, mashed sprouts, seasoned and then fried in a pan. Add a little cider vinegar and wait till it starts to brown.

Eat with Branston pickle and cold cuts of gammon ham and turkey.

We've fallen in love with this recipe and now can't eat enough of them:

Toast about 1/2 cup of chopped pecans in the oven just until brown and nutty. Mix into about a tablespoon of melted butter and the same amount of maple syrup. Set that aside for a few minutes. You'll need about 5 or 6 sprouts per person. Slice the sprouts with a mandolin (or a knife if you have really fine knife skills). It should look like slaw. Stir fry them in melted butter in a large saute pan on medium heat until they're dark green and tender. That's about 5-8 minutes. Stir in a teaspon of cider vinegar and the pecan mixture. Snarf it down before anybody else sees you and asks for some.

At my Mother’s for Thanksgiving, my mom asked how I thought she should do the Brussels sprouts. Me, remembering this thread said, “I’ll take care of ‘em.” Remembered this post and duplicated it.

No offense, but yikes… def did not have a good taste. And I think of myself as a reasonably good cook capable of most all tasks in the kitchen. Let me put it this way- it’s been a GOOD while since I’ve smoked ‘that’ grass (like YEARS ago), but when I tasted the Brussels sprouts, it brought back immediate memories of that taste. Not that that taste is that off-putting, but just not good for a family dinner at Thanksgiving... nor for brussels sprouts.

I too tried the roasted/carmelized method after reading this thread, and didn't care for it at all. Steamed al dente then butter and salt, or steamed then marinated in an herbed vinaigrette like you would mushrooms and served cold are my favs. So far...