*passes her plate over to Dodger*

Soup! They make wonderful soup. Boil for five minutes in some chicken stock and then puree. Sounds boring, but they make a lovely smooth creamy soup that's great topped with some blue cheese.

Roasted with garlic, bacon fat, rice wine vinegar (not too much) until brown and crispy! Yummy

Oooh, with crumbled blue cheese and bacon sounds good.

Very sad today because I am out of brussel sprouts. *cry*

I have this recipe that I found online. I haven't tried it yet, though.

Brussels Sprouts Italienne
http://www.comics.com/wash/cheapthr...s-20071003.html

1 lb medium Brussels sprouts
2 Tbsp finely minced shallots
4 tsp butter
2 tsp minced garlic
2 thin slices prosciutto ham, julienned
2 Tbsp shaved Parmesan

Trim loose leaves from the Brussels sprouts. Cut a 1/4 inch cross in the bottom (stem end). Blanch in boiling water for 3 to 5 minutes, until tender. Drain and set aside.

In a medium skillet, saute the minced shallots in the butter. Add the minced garlic, and cook 1 minute. Add the Brussels sprouts, and cook for 3 minutes.

Transfer to serving dish. Top with the julienned prosciutto and the shaved Parmesan.

Serves 4 to 6.

I usually like mine with butter and fresh grated parm cheese. I think next time I'm going to try frying them in bacon fat and then sprinkling them with cheddar cheese and crumbled bacon and putting them in the broiler for a few minutes though..... .

Ok, I have a report back from the wilds of brussel sprout experimentation.

I roasted my brussel sprouts this last time. About 400 degrees seemed to take about 40 minutes or so. I didn't cut them, just cleaned them and tossed with kosher salt and olive oil. Crushed some cloves of garlic and threw them in and stirred it all up every 15 minutes.

My report... not a great way to prepare the sprouts. Such a disappointment since I normally adore roasted veggies. It intensified the bitterness, IMHO. Maybe I did something wrong but I think I'll go back to my old way of brusseling my sprouts:

Throw enough for a serving into a bowl, sprinkle on a few drops of water. Cover the bowl with a small plate and microwave 2-3 minutes. Let stand covered until soft enough to easily pierce with a fork. Dress however you like and eat. Yum! The steaming seems to make them more mellow compared to roasting.

Anything you can do to a cabbage, brassica, or choy, you can pretty much do to a brussels sprout...

That being said, I've never heard of anything cabbage doing well roasted; you may well have found out why, Nancy!

garlic, olive oil or butter, parmesan cheese - yum!

My favorite is still creamed brussel sprouts. The key is cutting them in half. I'm making it for Thanksgiving. Cheers!

Oh drooool and sluuurrp! I adore brussel sprouts. I am a veggieholic, definitely. We boil or steam them and mash them - either slightly mashed with a little butter, or really creamed - smooth, with butter and a little cream. I also drink any liquid left-over from the cooking process. I love it - full of goodness, and a nice change from green tea, with no caffeine.

Thanks for these recipes

I boil them a little (or defrost the frozen ones in the microwave), toss them with some Newman's Own Family Recipe Italian dressing (the best marinade ever and only 1 carb/2 tablespoons) and then stick them under the broiler until the insides are soft and sweet and the outside are crispy black and savory.

We're having bacon for Thanksgiving breakfast (tradition) and I'm saving the grease to make sprout hash with shallots and crumbled bacon the next day -- I found a recipe that sounds divine. Not exactly "South Beach" (which I technically am) but hey, it's a holiday.

However, I simply must try the brussel sprout soup!

I'd like to suggest not boiling them. You'll wash away all their nutrients. Try putting them in the microwave with a plate over the top of the bowl they're in. It'll be much faster and I think you'll preserve a lot of the nutrition versus boiling.

The broiling idea is good though. I didn't like raw brussel sprouts broiled, maybe cooked ones are better that way.

I like my Brussel Sprouts steamed w/butter & a smidge of salt! ~Cheryl

olive oil them then salt and pepper them. roast them in the oven. omg! yummo. sue