Roasted as stated above multiple times.

I also like them shredded and sauteed until about half of them are starting to crisp up with some chopped bacon in a smidge of olive or avocado oil. Hit with some seasoned pepper right at the end.

Cut in half
Season like you prefer
Cook in the oven until done
Toss with jalapeño pepper jelly warmed up

I forgot another one we do. We usually start with the same "base": fry up bacon, fry Brussels cut side down in the bacon fat until starting to crisp, finish roasting in oven.

This variation calls for a little hot honey (or regular honey and some red pepper flakes) drizzled over the sprouts during the last few minutes in the oven. Pull from oven and Finish with the bacon and some crumbled Gorgonzola (or another good blue cheese.)

Have also finished with some goat cheese, pecans and dried cranberries as well (instead of the Gorgonzola).

Good combo.

I do a shaved raw brussels salad with a honey vinaigrette and dried cranberries, cashews, and shredded carrots. I don't typically mess with cheese in it but it could hold up to it.

Buck Compton said:

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Good combo.

I do a shaved raw brussels salad with a honey vinaigrette and dried cranberries, cashews, and shredded carrots. I don't typically mess with cheese in it but it could hold up to it.

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A nice goat cheese would be really solid in that salad.

We like tossing it with the hot brussels bc the cheese doesn't quite melt, but gets super creamy and almost sauce like.

What's great about Brussel sprouts is they can handle pretty much any strong flavor you throw at it. I saw some recipes earlier in the thread using fish sauce or balsamic. All fantastic. And I hated sprouts as a kid. Now they are one of my favorites. My 70 yr old dad loathed them until my wife cooked some last time they came to visit. He Went back for seconds.

Toss with olive oil, salt and pepper and roast

Fry chopped up bacon, soy, rice wine vinegar, garlic, brown sugar, sriacha. Finish the sprouts in the pan / sauce.

Agree that the key is get them brown and crispy. And don't neglect those charred up chips that the separate leaves turn into.

Cook them hot and fast, same with broccoli, or they get soft and sulfuric. I like 500 F for about twenty minutes. Deep frying them as Htown said is also a good option and what you find at restaurants that serve a nice, crispy Brussels sprout.

Instapot steam 30min
Sausage can be frozen
Cauliflower or cabbage head
whole onion or 2
BS best if fresh OK if whole
16oz cheap beer
Optional seasonings

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Cut them in half, toss them with some olive oil, and spread them out on a sheet pan, cut side down. Roast them in the oven at 425. They're done when you can pierce them easily with a paring knife. Or, you can deep-fry them which is what most restaurants do for their "roasted" sprouts. Then toss them with some salt, pepper, and chopped up and fried bacon, and scarf them down.

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This is the way. This is my daughter's favorite vegetable. Make sure they're tender before you pull them out of the oven.

https://www.instagram.com/reel/CxilbmvOMNg/?igshid=MW9pbGpjNXowMXdmYw==

Throw them on the smoker. They are great.

Bacon Jam and all of cookwell products are the best

Common theme is cook them with various array of condiments should tell you something. I hate them and will eat them to please the wife, but what does not taste good with butter, bacon, cheese and balsamic glaze off the grill?

I cut them in half then blanch them. Once removed from the water, I fry them in a skillet with unsalted butter on medium-high (this caramelizes the natural sugars). I don't add anything else and never have leftovers (despite whom I am cooking them for).