Brussel Sprouts suggestions.

I usually half or quarter them, and cook them in butter and salt/pepper.

I would love a new way to Iintegrate brussel sprouts into our meals. As they are so tasty, tasty.

What do you think?

I love to grill them. I just use a little olive oil, fresh ground salt and pepper and a little minced garlic. My favorite way is barely blackened!

Bacon!!!
I cook up a skillet of bacon, then after I take the bacon out, I put the brussels sprouts in the hot grease. Big ones I cut in half; small ones I leave whole. I get them nice and crispy on the outside. Use a strainer spoon to drain off the grease when you take them out of the skillet. Add salt and pepper, and if the family hasn't already eaten all the bacon, crumble some onto the brussels sprouts.

Toss your whole brussel sprouts in a little olive oil, season with pepper and bake them in a hot oven (400 degrees) for about 20-25 min. Yum, yum!

They're really good halved and fried in butter with cumin seed.
Add some garlic near the end, and a squeeze of lemon when they're done.

Thanks for the responses. Im going to try baking them next time! Cheers!

Grated and swiftly sautéed in butter or bacon fat.

Grated? Why didnt I think of that. Yes.

Mmmm, Brussels sprouts!

Our family has them for dessert.   Usually boiled whole with a cross in the stem to just tender and smothered in butter.

Darn it, y'all are making me hungry again grrrrrrr.  Haha.

My go to for Brussel sprouts is baked, with olive oil, salt, black pepper and garlic.  If time is short, I halve the larger ones, and give the baking dish a few minutes in the microwave, while the oven is preheating, with a couple of stirs.  Usually around 8 minutes, for the Pyrex oven dish I usually use, for somewhere between 1 and 2 pounds.  Then, drizzle with olive oil etc.  bake at 350 to 375 (depending on what else is going in the oven).  You can sprinkle/grate on a bit of parmesan cheese and quickly broil, to finish, if you like.

We also have a recipe for a near replica of the Cracker Barrel Brussel sprout and kale slaw, with toasted pecan and cranberries.  I have tried slicing the Brussels sprouts for the slaw with a mandoline (and I have a good one, a French professional model, bought from my local Goodwill for $5, fair and square, I kid you not), but usually end up just using a chef's knife, anyway.  The prep takes a while - between the Brussel sprouts and the kale, it's a lot of chopping - but it does keep pretty well in the fridge.  If interested, I'll dig up the recipe.

We have some Brussel sprouts out in the snow, right now.  I think they may yet "make"...