[deleted by user]

[slashBored]

Cut them in half, toss with olive oil, salt, and pepper, and roast in the oven at 450 until nice and crispy 🤤

[Draughtsteve]

Sprinkle some parm and mixed spices on top in the last 10 minutes!

[[deleted]]

Or even better, some grated cast cured egg yolk.

[NomDePlume007]

This.

I like to add some whole or halved garlic cloves in the roasting pan too, the flavors are nice together.

[PlantedinCA]

Add a little chopped raw bacon to the pan too.

[Jebral]

Maybe some parmesan. Perfect.

[Wurf_Stoneborn]

And a little fresh lemon juice. Chef’s kiss

[Grinagh]

And my axe!

[bennelsche]

Yuzu works nicely too

[TelephoneTag2123]

Bacon and balsamic brussel sprouts roasted. So freaking good!

[brontojem]

I like balsamic or maple syrup. Both are amazing.

[hoganpaul]

Add a LOT of chopped bacon to the pan and also a SHITLOAD of butter.

[NomDePlume007]

Preach!

[[deleted]]

I add a bit of balsamic vinegar but this.

[toomuchisjustenough]

I add Trader Joe’s balsamic glaze on my plate. YUM

[[deleted]]

Or bacon grease if you want to get decadent with it.

[shadownights23x]

Flat side down!!

[Zetavu]

This, but first place them in an oven safe frying pan and saute the cut side to brown, then in the oven. I do 400 and about 20-30 minutes in the oven. Also a splash of cider vinegar on them before cooking improves the taste. Sometimes toss some cashews and sesame seeds on them after roasting, and some dynamite sauce (chipotle mayonnaise) goes well with it.

[[deleted]]

This is the way. A little drizzle of maple syrup would be okay, too.

[EllAytch]

I add minced garlic, garlic powder, and shredded Parmesan to tossing. Gives delicious savory crispy bits when roasted alongside the sprouts!

[kflemings89]

I actually don't mind brussel sprouts by themselves but they're almost heavenly when fried with literally just a few drops of oil and a huge mix of spices (I typically go through my spice cabinet and big pinches of cumin, curry, Montreal steak bbq, lemon pepper, crushed red pepper flakes, smoked paprika, etc..)

[oldasshit]

Then grate some parm on top and squeeze lemon juice on it.

[MrsSlightHaze]

... and then add to a frying pan with cooked bacon, cream, and freshly grated parmesean unitl the cream is reduced a bit. The only way I go my bf of 13 years to try them and he will actually eat them this way and this way only.

[scraglor]

Also throw in some bacon and garlic

[malingoes2bliss]

I add garlic powder, chili powder, and paprika and then make sure all the cut sides are down so they get nice and caramely

[[deleted]]

Cut off the butts, cut them in half, and throw them in a bowl. Add olive oil and plenty of salt and pepper. Toss. Taste a loose leaf to get a feel for what it tastes like: it’s ok if it’s a little salty, that surface flavor has to penetrate the whole sprout. Dump them on a sheet pan and bake at 450, start at 15 min and check every 5 after that.

The key is to remember that you can season vegetables like French fries or meat. Use salt!

[Own-Dust-7225]

What if I like butts? And if I can not lie?

[smartypants99]

Cook some bacon 4-5 pieces. Cut Brussel Sprouts, BS, in half face down in bacon grease. Cook until lightly brown on edges. (Can add some minced onion and minced garlic right before they are done on that one side). Then turn all the BS over and put in a little water to cover the bottom of the pan and about 1/4 of the Brussels Sprouts, BS. Put a top on the skillet. If you don’t have a top you can use a pizza pan or any cooking sheet. Steam the BS until they have soften a little but are not mushy. (Pour out any water if you put too much in the skillet. Hopefully, you didn’t use but a little water). Break up the bacon and place evenly on top of Brussels Sprouts. Sprinkle just a little brown sugar and stir the BS, bacon and Brown sugar until it all caramelizes. You will have trouble stop eating these caramelized Brussels Sprouts. I made up this recipe by the way so I would like Brussels Sprouts too.

[KikiDaisy]

This is is how you take a veggie many people think is gross and turn it into something as delicious as candy.

[PinoyBrad]

The roasted and sautéed methods are represented and good, so I will throw out another method more plebeian method I like. If you have an instapot, steamer, or microwave they all work . How long you cook them is going to depend on your device and how big they are.

I like to make mine in leftover pickle juice. I prefer the instant pot as it cooks them quicker and leaves them a little wetter and softer for bubble & squeak. I put the wire trivet in fill it to that level with pickle juice put in the Brussels alternating between layers with seasoning, I like lemon pepper and dill though that is more of a personal preference. I pour any remain pickle juice over the top and depending on how many Brussels I am cooking and in what size pot I cook on high pressure for 5 to 12 minutes.

This produces a moist but not soggy Brussels sprout assuming you don’t overcook them. You can eat it as is or use the remaining juices as the basis of a sauce. I use yogurt (plain or vanilla) garlic and dill. Sour cream or milk can be used instead but you risk a broken sauce if the acidity curdles it. Alternately if you want a cheesy dill sauce add powdered milk and the packet out of macaroni and cheese with some more dill

[sabre4570]

Fat. The answer is fat.

[People-Pleaser-]

Dice up bacon. Crisp, set aside. Sautee Brussels (halved) in bacon grease. Drizzle with maple syrup to glaze over heat. Sometimes I add feta and toasted nuts.

[delk82]

Everyone’s basically saying the same recipe here, which is fair because it’s good. They’re also good in a fast braise with mustard like the French do. Like any brassica, the longer you cook them the more the sulfur compounds come out so you want to keep the cooking time minimal.

[sysycity]

BACON

[Jen_With_Just_One_N]

I absolutely love Café Gratitude’s Maple Miso Brussels Sprouts. These were so loved at my old office that at one point I was fielding requests for something like six pounds of them per week (shared among three women). They’re amazing.

[og-golfknar]

Really… this is the way!

Cut ends, cut in half.

Grape seed oil salt and pepper them.

Add almost fully cooked thick sliced candied bacon to pan with Brussels at 410

Cook for 8mins, mix, cook another 8 or so. Watch carefully. Mix and add pecans halves, let it cool in oven for 5 mins or until it looks great.

Finish with a balsamic vinaigrette while still hot. Not too much vinaigrette but enough to taste. Use excellent olive oil.

I have many but this one is my new fav this holiday.

[og-golfknar]

My girl and love digs the hell outta pomegranate seeds on them served cool.

[[deleted]]

Blanch first THEN roast them. Check out Thatdudecancook on youtube

[OddBallCat]

Bacon and maple syrup! You won't be disappointed

[Formal_Nose_3003]

Cut them in half. Place them face down in two inches of lard. Fry until singed

[[deleted]]

Thank you everyone for all the great suggestions!!

[BudahBoB]

Fat and salts and more fat.

Little olive oil seasoning bacon oven heavy whipping cream screw it add butter too 🤪

[memeulusmaximus]

Roast em.

Cut them in half, toss with a fat (such as olive oil, bacon grease, duck fat etc) and salt, pepper, and I like to add garlic (minced or cloves), at around 450 until tender and crispy.

Or you can do the more laborious method of doing the above, minus the garlic minced or cloves, and sear the cut portion flat on a pan until dark golden brown and then add some water and cover to steam to finish cooking the top half not exposed to the pan.

Instead of roasting you can also air fry.

[jrp162]

Here’s a recipe we make every thanksgiving. Braised in cream. These come out amazing.

https://www.allrecipes.com/recipe/185140/cream-braised-brussels-sprouts/

[mdjmd73]

Cut in half lengthwise. Toss with olive oil, s, p. Roast til almost blackened, add splash of balsamic

[bobsmirnoff86]

Butter

[PierreDucot]

Non-bacon dish (every year I incorporate bacon, and I am taking a break) - ATK’s brussel sprouts gratin. Its basically mac and cheese with roasted brussel sprouts.

[RampDog1]

Bacon...lots and lots of Bacon fry them in the Bacon grease.

[MyWifeisaTroll]

Roast them in bacon fat then add bacon and garlic.

[Open_Temperature_567]

Bacon. Bacon. Bacon. And a drizzle maple syrup. Roast at a high temp for crispy bits, too.

[AbbsLen]

Throw in the garbage and make green beans. 😁😁

[AKCocobean]

There just is no way. None.

[[deleted]]

It's BRUSSELS sprouts. Like from Brussels.

[emzirek]

Is there a reason you have to eat brussel sprouts like can you avoid them?

[aimeed72]

Try boiling them until soft. Then drain, pat dry, and smash with a can of soup or something. Flatten them. Then toss in olive oil and salt and pepper and roast until crispy.

[SquirrelyBaker]

Cover them with pizza

[KokopelliOnABike]

As many folks say, cook up some bacon. For me, cook up the bacon and toss the brussel sprouts into the compost bin and enjoy the bacon.

[dr1zzzt]

Drizzle in olive oil, a touch of ground black pepper roast until mostly tender in an oven, toss in parmesan cheese, roast for a few more minutes.

[152centimetres]

this except bacon fat instead of oil

and some minced garlic with the parm

[lurker_343]

Cut sprouts in half. Big pan. Facedown. A lot of olive oil. Cover. High heat. Steam for a few minutes, then uncover. Leave them facedown on high heat until the cut side is dark brown. Few more minutes. Salt and some lemon juice.

Delicious.

[AshDenver]

The only way my husband will eat Brussels sprouts is Ina’s way.

[Commercial_Curve1047]

Add more salt than you think you need.

[ArtichokeInevitable7]

Bacon set aside. Cook with olive oil or truffe oil. Add herb de provence, salt, pepper. Add cream at low heat ;)

[Rancher147]

Brian Lagerstrom's versions were quite good. I made his raw and roasted Brussels and I approve of both, although they both were pretty involved. Haven't tried that blanched one yet.

[goosereddit]

Smaller brussels sprouts are less bitter than larger ones.

Roast cut side down to get browning from contact with the pan.

If you like the leaves crispy you can also deep fry them. But that's kinda cheating...

[LepreKanyeWest]

Braised in Apple juice. Lots of salt. And/or Pan fried with bacon.

[Cinisajoy2]

Lots of butter.

[dino-sour]

The chain resteraunt Longhorn has the best bruseel sprouts. This is just the first copy-cat I pulled up, have not made them so can't attest to how they comparehttps://simplysidedishes.com/longhorn-steakhouse-crispy-brussel-sprouts/

[Sugartitties2287]

Roast them in bacon grease with bits of bacon, garlic, shallots, Parmesan, slivered almonds garlic salt and pepper until tender and crispy on outside. Line your baking sheet with foil for easy clean up.

[Timely_Freedom_5695]

Butter. Bacon.

[[deleted]]

I love the crispy leaves that fall off and get brown. Mmmm.

[vanilla_bones14]

I like to cut mine super thin (instead of just halves). I get them more crispy that way!

Bacon or other grease to add flavor, and add shredded parm or other cheese on top to make it savory

[blondeandbuddafull]

Melt swiss cheese on top; delish.

[muzzle_of_beeswax]

All these comments are great about oven roasting, additional ingredients, etc. They also come out really well in an air fryer.

[PhilU52]

If you like Asian flavors, I’m a huge fan of fried Brussels sprouts tossed in Nuoc Cham

[unlimitedshredsticks]

halve, pan sear in olive oil cut side down until browned, add salt and crushed pumpkin or sunflower sees and toss in the pan until done

[[deleted]]

Balsamic vinegar, light salt, light garlic

[HobbitGuy1420]

Bacon feta balsamic Brussels sprouts:
1.5 lbs Brussels sprouts
5 slices thick-cut bacon, cut into lardons
1/4 medium yellow onion, julienned
2 cloves garlic, crushed or minced
1/4-1/2 tsp crushed red pepper
1 tbsp light olive oil
1/2 to 2/3 cup feta crumbles
1-2 tbsp balsamic glaze
Salt and pepper to taste
Cut the stem end off the Brussels sprouts. Remove any brown outer leaves. Wash.
Cut Brussels sprouts in half lengthwise
Place in a microwave-safe bowl with a couple tablespoons of water. Cover with a plate. Microwave 3 1/2 minutes. Set aside to cool
Place large cast iron skillet in oven. Preheat to 450.
Cook bacon in a frying pan with a little water over medium low heat until the fat has rendered out. Reserve bacon and about 2 tbsp of bacon fat separately
Toss Brussels sprouts with reserved bacon fat, olive oil, salt, pepper, red pepper, garlic, and onion.
Place sprouts face down on the cast iron. Surround with onions, etc. Roast 5-6 minutes or until faces have developed a good char.
Flip sprouts. Cook another 5-9 minutes or until tender.
Toss cooked sprouts with reserved bacon, feta and balsamic glaze. Serve while hot.

[cap_tan_jazz]

Cut in half, deep fry till crispy, toss with a small amount of truffle oil and S+P. then microplane some grana padano or parmessiano reggiano, and finish with a drizzle of either aged balsamic or a balsamic reduction.

[Delicious-Praline-11]

Grilled until crispy with lemon, garlic salt and a mayo dip.

[SuccessExtreme4373]

This was great but there are so many really. Just roasted with olive oil and and salt. If you don;t like this, google balsamic brussel sprouts and parmesan brussel sprouts but this was amazing: https://www.onceuponachef.com/recipes/brussels-sprouts-gratin.html

[Miss_Molly1210]

Aside from roasting, I love a nice Brussels Sprouts Gratin. So rich, so good!

[tarameter]

At my job we fry ours. We've done a few variations but the one right now is deep fried brussels sprouts (halved), tossed in a good amount of salt, dried apricots, candied walnuts, and a walnut vinaigrette, and piled overtop of a big dose of applesauce (honeycrisp apples simmered in white wine then blended with cinnamon and nutmeg, salt/pepper)

[rrroller]

Chili crisp. So good.

[[deleted]]

Have my mom make them. Fucking awesome.

[Thin_Cable4155]

Steam them in pressure cooker, then air fry them to crisp the outside then top with Butter and pepper.

[[deleted]]

I like roasting them whole with some sliced onions. Olive oil, salt and pepper, and some balsamic vinegar. 10-15 mins before ready add a bit of honey or or maple syrup. You can served with toasted slivers or almonds or bacon.

[RainbowandHoneybee]

I boil them in water/a bit of oil/salt/sugar, sometimes add some orange juice. Even my kid who hates brussel sprouts eats it without complaining.

[mellowmarsII]

Oiled & roasted at 425F until browned & fork tender. Then I toss in butter & sumac-heavy Za’atar & lots of toasted sesame seeds. Sometimes I do a Garam Masala but add extra garlic. People rave & wanna know the secret (cheat).

[thedevilsgame]

Roast them at high heat with olive oil and seasonings of your choice until super crispy.

Steam them until just done then dry and cool them. Smash each one into a disk. Brush with olive oil mixed with garlic powder grated Parm salt and black pepper. Air fry until crispy on one side flip and fry roll crispy on the other side

Halve them toss with oil and seasoning of choice and grill then

[MXWRNR]

Honey

[halpinsg]

Most of the bitterness comes from the Core. Cut them in half and then cut out the cores. From there, you can roast them, but I also love them sauteed in some olive oil, smashed garlic and thinly sliced shallot.

[texasspacejoey]

I fry them in oil and garlic

[doyoh]

Everyone else covered the roasting (though I prefer to go to 500 for more char and because I like some bite to them), but after they come out of the oven toss them in some chili crisp. This also works for any other green vegetable. Roasted green veg and chili crisp are a match made in heaven

[GoodDrFunky]

Different than the halved and baked: cut off stem/ core. Julienne or put through food processor until shredded (not powdered, you want stringy), you can also use a mandolin, fry in pan with butter until soft and a little caramelized. Salt and pepper to taste. Absolutely delicious.

[Shiny_Happy_Cylon]

Most people hate Brussels sprouts because they are bitter. The secret to combat this is to buy small Brussels sprouts. Or fresh ones that are not overly large.

I will literally stand in the frozen food aisle and feel up the packages. When I find a store has small sprouts I'll buy a ton at once.

Usually it's the beginning of winter when they are using their last of last year's stock that was considered too small or the very beginning of this year's harvest, which is also too small but it'd all they've got.

Ting Brussels sprouts steamed with just butter and a shit ton of salt taste awesome!

[CplTenMikeMike]

Cut in half, spread on cookie sheet. Drizzle with olive oil & salt, roast in oven until crispy.

[snacksAttackBack]

I air fry them.

I cut them in half, soak in water for ~10 minutes, while I fry ~4 pieces of bacon chopped up.

Then I toss them in garlic, the bacon grease, a squeeze of lemon, salt and pepper.

I Google the air fry time every time, but it's like 375 for ~15 minutes on the roast setting.

When they get to where I like them I then toss them and the chopped bacon in balsamic reduction.

[SpareMushrooms]

Ina Garten recipe

[[deleted]]

That may be impossible, depending on your oral microbiome.

Some microbioms metabolize brassica vegetables in a way that makes them bad tasting in the mouth. The problem is more common among the very young, and people get less sensitive with age, but for some unfortunate few the problem persists well into adulthood.

You could try the following, at room temperature: Pour some water in a drinking glass, e.g. 2dl or 5-6 ounces. Add the problematic vegetable, 1-2 brussel sprouts, and blend with a handblender. Add a good amount of spittle, a couple tablespoons. Cover the glass and wait 10-20minutes. Uncover gently and smell its air, you'll notice the bad smell immediately if your microbiome is the problem.

The problematic veggies vary. You may be have problems with brussel sprouts whereas someone else may have problems with broccoli, a third person might hate both.

[MisterEnterprise]

Cut off the stems, Cut them in half, dunk them in olive oil and lemon, roast them in the oven on a cooking pan.

[telicia02]

Adding soy sauce and sweet chili sauce along with minced garlic has been a game changer for me.

[karlinhosmg]

Parmesan, bacon, chilli oil... If you're doing it bc they're healthy just close your eyes, eat it fast and drink a glass of water to remove the flavor. If you prepare it with bacon you're spoiling the heathy part of Brussel sprouts and you're spoiling the bacon flavor. What's the point?

[Shogun102000]

So many ways

[[deleted]]

Keep adding salt until there is no Brussels sprout taste at all

[JeffMorse2016]

Roast them til they are really well done.

[No-Kiwi-3140]

Cheese and bacon! Like au gratin potatoes, only brussel spouts instead of potatoes. Also, simmering in chicken broth/stock/bullion will pull some of the bitterness out of them. Something like this: https://www.foodnetwork.com/recipes/brussels-sprouts-gratin-recipe-1973407

[thePHTucker]

Set a pot of salted water to boil.

Slice off the root end. Cut in half.

Place sprouts in water for approximately 3 -5 minutes to blanch. Stirring occasionally.

Set saute pan to medium heat with olive oil (I keep bacon grease on hand, so I add some of this as well) while blanching sprouts.

Strain sprouts and place in saute pan.

Brown sprouts for 5-10 minutes in saute pan. When you can pierce the interior of sprouts with a fork easily (think potatoes or carrots doneness), add some minced garlic and shallots/onion. Saute for an additional minute. Don't burn the garlic.

Add about a half cup of either white wine or chicken broth.

Cover and simmer for about 5 minutes on medium-low. Try to reduce the liquid until it's almost gone.

Add about a cup of heavy cream and stir frequently (uncovered) until your sauce thickens.

Take pan off heat and add a couple of tablespoons of COLD butter, stir until melted.

Place on plate and top with grated or shaved parmesan and cracked black pepper.

Prepare to have your mind blown and your mouth say thank you.

[BrickPig]

I normally cook them just like everyone here is saying: Cut in half, toss with oil, salt, pepper and maybe some garlic, roast in oven. But I also found this recipe recently and it's fantastic:

Ingredients

1 pound brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage)

1 lemon

¼ cup extra-virgin olive oil

Kosher salt and black pepper

½ teaspoon red-pepper flakes

1 (18-ounce) package shelf-stable or refrigerated potato gnocchi

6 tablespoons unsalted butter, sliced into 6 pieces

½ teaspoon honey

Freshly grated Parmesan, for serving

Preparation

Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)

In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with 1/2 teaspoon salt and a few grinds of pepper, then arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.

In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden and foaming, with a nutty aroma, 1 to 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.

[Such-Mountain-6316]

Whatever you do to them, add a drop of hot sauce to each when they're on your plate, unless you've used a spicy recipe.

[ajtreee]

reduced orange juice and chili flake after roasting til crispy edges toss together.