Does anyone have a good recipe for them? There seems to be a severe lack of recipes for this veggie.

Leni, that's because most people hate them like I do. I keep trying them but I just can't stand them. Sorry.

I happen to like Brussels sprouts but I think Pam's right. These are some suggestions. You can just roast them...toss with olive oil, salt and pepper, then roast at preheated 400 for about 30 minutes. I like to use smaller sprouts. If they're large, cut them in half but watch so they don't burn. You might want to season them again before serving. I recently bought some Brussels sprouts at TJ's that come in a microwavable bag. I didn't use the microwave but the sprouts were small and tasty.

You can also just saute them in butter with salt and pepper. Sometimes I pull off all the leaves to separate them for sauteeing. It takes more time but the leaves cook fast in the butter and are really tasty.

For this one I just copied/pasted the recipe I use...I don't add the raisins. Dried cranberries might be another option.

Brussels Sprouts With Pancetta

1/4 cup olive oil
12 oz. pancetta or thick-cut bacon, cut into 1/4-inch cubes
3 pounds Brussels sprouts, each trimmed and cut in half
Kosher salt
Pepper
1 1/2 cup(s) golden raisins
2 1/2 cup(s) chicken stock or broth

Heat oil in large saucepot. Add pancetta and cook 15 to 18 minutes or until fat is rendered and pancetta is golden brown and crisp, stirring frequently. Transfer pancetta to paper a towel-lined plate. Increase heat to high. To saucepot add Brussels sprouts and 1 1/2 teaspoons each salt and freshly ground black pepper. Cook 5 to 7 minutes or until lightly browned, stirring occasionally. Add raisins and chicken stock. Reduce heat to maintain simmer; cook 8 to 10 minutes or until sprouts are tender when pierced with knife, stirring occasionally. Stir in pancetta and serve.

Champagne, now that one I might try.

Our family enjoys them, especially when they're in season. Frozen ones are a poor cousin - they get sort of mushy.

Trim, if necessary. Cut in half if small or in quarters if larger. Soak in bowl of cold water for about a half hour to nicely crisp up.

Steam over boiling water for 15 minutes.

I season with butter, celery salt, garlic powder and onion powder.

This version is easy. I usually make enough for leftovers. Cold, they're an interesting inclusion to salads.

I continued to search after posting this and guess what? I found 89 different recipes on http://www.AllRecipes.com which is one of the resources listed on this site. I didn't look at all of them but some are very interesting. A couple are very close to your recipe Champagne. I've done the olive oil or butter with salt and pepper etc. I'm looking for a different way to prepare them. Thanks everyone.

Forgot about this...they're also good in a gratin with the cheese and cream sauce.

While spending Thanksgiving in the Bahamas on the Island of Briland (Harbour Island) our friends from Boca Raton taught me the BEST way to cook Brussels Sprouts.

First off... I usually hate those little cabbages- they smell up the house for hours the way my husband overcooks them!!!!

NOW, here is a recipe that is so unique and very healthy, too:

Thinly slice the Brussels Sprouts -- nearly like a chiffonade. Lots of them -- and fresh, not frozen.

Then stir fry them quickly in a bit of high temp oil -- they will be crunchy still.. and full of LIFE!!!!! About 4 minutes totally cooking time -- then sprinkle with whatever you'd like, for instance, crumbled bacon, minced shallots, herbs, etc.

These are the BEST IMHO!!!!!



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The problem is that most people are not eating the fresh sprouts. The frozen ones are awful as far as I am concerned. Lots of good ideas here.

I agree, Leni...fresh is the way to go with these. I'm going to pick up more of the really small ones I mentioned from Trader Joe's. They were very good. They also sell them on the stalk.

I adore brussels sprouts, and enjoy them the most steamed (or roasted) and then add fresh lemon juice and/or a little butter & salt. Sometimes, I add some freshly-grated Parmesan. A Meyer lemon would be great, if you can find them in your area.

I also enjoy them (as described above) over buttered broad egg noodles with some extra fresh-grated parmesan cheese.

During the Fall (Holidays), They're great with roasted chestnuts or chopped and cooked in cream similar to Julia Childs recipe.

I have many recipes - one including Dijon mustard, a BS and rice dish/casserole (From W-S), and Martha Stewart's recipe with vinegar, etc., etc.

Stephen Cooks has an interesting recipe for brussels sprouts pancakes. Try a google.