I always make this:

http://veggieandthebeastfeast.com/2013/11/20/roasted-brussels-sprouts-with-lemon-thyme-and-goat-cheese/

Another one for the basic roast. But to spritz it up sometimes I'll add thin-sliced shallots, or bacon, or balsamic. Usually just one, all three would be a lot.

Though I had them recently at a restaurant sort of half-shredded with all 3, and they were awesome.

Split and roast them. Dress with a yogurt garlic mustard vinaigrette. My wife never liked them till she had them this way...now she ask for them!

Op here--thank you thank you! I roast them with olive oil and salt all the time and just want some options to change things up....mnm bacon...

My favorite way is just on the stove top, with mustard and maple syrup:
Cut sprouts in half. Heat a bit of olive oil in saute pan, add sprouts, salt and pepper, and cook for about 2-3 minutes, just to get some color. Add in about 1/4-1/3 cup of water (watch for spattering), let it boil, cover, reduce heat, and let them cook for about 5-6 minutes until they are soft, then remove lid. If there is still a lot of water, let it cook off. Add about a teaspoon of dijon mustard and a drizzle of maple syrup. Coook and stir for a minute until everything combines and warms. Enjoy! Note that I don't measure anything -- just eyeball it. If you added too much water, pour some off. If a tsp of mustard doesn't give you enough taste, add more.

http://www.epicurious.com/recipes/food/views/Brussels-Sprouts-Chips-51230230

As a snack ! Yummy!

This is super-easy and my kids love it!

Turn broiler on high with your (sorry, I forgot the name of this, the flat iron…or roasting pan) in it. This is key--to heat it up.

Cut brussel sprouts in 1/2 lenthwise.

When pan is hot, smear butter on the hot pan, then put sprouts cut-side down onto hot buttered pan.

Put broiler on low, and just keep them in there for 5 min.

Salt 'em up and serve!

btw just discovered that KerryGold butter is much yummier than other butters because it's grass-fed--different texture and taste, and full of Omega 3s. Article I read went on about how it's not labeled organic, but in Ireland (or Scotland--wherever they make it) they don't use chemicals on the grass so it's fine. I've used organic butter and now I'm switching.

Anonymous wrote:Cut in half, oven roast with kosher salt and olive oil

I roast with a veg oil instead - seems to hold up better against the high heat. But I agree - keep it simple!

Anonymous wrote:

Anonymous wrote:Cut in half, oven roast with kosher salt and olive oil

Yep. This is the best! When I go to dinners and they have bacon on the Brussels sprouts it makes me want to cry. In this case simple is better.

6:52 here. I love them just roasted with kosher salt and olive oil, too! Still, bacon on top does not make me cry!

Roasted or sauteed with bacon, finished with a splash of balsamic vinegar. The balsamic is key! I make these all the time.

These are even better but a big pain to make:http://sugarcanerawbargrill.com/#!recipes/recipe-2

Anonymous wrote:Cut in half, oven roast with kosher salt and olive oil

Yep. This is the best! When I go to dinners and they have bacon on the Brussels sprouts it makes me want to cry. In this case simple is better.

Bacon-Topped Brussels Sprouts

2 pounds fresh brussels sprouts (smaller size is preferable)
3 tablespoons minced onion
2 tablespoons butter, melted
½ teaspoon garlic salt
¼ teaspoon dried oregano
½ pound sliced bacon, cooked and crumbled

Cook brussels sprouts (steam for 6 minutes) and drain. Add butter, garlic salt, and oregano; toss. Place in a serving dish. Top with crumbled bacon.

Slice/shred in a food processor and sauté with chopped up bacon.

Cut in half, oven roast with kosher salt and olive oil

Looking for new ways to cook Bsprouts. Thanks!