They're my 9 year olds favorite lol. I boil for 2-3 min to soften, dry well, oil s/p, then roast until caramelized. After I'll toss with some brown sugar and balsamic glaze.

If I have a bag of shredded ones I'll panfry until tender in bacon fat, top with balsamic glaze.

Shred them in a food processor first, then oven roast with a bit of Cajun seasoning. Everyone in my family (adults and children) who all hate Brussels sprouts say they love this dish.

Shred and sauté with bacon.

Cut in half, toss with a little coconut oil and sea salt. Bake on parchment until browned.

I love them roasted but if no one likes them that way, I agree with shredding and making a salad or slaw. It becomes a very different veggie that way.

I cook up bacon in a cast iron skillet, take the bacon out and then fry up the Brussels sprouts in the bacon grease with some added butter until they are crispy. Then I serve them with the chopped up bacon added back in along with some blue cheese crumbles.

Mine loves them but only in shredded form. So I buy the pre shredded and saute them with olive oil and season with salt.

Another vote for roasting/blasting in oven then drizzled with maple syrup. My kids will only eat if the brussels are crispy.

I love them pan fried in butter. Not at all healthy but they taste really good. I pull the leaves apart first, which is a pain.

Anonymous wrote:Shave them and cook in a pan with olive oil, salt and pepper

We do a similar prep type for a bacon pasta dish - brown the chopped bacon and sauté the shredded brussel sprouts with onion and garlic, allowing them to cook through (use small amount of water if needed), then brown just a bit. Then toss bacon back in and add cooked pasta, sometimes some peas. Top with Parmesan cheese.