Brussels Sprouts!

[Trekhawk]

I dip mine in chocolate.
Then I throw them away.

Snort!!

[jesvetmed]

OK... this is a challenge for me! I've HATED / DESPISED them since a kid. Yes, my mother overcooked everything, and I think other friends' mothers did too. SO... I'll go out on a limb sometime this week and try them your ways... afterall, olive oil, spices and especially garlic and cheese. Now if I put all of those together, I may actually not even notice the stuff under it all! For me it was texture -- maybe my tastebuds have changed. I'll let you know.

[OakLeaf]

For me it was texture

But texture is ALL in the cooking. They don't get mushy until they've been autoclaved. Properly cooked, they're like delicate little cabbages, with a sort of gamier, nuttier flavor. You'll definitely need a knife to cut into them. (You've had cabbage that hasn't been autoclaved, yes?)

[bikerz]

I am a brussel spout evangelist also. When I was a poor college student in Santa Cruz, brussel sprouts were the deal of the century when they were in season. Plus the word "sprout" makes me smile.

I like them partially steamed, cut in half lengthwise and sauteed with olive oil, garlic, salt, and pepper, and a squeeze of lemon juice just before serving. This dish has converted many a brussel-sprout-hater!

Another way to serve them a little "under the radar" is to cut the sprouts in half lengthwise, then cut them cross-ways into thin strips (so they look like slaw), then saute as above.

Bacon/pancetta and/or nuts (pine nuts, pecans) are also good with them. I think sage goes well if using pancetta.

Yum - today we get our organic veggie box - hope there are some sprouts in it!