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!