Think you don’t like Brussels sprouts?

I thought so too, once upon a time. But the only Brussels sprouts I had ever eaten came from the store — presumably from California, where it never gets cold enough for Brussels sprouts to sweeten. Plus, the standard cooking method in our house was steamed in the microwave. Sorry, Mom, but I guess I just didn’t like them that way!

We’ve found that Brussels sprouts can be melt-in-you-mouth-good if they are sautéed or roasted and prepared with enough salt and fat (of course, what doesn’t taste good with bacon and butter, right?). Here are a few easy preparation methods using these principles that I found in a quick internet search:

Roasted Brussels Sprouts

Preheat oven to 400°. Trim Brussels sprouts and toss liberally with olive oil and salt and pepper to taste. Pour onto a baking sheet and place on center oven rack. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with salt, if necessary. Serve immediately.

Shredded Brussels Sprouts

Place sliced bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside. In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add cored and shredded Brussels sprouts and minced onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

Breaded Brussels Sprouts

Wash and trim Brussels sprouts. Cut an “X”, about 1/8 inch deep in the stem of the sprouts, (this helps cook the sprouts more evenly and quickly). In a medium-size pot, cover Brussels sprouts with water, add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts. Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat. Combine 4 tablespoons grated parmesan cheese, 4 tablespoons dried bread crumbs, ¼ teaspoon garlic powder, salt and pepper to taste, and 2 tablespoons melted butter and mix well; sprinkle mixture over sprouts. Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.