6 hours ago, deaknh03 said:

My favorite vegetable. Halve them, salt, pepper and evoo, in a cast iron and on the cool side of the grill. 

^^ This ^^  I'm kinda weird (I guess) because I love nearly every vegetable except eggplant.  Deakn03 nailed it.  Drizzle some melted butter before serving and BAM!  Delicious.

 

Another way I like is like @A-Jay method - steamed whole.  Again, drizzle with melted butter and a touch of salt and you're in like flynn.

 

I used to make them these ways when I got home from high school for a great afternoon snack!

 

Still do!

Steamed whole..Some butter and salt & pepper.

Best way to handle brussell sprouts IMO is to not buy them to begin with.  ?  But, if you have them, take them to the sink and carefully rinse them in cold water.  Then as they're dripping to dry, let them fall into the disposal and flip the switch.

I just “cooked” them last night to go with a brisket I smoked. 
We love the frozen boxed ones in butter sauce. Nuke them for a few minutes and you’re done 

but we’ve also drizzled with oil and roasted in the oven. 

Sautéed in a pan with butter. Salt and pepper

On 7/6/2023 at 3:35 PM, Darth-Baiter said:

cut then in half, lightly drizzle with oil and roast them.  

This is how I prepare them only, as soon as I'm done roasting them, I throw them directly into the trash.

19 hours ago, Glenn said:

^^ This ^^  I'm kinda weird (I guess) because I love nearly every vegetable except eggplant.  Deakn03 nailed it.  Drizzle some melted butter before serving and BAM!  Delicious.

 

Another way I like is like @A-Jay method - steamed whole.  Again, drizzle with melted butter and a touch of salt and you're in like flynn.

 

I used to make them these ways when I got home from high school for a great afternoon snack!

 

Still do!

I too like all vegetables, but like you, I think eggplant is just gross. Twinsies!

I am one of those few, like a I read here that really like them just steamed with salt and pepper.  Go the roasting route, add some shallots and oh my!   I could eat them everyday.

Just had them tonight at my daughters farm.  Smaller ones cut in half and roasted with bacon and thyme.  Had it with walnut crusted chicken breast. ? 

Slingshots like them.

? I never thought I'd get such polar opposites on this. 

 

I admit 99% of the time the correct place I feel for them is the trash. I was hoping I'd find something I'd like here but I might have a new test. 

 

Steam them soft

Cut in half and place in pan (face up or down idk yet) 

Sprinkle salt/pepper/garlic

Drizzle with honey 

 

I will also try @A-Jay way. I've always roasted them in some way and the outer leaves always get so crusty its like eating dead leaves. Never tried steaming and the times I have liked them they were tender. 

Sounds violently American. I'd try it. I mean, I'd have to have literally nothing else in the house to pair bacon with, but I'd give it a shot.

Surprised we are on page two and no one has shared the one and vital tip for ANY and ALL green vegetables.  If you want them green and seasoned right it is very simple.   Boil some water that is a bit saltier than the ocean...yes taste it.  Add the sprouts (or any green veg) and cook to just under your liking.  Pull them out, drop them in an ice bath to stop the cooking.  Pull them out and pat dry.  Now finish them in bacon fat/butter/etc in a hot pan or really hot oven/pan to carmelize the bottoms.  Deep frying at this point also works, but they better be even drier than for the pan.

 

Asparagus, green beans, fresh peas, spinach, oh hell, anything green REALLY benefits from a quick cook in seasoned water and cool down on ice.

Looks great to me!

11 minutes ago, Deephaven said:

Surprised we are on page two and no one has shared the one and vital tip for ANY and ALL green vegetables.  If you want them green and seasoned right it is very simple.   Boil some water that is a bit saltier than the ocean...yes taste it.  Add the sprouts (or any green veg) and cook to just under your liking.  Pull them out, drop them in an ice bath to stop the cooking.  Pull them out and pat dry.  Now finish them in bacon fat/butter/etc in a hot pan or really hot oven/pan to carmelize the bottoms.  Deep frying at this point also works, but they better be even drier than for the pan.

 

Asparagus, green beans, fresh peas, spinach, oh hell, anything green REALLY benefits from a quick cook in seasoned water and cool down on ice.

You were surprised nobody does that?? I’d starve before I got all that done