I happen to like Brussels Sprouts.
I usually oven or pan roast them whole and serve them with Dried Cranberries and a Balsamic Reduction. ( this recipe is on the blog)
Occasionally I place them whole in a large bowl, cover them with Olive Oil , Roast them and drizzle them with melted Butter, Salt and Pepper to taste.
This is my latest recipe for Brussels Sprouts.
1 stick of Butter ( 8 TBS)
2 lbs. of Brussels Sprouts, trim the end and roughly chop them
8 Cloves of Garlic, chopped
5 oz. Fresh Shaved Parmesan Cheese ( you can purchase a 5 oz. container)
Heat a large Saute Pan on medium heat
Add 2 TBS of Butter
Saute the Garlic for 2 minutes, stirring
Add 4Tbs of Butter until melted
Add Brussels Sprouts, stir well.
Cover and cook for 2 minutes.
They'll reduce and the butter will begin to brown
Add the last 2 TBS of Butter, stir well to incorporate the browned butter on the bottom of the pan.
Remove from heat
Cover with the Cheese, Stir well, Cover the pan and let it sit until the cheese melts.
Peace in the Kitchen!