I like to pan fry a steak, then saute lightly steamed, halved sprouts in the steak juice with some garlic and sliced onion and a little lemon. Optional is a little wine & mushrooms if you have them.
Cut into quarters, toss in olive oil and spread in a roasting pan, sprinkle with sea salt, roast until caramelized. My absolute favorite way to eat them.
The secret to cooking Brussels sprouts is simple: size them. You simply can’t cook a collection that ranges from marble to golf ball size and expect good results. Either pick out a complete bag that are all the same size (whatever size is most prevalent in the bin), or cut only the ones of a given size from a stalk. You’d be amazed how much this improves the results, even for simple steaming.
Love them, by the way, just plain or with a tad of butter. No need to get fancy with them.
I like mine shaved, dressed with lemon juice, salt and pepper, and some dried cranberries mixed in .
Simple and tasty.
I have no objection to them roasted either, but given my druthers, I’ll go with the first option.
This is my preferred way (though I cut in half). Usually with a bit of garlic, too. Much more than that and they’re no longer Brussels sprouts but rather vehicles for chees, bacon, cream, etc.
Brussels sprouts’ size doesn’t make that big a difference to me, but the tastiest I’ve had are the small ones I grow myself (just harvested a couple big bags from my plants after a few hard frosts but before subzero cold had a chance to do them in). Maybe the enormous ones grown in California are secretly stuffed full of brassica growth hormones. :eek:
I’ll look into some of these recipes (frankly, bacon fat has the potential to improve almost anything). My easy option involves steaming them until they’re a nice al dente consistency, having first added olive oil and spices (basil and the right amount of red cayenne pepper are critical). A sauteed dish with sweet peppers and garlic also works nicely.
There may be a genetic component for those that dislike them* (from the article it seems far from a proven link), but I suspect a major reason involves dislike based on cultural/familial conditioning or just inexplicable personal proclivities.
*“I have the TAS2r38 gene” sounds more socially acceptable than “I’m a picky eater”. 
This might be similar enough to help Christmas dinner…I made it a few weeks ago and would suggest not blanching (or not as long anyway) because they were too mushy.
The New York Times just printed 5 Brussels sprout recipes and had 18 with Thanksgiving. They look great.
For what it’s worth, this contribution from waaaay out there made me laugh an unreasonable amount. 