Sure! Pan fry in oil and the outside becomes crisp.
Mostly, I boil 'em lightly with diced red bell pepper and and some butter, garlic and soy sauce, stopping just when they start to go from bright to dull green. People seem to love them.
I’m definitely going to the try the bacon and slaw versions, though.
I make 'em great without bacon:
Glazed Sprouts
For about a pound of Brussels Sprouts (cleaned and the stem end removed):
In a big saute pan, melt 3 T. butter. Add 1/2 cup white wine, the sprouts, and some salt. Cover, simmer for 20 min or so until the sprouts are tender. Give 'em a shake every once in a while. Add more wine if needed.
Take cover off, turn up heat, let cook without moving the sprouts for a minute or so until the rest of the liquid evaporates, and the bottom of the sprouts get gooey from the sugars/butter.
Yum yum yum. Very simple recipe, but very delicious.
duck fat and salt
I used to think the same thing, until **Rhiannon8404 **made them for me. You’ve just never had them prepared correctly.
Halved and sauteed with garlic until carmelized.
Okay, I gotta try that. Are we talking saute or stir fry here? Butter, olive oil or bacon drippngs?
Thanks!
Shredded, steamed, buttered.
Yes.
I put oil in the pan and cook up onions and bacon to get them started. Then I cut the sprouts in half the long way. I add the sprouts to the pan and stir around to get them going, then let them sit, cut face down, till they get really crispy. I might do a few more stirs if it seem like they could use some darkening on the other side. A little pepper (usually the bacon gives enough salt) and we’re good.
Be careful not to burn, as they will get bitter. Yum.
Coat interior of a shallow baking pan with non-stick spray. Layer sprouts fresh or frozen and drizzle them thoroughly with Kraft Caesar vinegrette salad dressing. Bake in 325 oven for an hour.
Roasted or grilled. I could understand not liking brussel sprouts if you’ve only ever had them boiled, but I wouldn’t write them off completely until I’ve had them either roasted or grilled. They are one of my favorite vegetables when cooked in this manner.
Sauteeing them, too, works out well, but roasting is where you really can build the flavor. Toss them in olive oil (after removing any funky looking outer leaves), throw them on a sheet pan into a pre-heated 400-425F oven, roast until browned (30-40 minutes). Liberally salt with kosher salt, and add freshly ground black pepper, as desired. Simple. Heaven.
Boiled sprouts are a tragic waste of a good vegetable.
I steam them and serve them with garlic butter, but hollandaise sauce is a good alternative.
Mmmmm, tossed in bacon grease and then roasted until the little leaves turn all crispy. Then served with crumbled bacon, apple slices and pistachios.
I bought a stalk of fresh brussel sprouts at the market and picked 'em all off. Cut the big ones in half. Steamed them till just tender, with a tiny bit of give. Poked them with a fork, refrigerated overnight in Italian dressing. Better. Than. Chocolate!
I also roast them. A splash of good balsamic is a fine addition, I usually serve them with the lardons from roasting and shaved parmesan. I once made some with a bit of black truffle, that was amazing but hard to justify cost wise unless you have a bit left over from the eggs that truffles should go with 
I got this from a Belgian lady.
Spawn of Satan with Fat
Fry the sprouts in butter.
Serve with sour cream.
Throw away the sprouts (optional).
I slice them in half, steam them covered in the microwave them until they’re about 3/4 done, then brown them in a skillet using either a little olive oil or bacon fat, sometimes with chopped garlic. And salt.
Jacques Pepin’s recipe:
Cut in half, saute on about medium high (alternate: add some peeled carrots sliced about an inch thick on an angle) in a mix of olive oil and butter (plus some salt) about 10-15 min until browned in places. Add about a half cup of water, cover, cook on medium for about 5-8 minutes until tender. Add a tablespoon or two of cider vinegar, a tablespoon of butter, salt and pepper to taste.
Two Thanksgivings ago, we made brussels sprouts with bacon (lardons) and figs. They were amazing – just the right combination of sour, savory and sweet. I can’t recall the exact recipe but it’s worth trying.