I sauté them, recipe was originally from BON APETITE magazine.
Adapted from either Nigel Slater or Gordon Ramsay, don’t recall which:
Peel the outer leaves and cut off the dirty end, but don’t score, cut or cross-cut in any way. You don’t want the water to penetrate the heart because it makes them soggy*.
Parboil for about 10 minutes.
Stir fry with lardons and a little butter until gently brown. Serve with butter.
These have converted more than one hata I’ve served them to.
ETA: *My ex-mother-in-law would cook them for THREE FUCKING HOURS in a pressure cooker. They would come out gray and completely dismantled, and nobody would touch them. Then she would be all like “I don’t know why I bother” about them.
I fried some with bacon and onions tonight. Pretty good. 
:). Yum.
Are you serious??? A stew that normally takes 3 or 4 hours to make takes something like 30-45 minutes in a pressure cooker. That’s the equivalent of cooking them for like 12 hours conventionally. I don’t think I’ve ever cooked anything for more than an hour in a pressure cooker, let alone three.
They are my favourite vegetable, by far! But never, ever boiled. Lightly steamed maybe, but preferably roasted or sauteed.
Yeah, three hours in a pressure cooker and you’re, like, decompiling its DNA or inventing a new superhero or something. Yecch.
I stopped at Kroger on the way home last night, because after reading this thread I decided that’s exactly what I wanted for dinner.
But they didn’t have any brussels sprouts. WTF.
I had to hit two Kroger before I found them.
I’ve had them several ways that people swear up and down will absolutely make you adore the nasty farty-tasting things, and every single one of them tastes like being dutch ovened.
My husband and son feel the same way- all they taste is bitter, no matter what. I wonder if it’s like cilantro- some people are just wired for them to taste unpleasant.
I stopped at a more upscale Kroger today and found them. And bacon. And shallots. 
I have dinner!
Do they feel the same about cabbage, brocolli and other cruciferous vegetables? (I adore cilantro.)
They’ve been my son’s favorite vegetable since he was about 5 (the first time I cooked them). He could never figure out why adults were always so impressed when he told them.
They love broccoli and cauliflower and other such veggies. But maybe it’s like cilantro (which some taste as soapy, but can eat parsley just fine).
Outside with a small tactical nuke
They’re not bitter, just…farty. They taste exactly like being trapped in an elevator with a 14 year old boy who has been fed on a steady diet of beans and toe jam. Cooked cabbage tastes similarly, but less intensely, horrible.
Raw cabbage is okay, and I rather like broccoli and cauliflower.
We steam them until tender. Delicious - particularly the ones I grow in the vegetable garden.* This has been a banner year and there should be plenty for the Thanksgiving feast. They’re one of my favorite vegetables.
I keep hearing that brussels sprouts become significantly tastier after they’ve been through a few frosts, but I’ve never noticed much of a difference.
*our home-grown sprouts tend to be smaller, firmer and more flavorful than those supermarket things that look like they’ve been grown with the benefit of anabolic steroids.
Oh. Wow. What gardening zone are you in, and are they easy to grow? Do you start from seed?
We are total novice vegetable gardeners but got kind of interested (and amazed) when the flower bed my husband started setting up but had to abandon sprouted up with these amazing giant acorn squash and these candy-sweet, rich-flavored yellow cherry tomatoes (also some standard grocery store softball tomatoes, which sucked) all as volunteers from kitchen compost. Brussels sprouts, though, if, as you are telling me, are better homegrown? I could make room in my schedule for next spring.
om
nom
I hate you.
Huh. I’ve never encountered them except already cooked at restaurants. They’re okay, but I think they have too strong a cabbage flavor for such a small piece. Much better dipped in, say, ranch dressing or mixed with other salad fixings.