I just followed the recipe on the back of a Trader Joe’s bag of shaved Brussells sprouts. It was fine. I’d probably add a bit more oil and spices.
Typically I steam fresh brussels sprouts with garlic and spices until tender. I’ve also roasted bisected sprouts with good results.
Preparation is quick and easy enough (with steaming) that it’s hard to understand why people buy the frozen kind, which I’ve always found lack the texture of fresh sprouts and can easily go mushy.
The best fresh sprouts are the ones you pick from your own plants (as compared to the giants-on-steroids from the supermarket), but there isn’t always garden space for them.
“That’s What Brussels Sprouts are Supposed to Taste Like” Brussels Sprouts
- Trim, halve and rinse your sprouts. Dry off then lightly dress in olive oil.
- Mix together in a ZipLock bag: equal parts parmesean and panko bread crumbs plus salt + pepper + seasoning*.
- Toss spouts in bag to coat.
- Roast cut face up at 425° for ~20 minutes, then flip and continue cut face down for 3 minutes.
Serve immediately.
*: I prefer a spicy citrus Cuban blend.
I also routinely make Alton Brown’s recipe with apples, bacon and blue cheese.
Also damned tasty, but a lot of work is Martha Stewart’s crispy roasted Brussels Sprout Leaves.