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Brussels sprouts are best roasted after being tossed with a bit of salt and pepper, and then dusted with some parmesan cheese or aged gouda after coming out of the oven. They're also excellent panroasted or steamed (they should still be firm, NOT mushy), again tossed with parm or aged gouda. A little lemon juice squirted over the Brussels sprouts also makes them tastier, as will mentioned.
Mm, brussels sprouts.
There are not many foods I dislike. I can't think of any right off the top of my head. I like food.
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If I am not better, at least I am different. --Jean-Jacques Rousseau
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