As an alternative to Robins RCP where he gives tips on how to disguise Brussel Sprouts, I will give a few pointers here how to make the best of sprouts.
1) Buy them in season - that is in winter after the first frosts. They are firmer and have a better taste.
2) Never buy pre-prepared sprouts if you can help -- they are expensive and they still need preparation.
3) When choosing loose sprouts pick the tiniest ones. Big is not beautiful. At the end ofthe season when they get bigger, buy the same number of sprouts even though they are bigger i.e. not by weight.
4) No matter the size of the sprout you bought, you only want to eat a tiny one. With the smallest ones, take off all the loose outer leaves till you get a firm tight bud. For the large ones, cut across the base and remove all the outer dark leaves till you get a firm tight bud.
5) Don't cut a slot or cross in the base. Its not necessary as you now have small tiny tight and beautiful sprouts that cookeasily and fast
6) Use a steamer - steam for 15 minutes and check with the tip of a thin knife. The tip should go in, but there should be some resistance. You don't want soggy or soft. Think 'al dente'.
7) Serve immediately*. Don't keep warm, reheat or whatever. Just put them on to cook 15-20 minutes before you start serving.
Easy, nutricious and delicious.
If you have been put off sprouts before, try again as there are new sweet varieties on the market. The old sour stinky varieties seem to have gone, thank goodness.
* That's how we have them, nude (them not us), with nothing added (except roasted meat, potatoes, some other vegetables and a bottle of good red wine).
But feel free to add what you want.
Ummm - now we'l have to wait until the winter to enjoy them again.