I know that a lot of people, including my other half, find them bitter and un-appetizing but for me you just have to cook them the right way to truly appreciate their appeal. I like to sauté them in butter with a touch of water in the bottom of a saucepan – nothing else.
For some this may be a little too plain but in my view it allows the true essence of the brussel sprout to shine through. I also try not to over cook it and usually like to have them slightly al dente.

I recently came across another method of cooking this vegetable. One tosses the raw vegetable in a casserole dish with some olive oil, thyme and salt and pepper to taste. Place the ovenproof dish in center of the oven at about 350 degrees for thirty-five to forty-five minutes. The brussels come out lovely and succulent with a gorgeous color and delicious flavor.

You can also try this method with a lot of other hearty root vegetables, like squash, parsnips and swedes. Just remember that you may have to adjust the cooking time but the result should be the same – a great tasting, scrumptious treat.