Brussels sprouts?

[Honey Badger]

How do you cook them?  Favorite recipes?
I don't like them just plain steamed.

Just put some in the oven tossed with OO and balsamic vinegar, a handful of dried cranberries and 1/2 of a pear and ground pepper.  I'm just guessing with this "recipe", though. 
It would appear that I am trying to drown out the taste of the sprouts.

[Eco Ellen]

Cream.

[Honey Badger]

Cream.

What do I do with the cream?  Cook them in it?  Can you be more specific?

[cgraz]

Your recipe sounds pretty good - I love them roasted, even without anything else, just tossed in olive oil with some kosher salt.

When I first started making them, I tried this recipe: Golden-Crusted Brussels Sprouts and loved it. Now I'm just too lazy and throwing them in the oven is easier than cleaning my cast iron pan. 

[Eco Ellen]

What do I do with the cream?  Cook them in it?  Can you be more specific?

Marg.

[Honey Badger]

Ooh, cheese makes everything better!

[Eco Ellen]

All right all right.  I cut the ends off the sprouts and put them in a medium sauce pan.  Then I cover them with cream and cook ~45 minutes medium heat, stirring when I feel like it and making sure the cream doesn't boil & bubble and burn.

My 10 year old son can eat an entire pot of them cooked this way.

[The Turtle Whisperer]

Roasted... marinate in olive oil and some balsamic vinegar and garlic.... some lemon pepper... you'll be shocked at how good it is....

[Dagstag v 2.0]

Cut in half & Toss in olive oil, sprinkle with salt & pepper. Roast for 25 minutes.

Prepare dressing of olive oil, garlic, and anchovies, cook on low until anchovies dissolve.  Pour over roasted sprouts and squeeze some lemon over.

[witchypoo]

roasted. with or without balsamic or sriracha or pickled onions.

[merigayle]

i steam them, then put a teeny bit of EVOO or butter in the skillet and sautee them with a little seasoned salt and garlic powder browning them up a bit.

[Honey Badger]

All right all right.  I cut the ends off the sprouts and put them in a medium sauce pan.  Then I cover them with cream and cook ~45 minutes medium heat, stirring when I feel like it and making sure the cream doesn't boil & bubble and burn.

My 10 year old son can eat an entire pot of them cooked this way.

I bet it would be good with some cheese added to that cream. 
Someone's trying to win at WLC...   

They were OK.  I overcooked them so they were mushy.  But the balsamic really caramelized so they were pretty browned.
I like the idea of lemon pepper.  Or fresh lemon.
And cheese.
I just can't eat anchovies...   

It was a Costco bag leftover from Christmas dinner and there's enough for another couple of meals.  I'll experiment some more.

[Run Amok]

Another roasted fan here... sometimes I roast other stuff with them, sometimes not. I've tried them other ways but roasting is easy and they freeze really well that way- so why bother elsewise?

[merigayle]

the was literally just posted on my Pinterest feed. http://www.recipebyphoto.com/cheese-stuffed-brussels-sprouts/

[Honey Badger]

the was literally just posted on my Pinterest feed. http://www.recipebyphoto.com/cheese-stuffed-brussels-sprouts/

OMG, that sounds delicious, but a bit more work.
I love the name of the site; "Cooking Stoned". 

[merigayle]

OMG, that sounds delicious, but a bit more work.
I love the name of the site; "Cooking Stoned". 

it does look good. Maybe worth the work? report back!

[Run Amok]

These look good too. http://cookingstoned.tv/recipe/amazing-brussels-sprout-latkes/

[Ice Cream]

I shred them, and then sautee them with onion, garlic, olive oil, and a little sugar.

[debbatx]

How do you prep them to begin with? I see them in the store, I've seen several recipes that interest me, but I don't know how to prep them.

I suck.

[merigayle]

I cut the bottom stump off and then if the first leaves are icky, i pull them off. I generally pick small ones, but if they are big, i slice in half.