As a child, I don't really remember having Brussels sprouts. We probably had them, and being the kind of kid I was I'm sure I didn't bother trying them. Thankfully, my willingness to try different foods has increased as I have gotten older.
About 2 years ago, we were given a gift certificate for dinner at DB Bistro (Thanks, Michele!). We enjoyed an incredible tasting menu with wine pairings. My main entree was accompanied by Brussels sprouts. This vegetable was prepared perfectly, and I was pleasantly surprised to find that I really liked them. If you are ever in NYC and have the chance, do try to make it to one of Chef Daniel Boloud's restaurants - you won't be disappointed.
After enjoying that amazing meal, the one thing I've often thought I should try serving to my family was Brussels sprouts. I've done a bit of searching for ideas on how to prepare them, but decided to keep it simple this time.
I started by sauteing them in a bit of extra virgin olive oil. I then added a squirt of lemon juice, a sprinkle of Kosher salt and about 1/4 to 1/2 teaspoon of freshly ground black pepper. They were done in just a few minutes.
While My Boys were unimpressed, My Husband enjoyed them. I thought they were a nice change from the usual veggies. I think I'll try roasting them next time to see if My Boys will be enticed into eating them again.
I found a few other blogs with Brussels sprouts on them - check them out. You may be inspired to try them yourself.
Cafe Fernando made Creamy Braised Brussels Sprouts
Sarah's Cucina Bella shared Sauteed Brussels Sprouts with Lemon Vinaigrette
Stacey Snacks made Scallops with Brussels Sprouts and Bacon