Trim the stem ends of the Brussels sprouts
Remove any yellow or damaged outer leaves
Rinse the sprouts and pat them dry
Cut larger sprouts in half for even cooking
Toss with oil, salt, and pepper
Roast at 400°F to 425°F for 20 to 25 minutes, cut side down
Shake the pan halfway through cooking
Cook until browned and tender
Sauté in a skillet over medium-high heat for 8 to 12 minutes
Steam for 5 to 7 minutes until tender
Boil for 4 to 6 minutes until just tender
Season with garlic, lemon, butter, vinegar, or Parmesan if desired