Rinse the Brussels sprouts under cold water
Trim off the stem ends
Remove any yellow or damaged outer leaves
Cut larger sprouts in half for even cooking
Boil in salted water for 5 to 7 minutes until tender
Drain well
Toss with butter, olive oil, salt, and pepper
Roast at 400°F for 20 to 25 minutes until browned and crisp
Sauté in a skillet with oil or butter for 8 to 10 minutes
Steam for 6 to 8 minutes until tender
Season with garlic, lemon juice, Parmesan, or bacon if desired