Trim the stem ends and remove any yellow or damaged outer leaves
Rinse the Brussels 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 until browned and tender
Sauté in a skillet over medium-high heat until caramelized
Steam until just tender, then season
Boil briefly, then drain well
Shred raw sprouts thinly for salads or slaws
Add garlic, lemon, balsamic vinegar, or parmesan for flavor
Pair with bacon, onions, nuts, or dried fruit
Avoid overcooking to prevent a strong sulfur taste