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
Pat them dry if roasting or sautéing
Season with oil, salt, and pepper
Roast at 400°F to 425°F until browned and tender
Or steam until just tender
Or sauté in a skillet until crisp-tender
Or boil briefly, then drain
Add optional seasonings like garlic, lemon, balsamic, or parmesan before serving