Thanksgiving Countdown: Brussels Sprouts

I've met a lot of people who claim they hate brussels sprouts. Inevitably, I roast a few or saute them or slice them up and serve them raw and they try them and their face lights up and they exclaim that, in fact, they find brussels sprouts quite tasty.

So save me the hassle, would you? Don't steam or boil your brussels sprouts this Thanksgiving. All that moisture has a way of making them taste simultaneously drab and noxious. Cook them dry - roasting or sauteing are both great.

Roasting brussels sprouts is easy: trim the sprouts, cutting large ones in half, toss them in a bit of olive oil, put them in a shallow baking pan in as much of a single layer as possible, sprinkle with salt, drizzle in a bit of broth or water, cover the pan, and bake/roast in a hot oven until sprouts are tender, remove cover and continue ot bake/roast until the sprouts get some nicely browned bits on them.

Making Sauteed Brussels Sprouts is equally easy - halve or slice the sprouts and cook them, stirring, in a hot pan in some fat - olive oil, butter, or bacon drippings all work great. Adding nuts, as in this Brussels Sprouts With Walnuts, is extra delicious.

A less traditional path lies with the amazingly delicious (I find it addictive) Spicy Brussels Sprouts Salad With Almonds and Mint. A bit of spice, a bit of mint, some crunchy almonds, some salty creamy cheese - it has everything.