Raise your hand if your parents prepared brussels sprouts by steaming/boiling them… <raises hand>. Luckily, we have all learned that method is the way to sabotage perfectly delicious cruciferous vegetables. You just gotta roast ’em. The key to delicious brussels sprouts are ensuring there is enough oil to coat them, and cooking them long enough for them to become tender inside yet crispy on the outside… with a healthy dose of sprinkled salt.
I’ve had them fried, shredded raw in salads, boiled, and even the Momofuku way, but this is still my favorite way to prepare them. And better yet, I’ve received many compliments on the way I prepare them!