Really Good Brussels Sprouts - 2 ways

Here are two ways of making Brussels sprouts. They are not anything like those overcooked stinky balls of mini-cabbages you're used to seeing!  They are also called "Brussels Sprouts for People Who Hate Brussels Sprouts"! Even Ella likes them.

1. Trim the ends off fresh Brussels sprouts and peel off any leaves that don't look nice. Blanch for a few minutes in boiling water, or cook in the microwave for 2-3 minutes until just tender but still firm (at TJ's, they come in a microwave bag, you just slit it open and cook). You don't want them mushy! When they are cool,  slice them in half lengthwise. If you're feeling lazy or pressed for time, just put them in a ziplock bag with bottled Italian dressing, but the fancier version is olive oil, minced garlic, minced onion, honey, Parmesan cheese, white balsamic vinegar (lemon juice works too), basil, oregano, thyme (or herbes de provence if you prefer). Warm up the honey just a bit so it mixes in with the other ingredients and pour into a ziplock bag with the sprouts. Let marinate overnight. When ready to cook, preheat oven to 475 F and put sprouts on a roasting pan or cookie sheet with just a little of the marinating liquid, otherwise they just sort of poach. Roast for about 20 minutes or until the sprouts caramelize.  

2. Here's a quicker way, less fancy but also delicious. Prepare sprouts as above (trim then blanch or microwave, halve). Make your favorite vinaigrette (mine is minced garlic, balsamic vinegar, olive oil, pinch of salt, pinch of sugar, dried or fresh parsley & basil, little bit of mustard). Toss sprouts in this vinaigrette while they are still warm, cover and let sit for an hour or 2 or however long you have; the longer, the more time there is for the vinaigrette to get into the sprouts. Serve at room temp.