Brussels sprouts are Beneficial: For Blood Type B.

I just read on the internet that Brussels sprouts are among Brits' least favorite vegetables.
But those who like them really love them.

If you love brussels sprouts, what's your favorite way of preparing / eating them?

I'm not sure I can have them, but last time I ate them, it was with roast lamb & they were lightly steamed & I enjoyed them immensely just with butter (Hope  this is a licking lips smilie??!!)

mmmm, I rarely have these cuz they are avoid or dot for me, but, just between you and me, I love the recent style of roasted brussels sprouts! Cut in quarters and drizzle generously with evoo and roast in oven til tender. red pepper flakes make a nice addition, and of course, salt.

They are neutral for me but I love, love, love brussel sprouts. This might sound crazy but they are like candies to me. Mmmmm...with butter or ghee, a bit of salt. I've been known to eat two cups worth at one sitting.

Hmmm I am craving them now & was going to say they are neutral for O secretors so who knows, if my secretor test was wrong after all, (which it could well have been) they may be ok for me...

oh man I love them too - for some reason I am getting a quick pan fried version with butter, garlic, small pieces of diced bacon(!) and then fresh avocado.. I dont even eat bacon or avo but seems to go together here?

Maybe white wine, butter and parmesan would be better options for our brussels friends.

I've been known to provide the brussels sprouts for many a pot luck Thanksgiving Dinner in my day. Last time I did that, I brought like 8 times too much with me and had to take quite a bit of leftovers home. Aw, shucks.  

Slice in half place on a cookie sheet with a bit of oil and let them roast at 450 for 8 minutes till the scent fills the air.

I love brussel sprouts but they are an avoid for me.  Although they are an avoid, I have been considering adding them back in for a short time because they can help aid the body in eliminating toxic metals according to the naturopath at the dental clinic where I am having my amalgams removed.  He recommends all curciferous vegetables including broccoli, cauliflower, brussesl sprouts, cabbage, radish, chard, kale, collards, bok choy, tatsoi, mizuna, daikon and kohlrabi.  Since I am getting tired of eating the same ones over and over to help eliminate toxins, I am thinking about adding back brussel sprouts, cauliflower and cabbage for a short time to help with the toxins.

I like mine steamed with sea salt or sauted in olive oil and garlic.

Quoted from Andrea AWsec

Slice in half place on a cookie sheet with a bit of oil and let them roast at 450 for 8 minutes till the scent fills the air.

I do the same at a lower temperature.  Doesn't a high temperature roasting create AGEs?

I like to slice them in half, drizzle w/olive oil and a tiny splash of dry white wine, sprinkle w/salt and roast - I love the Brussels Sprouts available now on the stalk, the difference is quite something - delicious!

Quoted from Andrea AWsec

Slice in half place on a cookie sheet with a bit of oil and let them roast at 450 for 8 minutes till the scent fills the air.

Do they get undense?  I usually use frozen though.

But I stick mine in the oven in a covered pot with a little bit of water in the bottom and bake them. I also steam them.  I also boil them.  It's all good.  I do like them mushy.  But I need to try them more crispy.  Actually, we had them last night and I'm eating a few for leftovers at lunch here.  

They might be a little more crunchy this time!

Quoted from JJR

Do they get undense?  I usually use frozen though.

But I stick mine in the oven in a covered pot with a little bit of water in the bottom and bake them. I also steam them.  I also boil them.  It's all good.  I do like them mushy.  But I need to try them more crispy.  Actually, we had them last night and I'm eating a few for leftovers at lunch here.  

They might be a little more crunchy this time!

You can steam or boil them and then roast them brown, so you get both the mush and the crunch you like.

I love them stir fried in a wok with some coconut oil...yum!

If they are not cooked properly would it not be hard to digest and for those with thyroid issues they must be thoroughly cooked so that they do not act as goitregens?

I like mine on the brink of being mushy to very mushy. Either or if fine for me.

Yeah, I've noticed if they're not fully cooked, they don't digest too well in my stomach.  They're so dense it's hard to chew them up real fine.  Or, I just needed to chew longer.  That is sometimes a problem with me.  

LOVE LOVE LOVE the Brussels Sprouts! I just steam then and throw generous amounts of nutritional yeast on them.

If you love brussels sprouts ...... take mine!  I always knew they were avoid - even before I knew what an avoid was.

Quoted from Dianne

...I love, love, love brussel sprouts. This might sound crazy but they are like candies to me. Mmmmm...with butter or ghee, a bit of salt. I've been known to eat two cups worth at one sitting.

What I did today.

They were so good (one forgets how incredibly good they are), I revived the thread.

Does there have to be a "favorite" way to fix them?

I usually steam them, but have been known to add them to turkey and rice or soup.  They are one of my favorite vegetables.

Brussel Sprouts are one vegetable that I like to cook until they are fully soft.  No al dente with these guys.  Baked is a great way.  Or steamed, then lightly stir-fried.  Served with good sea salt and ghee!  

Quoted from ABJoe

...have been known to add them to turkey and rice or soup.

now that is a good idea, turkey soup with brussels sprouts would be really lovely

Even better is roasting them WITH a turkey, rather than simply adding them to the plate. Brussels sprouts that are roasting in the turkey basting liquid -- the juices, the butter/ghee, the herbs -- Oh. Dear. Me. (I was looking for a "faint" icon but didn't see one.)

I dunno. Maybe people who [think they] don't like Brussels sprouts just haven't had them done right?

I steam them and then drizzle them with olive oil, lemon juice and salt.  I think grilling them would be nice, but I wouldn't know where to find them raw. I buy them frozen.  I'd like to grow my own, but I can't seem to think of it at the correct time of year the plant them.