"Don't forget - never cover the sprouts (or broccoli or cabbage)- while cooking. That way they won't get sour."

How can you steam if you don't cover?

Brussels being my native town, I am bound to like brussels sprouts - and I do, in different states of doneness ;o)
I have never tried them with lemon and almonds, though. I usually season with nutmeg (plus a little bit of a sauce made of butter, flour and vegetable stock). But I don't know a lot of variants to prepare brussels sprouts, so I am going to give this one a try soon. Thanks!

I hadn't had brussel sprouts for years until I recently tried some at Old Country Buffet. Let's just say your recipe looks a heck of a lot better than those tasted!

I like them steamed and then sautéed, as listed in this recipe, although I usually add a sautéed leek instead of half an onion. I've never added lemon or almonds, so I'll have to try adding them next time I make brussels sprouts!

They are also good roasted. I steam them for about 10 minutes in order to partially cook them, then toss with olive oil, salt and pepper, and roast in the oven at 400 degrees for 15 to 20 minutes.

Melt unsalted butter in a pan and add breadcrumbs. It's an excellent topping on brussels sprouts or cauliflower.

Very nice.... Like most of us say- Dont over cook... Crispy is good. 10 lbs off & counting!!

Brussel sprouts cook more quickly without overcooking if you cut a cross in the base.

Let your imagination be your guide on the finishing touches, but I have found that steaming veggies (asparagus, broccoli, cauliflower, brussel sprouts, carrots) in the microwave is quick, it preserves the nutritional value, and it eliminates clean-up. Simply use a ZIP-Lock bag, leaving the zipper open a tad so the bag won't explode. Three minutes, give or take, should do it, depending on your micrcowave and your preferred degree of doneness. Bon apetit!

My four year old daughter begs to have brussels sprouts. I trim them up, cutting larger ones in half, toss them with minced garlic, olive oil and diced pancetta (or bacon in a pinch) and then roast for about 20 - 30 minutes. The result is an amazing combination of crunchy outer leaves with perfectly cooked middles. Yum! We're having some tonight!

I use Hanover Steam In Bag and the sprouts are perfect. I use onion powder when I don't feel like onions and toast my own almonds from value pack to save money.

I never like brussel sprout until I cook similiar way like this. I add garlic and put a bit of vinnegar instead of lime. Yumm I miss it so much.

Brussels sprouts are best if cooked this way:

Frozen Sprouts are preferred, but it works with fresh as well. Add a tablespoon of bakingpowder/bakingsoda to the sprouts, toss them around in it. Warm up a pot with a lot of butter in it. It shouldn't be so much that the sprouts are covered, just under halfway up on the sprouts is a decent amount. Throw the sprouts into the hot pot. Use a spoon or ladel to swirl them around. Season with salt and black pepper, after taste, but the win on quite alot.

If they are frozen, you let them swirl for a while, then put the lid on the pot and turn the heat off, let them stand for about five minutes.

Brussels sprouts win on not having any other flavors added to them.

Recipe from- Belgium (capital of Belgium being... Brussels).

The bitterness of the sprouts vanish because of the bakingsoda/powder. A chemical reaction does away with the bitter flavour and what is left is a nutty, rich flavour.

I personally let the sprouts almost get roasted, wth a slight brown touch on bits of the sprouts. It's a matter of preference.

I used Elise's cooking method last night, except that I sauteed with olive oil, butter, garlic and kosher salt. I was very careful not to overcook! I made them for myself because my husband absolutely refuses to eat them; he dislikes even having them in the house. He's never let me cook them for him. But these tasted soooo good, I cajoled him into a bite of one. His reaction: "... hey, these are good! Nutty and sweet, not bitter at all. I do like brussel sprouts! Are you magic?" Thanks for the great recipes! I'm definitely going to try roasting next :)

I find that Brussels sprouts taste good when kept simple. Clean them up a bit (pare and trim any discolored leaves), slice in half if they're big, sauté in olive oil, add thinly sliced shallots and some bacon when they're about half way done. Put them in a bowl to serve and sprinkle with bits of toasted pecans. You can give a grind or two of fresh nutmeg, along with a pinch of salt and fresh pepper. See how long you can savor!

The only way I made Brussels before was bake in the oven and added lots of salt. Tonight I cooked bacon and used the bacon grease to cook onion. I steamed the Brussels for 4 minutes and then added them to the onion and bacon (plus salt & pepper) Everyone loved them! Thanks for the great recipe!

I like to steam my brussels spouts in a steamer in the microwave for about six minutes with butter and finely chopped pieces of ham. I also sprinkle a little celery salt before steaming. It tastes great.

These were really good, Elise! You have converted yet another! I substituted finely chopped pecans for the almonds, as I had no almonds on hand...it was still delicious. Thanks for another great recipe!

This recipe was the first one I read from this site, from a night when I had some fresh brussels sprouts and was trying to figure out how to make them not taste bad. The result was truly like magic, they weren't bitter, which was a first. Instead I got to enjoy crunchy, sweet, delicious little green bits of goodness. Boiling them first is the key, and then the saute for flavor. I was so struck by the result that I began looking at other recipes on the site, and everything I've tried since has also been awesome. Thank you, Elise, for the high standard you keep for your posted recipes.

I never used to like brussels sprouts either, until I tried some prepared in a steakhouse I worked at. They were steamed with a bit of salt in the water, drizzled with melted butter, and sprinkled lightly with brown sugar. Delish!