My sister called asking how to cook the Brussels sprouts she received in her CSA. Here are my 3 favorite recipes for them.
This method essentially treats the Brussels sprouts like gyoza (Japanese steamed potstickers).
Prepare the sprouts by removing the rough bottom, and cutting in half.
Heat a skillet to high heat, apply an oil with a high smoke point (olive works nicely), and then fry the sprouts cut side down so that one side gets a little crispy. Once crispy, add a small amount of a water/salt/lemon juice mixture. For 20 sprouts, I would use a little less than 1/4 cup of liquid. Immediately cover (when I do this I have the lid ready in one hand to cover as soon as I add the liquid). Check after 3-4 minutes. The liquid should be evaporated and the sprouts tender but still have bite. If you have a glass lid, remove once you can see the liquid has evaporated.
This method is easy. Prepare as before (halving), toss with olive oil and salt to taste, and roast in a 400 degree oven for 35 to 40 minutes. I also like adding balsamic vinegar (roughly equal proportions to the oil) when roasting. Good with a sprinkling of Parmesan.
Because Brussels sprouts are essentially baby cabbages (they are a cultivar of the wild cabbage), I like shredding them and using them like other cabbage in a coleslaw. I don’t really like a mayonnaise based coleslaw, but do like an oil & vinegar one.
Finely shred the sprouts, mix with salt, olive oil, and vinegar/lemon juice (verjus, if you can get it!), and let it hang out in the refrigerator until the salt has had a chance to soften the sprouts and the oil and vinegar have had a chance to get happy with each other. In my experience, this takes at least 1 hour but several hours is fine. Seasoned salts work well in this (I’m thinking a lavender salt would be nice). You can also add shredded carrots, diced red peppers, or even shredded apple (use a firm tart one, like a Granny Smith).
Good luck sister.