Brussel Sprouts

Butter is always a must with brussel sprouts. Whether you add onion or garlic or both, butter makes it all smooth and gorgeous like silk.

A recipe I saw online was one whereby you halve the sprouts, rub them in olive oil, fry them in same, salt and pepper them to taste, and just throw some shredded cheese of your choice on top. Don't use a yellow cheese like a northern Minnesotan, either. I'd do a parmesan (not Kraft, God forbid) or even a straight Feta cheese with some kind of compote on the side. I used to make a spiced tomato jam that would taste awesome with that grouping, but regardless, if you use feta, you'd better have something sweet to offset the whole crumbly-dry thing that comes with both it and the bitterness of the sprouts. Here's the link to the basic recipe; it looks awesome:

http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-reci...