Brussels Sprouts

So I thought I'd start with the wildly misunderstood Brussels sprouts.  They have a bad reputation, and they didn't do anything wrong!
These little green cabbage looking things come from a species known as Brassica oleracea.  It is the species of plant that includes many common foods as cultivars, including cabbage, broccoli, cauliflower, kale, savoy, and Chinese kale.
If not properly cooked, the sprouts can have a very bitter taste.  This is most often why people assume they dislike them.
I've tried many different recipes and ways of cooking Brussels sprouts.  Here are 2 of my favorites.  Although I prefer the fresh method, if you're new to Brussels sprouts, I'd recommend the frozen route first.  Feel free to spice these up to suit your taste buds.

Fresh Brussels Sprouts

Ingredients:
1 lb fresh Brussels Sprouts

1 tbsp Extra Virgin Olive Oil* (more or less as necessary)
2-3 cloves fresh garlic - chopped or minced (more or less as necessary, although there is never too much)

Directions:

• Slice the sprouts in half and remove just the single outer layer. (You can also choose to cut off the base, but don't cut too much.  This is the flat, slightly harder part of the sprout)
• Heat the olive oil in a non stick frying pan on Medium heat.  (If you're using a gas stove you can use medium to medium-high)
• Add Brussels sprouts to frying pan and allow to cook until outsides start to darken and become crispy.  Be careful not to overcook, so that the nutrients remain.  You may also add the lid for a few minutes to "steam" cook them as well.  This gives them a nice crisp outside with a soft and juicy middle.  
• About halfway through cooking, add the garlic.  You don't want to add it too soon to avoid burning it. I also like to sprinkle some coarse sea salt towards the end of cooking. 

Note - The cooking time will vary based on your preferences.  If this is your first time and you are not a big fan of Brussels sprouts, cook for a little longer and try the additional "steam" method.  Remember, everyone is different so it may take a couple of tries before you find the perfect balance.

*Quick tip - I like to buy plain EVOO.  When I get home, I cut in half 3 to 5 cloves of garlic, depending on the size of bottle, and drop in my EVOO.  While the bottle sits in between uses, the garlic infuses the EVOO with a little bit extra flavor.

Frozen Brussels sprouts

Ingredients: 
1 bag of frozen Brussels sprouts
2-4 tablespoons of veggie broth (you can also use chicken broth)
Coarse sea salt to taste
Fresh Garlic or garlic powder, to taste (make sure to use garlic POWDER and not garlic SALT)

• Add broth to the bottom of your steaming pot
  
• Place frozen sprouts in your preferred steaming pan.  If you do not have a steaming pot, rice cooker with steaming pan, or something similar, you can use a regular sauce pot with lid.
• Add fresh garlic or garlic powder
• Cover the pot and turn the stove on to Medium-low.  Allow the sprouts to cook approximately 8-10 minutes depending on their size.  You want them to be a tad firm, but still tender enough to chew.
• Remove from heat and serve immediately.