Step 1

Roasted Brussels Sprouts: Cut off the stem and remove damaged outer leaves. Rinse sprouts in cold water and pat dry. Slice the large ones in half and leave the small ones whole (but cut a 1/4-inch deep cross into the stem-removed end).

Step 2

Preheat oven to 400 F (200 C). In a large bowl, mix 1 lb of brussels sprouts with 3 minced garlic cloves, a pinch of salt and pepper, and 3 tbsp of olive oil. Place mixture in a large un-greased baking sheet in a single layer.

Step 3

Bake for about 15-20 minutes or until tender and caramelized. Squeeze on the juice of 1 lemon (and sprinkle on 1-2 tbsp of grated Parmesan cheese if desired) and enjoy!

Step 4

Sautéed Brussels Sprouts: Cut off the stem and remove damaged outer leaves. Rinse sprouts in cold water and pat dry. Slice the large ones in half and leave the small ones whole (but cut a 1/4-inch deep cross into the stem-removed end).

Step 5

In a large nonstick or cast-iron skillet, heat 2-3 tbsp of olive oil over medium heat. Cook 3 minced garlic cloves for about 1 minute, stirring every once in a while. Do not let brown! Add sprouts and cook for about 12-15 minutes, stirring occasionally, or until tender. Season with a pinch of salt and pepper and stir in the juice of 1 lemon. Serve sprinkled with 1-2 tbsp of grated Parmesan cheese if desired) and enjoy!

Step 6

Steamed Brussels Sprouts: Cut off the stem and remove damaged outer leaves. Rinse sprouts in cold water and pat dry. Leave them whole but cut a 1/4-inch deep cross into the stem-removed end.

Step 7

If cooking in a steamer, bring water to a boil in a covered pot with a steamer basket and 1 lb of brussels sprouts. Steam for 6-8 minutes or until tender. Season with a pinch of salt and pepper and toss with the juice of 1 lemon. Serve with butter or extra virgin olive oil.

Step 8

If steaming in the pressure cooker, place about 1 cup of water in the pressure cooker and set the steaming basket/rack inside. Place sprouts on the rack (they can be piled up), lock lid, secure valve, and press the steam button. Set manually to 2-3 minutes. Do a quick release. Remove sprouts, season with a pinch of salt and pepper, and toss with the juice of 1 lemon. Serve with butter or extra virgin olive oil.

Step 9

Braised Brussels Sprouts: Cut off the stem and remove damaged outer leaves. Rinse sprouts in cold water and pat dry. Slice the large ones in half and leave the small ones whole (but cut a 1/4-inch deep cross into the stem-removed end).

Step 10

In a large pan or Dutch oven, heat 3 tbsp of olive oil over medium heat. Sauté 3 minced garlic cloves for about 1 minute, stirring every now and then. Then sauté sprouts for 2-3 minutes. Pour in 1 ½ cups of broth and cover. Reduce heat to medium-low and cook for 18-20 minutes. Season with a pinch of salt and pepper. Serve with chopped parsley if desired.

Step 11

Crockpot Brussels Sprouts: Cut off the stem and remove damaged outer leaves. Rinse sprouts in cold water and pat dry. Leave the sprouts whole but cut a 1/4-inch deep cross into the stem-removed end.

Step 12

Place 1 lb of sprouts in the crockpot and toss with 2-3 tbsp of olive oil and a pinch of salt and pepper. Cover and cook on low for 3-4 hours or on high to 1-2 hours, or until tender. Serve tossed with the juice of 1 lemon (and 1-2 tbsp of grated Parmesan cheese if desired).

Step 13

Instant Pot Brussels Sprouts: You will need olive oil, bacon, garlic, broth, salt and pepper, lemon juice, and of course, Brussels sprouts. Find out how to easily make Instant Pot Brussels Sprouts.