A seriously underrated vegetable but a bane for many, the key to great Brussels sprouts is their cooking and their pairing. They are great to eat raw, either whole, halved, sliced or grated, but they taste delicious fried in some butter or olive oil. Roasting brings out their flavour and caramelises beautifully. They are delicate little gems and should be treated as such. The key is not to overboil them - this makes them really pungent. Once cooked add some grated lemon, some balsamic or something similar to balance the flavour. You could add some bacon when roasting/frying and top with grated parmesan.
