I ADORE Brussels Sprouts & have lots of recipes for them. Unfortunately, I've only adapted one recipe that I can call my own. The rest are copyrighted by others so I can't post them here. Here's the one I made to accompany this past year's Xmas Roast Goose. It was wonderful. The sprouts were crisp-tender & very flavorful:
Breezy Sauteed Brussels Sprouts with Garlic & Bread Crumbs
(adapted from Saveur magazine)
1 stalk of fresh Brussels Sprouts, which should yield between 1 & 2 pounds depending on sprout size
4 tbsp. or ½ stick unsalted butter
2 cloves garlic, peeled and roughly chopped
Approx. 1⁄4-1/2 cup dry seasoned bread crumbs (like Progresso or 4-C brands, etc.)
Juice from 1/2 a lemon
Salt & freshly ground black pepper to taste
Bring a large pot of water to a boil over high heat. Meanwhile, remove sprouts from stalk & trim of any loose or damaged leaves. Add to pot and blanch/boil until “just about” cooked through, 3-5 minutes tops – depending on size of sprouts. Drain in a colander and rinse under cold running water to stop further cooking & so they’re cool enough to handle. Cut sprouts in half lengthwise and set aside.
Melt butter in a large heavy-bottomed skillet over medium heat. Add sprouts to skillet, increase heat to medium-high, and cook, stirring often, until sprouts are heated through, but still bright green - about 3-4 minutes. Add in chopped garlic, & continue sautéing for another 2-3 minutes, making sure that garlic does not brown or (heaven forbid!) burn. Sprinkle bread crumbs over sprouts and stir well, then add lemon juice. Season to taste with salt and pepper & serve.