Fun with Brussel Sprouts - I Swear

It may be strange, but I honestly LOVE Brussels sprouts. If you sauté them only just until 'crisp-tender', they don't get all sulfur smelling and they taste fresh and delicious. I will never, ever steam or boil Brussels sprouts - but roasting at 400F tossed with some olive oil is certainly a great option. Of course you are in a "Catch-22" if you are preparing them this way for your father-in-law who insists on his vegetables cooked 'to death'... So don't serve these to him.

Crisp Sautéed Brussels Sprouts
1 lb fresh Brussels sprouts
1 medium onion, yellow or purple, sliced or diced

Other vegetables such as:
3 whole cooked beets, diced (or 1 can diced beets, drained)
1 cup shredded purple cabbage
3 mixed-colored organic carrots, peeled and sliced

2 Tbsp butter
1 Tbsp olive oil

Cut the stem off each sprout and slice sprout in half through the stem. Tip sprouts, onion and other vegetable of choice into a large skillet, and slowly sauté together only until the sprouts are 'crisp-tender' and just begin to brown. Stir every once in a while, but not too often, so sprouts can brown. Salt and pepper to taste.

With beets:
With cabbage:
If you want an even more epic sprout, start by cooking about an eighth pound of diced bacon (or ham) before the sprouts. If using bacon, you can cut back on the oil and half the butter. While this is a bit more decadent and should only be eaten in moderation, it's really, really much more fun. But you could argue you are spoiling a fantastically healthful dish. Oh darn...