I think more people would like Brussels sprouts if they were just cooked right. Of course Brussels sprouts aren’t going to taste good if they’re bland or too mature.
I use frozen Brussels sprouts because they’re quick, and I season them much the way my parents taught me.
A college friend who abhorred just about anything green agreed to try one bite of my Brussels sprouts. He came back for a little more, and I developed a recipe for his dad.
I recommend using baby Brussels sprouts because they’re typically not so bitter. You can follow the recipe, or just microwave the Brussels sprouts and toss on seasoning and margarine as you estimate is right.
Brussels sprouts “Ed will actually eat”
• 1 1/2 cups baby Brussels sprouts
• 1 1/2 Tablespoon light, trans fat-free margarine
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon, plus a dash, garlic powder
• 1/4 teaspoon ground thyme