Some time over the past few decades, brussels sprouts earned a bad reputation — but it’s time to put those stereotypes behind us. These leafy green cabbages have become a favorite among contemporary chefs, thanks to their pleasantly bitter taste and nutritional punch.
Try three different ways of cooking these vegetables in the following recipes, and you won’t hear any complaints about brussels sprouts again.
 Cheesy & Crunchy
This top-rated recipe for Brussels Sprouts Gratin with Caramelized Shallots puts a spin on the classic gratin, baking brussels sprouts in cream and cheese and topping them with bread crumbs. Even veggie skeptics will be reaching for seconds.
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 Browned with Bacon
Bitter meets sweet and nutty in our Brussels Sprouts & Butternut Squash with Bacon Vinaigrette. The brussels sprouts are parboiled to achieve a tender texture, then browned in bacon fat for a hearty, flavorful dish.
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 Shredded & Dressed
When finely grated, brussels sprouts are even delicious raw. In this Brussels Sprout Slaw they’re shredded in a food processor and tossed with a maple and cider-based vinaigrette to create a healthy, seasonal salad.
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) I started using ‘B.S. Leftovers chopping them up and using them in omelettes and simple herbed pasta’s. In closing! You picked a great topic and devised some great new approached to the soon to be ‘most popular veggie’!!!
Love Brussels Sprouts! 
