My mom always boiled the frozen Brussels sprouts. Eating them was like a punishment for a crime that I did not commit. I hated them.
During a visit to their house one day, my wife's sister broiled (not boiled) her brussels sprouts and we had them for dinner. My view of this vegetable changed forever.
Brussels sprouts are exceptionally good for you. They have over twice as much of the good chemical found in cruciferous vegetables called sulforaphane than mature kale or broccoli.
Since that day at my sister-in-law's house, I've made the recipe my own. I like pan searing them in coconut oil vs broiling them in olive oil. First, coconut oil has a higher smoke index than olive oil. In fact, olive oil should not be used to cook with but should be served cold, like on salads.
Recipe (15 minutes, Serves 2)
2 cups Brussels sprouts.
3/4 cup coconut oil
3 tsp salt
Directions: Carefully cut off the ends (optional) and half the remaining sprout. Heat a frying pan on high and add the Brussels sprouts and salt. Cook on high heat for approximately 10 minutes or until they are caramelized.