I love the flavor beurre noisette (browned butter) gives dishes and thought I'd try it with brussels sprouts. The flavors felt like they would go together well, and then I lightened it a little with some apple and apple cider. I would have added some hazelnuts, but I'm allergic, so I added bacon lardons instead to provide some different textures and color. When browning the butter, don't be too timid or too bold. Too little browning won't add much of the nutty noisette flavor since the flavor of brussels sprouts is so bold, but too close to beurre noir and it brings out bitterness in the dish. Also make sure you use a light colored pot or you won't be able to accurately gauge how much or how quickly your butter is browning. - ChezSuzanne

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