Like so many people, I hated Brussels sprouts when I was little. But that was because we only had them steamed or boiled (which, personally, I think should be outlawed). Once I discovered the joy of sauteed or roasted Brussels, they quickly became one of my favorite vegetables. This is a very simple preparation because that's all they really need. It was born out of a regular episode of sauteeing Brussels sprouts where they were left just a little too long until they lightly charred. That charred flavor, with a bright little splash of vinaigrette, turned out to be wonderful with the sweetness in a well cooked young Brussels sprout. - fiveandspice

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