I have been eating more Brussels sprouts lately, and found this handy Wiki-How article on a few different ways to prepare them with more taste enjoyment. One of the keys to cooking this tasty vegetable that is not really a baby cabbage but looks like one, is to cut into the stem end, or cut up the sprout. My mother used to cook them whole/uncut and there is a fine line between done and over-done with a whole uncut sprout!
How to Lessen the Strong Taste of Brussels Sprouts
