I make some dang tasty grilled Brussel Sprouts if I say so myself ...
Last edited Fri Nov 26, 2021, 02:35 PM - Edit history (2)
Method:
1) peel off any outer leaves that aren't pretty-looking
2) cut in half, let soak in clean water for about 5 mins, then salad-spinner them
3) put in a ziplock bag (or better yet, use a bowl with glass lid) with, for each 5 or so sprouts of medium size, 1tsp olive oil, one pat of butter, a bit of salt, pepper & garlic powder, and a squeeze of fresh lemon (or bottled if that's all you have).
4) nuke the container with the brussels for about 1:20 (that's the time for when I cook about 15 medium sized ones). Not trying to fully cook them here. Once warmed the butter should be melted, so toss it all to coat the brussels, and leave 'em that way for at least 20 mins to marinate.
5) put them on some kind of grate or basket, cut side down, and grill directly over the flame (charcoal makes them much better but gas grill will work too) until they start to char. Turning them fairly black is fine but don't let them dry out too much. Usually this takes about 4-5 mins on my Weber kettle.
6) toss with a bit more salt and pepper, drizzle of olive oil, squeeze or splash of lemon juice ... and serve!
Even the people who who tell me they don't like Brussels end up saying mine are at the least very tolerable, and sprout fans always love this recipe 
= new reply since forum marked as read
But …. Grill? It’s 28 degrees here with wind gusts up to 30 mph. My grill is hibernating until spring.
Maybe for Easter, if it’s not snowing!
Heck you could probably just cook 'em face down in a hot cast-iron skillet with a bit of oil.
But I'm tellin' ya ... it just ain't the same without the smoke factor 
though grilling is an option too. I love the caramelized garlic and brussel sprouts. I've been asked to do them with bacon, but I'm resisting because I think they are so good this way (plus bacon is outrageously expensive right now). 
)
I do 'em a few different ways but one thing I *always* do ... is cut them in half to cook.
I really find the taste of Brussels nasty if you just cook them whole. IMHO you gotta chop 'em open to let the swamp gas air outta those buggers during the cook
convince my grown daughter not to call out "ewwww... hobbit toes." Still trying...
But I don't generally like them cooked without opening them up first. They're full of smelly gasses that need released during the cooking.
I suppose maybe it's different if they've been on the stalk all along, but the cut ones? For sure I don't like them nearly as much if they've been cooked 'intact' vs opened up for cooking
They absolutely work a treat, and I consider them indispensable
My device of choice (price/performance/durability ratio is great)
https://www.amazon.com/Farberware-Pump-Salad-Spinner-Green/dp/B084NY86RS
If you make salads often, once you have one for a bit you'll be like ... how did ever NOT have this?
You do need storage space though, they're not tiny.
I generally use the spinner's outer bowl to soak my lettuce(s) for 30-60 mins in the fridge (after tearing/chopping), esp if using the bagged sorts of greens, this definitely helps with crisping and washing.
Then I drain the bowl, and put the lettuce(s) in the spinner part, and spin it for 1-1.5 mins. You do have to hold the unit while spinning but that's very easy.
They'll come out with the surface quite dry, which really helps the salad dressing pop when you eat it (and you need less dressing as well).
That's why I mentioned 'size' there!
I specifically recall that I tossed an ancient, disused 'Fry Daddy' to make room for it when I got it ... which I thought was really an overall positive.
I've also done that 'retiring' thing recently, full-on 4 hour job of going through everything in the kitchen/pantry/fridge/freezer and going 'do I really still need THIS?'. And I tossed a TON of stuff.
How many soy sauce packets do I actually need? Ya know, not really ... any, right? I mean I have like 5 bottles from 5 different countries already lol ...
The freezer is a particular problem cause being single and loving to make big batches of stuff, I inevitably make way more of everything than I'll eat in one or two sittings, and end up freezing my concoctions ALL THE TIME. Then I ... ahem ... very often fail to defrost and eat them within a proper timeframe 
I forgot to mention cutting off some stem tho, that is indeed a step!
The last step of grilling over charcoal as opposed to searing in a pan, I'm here to tell ya ... it's even better
Also, a Moose once bit my sister!