Brussel sprouts are on my short list of "cook more of this". My issue to date has been that they're a bit unwieldy whole, and the texture has a certain "woodiness" to it.

I'm intrigued by the shredding idea mentioned several times. How is this done? A few pulses in the food processor, or... ?

Got a little help in the Brussels Sprout department this year:

Another yummie prep-

Pan Roast remove from pan - create a mustard reduction (a nice spicy/vinegary dijon, or country (with whole seeds)) simmer down with a nice stock (beef and heartier variety are better to stand up to the mustard) , a lite dash of rosemary or thyme, salt, pepper, possibly another dash of vinegar (rec. sherry) to preference, maybe even a touch of sweetener - feel free to add pancetta when roasting - toss back in sprouts and coat to serve

serve with anything... mmm

btw - if you haven't tried some of the purple sprouts from the farmers markets i would highly recommend they are smaller though even sweeter with a slightly different cabbage taste profile. need to get some more so i can figure out the best way to handle - but scrumptious none the less.