2023-07-03:  I tossed 12 0z of frozen Brussels sprounts in Italian dressing and popped them into the Speedi using the "steam and crisp" function for 5 minutes at 450°F using 1/2 cup of water.  When I checked them they were not yet crisping, so I added 5 minutes on bake at 450°.  They came out fine.

Next time I think I'll try 3/4 cup of water and 9 minutes at the same temp in the "steam and crisp" mode.

Not yet tried

Serves: serves 4

Ingredients

• ½ pound pancetta, cut into small dice (about 1 cup)
• 2-3 tablespoons olive oil, divided
• 1 pound fresh brussels sprouts
• 2 tablespoons maple syrup
• 1 tablespoon white balsamic vinegar
• Kosher salt and freshly ground black pepper

Instructions

1. Heat a large cast-iron skillet over medium heat with 1 tablespoon of the olive oil. Add the pancetta and cook, stirring occasionally, until it is fragrant and beginning to crisp. Transfer to a plate lined with a paper towel to drain and set aside.
2. While the pancetta is cooking, trim the ends of the brussels sprouts and cut in half from the root to the tips of the sprout. Raise the temperature of the pan to medium-high heat. Add the Brussels sprouts cut side down in an even layer, and cook for 4-5 minutes and the sprouts begin to brown and caramelize, then turn, season with kosher salt and black pepper, reduce the heat to medium and cover with a lid. Add another tablespoon of oil to the bottom of the pan if needed. Cook for another 3-4 minutes or until the sprouts are fork tender.
3. Add the pancetta back to the pan with the sprouts. Whisk the remaining tablespoon of olive oil with the maple syrup and balsamic vinegar and add to the sprouts, tossing to coat, and cook for another minute or two, so the sprouts are still fork tender but not mushy. Season with more kosher salt and ground black pepper and serve.

I decided to this recipe a try since my last attempt at Brussels sprouts was surprisingly good. It's easiest for me to buy Brussels sprouts in 12 oz frozen packages, so I re-proportioned the recipe by cutting down the quantity of sprouts, but nothing else.

Ingredients

• 12 oz. frozen Brussels sprouts, thawed
• 3 Tbs unsalted butter
• 1/4 tsp salt
• 1 cup heavy cream
• 1 Tbs fresh lemon juice

Method

• Halve the sprouts, unless they are really big, in which case quarter them.
• Melt butter over medium high heat, put in sprouts, salt, and cook 5-10 till they are spotted with carmelized brown spots.
• Add cream, wait till it boils, then turn down the heat to a simmer.
• Simmer the sprouts for 20-30 minutes, covered, stirring occasionally. The cream should become a very light brown.
• Remove from heat. Check for flavor. Add salt or pepper to taste if desired. Mix in lemon juice.

Result

I liked 'em.

Source: http://orangette.net/2006/12/the-best-thing-since-brussels-sprouts/

2023-04-20:  Made 'em again, but my memory misled me, so I used 24 oz of Brussels sprouts and browned them in olive oil.  When they were caramelized, I drained the oil and threw in some butter for the flavor.  i doubled the other ingredients, which might not have been necessary.  Really liked the result.  Salt-lovers might want to add some, but I enjoyed the subtle flavors of not having too much salt.

Serves 5-6

Ingredients

• 24 oz frozen brussels sprouts, thawed and halved
• 1/2 cup dried cranberries
• 6 oz feta cheese, crumbled
• 1/2 cup pecans
• 1.5 tablespoon maple syrup
• 1.5 tablespoon balsamic vinegar
• Olive oil
• Salt & pepper

Method

1. Soak cranberries in just-boiled water for five minutes. Drain.
2. Heat brussels sprouts, cranberries, and olive oil in a skillet over medium heat. Season with salt & pepper. Cook for 8-10 minutes.
3. Toss with maple syrup and balsamic vinegar until sprouts are coated.
4. Toss in feta and pecans

This is the first time I've liked a dish with brussels sprouts. Actually forgot the pecans this time, but it was still good. Next time I'll make half the quantityI made this time.

2015-03-10: This time I used pomegranate molasses instead of maple syrup. That was good. It might be interesting to use mulberry syrup some time.