Too many people have memories of Brussels sprouts that have been boiled until they are gray. There are a number of ways to cook Brussels sprouts with delicious results as long as you cook them until they are crisp-tender and still bright green. I wasn’t a fan of Brussels sprouts until Sue Fenniger and Mary Sue Milliken made Quick Sautéed Shredded Brussels Sprouts on one of my shows. You’ll find that recipe on page 243 of my first book, Sara Moulton Cooks at Home. They shred the sprouts and stir-fry them but you can trim and halve them then sauté, stir-fry, or deep fry them quickly for equally good results. You can also toss trimmed halved or whole Brussels sprouts in olive oil or butter and kosher salt and roast them until they just begin to feel tender. Small Brussels sprouts can be trimmed, shredded, and served raw with an oil and vinegar dressing.