My recipe is, I slice 'em, roast the hell out of them, then reduce a sauce of: 3TBsp fish sauce, 4TB maple syrup, splash of fresh citrus (I do a mix of lemon and lime usually but sometimes add OJ) minced garlic, minced ginger, then when sprouts are roasted, I toss in that sauce.
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(When I was a kid, long before Brussels sprouts were apparently "improved", my mom boiled them instead of steaming, but they were still my favorite cabbage.
Do me a favor and revel in Mr. McFerrin's knowledge and talent as he demonstrates.
https://www.youtube.com/watch?v=fjvR9UMQCrg
(I hope folks know "Ben" was kidding with the hen fruit thing, though.)