Place Brussels Sprouts in a bowl of lukewarm water. Soak them for 10 minutes to get rid of any sand or insects in the leaves. Rinse the sprouts thoroughly.

Cut off the stems, but not so much that the leaves fall off. Cut a small "X" into the base of each sprout to allow the core to cook throughly. Boil Brussels Sprouts for 7 to 10 minutes, or until crisp-tender. Do not overcook.

Steam Brussels Sprouts for about 5 minutes.

Microwave Brussels Sprouts, with a little water, for 5 to 8 minutes.

SOME HINTS

Try Brussels Sprouts with maple butter - this is a good way to tame their bitterness. Brussels Sprouts are also tasty with Mustard Butter. Make Mustard Butter by blending 1/4 cup softened butter with 2 teaspoons Dijon mustard, or to taste, 1 clove minced garlic, and some finely chopped parsley.

Finely chop cooked Brussels Sprouts and toss them with cooked pasta or add them to omelettes or frittatas.

They are also good covered with bread crumbs sautéed in butter.