Here's another recipe for sprouts. It gets rave reviews every time, even from those that claim not to like Brussels Sprouts at all.

Pan Roasted Brussels Sprouts

½ lb. sliced pancetta, diced
8 Large shallots quartered
2 lbs Brussels sprouts, quartered
½ C white wine vinegar
Salt and pepper to taste

In a large pot, fry the pancetta till almost crisp. Stir in the shallots and cook until golden. Add the Brussels Sprouts and cook, stirring occasionally for 12 minutes. Add vinegar and cook till almost evaporated. Add salt and pepper to taste and serve.

That sounds excellent! The combination with vinegar & shallots... Yummmm...
I love shallots, but for some reason rarely buy them?
Don't ask me why... I don't know?

Question Leagle? do you blanch or par-cook the sprouts first?

Brian,
The vinegar seems to add a nice sweet and pungent finish to the dish. No I don't blanch or pre-cook the sprouts at all. Doing them in the pan this way they come out just right and a bit golden on the edges here and there.
George

Thanks, I just bought a whole stalk yesterday, that will end up being like 3 pounds of sprouts, at least!
we eat a lot of them this time of year...
The wet summer made the corn mediocre around here this year... but it didn't do the sprouts any harm!