We had these this evening. It was my first attempt to cook bs in several years, having found them to be too bitter, but DH loves them and since we're doing low carb, I'm on a quest for new veggies and ways to cook them. They were tasty - I might in the future include a little more liquid.

Brussels Sprouts in Curry Cream Sauce
(How to Cook Everything Mark Bittman)

3 Tbsps. neutral oil

1 pound Brussels spouts, bottoms removed, cleaned and halved

1 Tbsp. mustard seeds, black or yellow
1 Tbsp. hot curry powder
1 cup coconut milk
salt & pepper to taste

Heat the oil over medium heat in a medium saucepan. Add mustard seeds, cook for about two minutes. Add coconut milk, curry, bring to a boil then stir in Brussels sprouts.

Cook until tender, stirring occasionally, about 20 minutes.

FWIW, I am *loving* my copy of HTCE, I got it last week in the hope that it would provide me with some new inspiration but nothing complicated. This is about the 3rd recipe I've done so far, it's proving to be exactly what I needed.