Roasting
Boiling is out. Slice the stem end from a dozen or so sprouts and discard the stems. (Also gently remove any outer leaves that are yellowed, and discard.)
Cut them in half lengthwise, and place them in a baking dish that's been sprayed with cooking oil. You can also leave them whole.
Spray the sprouts with cooking spray as well, then sprinkle sea salt and a smidgen of garlic powder.
Place in a 450 degree F oven for 20 to 25 minutes. (You can stir halfway through, but it's not necessary.)
Sauteed Sprouts
Cut off the stem end of each sprout and discard.
Slice the sprouts across the grain, starting at the stem end and slicing 1/8-1/4 inch as you go. This will effectively "shred" the sprouts.
Heat 2 tablespoons olive oil and 1 clove garlic (minced, crushed or "pressed") in a large non-stick skillet.
Add shredded Brussels Sprouts and "fold" them constantly to disperse the heat and cook them very lightly, about 5 minutes. Sprout shreds should be hot, but bright green--looking nothing like Brussels Sprout.
Transfer to a serving dish and use a large spoon or grill tongs to serve.
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