Designated Knitter (the godmother of my children and my yarn/sushi pusher) mentioned my Brussels sprouts. I cook those differently than anything else. It was a recipe I got out of the newspaper.
Caramelization is slowly drawing out the natural sugars so that it is sweeter...it makes it brown, but not burnt. It is excellent. It is the first recipe that I ended up teaching to Maggie. I don't know how much sugar Brussels Sprouts have, but apparently you don't need much to caramelize. This has some fat to it, but butter or coconut oil are actually VERY good for you, so don't be afraid!
Caramelized Brussels Sprouts
1. Cut Brussels sprouts in half and cut woody bottoms off
2. Heat up a pat of butter in the pan. I actually use virgin coconut oil
3. add Brussels sprouts and toss them so that they are coated. Heat over medium heat.
4. Every five minutes, add another pat of butter or coconut oil (coconut oil is solid below 76 degrees, so it behaves like butter...but if it is liquid, estimate the same amount you would use) and coat sprouts. This takes maybe about 20 minutes total. Sprouts will just be starting to brown on the cut side...
5. Take off heat and add lemon juice and salt to taste :)
Designated Knitter isn't the first person who didn't like Brussels sprouts who did like these.