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Good Brussels Sprouts:
As many Sprouts as you need, I used 4 bags
4 quarts water + 1 1/2 tbsp kosher salt
1/4 cup olive oil
1 tsp kosher salt to season sprouts prior to roasting.
roast at 400 F (205 C) for 20-25 minutes

Better Brussels Sprouts:
2 cups cooked sprouts from above
Basic Glaze technique: (our favorite was sherry and maple)
1/3 cup vinegar
1/4 cup sweetener
2 tbsp unsalted butter
Pinch of flakey salt

Best Brussels Sprouts:
2 cups cooked sprouts
1 medium shallot
2 cloves garlic
6 strips of bacon
1/3 cup toasted pecans
Fried Brussels sprout leaves
zest of 1/4 lemon
1/3 cup favorite vinegar
1/4 cup favorite sweetener
2-3 tbsp unsalted butter

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