Have you ever seen such a thing? We enjoy Brussels Sprouts so I bought them in their natural state at the LAST outdoor farmer's market. I printed out a few yummy sounding recipes but we've stuck with the tried and true:
Roasted Brussels Sprouts
Salt and Pepper
Throw them in a Pyrex, coat generously with olive oil, salt and pepper and roast them at 450 degrees or so for a while (30-40 minutes?) until they are sufficiently charred. Add thin slices of parmesan if you want. Yum. This recipe applies to many other vegetables, such as broccoli, cauliflower and others.
Goodness to dish ratio: 4/4. It's only one dish but it's a bitch to clean. Try an SOS pad. I never knew what they were until this year. Love 'em!