Clearly I'm NOT a fan. I've too often seen them served hard as bullets. Supposedly they're "like a little cabbage", but there's a strong flavor that I can't quite get past. Here's the best recipe I've managed to find.
SMASHED BRUSSELS SPROUTS
2 lb. Brussels sprouts
2 tbsp. olive oil
2 cloves garlic, minced
1 tsp. chopped thyme
Freshly ground black pepper
1 c. shredded mozzarella
1/4 c. freshly grated Parmesan
Fresh parsley, chopped, for garnish
Preheat oven to 425° and line a large baking sheet with parchment paper. Prepare an ice bath in a large bowl. Blanch Brussels sprouts: Bring a large pot of salted water to a boil. Add Brussels sprouts and cook until bright green and very tender, about 10 minutes. Add Brussels sprouts to ice bath to cool then drain. On a large baking sheet, toss blanched Brussels sprouts with olive oil, garlic and thyme. Using the end of a small glass or mason jar, press down on the Brussels sprouts to smash them into a flat patty. Season each smashed Brussels sprout with salt and pepper, then sprinkle mozzarella and Parmesan on top.
Bake until the bottoms of the sprouts are crispy and the cheese is melted and golden, about 20 minutes.
Garnish with parsley and serve warm.
Based on the head shape, and paws as well as what appeared to be a mask, we deduced this is a coon-bird (i.e. baby racoon) who took up residence in our bluebird house. When the weather was especially warm, he'd stick his head and paws out, going back in the box once he cooled off.
A friend with some experience in fostering orphaned or injured critters came over to effect a rescue. The "coon-bird" - took off running and turned out to be a squirrel-bird instead. He then kindly posed for us:
this link for info about these fellas.