I'm a BIG fan of brussels sprouts! My go to recipe is taken fron Esquire magazine (if so inclined, you should read it for the recipes...I know!) You cover brussel sprouts 2/3 with white wine, drizzle olive oil on top, salt and pepper and bake, uncovered for an hour at 400. Charred and delicious, kind of smoky and savory. But, I am on a quest to cook Mike Isabella's cookbook cover to cover (with my highly esteemed mother Doris), so I had to try Mike's recipe. It's very good and a worthy alternative to my Esquire recipe.