You either love them or you hate them, but you should try them fresh before you decide.
Creamed Brussels Sprouts
1 quart box Brussels sprouts
2 teaspoons salt
1 teaspoon sugar
3 tablespoons butter or 1½ cups medium white sauce
Choose bright green firm headed sprouts. Remove soiled outer leaves, cut a thin slice from stem ends and remove any discoloration. Wash well and soak 20 minutes in 1 qt. water to which 1 teaspoon of the salt has been added. Then drain. Add rest of salt, sugar, and sprouts to 1 quart boiling water and cook in an uncovered 3-qt saucepan, boiling vigorously until just tender, from 10 to 12 minutes, depending on size. Drain well and add butter or cream sauce. Turn into hot serving dish and serve immediately. 4 servings.
Note: Cooking time may be shortened to 8 minutes if quarter-inch crosswise slashes are made in the stem end of each sprout.