I love Brussels sprouts. I never had them as a child. They just were not on the rotation.
I tried them as an adult and liked them, but hadn’t attempted to prepare them at home until recently.
I’ve been playing with different ways to serve them and was inspired to create a variation on Ukrainian holubtsi (stuffed cabbage leaves). Instead of stuffing the leaves, I sauteed Brussels sprouts (they are in the cabbage family, after all) and added them to the rice, onion, and ground beef mixture (vegetarians can use a rice, onion, and mushroom mixture instead).
I placed it all in a casserole dish, added tomato sauce, and baked it in the oven.
It was delicious!