what will you like best....Asian or Italian inspired? 

this was a trial run to see which version i am going to make for Thanksgiving.

First thing's first...had to take a pic of my beautiful sprout tree...

Broke off each sprout, cut the big ones in quarters and the small ones in half (lengthwise), and washed thoroughly. 

Ended up with about 3 pounds...that's a lot of Brussels!

Then, I divided them in half, spread them out on two sheet trays covered in foil, and coated one half in grapeseed oil and one half in olive oil.

Here are the recipes... 
*indicates ingredient is part of the sauce

Asian Inspired
1.5 pounds Brussels sprouts, halved and/or quartered
3 tbsp grapeseed oil (can sub canola oil)
sprinkle of salt
juice from one lime*
2 tbsp tahini* (can sub sesame oil, but decrease to 1 tbsp due to strong flavor)
2 tbsp soy sauce*
1/4 tsp cayenne pepper*
10 turns of the pepper grinder*, about 1/4 tsp
1/2oz (about 1tbsp) toasted sesame seeds (optional, but highly recommended)
2oz (about 1/3 cup) chopped dried mango, i used a chili pepper coated version (optional, but highly recommended)

Italian Inspired
1.5 pounds Brussels sprouts, halved or quartered
5 tbsp olive oil, divided 3 and 2
sprinkle of salt
juice from 1/2 lemon*
1 tbsp honey*
1 tbsp balsamic vinegar*
1/8 tsp nutmeg*
1/2 tsp salt *
10 turns of the pepper grinder*, about 1/4 tsp
1.5oz (about 1/3 cup) toasted walnuts, roughly chopped
(optional, but highly recommended)
2oz (about 1/3 cup) chopped dried cherries (optional, but highly recommended)

pre-heat oven to 400.  spread Brussels on large sheet pan, coat with oil, and sprinkle lightly with salt.  roast in oven for 35-40 minutes, until slightly browned and fork tender.  you may want to toss them a bit half way through.  while they are roasting, make the sauce by whisking together the *ingredients for the version you are making.  when Brussels are done, place them in a large bowl, pour sauce over top, and combine gently, but thoroughly.  top with nuts/seeds and dried fruit. 

two sauces....

I liked the Asian inspired version more (i LOVE Asian flavors), but am going to make the Italian version for Thanksgiving because it fits the holiday more appropriately!  i may add a little dijon mustard and minced rosemary to the sauce for an extra depth of flavor.

two versions on the same fork...

if you (or someone you know) think you don't like Brussels, you gotta give these recipes a try....i would put money on them changing your mind!!!!