By Assistant Editor Lindsay Sauvageau

You either love them or hate them - Brussels Sprouts! I happen to adore them!
    This week I want to change the hearts of all you haters with these three delicious Brussels Sprout recipes!

Shaved Brussels Sprouts with Bacon and Almonds

Ingredients:

4 pounds Brussels sprouts, trimmed and thinly sliced; 6 slices bacon, chopped; 1/3 cup sliced almonds; 2 tablespoons minced garlic; 2 tablespoons red wine vinegar; salt and pepper to taste

Directions:

    Fry bacon in a large deep skillet over medium heat until browned and crisp, 5 to 10 minutes. Remove bacon with a slotted spoon and set aside on paper towels.

    Add the garlic and almonds to the fat in the skillet and cook briefly over medium heat until toasted. Add the Brussels sprouts and quickly toss to coat with the hot oil.

     Sprinkle the red wine vinegar over the sprouts and toss again to coat. Cook, stirring frequently, until sprouts are wilted. Remove from the heat, stir in the bacon and season to taste with salt and pepper.

Breaded Brussels Sprouts

Ingredients:

1 1/2 pounds Brussels sprouts; 1 teaspoon salt; 4 tablespoons butter, melted; 4 tablespoons grated Parmesan cheese; 4 tablespoons dried bread crumbs; 1/4 teaspoon garlic powder; 1/4 teaspoon ground black pepper; 1/4 teaspoon seasoning salt

Directions:

    Wash and trim Brussels sprouts. Cut an "X", about 1/8 inch deep in the stem of the sprouts, (this helps cook the sprouts more evenly and quickly).

    In a medium-size pot, cover Brussels sprouts with water, add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.

    Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.

    Combine parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt and remaining butter and mix well; sprinkle mixture over sprouts.

    Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.

Spicy Sprouts & Carrots

Ingredients:

3/4 cup fresh or frozen Brussels sprouts, thawed and halved; 3/4 cup sliced carrots; 1/2 cup water; 1/4 cup mayonnaise; 2 teaspoons prepared horseradish; 1 tablespoon finely chopped onion; 1/8 teaspoon salt; Dash pepper; 1/4 cup soft bread crumbs; 1 1/2 teaspoons butter or margarine, melted; Minced fresh parsley

Directions:

    In a small saucepan, combine the first three ingredients. Bring to a boil. Cover and cook for 6-7 minutes or until crisp-tender; drain, reserving 1 tablespoon cooking liquid. In a bowl, combine the mayonnaise, horseradish, onion, salt, pepper and reserved cooking liquid; mix well. Add the sprouts and carrot; toss to coat.

    Transfer to a greased 2-cup baking dish. Combine breadcrumbs and butter; sprinkle on top. Bake, uncovered, at 350 degrees Fahrenheit for 11-13 minutes or until lightly browned. Sprinkle with parsley.