Place sprouts in a 1 quart microwavable container and add 2 tablespoons of water. Microwave on High for 5 - 6 minutes or until tender. Please note that microwaves vary, therefore cooking time is approximate.
Cook on skillet on Medium-High with olive oil, salt and pepper for 8 - 10 minutes.
Place sprouts in a steamer basket, cover and cook over medium heat for 8-12 minutes or until sprouts are tender.
Use 1 cup of water for every cup of Brussels sprouts. Bring the water to a rapid boil in a large pot, add the sprouts, and quickly return the water to a boil. Cook the sprouts uncovered just until tender or 7 - 10 minutes. Drain sprouts, return them to the warm pot, and shake for a few seconds until dry.
Toss sprouts in olive oil, salt and pepper until thoroughly coated and place on a baking sheet. Roast halved Brussels Sprouts at 450 °F for 25-30 minutes or until browned and tender. Roast shredded Brussels Sprouts at 450 °F for 12-18 minutes or until wilted and lightly browned.
Wash, trim, and blanch Brussels sprouts. For small heads, blanch 2 minutes; for medium, 3 minutes; for large, 4 minutes. Submerge sprouts in ice water immediately after blanching. Drain, pat-dry and store in freezer bags.