Many people who dislike brussels sprouts have just had unfortunately been exposed to poorly-cooked sprouts-- mushy, over-cooked, and bitter. But these tiny cabbages can have a wonderful bite, a nutty flavor, and are packed with healthful benefits if prepared well. Oven roasting at a hight temp is one great method, but here are two variations on braising them on the stove-top.
Bring sprouts, cream and salt to a simmer in a small saucepan. Then cover with a tight-fitting lid, lower the heat, and cook until you can easily pierce the sprout all the way through with a sharp knife-tip (12 minutes.) Remove from heat and spoon sprouts and cream into a serving dish, and crack some pepper and nutmeg over top.
Bring all ingredients (except nuts) to a boil, and then cover with a tight-fitting lid and reduce heat to a simmer. Simmer until sprouts are easily pierced with a knife all the way through, about 10 min. Drain, toss with nuts and a splash of oil, and serve warm.