Brussels Sprouts are a regular request for holiday dinners ( I actually made them for two different Thanksgiving dinners this past week!) and they are cooked almost weekly at my place. I don’t know why they get such a bad rap. Were they prepared terribly for decades or something? Doesn’t anyone know the secret of extraordinary cooking? It’s simple, really. The secret is bourbon! Always remember that a little booze goes a long way, and a lotta booze goes even farther.  Give them a shot.