OT: Is that a giant brussel sprout?

How about some recipes for these fantastic Brussel sprouts.  I could use something new. Thanks in advance. 

We are not professional brussel sprout makers here by a long shot, lol.  We do the exact same thing each time... 

olive oil (fairly generous)- heat the oil, add a TON of chopped fresh garlic and sautee for a bit.  Add in brussel sprouts that are at least quartered, if not shredded.  A generous amount of salt and pepper to taste.  Sautee until the brussel sprouts are carmelized looking.  

My brother in law said that his local restaurant does the above minus the salt and pepper, but uses balsimic vinegar.  We will be trying that shortly.  Good luck!