I made Guy Fieri's Bumped-Up Brussel Sprouts during the holidays and they were so tasty.
I heard a prominant food critic say once that people think brussel sprouts either come from God or the devil. And I've heard on Food Network that for them to taste good, you have to get some brown on them. I've also noticed that those FN chefs always pair them with bacon (or something similar). Well, they were right! Browning and bacon are the keys to delicious brussel sprouts.
For his recipe, I used bacon instead of pancetta, dried cranberries instead of currents, and I omitted the raisins and pine nuts (although I think toasted pine nuts would make a good addition).