I love me some brussel sprouts, too, @Survivor3 and @fern . We didn't have any luck in our attempts to grow them this year. I was talking about sprouting seeds on the countertop in my kitchen in my last post - like broccoli, fenugreek, mung beans, lentils, chickpeas, chia, alfalfa, radishes, kale, etc.
All ya' need is a mason jar, a drainable lid, soak them overnight, rig up a way to prop them up sideways at an angle, rinse a few times a day and drain, and in a few days, you have lil' baby sprouts that grow into a huge nutritional punch for salads, sandwiches, stir-frys, soups, wraps, etc. So tasty! I started some fenugreek seeds tonight. This lady does a good job explaining the process if you aren't already familiar with it: