Seared Brussels Sprouts with Bacon Lardons
Searing brussels sprouts in pork fat and a smoking skillet leaves you with a sweet, nutty char that's matched perfectly by none other than smoky lardons.
Fried Brussels Sprouts with Sriracha-Honey Sauce
Separating each tiny sprout's leaves is tedious, yes. But redemption comes tenfold with crisp, salty, delicious crisps, kinda like vegetable confetti, and the simple sauce is way better than it has any right to be.
Grilled Crispy Mustard Brussels Sprouts
Many recipes counter brussels sprouts' bitterness with sweet flavors or mellow them with pork fat. This one goes out to those who prefer to embrace that bitterness: mustard magnifies the tang factor, while the grill provides that same browned crust we all love.
Fried Brussels Sprouts with Shallots, Honey, and Balsamic Vinegar
...and in this version, they get tossed with a sweet-tart honey and balsamic vinegar dressing.
Creamy Brussels Sprouts Gratin with Blue Cheese
Robed in a sauce of cream, blue cheese, and whole grain mustard, these dressed-up sprouts are cooked down gratin-style under a blanket of Parmesan.
Roasted Brussels Sprouts with Bacon, Pecans and Maple-Balsamic Vinaigrette
In this version of "crispy brussels sprouts and bacon," we sneakily turn them into a salad of sorts, with a maple vinaigrette that befits fall and a handful of toasted pecans.
Roasted Brussels Sprouts and Shallots with Balsamic Vinegar
With the help of a 500°F oven, these get a good, quick char that's accentuated by melty shallots and a last-minute drizzle of balsamic.
Grilled Brussels Sprouts with Bacon
A quick boil preps these brussels sprouts for a turn on the grill, which gives them a crispiness that contrasts well with bacon and soft, sweet caramelized shallots.
Stone Pale Ale and Garlic Stir-Fried Brussels Sprouts
If you think that it doesn't get any better than bacony brussels sprouts, you haven't tried beery, bacony brussels sprouts. Glazing these little guys with a bottle of Stone Pale Ale adds crisp citrus notes that bring out the horseradishy sharpness of the sprouts.