Slideshow: 11 Ways to Eat Brussels Sprouts This Thanksgiving

Seared Brussels Sprouts with Bacon Lardons
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.

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[Photograph: J. Kenji Lopez-Alt

Fried Brussels Sprouts with Sriracha-Honey Sauce
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.

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[Photograph: Blake Royer]

Grilled Crispy Mustard Brussels Sprouts
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.

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[Photograph: Joshua Bousel]

Fried Brussels Sprouts with Shallots, Honey, and Balsamic Vinegar
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.

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[Photograph: J. Kenji Lopez-Alt]

Creamy Brussels Sprouts Gratin with Blue Cheese
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.

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[Photograph: Blake Royer]

Roasted Brussels Sprouts with Bacon, Pecans and Maple-Balsamic Vinaigrette
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.

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[Photograph: Jennifer Segal]

Roasted Brussels Sprouts and Shallots with Balsamic Vinegar
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.

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[Photograph: J. Kenji Lopez-Alt]

Grilled Brussels Sprouts with Bacon
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.

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[Photograph: Joshua Bousel]

Stone Pale Ale and Garlic Stir-Fried Brussels Sprouts
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.

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[Photograph: Studio Schulz]