Brussels sprouts have come a long way in the days since they were boiled to a stinky, cabbage-y death. Rapid, high-heat cooking has been the game-changer for me, but what if I told you that there's an even better way to cook Brussels sprouts? One that forgoes that quick cooking in lieu of extra-richness and flavor? A method that not only delivers decadently delicious results, but can be made 100% ahead of time with just a short stay in the oven prior to serving? This cheesy casserole packed with bacon and Brussels sprouts is where it's at.
'@Thanksgiving-brussels-sprout' on Serious Eats
This simple seven-ingredient salad is packed with flavor thanks to a vinaigrette made from warm bacon fat, shallots, hazelnuts, honey, and sherry vinegar, with just a touch of extra-virgin olive oil. The Brussels sprouts leaves are cooked just long enough to give them some sweet, nutty char, but still retain a fresh green bite.
A rich, creamy, gooey, cheesy lasagna with mushrooms and Brussels sprouts.
Simple roasted brussels sprouts with extra-virgin olive oil.
These brussels sprouts are roasted until golden and caramelized, then doused in a maple-balsamic vinaigrette and topped with crisp bacon and toasted pecans. They're so addictive, it's hard not to eat the entire lot standing at the stove before you serve them.
Deep fried brussels sprouts are the greatest thing you've never had. Here, they're tossed with a quick and easy Thai-style chili sauce flavored with fish sauce, lime juice, and chilies.
Deep-fried brussels sprouts are the greatest thing you've never had. In this version, they get tossed with a sweet-tart honey and balsamic vinegar dressing.
Robed in a rich sauce of cream, blue cheese, and whole grain mustard, the sprouts are cooked down gratin-style under a blanket of Parmesan.
A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts.
Note: Slab bacon is ideal for this recipe, though sliced bacon will work in a pinch. You can also substitute your favorite cured pork product. Prosciutto, guanciale, or Spanish dry-cured chorizo all work well. If your brussels sprouts are very...