Meghan’s Brussels Sprouts with Bacon and Figs

Yield: 4 servings

NY Times

I was introduced to Brussels Sprouts by my daughter. I was definitely missing out on something good.

• 2TBS olive oil
• 4-8oz bacon, chopped
• 1lb Brussels sprouts, stems trimmed
• 1cup dried figs, stemmed and quartered
• Salt and freshly ground black pepper
• 2tsp balsamic vinegar, or more to taste.

Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.

Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this with a mandoline or a knife.)

Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, taste, adjust seasoning and serve.

Roasted Brussels Sprouts

Yield: 4 to 6 Servings

J. Kenji López-Alt / Serious Eats

Extremely high heat, plus a preheated roasting pan, gives the Brussels sprouts sweet flavor and a nutty char. Halving the sprouts creates more surface area, allowing them to develop plenty of crispy brown edges.

• 1½lb Brussels sprouts, stems trimmed
• 3TBS extra-virgin olive oil
• Salt and pepper to taste

Adjust oven rack to upper position, place a foil-lined rimmed baking sheet on it, and preheat oven to 500°F. Toss sprouts with olive oil and season to taste with salt and pepper. Remove baking sheet from oven and add Brussels sprouts, working quickly to turn them all cut side down. Return to oven and roast until tender and deeply browned, about 20 minutes total. Serve immediately.

Roasted Brussels Sprouts
with Chorizo and Sherry Vinegar

Yield: 6 to 8 Servings

J. Kenji López-Alt / Serious Eats

Brussels sprouts and cured pork are perfect partners. This time, the sprouts are paired with smoky Spanish chorizo, along with plenty of garlic, olive oil, and a splash of sherry vinegar to balance it all out.

• 8oz Spanish-style dry-cured chorizo, diced
• 3TBS extra-virgin olive oil
• 3medium shallots, thinly sliced (about 6 oz)
• 4medium cloves garlic, thinly sliced (about 1 oz)
• 2tsp smoked paprika
• 1½ lb Brussels sprouts, split in half and trimmed
• Kosher salt
• 1TBS sherry vinegar
• 1TBS honey

Adjust oven rack to middle position and preheat oven to 450°F (230°C). Combine chorizo and olive oil in a medium skillet and heat over medium heat. Cook, stirring, until chorizo is crisped in spots, about 5 minutes. Add shallots and garlic and cook, stirring, until pale golden brown. Add paprika and continue to cook, stirring, until garlic and shallots are browned. (The shallots may lightly char in spots; this is fine.)
Strain mixture into a large bowl and reserve solids. Add Brussels sprouts to bowl and toss to coat. Season with salt and transfer to a rimmed baking sheet, arranging sprouts in a single layer, cut side down.
Transfer to oven and roast until charred and tender, about 20 minutes.
Return to large bowl and add reserved chorizo/garlic mixture. Add sherry vinegar and honey. Toss to combine and serve.

Roasted Brussels Sprouts With Garlic

Yield: 4 Servings

Mark Bittman / NY Times

If you haven’t yet figured out a go-to recipe for Brussels sprouts, this simple dish is the answer. It results in sweet caramelized Brussels sprouts that will make a believer out of anyone.

• 1pint Brussels sprouts (about a lb)
• 4-6TBS extra virgin olive oil, to coat bottom of pan
• 5cloves garlic, peeled
• Salt and pepper to taste
• 1TBS balsamic vinegar

Preheat oven to 400°F.
Trim bottom of Brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.