Fall Fest: Chefs’ Best Brussels Sprouts

In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.

 Pan Roasted Brussels Sprouts with Bacon

Brussels sprouts seem to strike fear into the heart of most children, but I’ve never understood why they developed such a bad rap. They’re hearty and filling and, when cooked properly, develop a beautifully crispy exterior. All of these recipes can be made in 50 minutes or less, making them easy side dish solutions that will win over even the most resistant of Brussels sprouts haters.

1. Pan Roasted Brussels Sprouts with Bacon (pictured above)
Sunny Anderson uses just four ingredients to make these crispy Brussels sprouts. After cooking bacon in a large skillet, reserve the fat and add melted butter before cooking the Brussels sprouts until golden brown. Toss the chopped bacon back in and serve immediately.

 Roasted Brussels Sprouts with a Bacon, Mustard and Walnut Vinaigrette

2. Roasted Brussels Sprouts with a Bacon, Mustard and Walnut Vinaigrette
Michael Symon’s five-star sprouts can be made up to 4 hours ahead and kept at room temperature. They’re roasted on a baking sheet until tender and charred in spots before being tossed with crispy bacon and walnuts for extra crunch. The secret to the dressing? Whisk the vinegar, honey and mustard into reserved bacon fat before drizzling on the sprouts.

 Brussels Sprouts with Pancetta

3. Brussels Sprouts with Pancetta
Giada DeLaurentiis partially cooks her Brussels sprouts in a large pot of salted boiling water before sauteing them with pancetta and garlic until they’re beginning to brown. She finishes the dish with chicken broth and lets everything simmer until the broth reduces just enough to coat the Brussels sprouts.

 Brussels Sprouts Salad

4. Brussels Sprouts SaladChuck Hughes features the leaves of Brussels sprouts in this simple salad. Separate the individual leaves before sauteing them in melted duck fat, then add chicken stock. Top with chopped bacon and Parmesan and serve as a warm salad.

More Recipes from Family & Friends:
Feed Me Phoebe: Roasted Brussels Sprout and Gruyere Toasts
Jeanette’s Healthy Living: Tangy Brussels Sprout Apple Salad
Big Girls, Small Kitchen: Roasted Brussels Sprout Salad with Maple Vinaigrette and Crunchy Breadcrumbs
Napa Farmhouse 1885: Roasted Brussels Sprouts Salad with Tahini Vinaigrette
Red or Green: Spicy Skillet Brussels Sprouts with Bacon
Elephants and the Coconut Trees: Sauteed Brussels Sprouts with Yogurt Garlic Dip
Domesticate Me: Brie Quesadillas with Brussels Sprouts, Bacon and Beer-Glazed Onions
Virtually Homemade: Pan-Roasted Brussels Sprouts with Butternut Squash
Dishing: Brussels Sprouts with Plain Omelette
Weelicious: Shredded Brussels Sprouts with Poppy Seeds
FN Dish: Thanksgiving’s Finest Brussels Sprouts Sides
Dishin & Dishes: Brussels Sprouts Gratin