Fall Fest: Chefs' Best Brussels Sprouts

By: Cameron Curtis
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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.

House Number - 0065797F1

House Number - 0065797F1

Pan Roasted Brussels Sprouts with Bacon. Sunny Anderson RE-0304 Cooking for Real

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.

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.

michael-symon-roasted-brussel-sprouts-recipe_s4x3

michael-symon-roasted-brussel-sprouts-recipe_s4x3

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.

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.

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:

Jeanette's Healthy Living: Tangy Brussels Sprout Apple Salad

Elephants and the Coconut Trees: Sauteed Brussels Sprouts with Yogurt Garlic Dip

Dishin & Dishes: Brussels Sprouts Gratin
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