I threw this together this week when the fridge was nearly bare and bellies were growling. I think it would work with various leftover meats, though Brussels sprouts do pair particularly well with strongly-flavored cured pork products - pepperoni in this case, though a kielbasa or other sausage would probably do well, as would some bacon. You could probably incorporate other leftovers into the mix - roasted potatoes, for instance. As is, it's a quick and tasty lunch or side dish. Slicing the sprouts into thirds or fourths across the equator (parallel to the stem end, rather than through it) lets some of the leaves fall apart and makes them cook quickly (and also helps them not look like Brussels sprouts, if you have any skeptics in your household). This recipe is also great for the larger, looser Brussels sprouts tops.

This dead-simple recipe goes into the category of "dishes that cause you to eat more of a given vegetable than you would have thought possible." One good-sized head of cauliflower will probably cover two people. Don't blame me if there's not enough; I warned you.

This amazing dish is based on a recipe from Alice Water's book Chez Panisse Vegetables. If you think you don't like Brussels sprouts, try it anyway.