Brussels sprouts hash
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.
Autumn Roasted Vegetables
Some variation of this is a fall and winter staple in our house – this is the current version. It’s very adaptable – adjust to the proportions and ingredients that suit you. It's a wonderful side with roast chicken. Or, to make a meal of it, add some sausage (we like the kielbasa from Pine Woods Farm or pepperoni from VT Smoke & Cure), or sauté some onion and chickpeas and put them on top. Put it on a bed of greens (arugula or kale work well), with a mustard vinaigrette, and you've got one great dinner.
Brussels Sprouts and Bacon Pasta
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.
Other Good Places to Find Recipes
WTF is this vegetable?
Eating What We Grow (PDF)
Cookbooks We Like
Vegetarian Cooking for Everyone
Chez Panisse Vegetables
Flatbreads and Flavors
The Art of Simple Food
Feeding the Whole Family
Storage Guidelines for Fruits & Vegetables (PDF)
The Zen of Food Preservation (PDF)
101 Jam Recipes