Salads with Substance

• When cooked to crisp-tender and marinated in a flavorful vinaigrette, Brussels sprouts give a salad a chewy texture and great taste. Cut the sprouts in half and cook them until they are al dente, or tender all the way through, but still a bit crunchy, about 7 minutes when boiled, 8 minutes when steamed or 5 minutes when sauteed. After cooking, submerge the sprouts in a marinade and place the bowl or jar in the refrigerator overnight until the sprouts absorb the vinaigrette. Good salad companions for Brussels sprouts include shredded carrots, onions and celery.

Add Bacon

• Because salt helps to reduce the bitterness in vegetables, salty bacon paired with Brussels sprouts is a perfect match. Cook the bacon separately and sprinkle it over cooked sprouts right before serving, or saute the bacon and sprouts along with some garlic and a few tbsp. of cider vinegar. Substitute any other salty meat, such as pancetta, prosciutto or bits of leftover ham, for the bacon.

A Quick Saute

• For a quick vegetable side dish that goes well with beef or pork, saute Brussels sprout halves or quarters in olive oil or butter with salt, pepper and fresh thyme, letting the sprouts get a little charred around the edges. Finish the dish with a tsp. of lemon juice to brighten the flavors. Or shred the sprouts using a box grater or food processor and cook in the same way.

Decadent Sprouts

• Just as salty bacon balances the bitterness of the sprouts, so too does salty cheese. Use this pairing by spreading grated blue, goat, Parmesan, provolone or Swiss cheese over cooked Brussels sprouts in an ovenproof dish. Place the dish under the broiler until the cheese is bubbling and brown around the edges. Or, for an equally rich side dish, make a white sauce with cream and a sprinkling of nutmeg and stir in cooked sprouts.