1. Lemon-Butter Braise with Leeks
Melt 2 Tbsp butter in a skillet over medium-high heat and add 1¼ lb halved Brussels sprouts, cut side down; cook until golden, 3 to 4 minutes. Add 3 chopped leeks (white and light green parts) and salt and pepper; cook, stirring, 2 to 3 minutes. Add ½ cup white wine, ¾ cup chicken stock, and juice of 1 lemon; bring to a simmer. Cover and cook over medium heat until sprouts are tender, 15 minutes. Use a slotted spoon to transfer sprouts and leeks to a dish. Stir 2 Tbsp each butter and heavy cream into braising liquid. Pour sauce over vegetables.
2. Maple Roasted
Toss 1¼ lb small Brussels sprouts with 2 Tbsp each olive oil and maple syrup and 1 tsp balsamic vinegar. Season with salt and pepper. Arrange on a rimmed baking sheet and roast in a 400°F oven, flipping once, until browned and tender, about 25 minutes.
3. Flatbread with Red Onions
Stretch 1 lb pizza dough over a parchment-lined baking sheet. Brush 1 Tbsp olive oil on top, then sprinkle with 2 Tbsp grated Parmesan. Finely shred ½ lb Brussels sprouts using a food processor fitted with shredding disk; toss with 2 Tbsp olive oil; season with salt. Scatter over dough, leaving a ½-inch crust around edge. Thinly slice ½ red onion, toss with 1 tsp olive oil, and season with salt; arrange on top of Brussels sprouts. Top with a handful of grated Parmesan cheese. Bake in a 475°F oven until browned, 15 to 18 minutes.
4. Grilled Cheese with Bacon
Cook 1 lb chopped bacon in a skillet over medium heat until crisp; transfer to paper towels using a slotted spoon. Add 2 lb sliced Brussels sprouts to bacon fat and cook over medium-high heat, stirring, until tender. Season with salt and pepper; stir in bacon. Scrape into a bowl. Assemble: Top 1 slice country bread with thinly sliced fontina cheese and 1 Tbsp grated Gruyère cheese, followed by ½ cup Brussels sprouts mixture. Top with 1 Tbsp grated Gruyère and more slices fontina, then 1 slice bread. Repeat for desired number of sandwiches. Melt 1 Tbsp butter in skillet over medium-low heat. Cook sandwiches, pressing with spatula, until cheese is melted, 4 minutes per side.
5. Slaw with Walnuts and Parmesan
Thinly slice 1¼ lb Brussels sprouts using a food processor fitted with slicing attachment. Toss with 1 cup toasted walnut pieces, 1/3 cup each grated Parmesan and extra-virgin olive oil, and juice of 1 lemon. Season with salt and pepper.