From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
4 cups brussels sprouts
1/4 lb. bacon
1/2 cup finely chopped onions
2 tbsp. butter
1/2 tsp. salt or to taste
1/8 tsp. pepper

Directions:
Cook sprouts until barely tender. Fry bacon until crisp. Remove bacon and all but 2 tbsp. of drippings. Add onions and cook until lightly browned. Add sprouts and butter. Reheat. Toss with bacon. Add salt and pepper.

From Bon Appetit

Sometimes spooky season sneaks up on you. Be prepared with a perfect wholesome fall dish to ward off the unwanted ghosts and ghouls. 

Ingredients:
1½ lb. brussels sprouts, trimmed, halved
¼ cup extra-virgin olive oil
½ tsp. kosher salt, plus more
Freshly ground black pepper
¼ cup honey
⅓ cup sherry vinegar or red wine vinegar
¾ tsp. crushed red pepper flakes (optional)
3 Tbsp. unsalted butter
3 scallions, thinly sliced on a diagonal
1 tsp. finely grated lemon zest

Directions:

1. Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
2. Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.
3. Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.
4. Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.
5. Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine.
6. Transfer to a platter and top with lemon zest

Ingredients:
4 cups fresh broccoli
2 cups fresh brussels sprouts
4 eggs
A few handful of microgreens
Potato, cubed
4 tbsp olive oil
Salt and pepper
Chili pepper
Cayenne pepper

Directions:

1. Preheat the oven to 425 degrees.
2. Lay your veggies in a single layer on your baking sheet. You can mix them up or separate them. Drizzle with olive oil. Liberally salt and pepper all veggies.
3. Bake for 15 minutes at 425 degrees.
4. Remove the baking sheet from the oven. Reduce oven temperature to 400 degrees.
   Use your spatula to create four little spaces for your eggs. Crack one egg into each hole.
5. Sprinkle salt and pepper on eggs. Bake at 400 degrees for 6 to 9 minutes or until eggs are how you like them. (close to 6-7 minutes for a runny yolk and firm whites but every oven is different.)

Ingredients:
10 eggs
Sauteed Romanesco or broccoli (hopefully with lemon!)
Sauteed brussel sprouts
Tomatoes (if you have ‘em!)
Greens!
Your favorite shredded cheese!
Chili pepper
Salt and pepper

Directions:

1. Preheat the oven to 425 degrees.
2. Grease a 9×13 casserole dish.
3. Put sauteed veggies and tomatoes and greens in the casserole dish.
4. Whisk eggs and put them in dish.
5. Stir together ingredients so completely coated.
6. Bake 35- 45 minutes.
7. Sprinkle cheese on top and broil for 5 minutes! Enjoy!