Two easy Brussels sprouts recipes are roasted Brussels sprouts with balsamic vinegar and kale and Brussels sprouts salad. The former is a warm side dish, while the latter is a cold salad.
To make balsamic roasted Brussels sprouts, preheat the oven to 400 degrees. Take 1 1/2 pounds of Brussels sprouts; slice them in half and trim the tough stems. Spread them onto a sheet pan with 4 ounces of diced pancetta and 1/2 cup of good olive oil. Season them with salt and pepper, and spread the mixture evenly on the pan. Roast until the sprouts are brown and the pancetta is done, about 20 minutes. When they are done, drizzle 1 tablespoon of balsamic vinegar over the Brussels sprouts and serve. For a sweet and salty flavor, the balsamic vinegar can be cooked until it has reduced and becomes syrupy.
For a cold Brussels sprouts salad, shred 3 cups of Brussels sprouts, then shred a large bunch of Tuscan kale. Then, mince a shallot and a clove of garlic, and add these to the greens. In a bowl, whisk 1/2 cup of olive oil with 1 cup of pecorino cheese and 1/2 cup of pine nuts. Add 2 tablespoons of Dijon mustard and the juice of three lemons. Add this mixture to the greens, and let them marinate for 10 minutes before serving.