It seems as though everywhere we turn, Brussels sprouts are appearing alongside their ubiquitous counterpart, bacon. George Sabatino of Stateside in Philadelphia insists that the hearty green vegetable, though, can stand tall without the bacon boost. In Sabatino's dish, oyster mushrooms and roasted chestnuts offer texture and earthy underpinnings, while red pepper flakes, honey and sherry vinegar have the tiny cabbages popping with zippy flavor. It's a rich, handsome side, with nary a bacon piece in sight.