Mobile Menu

This unbelievably simple side dish counters the slight bitterness of brussels sprouts with a sweet maple-syrup pan sauce.

Instead of roasting brussels sprouts, shredding them raw and tossing them with escarole makes for an excellent salad. The tangy buttermilk dressing is light and flavorful.

Why are these ridiculously easy brussels sprouts so good? First they’re coarsely shredded, which gives them an appealing texture. Then the sprouts are roasted in a hot oven until they’re lightly charred, which enhances their nutty sweetness. They’re finished with a sprinkling of Parmesan cheese, which melts into the leaves.

Chef Nuno Mendes separates brussels sprout leaves by hand before sautéing them, an extremely time-consuming task. Thinly slicing the sprouts vertically—by hand or with a food processor fitted with a slicing blade—gets similar results in a fraction of the time.

Thanksgiving Appetizer Idea: Sara Vaughn thinly slices her favorite vegetable and tosses it with pancetta and caramelized onions for a savory flatbread topping.

The key to Michael Symon’s deeply savory side dish is a dressing that includes anchovies, capers, mustard and a little honey.

The staff at Myers + Chang restaurant call these sprouts “green candy” because they get so sweet as they brown in the skillet.

This corn bread dressing includes plenty of brussels sprouts, so it's like two classic Thanksgiving side dishes in one.

“This is where I like to use Thanksgiving cranberries,” says chef Dean Fearing, who mixes them into the maple-butter sauce topping his brussels sprouts. He roasts the sprouts to bring out their nutty sweetness. “This dish turns a non-brussels sprouts lover over to the other side,” he says.

Chef Ana Sortun tosses her super fast skillet-cooked brussels sprouts with sausage and a citrusy honey glaze.

The sweet-and-salty vinaigrette on these sprouts, bolstered by fresh herbs and chiles, is a staple at David Chang’s Manhattan restaurant Momofuku Ssäm Bar The key to the dish is to almost burn the brussels sprouts; the charred flavor is irresistible.

Marc Meyer is a fan of much-maligned brussels sprouts. He sautés them with smoky bacon, then adds sour cream for richness.

When roasting winter vegetables, like brussels sprouts, Melissa Rubel Jacobson says be sure to chop them about the same size, so they cook at the same rate. And toss them at least once while they're in the oven, so they brown evenly.


Back to Top

Mobile Bottom Menu