Brussels Sprouts

We've seen brussels sprouts prepared every which way—roasted, shredded, sautéed, boiled, even grilled. Chef Tiffany Faison of Boston's Sweet Cheeks likes to take a simpler approach when it comes to these tiny vegetables: "Fresh brussels sprouts leaves are unsung," she says. "The outer leaves are beautiful, they hold up well and they have a great horseradish-y quality." And she's right. Brussels sprouts have a naturally spicy, cabbage-like taste that can turn some people off (especially kids) but also add robust flavor to salads, sides and mains. F&W's guide to brussels sprouts has recipes for every holiday, occasion or course, plus cooking tips that will help you master this ingredient.

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Roasted Brussels Sprouts and Onions with Mushroom Lardons
Rating: Unrated 1
A duo of alliums—shallots and pearl onions—become irresistibly sweet when roasted, making them the ideal partner to slightly bitter brussels sprouts. Bacon, the usual star in recipes like this, is replaced with lardons made from king oyster mushrooms, making this an ideal vegetarian side dish that even meat lovers will enjoy.
Brussels Sprouts with Shrimp Sauce
Born in a food stall in 2005, Xi’an Famous Foods is now a small empire in New York, with 13 locations serving Western Chinese dishes to legions of hungry fans. Jason Wang, who runs the business with his father, David Shi, shared this family recipe for brussels sprouts with shrimp sauce, in which salty, briny, umami-rich dried shrimp rehydrate in hot chicken broth before cooking down into a savory glaze, yielding a quick, deeply savory side dish. Toasting the garlic and sautéing the brussels sprouts before simmering them in the glaze adds flavor and color while cooking the sprouts to a nutty, tender texture without getting soggy.
Caesar Brussels Salad
This recipe from Julia Sherman, of Salad for President, combines hearty brussels sprouts with a deliciously creamy Caesar dressing. It’s ideal for a party because it can be prepared ahead, doesn’t wilt or get soggy, and makes great leftovers. Slideshow: More Brussels Sprout Recipes 
Roasted Brussels Sprouts with Peanuts and Fish Sauce
Rating: Unrated 2
Julia Turshen dresses up simple roasted brussels spouts with a combination of olive oil, fish sauce and vinegar. It gives the sprouts great punchy flavor, while chopped peanuts on top add crunch. Slideshow: More Brussels Sprouts Recipes 
Brussels Sprouts with Bacon
These are the bacon-laden brussels sprouts that Anthony Bourdain serves at Thanksgiving. Slideshow: More Brussels Recipes 
Brussels Sprout Salad with Toasted Sesame Vinaigrette
Rating: Unrated 3
New York City chef Seamus Mullen uses white and black sesame seeds to flavor his salad; adding chicken or salmon would turn it into a main-course dish. Slideshow: More Salad Recipes 

More Brussels Sprouts

Brussels Sprouts
From a crunchy Thai Brussels sprout salad to caramelized Brussels sprouts with pancetta, here are terrific Brussels sprouts recipes.
Shredded Parmesan Brussels Sprouts
Rating: Unrated 1422
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. Slideshow:  More Holiday Vegetables