Brussel Sprouts Recipes

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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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

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

Roasted Brussels Sprouts with Cumin and Coriander

Simple roasted brussels sprouts are usually a crowd-pleaser, especially on a holiday table, but cookbook author Melissa Clark (author of Dinner), likes giving the sprouts a little bit of special treatment to make them a standout. Her trick is simple: She crushes coriander and cumin seeds in a mortar, then tosses the spices with the sprouts for the last 15 minutes of roasting. 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 Sprouts with Bacon

These brussels sprouts recipes include the best ingredient ever: bacon.

More Brussels Sprouts

Brussels Sprout Salad with Toasted Sesame Vinaigrette

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

Charred Brussels Sprouts with Brown Butter and Shiso

Key to this tasty side dish from Andrew Le of The Pig & the Lady in Honolulu’s Chinatown is to cook the brussels sprouts so they’re well caramelized. He tosses them with garlic-infused brown butter, clementine wedges and a sprinkling of pungent fresh shiso.