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.
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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.
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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.
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Brussels Sprouts with Bacon
These are the bacon-laden brussels sprouts that Anthony Bourdain serves at Thanksgiving.
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