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.
Shredded parmesan brussels sprouts
Shredded Parmesan Brussels Sprouts
50 mins
Brussels Sprouts with Bacon
Brussels Sprouts with Bacon
45 mins
Brussels sprouts with onions and mushroom lardons
Roasted Brussels Sprouts and Onions with Mushroom Lardons
50 mins