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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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
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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. Slideshow: More Brussels Sprouts Recipes
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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. Slideshow: More Brussels Sprouts Recipes
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Brussels Sprouts with Bacon

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

These brussels sprouts recipes include the best ingredient ever: bacon.
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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
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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.    
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Anchovy Butter Brussels Sprouts with Toasted Quinoa

There is something very exciting about the arrival of brussels sprouts, when they come in season, chefs can’t wait to get their hands on them. In this side dish, the leaves of the Brussels sprouts are sautéed, and tossed with a knob of anchovy butter. The toasted quinoa adds a neat textural crunch as it makes its way throughout the little leaves. Slideshow: More Brussels Sprouts Recipes
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