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.
Brussels Sprout Slaw with Ginger Gold Apple
At Graft Wine + Cider Bar in the Finger Lakes, chef Christina McKeough uses local apples in everything from salads to pie to the tangy mostarda slathered on smoked-Gouda grilled cheese sandwiches. She loves to use a tart-sweet Ginger Gold in this slaw for its crisp texture.
Brussels Sprouts with Bacon
These are the bacon-laden brussels sprouts that Anthony Bourdain serves at Thanksgiving.
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.
Brussels Sprout Tortilla
This easy tortilla (Spanish frittata) from Kay Chun gets a nice flavor from a bit of pimentón (smoked paprika) stirred into the eggs before baking.
Thai Brussels Sprout Salad
This salad from F&W’s Kay Chun combines crunchy raw brussels sprouts and apples in a bright, spicy, refreshing dressing made with lime juice, fish sauce, chiles and sugar.
Brussels Sprouts with Prosciutto and Juniper
These pan-roasted brussels sprouts from chef April Bloomfield get their deep, woodsy flavor from an underappreciated ingredient: juniper berries.
Brussels Sprouts and Smoky Onions on Cheddar Toast
Deborah Madison became a hero to vegetarians in the late 1980s, when she published the Greens Cookbook. She became a household name when her 1997 tome, Vegetarian Cooking for Everyone, turned into a phenomenal best seller. She owes her success to simple, inventive recipes like this open-faced sandwich, for which she cooks onions with smoked paprika until they're soft, sweet and rich in flavor.
Spicy-and-Garlicky Brussels Sprouts
These sprouts get deeply sweet as they brown in the skillet.
Caramelized Brussels Sprouts with Pancetta
Crisp pancetta brings flavor and texture to these earthy Brussels sprouts.
Maple-Roasted Brussels Sprouts
This unbelievably simple side dish counters the slight bitterness of brussels sprouts with a sweet maple-syrup pan sauce.
Brussels Sprouts with Chestnuts and Bacon
Bacon and Brussels sprouts make a particularly tasty pair, especially when matched with earthy chestnuts.
Brussels Sprouts with Lemon and Thyme
Chef Nuno Mendes separates brussels sprout leaves by hand before sautéing them, an extremely time-consuming task. Thinly slicing the sprouts vertically—by hand or with a food processor fitted with a slicing blade—gets similar results in a fraction of the time.
Shredded Parmesan Brussels Sprouts
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.
Roasted Brussels Sprouts with Cranberry Brown Butter
"This is where I like to use Thanksgiving cranberries," says Dean Fearing, who mixes them into the maple-butter sauce topping his brussels sprouts. He roasts the sprouts to bring out their nutty sweetness. "This dish turns a non-brussels sprouts lover over to the other side," he says.
Spicy Brussels Sprouts with Mint
The sweet-and-salty vinaigrette on these sprouts is bolstered by fresh herbs and chiles. The key to the dish is to almost burn the brussels sprouts; the charred flavor is irresistible.
Sautéed Brussels Sprouts and Squash with Fried Sage
This super-autumnal dish offers the unusual combination of brussels sprouts and butternut squash, which generally stand on their own as side dishes. The brussels sprout leaves are savory, the chunks of squash are tender and sweet, and the fried sage garnish is pungent and crunchy.
Warm Brussels Sprout Slaw with Bacon
Apples bring sweetness and bacon brings saltiness to this irresistible side.
Brussels Sprouts with Onion and Bacon
Onions and bacon bring deeply savory notes to sweet Brussels sprouts.
Roasted Brussels Sprouts with Capers, Walnuts and Anchovies
The key to chef Michael Symon's deeply savory side dish is a dressing that includes anchovies, capers, mustard and a little honey.
Scallops with Brussels Sprouts
Stuart Brioza has a brilliant way of preparing brussels sprouts: Rather than cook them whole, he thinly slices them, then sautés them with pancetta, shallot and garlic until they're shredded and soft.
Brussels Sprouts with Cranberries
Because brussels sprouts are slightly bitter, Michel Nischan likes to pair them with something sweet: dried cranberries that have been plumped in off-dry Riesling. "I don't like to overdress vegetables," he explains. "It takes just one counterpoint to bring the sprouts to a place where people say, 'This is really good.'"
Smoky Brussels Sprouts
Marc Meyer is a fan of much-maligned brussels sprouts. He sautés them with smoky bacon, then adds sour cream for richness.
Corn Bread Dressing with Brussels Sprouts
This corn bread dressing includes plenty of brussels sprouts, so it's like two classic holiday side dishes in one.
Striped Bass with Caramelized Brussels Sprouts
Chef Michael Schwartz is a firm believer that everything is better with bacon (or some kind of cured pork). That's why he sautés brussels sprouts in pancetta to make them rich and meaty, then serves them alongside striped bass simply pan-roasted with salt and pepper. A tangy lemon aioli completes the dish.
Roasted Brussels Sprouts with Cabbage and Pine Nuts
Chef Nicolas Jammet unties Brussels sprouts and cabbage in this fantastic fruit-and-nut-studded salad.
Toasted Corn Bread Hash with Brussels Sprouts
When he was growing up, chef Sai Viswanath loved his mother's upma, a homey mix of old, torn-up sandwich bread and chopped vegetables sautéed with curry leaves, black mustard seeds and chile pepper—the flavor trinity of southern India. In his Americanized version, Viswanath lightly browns cubes of sweet corn bread, then tosses them with pleasantly bitter brussels sprouts, mustard oil and crushed red pepper.
Bucatini with Cauliflower and Brussels Sprouts
Marc Vetri sautés cauliflower and brussels sprouts with onion, garlic, anchovies and herbs until they're charred and flavorful, then tosses them with long, thick strands of bucatini. The best part: the crispy bread crumb topping.
Penne Rigate with Brussels Sprouts and Gorgonzola
Creamy blue cheese melts into the Brussels sprouts and penne in this dish, creating a luxurious sauce.