These are some of the best Brussels sprouts recipes to try this fall—even if you think you don’t like these much-maligned vegetables.
The expression “good things come in small packages” certainly applies to Brussels sprouts. They’re the very definition of a superfood, chock-full of vitamin C (a potent antioxidant) and vitamin K (for healthy blood), not to mention a boatload of fiber.
But it wasn’t too long ago when the kids of the cabbage family were the bane of every child’s dinner plate. And for good reason. Inexplicably, steamed or boiled and served unseasoned was the default preparation for the leafy green orbs and the mushy, foul-smelling results could accurately be summed up in one word: “yuck!”
Thankfully, nowadays we’re well-versed in how to unlock the veggie’s glorious culinary potential. Here are a few of our favorite ways to spruce up those sprouts.
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A creamy Caesar dressing provides a nice balance to the vegetal notes of raw Brussels. The salad also doubles as a fresh alternative to your standard slaw which makes it perfect for picnics and BBQs. Get our Shaved Brussels Sprouts Salad recipe.
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A drizzle of olive oil and a high heat blast in the oven ensures these sprouts achieve golden brown glory. Almonds provide layers of toastiness while Pecorino Ginepro, a sheep’s-milk cheese laced with balsamic vinegar and juniper, brings just the right hit of salty goodness (feel free to substitute with manchego if the Spanish standard is more accessible). Get our Roasted Brussels Sprouts with Almonds and Pecorino recipe.
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Ayesha Curry’s take on roasted Brussels sprouts is the perfect distillation of fall in a bowl. Serve at Thanksgiving and the side is bound to outshine your cousin’s candied yams and your aunt’s green bean casserole. Get the Roasted Pear and Cranberry Brussels Sprouts recipe.
Don’t let the minimalist simplicity of this dish fool you. The fried capers burst with brininess and add crispy texture to the sautéed sprouts. Get our Sautéed Brussels Sprouts with Fried Capers recipe.
A one-two porcine punch elevates these braised Brussels to hog heaven. Along with the addition of cubed pancetta, the sprouts are cooked in the rendered fat ensuring a crisp exterior. The addition of shallots offer a welcome touch of sweetness to the dish. Get our Braised Brussels Sprouts recipe.
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Momofuku chef David Chang taps into his Korean roots to drop a flavor bomb on roasted Brussels sprouts. Funky fermented kimchi gets the purée treatment, saucing up the sprouts which are tossed with smoky pieces of bacon and topped with sweet grated carrots. Get the Brussels Sprouts with Kimchi and Bacon recipe.
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Brussels sprouts aren’t merely for sides and salads. They’re worthy of a main attraction, particularly when featured in a creamy risotto. Dried figs may seem like an unorthodox addition to the rice, but the fruit provides a gentle hint of earthy sweetness that balances the tang of the lemon. Get our Brussels Sprouts and Lemon Risotto recipe.
You don’t have to be a Red Sox fan to enjoy this innovative veggie stir-fry from Boston-based chef and author Joanne Chang. Beyond the Brussels sprouts, a veritable cornucopia of all things verdant (edamame, peas, cucumber, avocado, lemongrass, and pistachio pesto) join forces with chewy farro for a fabulous meatless meal. Get the Green Monster Stir-Fry recipe.
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Need an excuse to buy an air fryer (or air fryer extension)? Look no further than this easy and healthy crispy Brussels sprouts recipe from Rachel Cooks. A simple seasoning of salt and pepper will do the trick but a final addition of balsamic and Parmesan certainly won’t hurt. Get the Air Fryer Brussels Sprouts recipe.