Our Best Brussels Sprouts Recipes Will Have You Actually Craving Vegetables
Steamed, fried or sautéed, the small cabbage you loved to hate can be your new favorite side dish
Formerly maligned, now obsessed over, the little Brussels sprout is a fall classic that takes well to roasting, braising, deep-frying, and even eating raw. If there's a trick to these tiny cabbages, it's cooking them either hot and fast, for deep browning and sweetness, or low and slow, so their bitterness slips away in a bath of cream or stock.
Some of our favorite fall dishes use Brussels sprouts in starring roles. Their mild bitterness is a welcome reprieve to the season's sweet and carby dishes (read: Thanksgiving), and they're versatile enough to pair with everything from bacon to dairy to sherry and balsamic.
Ready to start? From autumnal pasta recipes to scallops with greens, here are our best Brussels sprouts recipes to try this fall.
Wok-Fried Brussels Sprouts and Bacon with Crispy Chestnuts
This spin on a popular Sichuan stir-fry—with bacon, ginger, and garlic; garnished with sliced chestnuts—swaps traditional cauliflower for Brussels sprouts. Get the recipe for Wok-Fried Brussels Sprouts and Bacon with Crispy Chestnuts »
Sautéed Brussels Sprout Leaves
A touch of sherry vinegar adds brightness and tempers the bitterness of Brussels sprouts.
Crispy Sprouts
At the Brooklyn, New York restaurant Emily, Brussels sprouts are fried whole until crispy and then tossed in an umami-rich dressing of fish sauce and lemon juice spiked with chile oil. A shower of salty Pecorino cheese, sweet-tart Granny Smith apple, nutty sesame seeds and fresh minced chives tops off the addictive appetizer.
Seared Scallops with Steamed Brussels Sprout Leaves
Seared Scallops with Steamed Brussels Sprout Leaves
Sprout Kraut
For a twist on traditional sauerkraut, cookbook author Karen Solomon likes to soak Brussels sprouts in a briny mixture of peppercorn, dill, garlic, and chiles.
Waldorf-Style Brussels Sprout Salad with Guanciale
Raw Brussels sprouts put a unique spin on the classic Waldorf salad.
Crisp-Tender Brussels Sprouts in 7-Spice Broth
This is not a soup but a simply prepared vegetable side flavored by a light, flavorful broth. The sprouts’ mellow creaminess is tempered by the spicy warmth of the liquid. Get the recipe for Crisp-Tender Brussels Sprouts in 7-Spice Broth »
Roasted Winter Vegetables
Rosemary and thyme add aromatic depth to roasted root vegetables in this hearty side. Get the recipe for Roasted Winter Vegetables »
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