16 Reasons Why We Can't Stop Eating Brussels Sprouts

16 Reasons Why We Can't Stop Eating Brussels Sprouts

We've been in full support of the renewed interest in Brussels sprouts for the past several years. They are one of our favorite vegetables, and we've been happy to find them on restaurant menus and at dinner parties consistently. And while they might be riding the tail of their resurgence, we're still loyal to our favorite mini cabbages. And we have 16 mouthwateringly delicious reasons why. Allow us to elaborate.

(Image credit: Emily Han)

1. Smoky, Lemony Shredded Brussels Sprouts

If you're used to simply roasting Brussels sprouts, allow us to introduce the world of shredded sprouts. This warm salad gets its charred flavor from being cooked in a cast iron skillet. You might never go back to eating your sprouts whole (or halved) again.

(Image credit: Sara Kate Gillingham)

2. Thai-Style Brussels Sprouts

These pan-fried sprouts get a dose of Thai flavor from fish sauce and roasted peanuts. It's the perfect side dish for just about any meal.

(Image credit: Elizabeth Passarella)

3. Pasta with Shaved Brussels Sprouts and Pancetta

We love pasta with Brussels sprouts. They can be pan-fried, roasted, or shredded into a slaw, but we'll always add a bit of pancetta to round out the flavors of the dish.

(Image credit: Emma Christensen)

4. Quick Side Dish: Roasted Brussels Sprouts

Sometimes you just have to go back to basics and toss some halved Brussels sprouts in your cast iron pan and roast them to perfection. Then you can add lemon juice, red pepper flakes, or just a generous sprinkle of salt and freshly cracked black pepper.

(Image credit: Melissa Ryan)

5. Stovetop Brussels Sprouts Hash with Crispy Sage and Walnuts

There are a lot of strong flavors that come together to make this mouthwatering dish. In addition to the sage and walnuts, it includes pancetta or bacon and apple cider vinegar which lends a bit of freshness and acidity.

(Image credit: Emma Christensen)

6. Last-Minute Appetizer: Crispy Brussels Sprouts Chips

Don't toss those tough outer leaves that you peel off when roasting Brussels sprouts. Instead follow the kale chip formula and roast them in the oven with plenty of olive oil, salt, and pepper. Then serve on their own or dip into a garlic aioli.

(Image credit: Kimberley Hasselbrink)

7. Sautéed Brussels Sprouts with Red Peppers and Corn

This simple side dish might have come together by accident, but it's become one we return to again and again. It's amazing what you can make when cleaning out the vegetable crisper.

(Image credit: Anjali Prasertong)

8. Shaved Brussels Sprout Salad with Apples, Hazelnuts & Brown Butter Dressing

Yes, this salad is a little more labor-intensive than some others with shaved Brussels sprouts, but the toasted hazelnuts and brown butter dressing make it totally worth it. This is how you treat your Brussels sprouts right!

(Image credit: Faith Durand)

9. Roasted Potatoes with Bacon & Brussels Sprouts

As the last few days of cold weather linger, this is the ultimate comfort food side dish to prepare. It has starch from the potatoes and grease from the bacon, but still a freshness from the Brussels sprouts that we just can't get enough of.

(Image credit: Anjali Prasertong)

10. Roasted Winter Vegetables with Miso-Lime Dressing

How do you give all those hearty winter veggies like Brussels sprouts, cauliflower, and sweet potatoes a new spin? Whip up a bright miso-lime dressing to drizzle over the top. The umami from the miso and the acidity of the lime are the perfect complements to the earthy veggies.

(Image credit: Michelle Peters-Jones)

11. Bubble & Squeak

Yes, this recipe has a ridiculous name, but we'll blame the British for that. It's a classic dish in the U.K. that is frequently made after big meals using the leftovers. If you've never had it, it's definitely worth a try.

(Image credit: Faith Durand)

12. Lemon-Marinated Brussels Sprouts with Parsley and Shallots

This recipe is meant to be made ahead. The Brussels sprouts get better and better as they marinate in the lemon-based dressing. Serve it as a side dish to a favorite roast chicken.

(Image credit: Faith Durand)

13. Hashed Sprouts with Hazelnuts and Fried Capers

This one-pan side dish has the perfect mix of salty (from the capers) and nutty (from the hazelnuts). Finish with a twist of lemon to bring all the flavors into focus.

(Image credit: Maria Siriano)

14. Lemony Brussels Sprout Gratin

Normally, we like our Brussels sprouts fresh and crisp (in a hash or slaw) or caramelized (when roasted), but we just can't say no to this decadent and cheesy gratin. It's like it was made for a rainy day.

(Image credit: Faith Durand)

15. Pancetta-Wrapped Brussels Sprouts with Almonds

Ready to go fancy with your appetizers? This is the dish to try. Instead of bacon-wrapped figs, this small bite gets a touch of sweetness by being drizzled with honey before baking.

(Image credit: Melissa Ryan)

16. Roasted Brussels Sprouts with Walnuts, Pomegranate Molasses, & Shanklish

These roasted sprouts get a bit of tart and sweet from the addition of a tangy pomegranate molasses. And to make it even better, serve it with shanklish — a mix of labneh, za'atar, and Aleppo pepper — for dipping.

KitchnVideo of the Day
Group 12 Created with Sketch. rss Untitled-2 Untitled-3