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.
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.
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.
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.
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
(Image credits: Anjali Prasertong; Emily Han; Sara Kate Gillingham; Elizabeth Passarella; Emma Christensen; Melissa Ryan; Kimberley Hasselbrink; Faith Durand; Michelle Peters-Jones; Maria Siriano)