Brussels sprouts have seen a major shift in status from the overcooked mini cabbage of our childhood to cool vegetable we just can't get enough of. A quick roast makes it a staple side for just about any dinner plate, but don't stop there — there's so much more these green globes can do.
From shredded salads, to creamy gratins, to a sheet pan miracle meal thrown in for those nights you don't feel like cooking, there are no shortage of ways to get Brussels sprouts on the table tonight.
When you need dinner on the table in 30 minutes or less, this sheet pan supper of smoky kielbasa and Brussels sprouts hits all the high marks.
Think of this side as an easy way to refresh your regular roasted Brussels sprouts. It treats your favorite brassica to the sweet contrast of pomegranate molasses and crunchy walnuts, and pairs it with a side of shanklish, a Middle Eastern combo of labneh seasoned with za'atar and Aleppo pepper.
A last-minute splash of white balsamic or apple cider vinegar is what really makes this quick and colorful sautéed side pop.
A sweet and tangy honey-mustard glaze made from four basic pantry staples makes these Brussels sprouts the breakout star of the dinner table.
Pull out your cast iron pan for this classic side that has a place in just about any meal plan. Give roasted sprouts a quick one-ingredient upgrade with a pinch of red pepper flakes, a sprinkle of Parmesan, or a squeeze of fresh lemon juice (0r even all three) before serving.
If you're ready to change up the way you do Brussels sprouts, this is the recipe you want to add to your meal plan. Top the leftovers with an egg for breakfast or lunch the next day.
This is the kind of salad that asks you for a little extra upfront work, but rewards you with an ultra-satisfying sweet-and-savory result that makes it all worth it. As an added bonus, hearty Brussels sprout leaves allow for delicious next-day leftovers.
This trio of crispy roasted Brussels sprouts, potatoes, and bits of thick-cut bacon is the kind of side that shines when paired with roasted meats and pork loins.
Fish sauce and peanuts are the secret to the simple upgrade that makes these pan-seared sprouts taste totally magical.
Let this vegan-friendly side dish introduce you to the wonders of shredded Brussels sprouts. It comes with a bright, smoky flavor and big make-ahead potential.
If you're guilty of picking the random crispy leaves off the baking sheet right after making roasted Brussels sprouts, it's high time to make a batch of these veggies chips as a snack.
This gratin is how you turn Brussels sprouts into total comfort food. Cream and Manchego cheese are balanced by a squeeze of lemon. The crispy panko-walnut topping adds a welcome crunch.
Whoever said winter sides can't be vibrant certainly never tried these Brussels sprouts. Quickly cooked until tender, these halved globes pick up the bright, fresh flavors of lemon and parsley.
Shredded sprouts bring some green to balance these warm and gooey sandwiches stuffed with shredded chicken, apples, and melted cheddar.
The sturdiness of crunchy Brussels sprouts makes them a prime candidate for a make-ahead salad base. Here they're combined with mustard greens and tart green apple, topped with carnitas and a lime-cilantro dressing.
If you feel like you're in a Brussels sprout rut, this restaurant-inspired side is just the recipe to pull you out. Warm shredded sprouts are paired with briny capers and crunchy hazelnuts for an unexpected combo you will savor bite after bite.
This is the kind of smart and simple recipe you want on your roster of weeknight side dishes. A quick miso-lime dressing is the finishing touch that transforms this otherwise plain medley of roasted veggies.
Forget about the silly name for a second, and tuck this recipe away for right after Thanksgiving. This British favorite relies on leftover veggies for a comforting dish that's particularly great paired with eggs.
If your love of carbs is right up there with Brussels sprouts, it's time to bring these two together for an ultra-comforting pasta dinner.