Come fall, the first thing I do is get out a baking sheet and make a big batch of classic roasted Brussels sprouts. With their charred leaves and caramelized bottoms, they have a charm that makes them easy to keep on repeat all season long. But don't stop at just plain ol' sprouts! There are plenty of other glorious ways to get these little green globes on the table — here are our favorites.
Okay, so we had to start with the classic roasted recipe. It's practically impossible to go through fall without making at least a few trays of these crispy sprouts. They partner with everything from grain bowls and chicken breasts, to pork chops and tofu.
You just need a couple of pantry ingredients for the most delicious savory-sweet upgrade for this beloved side.
In case you forgot that Brussels sprouts can (and should!) be eaten raw, this fall salad is the perfect reminder.
If you've got some leftover sprouts in the fridge, this is how to repurpose them into a totally comforting dinner.
If there's one thing that makes a pan of roasted Brussels sprouts even better, it's bacon. Brussels sprouts pair well with its smoky flavor, and the fat rendered during roasting helps the leaves grow lacy and crisp.
Make this creamy, comforting side once and it's bound to become a mainstay in your dinner rotation.
If you love balsamic-glazed sprouts, this version with pomegranate molasses will be right up your alley.
If you have a real thing for honey-mustard dressing (guilty!), these are the Brussels sprouts of your dreams.
When you're ready to branch out beyond your favorite roasted sprouts, this stovetop version is a must. And don't be surprised if it reminds you of Thanksgiving dinner.
Turn this simple, smoky side into a meal by topping it with a fried egg or two — you won't be sorry.