Brussels Sprouts Recipes

Caesar Brussels Salad

This recipe from Julia Sherman, of Salad for President, combines hearty brussels sprouts with a deliciously creamy Caesar dressing. It's ideal for a party because it can be prepared ahead, doesn't wilt or get soggy, and makes great leftovers.

Brussels Sprout Slaw with Ginger Gold Apple

At Graft Wine + Cider Bar in the Finger Lakes, chef Christina McKeough uses local apples in everything from salads to pie to the tangy mostarda slathered on smoked-Gouda grilled cheese sandwiches. She loves to use a tart-sweet Ginger Gold in this slaw for its crisp texture.

Brussels Sprouts with Bacon

These are the bacon-laden brussels sprouts that Anthony Bourdain serves at Thanksgiving.

Brussels Sprout Salad with Toasted Sesame Vinaigrette

Chef Seamus Mullen uses white and black sesame seeds to flavor his salad; adding chicken or salmon would turn it into a main-course dish.

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Spicy-and-Garlicky Brussels Sprouts

The staff at Myers + Chang restaurant call these sprouts "green candy" because they get so sweet as they brown in the skillet.

Caramelized Brussels Sprouts with Pancetta

Crisp pancetta brings flavor and texture to these earthy brussels sprouts from chef Scott Conant.

Maple-Roasted Brussels Sprouts

This unbelievably simple side dish counters the slight bitterness of brussels sprouts with a sweet maple-syrup pan sauce.

Brussels Sprouts with Chestnuts and Bacon

Bacon and brussels sprouts make a particularly tasty pair, especially when matched with earthy chestnuts.

Brussels Sprouts with Lemon and Thyme

Chef Nuno Mendes separates brussels sprout leaves by hand before sautéing them, an extremely time-consuming task. Thinly slicing the sprouts vertically — by hand or with a food processor fitted with a slicing blade — gets similar results in a fraction of the time.

Shredded Parmesan Brussels Sprouts

Why are these ridiculously easy brussels sprouts so good? First they're coarsely shredded, which gives them an appealing texture. Then the sprouts are roasted in a hot oven until they're lightly charred, which enhances their nutty sweetness. They're finished with a sprinkling of Parmesan cheese, which melts into the leaves.

Roasted Brussels Sprouts with Cranberry Brown Butter

"This is where I like to use Thanksgiving cranberries," says Dean Fearing, who mixes them into the maple-butter sauce topping his brussels sprouts. He roasts the sprouts to bring out their nutty sweetness. "This dish turns a non-brussels sprouts lover over to the other side," he says.

Spicy Brussels Sprouts with Mint

The sweet-and-salty vinaigrette on these sprouts is bolstered by fresh herbs and chiles. The key to the dish is to almost burn the brussels sprouts; the charred flavor is irresistible.

Roasted Brussels Sprouts with Capers, Walnuts and Anchovies

The key to chef Michael Symon's deeply savory side dish is a dressing that includes anchovies, capers, mustard and a little honey.

Scallops with Brussels Sprouts

Stuart Brioza has a brilliant way of preparing brussels sprouts: Rather than cook them whole, he thinly slices them, then sautés them with pancetta, shallot, and garlic until they're shredded and soft.

Brussels Sprouts with Cranberries

Because brussels sprouts are slightly bitter, Michel Nischan likes to pair them with something sweet: dried cranberries that have been plumped in off-dry Riesling. "I don't like to overdress vegetables," he explains. "It takes just one counterpoint to bring the sprouts to a place where people say, 'This is really good.'"

Roasted Brussels Sprouts with Cabbage and Pine Nuts

Chef Nicolas Jammet unites brussels sprouts and cabbage in this fantastic fruit-and-nut-studded salad.

Bucatini with Cauliflower and Brussels Sprouts

Marc Vetri sautés cauliflower and brussels sprouts with onion, garlic, anchovies, and herbs until they're charred and flavorful, then tosses them with long, thick strands of bucatini. The best part: the crispy bread crumb topping.

Sautéed Brussels Sprouts and Squash with Fried Sage

Thomas Keller's autumnal dish offers the unusual combination of brussels sprouts and butternut squash, which generally stand on their own as side dishes. The brussels sprout leaves are savory, the chunks of squash are tender and sweet, and the fried sage garnish is pungent and crunchy.

Roasted Brussels Sprouts and Onions with Mushroom Lardons

A duo of alliums — shallots and pearl onions — become irresistibly sweet when roasted, making them the ideal partner to slightly bitter brussels sprouts. Bacon, the usual star in recipes like this, is replaced with lardons made from king oyster mushrooms, making this an ideal vegetarian side dish that even meat lovers will enjoy.

Brussels Sprouts with Shrimp Sauce

Born in a food stall in 2005, Xi'an Famous Foods is now a small empire in New York, with 13 locations serving Western Chinese dishes to legions of hungry fans. Jason Wang, who runs the business with his father, David Shi, shared this family recipe for brussels sprouts with shrimp sauce, in which salty, briny, umami-rich dried shrimp rehydrate in hot chicken broth before cooking down into a savory glaze, yielding a quick, deeply savory side dish.