Roasted Brussels sprouts are one of my all-time favorite veggies. Before you call me crazy, try out this recipe and make sure to dip at least one of the roasted sprouts into the brown butter vinaigrette.
Brussels sprouts are great on their own, simply cooked with some chile flakes and rosemary, but they are even better with bacon.
This quick and easy side takes almost no time to prepare. Pancetta lends some richness, while caramelizing the sprouts brings out their natural sweetness.
If you don’t like a lot of spice, just roast the Brussels sprouts as directed here and leave out the kimchi. Roasted Brussels sprouts on their own are both sweet and savory.
This simple side dish adds a touch of sweetness to the earthy Brussels sprouts. It would be a great addition to any Thanksgiving menu or as a side for dinner any night of the week.
Just add some veggies (I've added Brussel sprouts) and some herbs to greens and you're good to go.
This recipe adds more depth of flavor with a nice smoky sausage. Serve this alongside your next Sunday roast or for your next dinner party.
As long as you know how to cook scallops, this recipe is fairly straightforward. Don't let the tempura-fried Brussels sprouts scare you, they're pretty easy to make at home as well.
Here's a quick side dish that's healthy and easy to prepare. Chestnuts and sage bring winter flavors to a fall favorite. Enjoy!
The bright and tangy flavor of kumquats is transformed in a syrup and tempered by the sweetness of Medjool dates in this innovative recipe for Brussels sprouts from chef Walter Manzke, who worked at the critically acclaimed French restaurant Church and State in Los Angeles.
This recipe sheds a whole new light on Brussels sprouts — utilizing their texture to create a crunchy slaw and adding the bright and tangy flavors of apples to the mix.
Most people think of roasting their Brussels sprouts, but this recipe has you pan-sear them so that their skin is even and crisp. The final addition of bacon and butter adds a salty bite and silky texture to the crispy sprouts.
"Jean-Georges Vongerichten first created this side dish as an all-green one, using pistachios. 'When I tried it with pecans, though, it was even better,' he says. The unconventional combination plays with textures (crisp roasted sprouts, creamy avocado) and flavors: 'When you roast Brussels sprouts, they get sweeter; but when you warm avocado, it gets a little more bitter."
- FOOD & WINE Magazine; recipe contributed by Jean-Georges Vongerichten
I love how quickly and easily this recipe comes together to make a light lunch or snack or even a great side dish; we also enjoyed it with a roasted chicken.
Brussels sprouts are among us, so save the berries and whipped cream for the summer, and make savory waffles with ham, cheddar and Brussels sprouts, instead. They’re perfect for a special family breakfast or holiday brunch.