If you grew up in a household where your parents demanded that you finish your vegetables before you could have dessert, chances are good that you stared more than once at platefuls of these mini cabbages with fear and disgust. Brussels sprouts are a vegetable with a bad reputation, deservedly when they're cooked badly — but we’re here to change your mind on the subject.
If the serious amount of cheese in this dish wasn’t enough to reel you in, the addition of ham will certainly get you in the mood. The beauty of a casserole like this is in its simplicity. Once you prepare all of the ingredients, you just have to combine them in a baking dish, bake until the cheese is melted and the Brussels sprouts are tender, and try not to eat the entire thing in one sitting. Click here to see the recipe.
Cayenne pepper, roasted red pepper flakes, Dijon mustard, and garlic make these Brussels sprouts seriously spicy, so approach them with caution. Be generous with the lemon juice here because it’ll cut the spiciness enough to balance everything out. Click here to see the recipe.
Get your olive oil nice and hot before you toss in the Brussels sprouts in order to achieve those nice, crispy edges that you really want. The garlic and onion provide the perfect amount of flavor and spice, and the sweet and nutty outcome will make you crave these all the time. Click here to see the recipe.
The layers of leaves that make Brussels sprouts so dense are actually extremely thin, so it’s easy to give them a nice crispy exterior, which makes for a satisfying bite each time. Click here to see the recipe.
Bacon has the perfect amount of salt and fat to give Brussels sprouts a fantastic flavor as well as a delightful crisp texture. Make sure to serve these hot, and don’t skimp on the bacon. Click here to see the recipe.
The mustard sauce in this recipe gives the Brussels sprouts a unique and exciting flavor, and the sauté at the very end only intensifies it. Go for high-quality mustard so you’re able to get the grainy, spicy flavor in each bite. Click here to see the recipe.
Kielbasa works as a savory flavoring agent for Brussels sprouts the same way bacon does. This rich and meaty sausage is the perfect partner to the sprouts, and the spices in kielbasa lend an extra kick of flavor that really ties the dish together. Click here to see the recipe.
Bacon makes several appearances when it comes to Brussels sprouts preparation, and it’s because it acts as the perfect flavoring agent. This salad is simple to make, and the bitterness of the sprouts actually cuts through the fat in the butter and bacon to balance everything out. Click here to see the recipe.
Sometimes you just want to keep things simple, and with Brussels sprouts you really can. Lay them out evenly on a sheet pan, toss in salt, pepper, and olive oil, and slow-roast until fully cooked and slightly crisp. Easy to make and even easier to love. Click here to see the recipe.
Everything is better when completely covered in cheese, and Brussels sprouts are no exception. We’re accustomed to potatoes au gratin, and for good reason, but Brussels sprouts make an excellent stand-in if you’re trying to cut out the starch and focus on greens. Click here to see the recipe.