These Brussels Sprouts Recipes Will Make the Underrated Crucifer Your Favorite Vegetable

You'll forget you ever ate flavorless green mush as a child

Written by Ben Fogel November 12, 2020

If Brussels sprouts bring to mind childhood memories of gummy, flavorless mush, you’re not alone. According to our scientific research*, 99 percent of all Brussels sprouts were rendered nearly inedible in the United States until shortly after the year 2000. Then, somehow, we cracked the code, developing techniques to maintain the little cruficer’s crunch and bring out its natural sweetness, often by pairing it with bacon or other cured pork products. Today it’s not just a requisite cold-weather ingredient—it’s a welcome addition to any table.

* Not actual scientific research.

Roasted Brussels Sprouts Recipes

1 of 4Paul Brissman

Crispy Brussels Sprouts with Prosciutto Chips

Charred on the outside, with a nice firm-tender bite in the center. Prosciutto chips add a deliciously smoky, meaty umami bite.

2 of 4Photo: Thomas J. Story; Styling: Randy Mon

Pork and Charred Brussels Sprouts with Chile Lime Sauce

A healthy classic meat-and-vegetable combo with an unexpected Southeast Asian flavor twist.

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3 of 4Photo: Eric Wolfinger

Brussels Sprouts with Tonnato Sauce

The sprouts are cooked two ways: leaves steamed and tossed with a lemony vinaigrette, and hearts roasted until sweet and nutty, then set on a layer of intensely flavorful tuna mayonnaise and scattered with the leaves.

4 of 4Photo: Iain Bagwell; Styling: Emma Star Jensen

Roasted Fall Vegetables with Lentils and Spices

This vegetarian dish is fragrant with garam masala, an Indian spice blend that typically includes black pepper and a mix of sweet and savory spices.

Pan-Fried Brussels Sprout Recipes

1 of 7

Spicy Brussels Sprouts with Fried Capers

Add Mediterranean flair to Brussels sprouts with capers, garlic, anchovy, and red chile flakes.  If you’re not an anchovy fan, just leave them out. The dish will still have plenty of flavor.

2 of 7Photo: Yunhee Kim; Styling: Kevin Crafts

Brussels Sprouts with Chestnuts and Bacon

 Cut the brussels sprouts in half and boil them quickly to soften, then pop the chestnut flesh out of the shell before roasting.

3 of 7

Warm Brussels Sprout Leaves with Toasted Garlic and Lemon

Bacon is hard to resist already, now add it to your Brussel Sprouts for a dish that’s simple but absolutely delicious.

4 of 7Ray Kachatorian

Shaved Brussels Sprouts with Pancetta

Slice the brussels sprouts very thinly to make them extra-tender. Pancetta is a classic pairing.

5 of 7Photo: Annabelle Breakey; Styling: Dan Becker

Brussels Sprouts with Parmesan and Pine Nuts

Add a little parmesan surprise to your Brussel Sprouts for increased flavor.

6 of 7Photo: Iain Bagwell; Styling: Kevin Crafts

Sautéed Brussels Sprouts with Pecans

The pecans add a bit of sweetness to these brussels sprouts.

7 of 7Nik Sharma

Brussels Sprouts with Spiced Coconut Oil

Seasoned Brussels sprouts with spices tempered in fragrant coconut oil to introduce a hint of warm, tropical nuttiness.

Brussels Sprout Salads

1 of 3

Brussels Sprout Salad with Pecorino and Tangerines

If you’ve never had raw brussels sprouts before, this salad will be a revelation. To save time, use a handheld slicer for the sprouts and onion.

2 of 3Photo by Alex Farnum

Brussel Sprouts and Wheat Berry Slaw with Smoked Paprika Dressing

A refreshing salad great for a warm evening.

3 of 3courtesy Peninsula Beverly Hills

Charred Caesar Salad

This delicious charred Caesar salad from the Peninsula Beverly Hills is roasty and toasty in the very best way.

Other Brussels Sprout Recipes

1 of 4

Saffron Tomato Chickpeas with Spiced Freekeh and Shaved Brussels Sprouts

With its notes of saffron and smoke, tenderness and crunch, this is a meal that doesn’t get old.

2 of 4

Spaghetti with Brussels Sprouts

Brussels sprouts are the new kale! Here they’re quickly browned and still slightly crunchy.

3 of 4Iain Bagwell; Karen Shinto

Brussels Sprouts and Sausage Soup

This soup makes an easy, substantial, and delicious main course, especially if you serve it with a loaf of hearty rye bread and a fresh green salad.

4 of 4Photo: Annabelle Breakey; Styling: Randy Mon

Sunchoke Soup with Brussels Sprouts and Hazelnuts

Nutty sunchokes, also known as Jerusalem artichokes, give this soup deep flavor. Find them at farmers’ markets and well-stocked grocery stores.

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