Getting Creative with Brussels Sprouts

Boldly flavored Brussels sprouts like to be the center of attention, but here they play well with the other elements in this hearty soup.

Sprouts compliment the strong flavors of two unusual ingredients in this dish: tonnato, a tuna-infused mayonnaise; and shavings from a block of pressed fish roe.

You may not think of Brussels sprouts as particularly exotic, but this recipe, with tropical coconut flavor, will make you reconsider.

In this recipe from Queer Eye’s Antoni Porowski, an extra-hot pan and slices of marbled, salty Prosciutto take the veggie to the next level.

Shaved raw sprouts add a funky, crunchy note to this tasty avocado salad.

Parmesan cheese and crunchy pine nuts will make a Brussels sprouts lover even out of those self-professed haters.

For a more surprising lo mein, use brussels sprouts instead of the typical bok choy or cabbage.

Tender, thinly shaved Brussels sprouts are sautéed with salty, crispy pancetta in this simple, crowd-pleasing side dish.

These Brussels sprouts are just 34 calories per serving, making them a healthy addition to your meal. You need only a splash of oil on the leaves because you cook them quickly, like a warm salad, and they stay crisp.

Brussels sprouts are a good source of fiber and vitamin K. Prosciutto provides the smoky flavor of bacon with a lot less fat.

The pecans add a bit of sweetness to these Brussels sprouts, making it a perfect holiday side dish.

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.

Chef Gregory Gourdet prepares modern Asian cuisine at Portland’s Departure Restaurant + Lounge. But at home, the Bikram yoga disciple and marathoner adheres strictly to the Paleo diet, which is rooted in whole foods and nutritionally dense ingredients. Here’s how the chef-athlete gives a healthy, classic meat-and-vegetable combo an unexpected Southeast Asian flavor twist.

Give vegetables an Italian spin with garlic, anchovies, chile flakes, and tangy capers.

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.

Chef Andrew Spurgin uses fresh chestnuts when they’re in season in fall and winter. He cuts them in half and boils them quickly to soften, then pops the chestnut flesh out of the shell before roasting.

Create this tasty vegetarian bowl using chickpeas and Freekeh with Parsley and Onions, topped with thinly sliced brussels sprouts, plain yogurt, and a drizzle of extra-virgin olive oil.

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.

Getting comfortable with slicing tools opens a whole new range of cooking preparations for this familiar vegetable. Here we demonstrate several ways to shave a Brussels sprout into fine pieces.