Menu Ideas

Our 9 Favorite Brussels Sprouts Recipes

By • November 19, 2013 • 6 Comments

We're about to turn orange.

And no, it's not because we're nervous or embarrassed; it's not because we're stressed about planning that gigantic meal for next week. It's because we're eating way too many sweet potatoes, squashes, pumpkins, and carrots. 

It's time to get some green back in our lives; it's time to eat more brussels sprouts. And it's time to start thinking about the ones you'll serve on Thanksgiving. Here nine of our favorite recipes -- because green is the new black.

Momofuku's Roasted Brussels Sprout with Fish Sauce Vinaigrette by Genius Recipes

brussels sprouts from food52

 

Brussels Sprouts a la M. Wells by Amanda Hesser

brussels sprout salad from food52

  

Crispy Fried Brussels Sprouts with Honey and Sriracha by Merrill Stubbs

Fried brussels sprouts from food52

  

"Pot-Stuck" Brussels Sprouts by Marian Bull

brussels sprouts from Food52

 

Shaved Brussels Sprout Salad with Red Onion, Lemon, and Pecorino by Merrill Stubbs

brussels sprout sald from food52

  

Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples by Gena Hamshaw

brussels sprout stuffing from food52

 

Brussels Sprout and Chorizo Beer Hash by Brussels Sprouts for Breakfast

brussels sprouts from FOod52

 

Glazed Brussels Sprouts with Browned Butter and Cream by TheWimpyVegetarian

glazed brussels sprouts from food52

 

Grilled Brussels Sprouts by kitchenwithcookie 

grilled brussels sprouts from Food52

 

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Comments (6)

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8 months ago kbehroozi

This is a great list. I'd add to it the genius Mark Bittman recipe from the NYT a couple of years ago: shredded brussels sprouts sauteed with bacon and chopped, dried figs, dressed with salt, pepper, and a bit of balsamic vinegar. It's more or less perfect.

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8 months ago Noel

If you are just trying Brussel sprouts out for the first time I'd say cut them in half, drizzle them with olive oil, sea salt, slices of garlic and roast them on a sheet pan , stirring them here and there so they caramelize evenly. Roasting just gives them a nutty, yummy flavor. You can throw in some onion slices too. I am roasting everything now. So good.

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8 months ago Roger Stowell

Very neat feature. Such delicious recipes and refreshingly good pictures

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8 months ago jaime98903

For several weeks now I have been reading recipes regarding brussels sprouts and am in amazement when reading the wonderful expressions of their gusto in brussels sprouts, for as i grew up I was taught to loathe and get sick over brussels sprouts. More than one time I was made to sit at the dinner table and could not leave until I had finished the over boiled, soggy vinegar drenched brussels sprouts. I had to sit there. More than once I was finally scolded and sent off to bed. So you see I have this 'thing' with brussels sprouts. Reading all these recipes and comments etc. I think "what am I missing here??" but afraid to try to find out lest I flashback to the past..

That is background. Now I would like the collective genius and creativity of the readers to propose to me a recipe that can win me over and not make me gag and run... but rather desire to explore further. There must be one.. I have diabetes so I need to watch the carb load.. I figure I have one more shot and if it wins me over then I can continue exploring what so many gush over. If it does not win me over it very well might be the last time I even try. So, guide me...

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8 months ago Brussels Sprouts for Breakfast

Gotta love a good Brussels Sprout list!

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8 months ago laurenlocally

Lauren is Food52's Director of Partnerships.

Love this wrap up so much, Brette!