Brussels Sprout

Texas toast is the perfect vehicle for this stacked sandwich. Toasting the bread with Heinz® mayonnaise gives it a crisp outside and leaves it just soft enough on the inside that it can hold all the ingredients inside.

With this brussels sprouts recipe, get straight to the good stuff: those sweet, bright green, tender-crisp leaves.

The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!

Shredded brussels and kale, salty cheese, sweet-tart apple, and crunchy seeds make for a borderline addictive salad.

You can't go wrong with cheese, cream, and pancetta.

There is no higher calling of the humble Brussels sprout than this cheesy, crispy, can't-stop-eating sheet-pan pizza.

Don’t skimp on the seeds—lots of crunchy bits throughout keep this salad recipe texturally interesting.

Lots of texture and a range of flavors are brought out of the brussels sprouts by prepping them three ways in this recipe—leaves, raw slices, and sautéed halves.

First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon and using a vegetable stock or water.

Cooking the brussels in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.

For this nontraditional okonomiyaki recipe, you need to julienne the potato. Use a mandoline with the shredder attachment, or slice it very thinly into planks and then crosswise into very thin strips. Makes a terrific appetizer!

Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.

If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.

Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

Smaller brussels can cook in half the time; rely on the visuals, not your timer, to know when they’re done.

A vegetarian twist on a Chinese take-out standard, these sprouts deliver crunch, spice, and zing.

Sometimes more is more: Brussels sprouts, with their bitter edge and stout texture, can take on big flavors like bacon, vinegar, or, in this case, abundant Indian-inspired spices.

We’ve always loved the slightly sweet and nutty crunch of water chestnuts, which are actually the bulblike growth of a marsh-grown, grasslike plant. We use it unapologetically in spur-of-the-moment stir-fries. Learn how to make this recipe and more in our online cooking class with Sur la Table.

This slaw reimagines brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.

A Spanish twist on brussels and bacon done in the style of a stir-fry. Wait till the last minute to pull this dish together, but have everything prepped and ready to go ahead of time.

Serve this flatbread-style pizza as an appetizer for six, or with a few fried eggs as a main course for four.

White soy sauce is sweeter than regular soy sauce, and creates a sweet and sour counterbalance to the earthy brussels sprouts.

Letting the mushrooms cook undisturbed is the best way to get a good sear. Resist the urge to stir until they’re browned.