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magazine shaved brussels sprouts with currants and chestnuts
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(53)
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Instead of roasting, toss your brassicas in a skillet for a quick side dish.
Quick
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Roasty, toasty brussels soak up this delicious honey sauce, creating a combo you just can’t beat.
4.7
(4.7)
Easy
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These deeply caramelized, tender, flavorful sprouts get coated in a simple, sweet-savory sauce and couldn’t be easier to throw together.
4.0
(4.04)
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These roasted whole brussels sprouts get so crispy you’ll worry they’re burnt (they’re not!). Then toss ’em in a date molasses–brown butter glaze.
4.6
(4.62)
Easy
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This is your mainstay recipe for perfect roasted brussels sprouts.
4.3
(4.26)
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These foolproof, ice-cream-filled choux buns make the perfect dessert for two.
3.7
(3.67)
Vegan
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Cranberry mostarda isn’t as sweet as cranberry sauce, it’s got some fire from mustard seeds—and you’ll want it on allll the roasted vegetables this winter.
5.0
(5)
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Cooking the brussels in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
4.7
(4.67)
Quick
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A hit of warming Chinese five-spice powder adds coziness to this versatile (and quick!) stir-fry that plays equally well on the holiday table.
4.4
(4.4)
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Roasted cabbage wedges get cloaked in a salty-sweet glaze of maple syrup and Dijon mustard before getting topped with crunchy bacon.
3.3
(3.33)
Quick
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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.
4.0
(3.82)
Quick
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A little bit of bacon and a handful of raisins add a smoky sweetness that balances the slightly bitter flavor of the little cabbages.
4.0
(3.87)
Vegan
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With this brussels sprouts recipe, get straight to the good stuff: those sweet, bright green, tender-crisp leaves.
3.7
(3.71)
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Brussels sprouts get a high-heat roast (key for crispy edges and zero boiled-cabbage flavor) before getting tossed in a sweet soy glaze.
5.0
(5)
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Chef Philip Krajeck, Rolf and Daughters, Nashville, says the key to this dish is getting a good char on the brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them soggy, so he doesn’t season them.
4.0
(4.14)
Quick
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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.
2.0
(2)
Quick
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These Brussel sprouts are a textural masterpiece: crisp on the outside, tender inside, and drizzled with an indulgent honey butter.
4.0
(4.23)
4.6
(4.57)
Quick
3.7
(3.74)
Recipes
You can't go wrong with cheese, cream, and pancetta.
4.0
(4.16)