Credit: Food & Wine / Photo by Greg DuPree / Prop Styling by Claire Spollen / Food Styling by Emily Hall
In Tom Colicchio‘s 2024 memoir, Why I Cook, he included a recipe for “The Dish That Launched a Thousand Brussels Sprouts” from Craft, his flagship restaurant. Roasted at high heat with bacon fat and thyme, the dish — which remains one of the most popular on the menu all these years later — changed the way the U.S. saw the humble (and sometimes derided) sprout. Now we know how good brussels sprouts can be roasted to caramelized perfection. But this crunchy little brassica is far too versatile to be confined to a single preparation: Once you try brussels sprouts in some of our favorite recipes — including fresh and zesty salads, comforting pastas, stir-fries, and even frittatas — you’ll want to keep the long-lasting vegetable in your fridge all the time.
01 of 25
Crispy Oven-Fried Brussels Sprouts
Credit: Food & Wine / Photo Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
Deep-fried brussels sprouts are a common finger-licking snack at bars; Melissa Gray-Strett achieves that same caramelization in a conventional home oven. The trick is to crank up the heat, not crowd the baking sheets, and place each sprout cut side down. While they cook, whip up the delicious tomato aioli.
02 of 25
Brussels Sprouts and Sweet Potato Handpies
Credit: Gerard + Belevender
These autumnal handpies taste like a little pocket of Thanksgiving, with a filling of sweet potato and brussels sprouts cradled in a crispy, super-flaky pastry.
03 of 25
Bone-in Brussels Sprouts
Credit: Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
If you have access to farmers market brussels sprouts that are still on the stalk, this is a striking way to use them that also spares you the work of trimming the sprouts. Blanching them before roasting ensures they’re tender on the inside, crispy on the outside; the twin dipping sauces complete the picture.
04 of 25
Brussels Sprouts Baba Ghanoush
Credit: Greg DuPree
The smoky creaminess of roasted brussels sprouts lend themselves nicely to this clever play on baba ghanoush (traditionally made with roasted eggplant) from Philadelphia chef Michael Solomonov. He makes the dip in a food processor, then tops it with a medley of delicious garnishes: bits of roasted brussels sprouts, toasted hazelnuts, parsley, and olive oil.
05 of 25
Shredded Parmesan Brussels Sprouts
Credit: Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Audrey Davis
There’s no secret ingredient in these ridiculously delicious roasted brussels sprouts. All you have to do is coarsely shred them before putting them in the oven, which increases the surface area exposed to heat so they caramelize intensely. Then, top them with shredded Parmesan cheese and pop them in the oven for another minute so the flavors meld.
06 of 25
Brussels Sprouts with Fish Sauce Vinaigrette
Credit: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Former Momofuku Ssäm Bar chef Tien Ho developed the game-changing fish sauce vinaigrette that makes this recipe so special (and became a staple of the restaurant’s late-night menu). The umami-rich dressing harmonizes with the sweetness of roasted brussels, the brightness of fresh cilantro and mint, and the flavorful crunch of togarashi and toasted rice cereal.
07 of 25
Roasted Brussels Sprout and Potato Gratin
Credit: Food & Wine / Photo by Jake Sternquist / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell
The only thing that could improve cheesy, starchy potatoes au gratin is lip-smacking layers of sautéed brussels sprouts and cream. North Carolina culinary celebrity Ashley Christensen presents this clever spin on the classic casserole with a relatively short ingredient list and cook time.
08 of 25
Spicy Honey-Soy Brussels Sprouts
Credit: Food & Wine / Photo by Greg DuPree / Prop Styling by Claire Spollen / Food Styling by Emily Hall
One Thanksgiving, food writer Megan Zhang’s dad was inspired by Chinese liáng bàn cài (cold-tossed dishes) to toss brussels sprouts in a punchy new dressing, and the dish became a family favorite. The sweet-savory-spicy dressing combines honey, soy sauce, Chinkiang black vinegar, toasted sesame oil, and Szechuan peppercorn oil, clinging beautifully to the charred sprouts.
09 of 25
Sesame Chicken Stir-Fry with Brussels Sprouts
Credit: Food & Wine / Photo by Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Lexi Juhl
Molly Yeh, a food blogger and cookbook author, blanches sprouts before sautéing them for a relatively quick cook time. She creates a magical glaze with tahini, toasted sesame oil, soy sauce, garlic, and honey.
10 of 25
Brussels Sprouts with Shrimp Sauce
Credit: Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Jason Wang runs the beloved Xi’an Famous Foods, a mini Shaanxi Chinese restaurant empire empire with locations across New York City and other select East Coast cities. In this family recipe, large dried shrimp rehydrated in chicken broth create a savory glaze when added to skillet-browned brussels sprouts along with a bouillon cube.
11 of 25
Brussels Sprouts Hash
Credit: Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Browned and glazed shallots go toe to toe with sliced brussels sprouts in this lightly sautéed side, augmented by the bold flavors of caraway and mustard seed. This vegetarian recipe (vegan if you swap the butter out with olive oil) holds its own against robust, meaty mains such as roast chicken and pork chops, says Molly Stevens, author of the cookbook All About Dinner.
12 of 25
Cheesy Brussels Sprouts Bread Pudding
Credit: Jennifer Causey
This stuffinglike bread pudding is Australian food writer Hetty McKinnon’s go-to for Christmas and Thanksgiving. Sprouts, mushrooms, shallots, garlic, and herbs are sautéed on the stove, then mixed with airy brioche, eggs, milk, butter and cheese. At this point, the dish can go straight into the oven, or sit in the fridge overnight to cook later.
13 of 25
Kale Salad with Shaved Brussels Sprouts
Credit: Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Sweet and firm Honeycrisp apple complements the slight pungency of raw kale and shaved brussels sprouts in this refreshing salad topped with crunchy toasted pecans and bold, creamy whole-lemon vinaigrette.
14 of 25
Roasted Brussels Sprouts and Onions with Mushroom Lardons
Credit: David Malosh
This vegetarian side replaces the meatiness of traditional bacon with lardons made from king oyster mushrooms. The natural bitterness of roasted brussels sprouts is balanced by not one but two alliums: shallots and pearl onions.
15 of 25
Brussels Sprouts with Cranberries
Credit: Hugh Stewart
Because brussels sprouts are slightly bitter, Michel Nischan likes to pair them with something sweet: dried cranberries that have been plumped in off-dry Riesling. “I don’t like to overdress vegetables,” he explains. “It takes just one counterpoint to bring the sprouts to a place where people say, ‘This is really good.'”
16 of 25
Brussels Sprouts with Bacon
Credit: Bobby Fisher
The late, great Anthony Bourdain’s Thanksgiving brussels sprouts cook on the stove in a large skillet, not in the oven, after being tossed in smoky rendered bacon fat. A generous squeeze of lime juice brightens all that delicious richness and char.
17 of 25
Roasted Brussels Sprouts with Toasted Pecans and Avocado
Credit: Con Poulos
Jean-Georges Vongerichten’s roasted brussels sprouts recipe includes atypical avocado for creaminess along with the more traditional pecans. The result is a delightful variety of textures as well as flavors. “When you roast brussels sprouts, they get sweeter,” he says, “but when you warm avocado, it gets a little more bitter.”
18 of 25
Brussels Sprouts with Lemon and Thyme
Credit: David Malosh
Sauté the leaves of brussels sprouts with a vinegar, mustard, and oil emulsion spiked with thyme and lemon zest for a side that’s lightly browned and beautifully bright. You don’t have to separate the leaves by hand like chef Nuno Mendes does; slicing them in the food processor is a much quicker alternative.
19 of 25
Roasted Brussels Sprouts with Cabbage and Pine Nuts
Credit: Kate Mathis
Sweetgreen cofounder Nicolas Jammet combines roasted brussels sprouts with their big cousin — red cabbage, chopped raw here— for a seriously crunchy side. Pine nuts, cranberries, and Parmesan cheese lend a balance of sweet and savory flavors.
20 of 25
Brussels Sprout Salad with Toasted Sesame Vinaigrette
Credit: John Kernick
Brussels sprouts are fantastic roasted and caramelized flavors, but they’re equally delicious raw and dressed like a salad. Chef Seamus Mullen slices them very thinly, along with a bit of Granny Smith apple, before coating them in a toasted sesame and lemon vinaigrette.
21 of 25
Caesar Brussels Salad
Credit: David Cicconi
Julia Sherman, author of the cookbook Salad for President, swaps romaine lettuce for finely sliced raw brussels sprouts in this extra-hearty variation on a Caesar salad where the greens are just as flavor-packed as the savory dressing. The best part is that the sprouts won’t wilt or get soggy as they meld with the Caesar dressing, making this riff perfect for a party or picnic.
22 of 25
Creamed Brussels Sprouts
Credit: Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
The classic creamed spinach recipes gets an additional layer of flavor and texture from shaved brussels sprouts. This one is perfect as a simple side to a meaty main or served with crackers and crudités as an appetizer.
23 of 25
Scallops with Brussels Sprouts
Credit: Amy Sims
We almost always see brussels sprouts paired with poultry or pork, but 2003 F&W Best New Chef Stuart Brioza sautés them with pancetta, shallot, and garlic, then tops them with sweet, delicately pan-seared scallops. A tangy lemon-chive crème fraîche is the final flourish.
24 of 25
Bucatini with Cauliflower and Brussels Sprouts
Credit: John Kernick
1999 Best New Chef Marc Vetri cooks this pasta with double the brassicas — charred cauliflower and brussels sprouts — and flavors them boldly with onion, garlic, anchovies, and rosemary. A bit of starchy pasta water and Parmigiano-Reggiano cheese create the light sauce, and sautéed bread crumbs give a satisfying crunch.
25 of 25
Brussels Sprout, Bacon, and Gruyère Frittata
Credit: Christina Holmes
The time-honored combo of brussels sprouts and bacon is cooked in a skillet before being added to a cheesy egg mixture enriched with whole milk and Gruyère for an unbeatable frittata. It mostly sets in a skillet on the stove before finishing with a quick visit to the broiler.
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