You'll forget you ever ate flavorless green mush as a child
If Brussels sprouts bring to mind childhood memories of gummy, flavorless mush, you’re not alone. According to our scientific research*, 99 percent of all Brussels sprouts were rendered nearly inedible in the United States until shortly after the year 2000. Then, somehow, we cracked the code, developing techniques to maintain the little cruficer’s crunch and bring out its natural sweetness, often by pairing it with bacon or other cured pork products. Today it’s not just a requisite cold-weather ingredient—it’s a welcome addition to any table.
* Not actual scientific research.
Charred on the outside, with a nice firm-tender bite in the center. Prosciutto chips add a deliciously smoky, meaty umami bite.
A healthy classic meat-and-vegetable combo with an unexpected Southeast Asian flavor twist.
The sprouts are cooked two ways: leaves steamed and tossed with a lemony vinaigrette, and hearts roasted until sweet and nutty, then set on a layer of intensely flavorful tuna mayonnaise and scattered with the leaves.
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.
Add Mediterranean flair to Brussels sprouts with capers, garlic, anchovy, and red chile flakes. If you’re not an anchovy fan, just leave them out. The dish will still have plenty of flavor.
Cut the brussels sprouts in half and boil them quickly to soften, then pop the chestnut flesh out of the shell before roasting.
Bacon is hard to resist already, now add it to your Brussel Sprouts for a dish that’s simple but absolutely delicious.
Slice the brussels sprouts very thinly to make them extra-tender. Pancetta is a classic pairing.
Add a little parmesan surprise to your Brussel Sprouts for increased flavor.
The pecans add a bit of sweetness to these brussels sprouts.
Seasoned Brussels sprouts with spices tempered in fragrant coconut oil to introduce a hint of warm, tropical nuttiness.
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.
A refreshing salad great for a warm evening.
This delicious charred Caesar salad from the Peninsula Beverly Hills is roasty and toasty in the very best way.
With its notes of saffron and smoke, tenderness and crunch, this is a meal that doesn’t get old.
Brussels sprouts are the new kale! Here they’re quickly browned and still slightly crunchy.
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.
Nutty sunchokes, also known as Jerusalem artichokes, give this soup deep flavor. Find them at farmers’ markets and well-stocked grocery stores.
Add Mediterranean flair to Brussels sprouts with capers, garlic, anchovy, and red chile flakes. If you’re not an anchovy fan, just leave them out. The dish will still have plenty of flavor.
Cut the brussels sprouts in half and boil them quickly to soften, then pop the chestnut flesh out of the shell before roasting.
Bacon is hard to resist already, now add it to your Brussel Sprouts for a dish that’s simple but absolutely delicious.
Slice the brussels sprouts very thinly to make them extra-tender. Pancetta is a classic pairing.
Add a little parmesan surprise to your Brussel Sprouts for increased flavor.
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.
With its notes of saffron and smoke, tenderness and crunch, this is a meal that doesn’t get old.
Brussels sprouts are the new kale! Here they’re quickly browned and still slightly crunchy.