Brussels Sprout

Brussels sprouts get a high-heat roast (key for crispy edges and zero boiled-cabbage flavor) before getting tossed in a sweet soy glaze.

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.

These deeply caramelized, tender, flavorful sprouts get coated in a simple, sweet-savory sauce and couldn’t be easier to throw together.

Adorn simply roasted brussels sprouts with a soy caramel sauce that is salty, sweet, and wonderfully easy to pull off at home.

Roasty, toasty brussels soak up this delicious honey sauce, creating a combo you just can’t beat.

This is your mainstay recipe for perfect roasted brussels sprouts. 

The solution to legume doom: This citrusy marinated bean salad with crunchy greens and big chunks of salty feta.

Crispy Brussels sprouts + sweet-spicy gochujang + nutty brown butter = the side dish you can’t say no to.

These Brussel sprouts are a textural masterpiece: crisp on the outside, tender inside, and drizzled with an indulgent honey butter. 

Hot and complex Ethiopian berbere adds a spicy kick to your average roast chicken; roasting root vegetables under the chicken turns this into a one-pan meal.

This recipe covers pretty much all of our working-from-home lunch criteria: it’s cheesy, packed with greens and protein, and topped with hot sauce.

The soul of this recipe comes from the ginger and tamari marinade that gives crispy tofu a sweet and savory winter coat. 

Don’t be surprised if this creamy, coconutty vegan gratin outperforms some of the heavier traditional Thanksgiving sides. 

Meera Sodha’s take on the beloved Indonesian dish nasi goreng uses shredded brussels sprouts two ways: Some are sautéed and incorporated into the rice mixture, while others are marinated and added on top for crunch and zing. Don’t skip the kecap manis—the syrupy Indonesian soy sauce is what gives nasi goreng its caramelization and depth.

A colorful hash filled with tender sweet potatoes, chewy farro, and crispy brussels sprouts.

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.

The sweet-acidic-salty-gingery sauce, cooling mayo, and piles of wispy bonito flake toppings of Japanese okonomiyaki go great on pretty much anything.

Think outside the Thanksgiving leftover sandwich box and make this crispy, crunchy, can’t-stop-eating it dish.  

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.

Cooked and raw brussels sprouts are matched with a rich umami dressing and a spicy nutty sauce in this surprising but winning taco.

Pack the various components—sautéed rice, dressing, and cranberry-herb mixture—separately if transporting for a potluck. Dress and assemble just before serving.

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!