Brussels Sprout

Wildly popular and incredibly simple, it’s easy to make the ultimate restaurant side dish at home.

These brussels sprouts with crispy edges and deep caramelization are the ultimate addition to holiday meals, weeknight grain bowls, and more.

Tossed with the lemongrass dressing, the sweet-and-sour flavors swim into the cut edges of the smoky brussels sprouts.

It might be worth getting an air-fryer just to make air-fryer brussels sprouts.

Simmer duck legs in a chile-infused, maramalade-based braise until tender, then reduce the sauce to a sticky-rich lacquer to glaze over the crisp skin.

Massage kale and brussels sprouts in a sweet, tangy dressing of rice vinegar, soy sauce, and honey, then serve it with creamy hummus and jammy eggs.

The Stilton adds another dimension to the bubble and squeak, giving it a wonderfully rich and redolent tang. Served with slices of Christmas ham, this is a dish that would certainly get those Herald angels singing.

These roasted brussels sprouts get amazingly crispy on the outside and deliciously tender within. The date molasses–brown butter glaze makes them even better.

By preheating the baking sheet, you’ll ensure that every sprout in this goes-with-anything side has that irresistible crispy edge.

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

I know a salad of Brussels sprouts sounds mirthless, but I urge you to give it a chance. It has enough citrus, almonds and rough-skinned apple to be interesting.

The most labor-intensive part of this recipe involves coring and separating the leaves of each brussels sprout—a perfect activity for those lazybones watching the game. Delegate!

A mix of roasted and raw veggies and a poppy seed dressing bring a pleasing variety of textures to this holiday side.

Toss roasted squash and charred Brussels sprouts through a salad of chickpeas, salami, olives, and cheese; add a lemony oregano vinaigrette and enjoy.

An ancho chile spice mix serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for roasted squash and Brussels sprouts.

Hot chile paste gives this Vietnamese-inspired tenderloin a great kick, while salty, pungent fish sauce brings out the umami in the Brussels sprouts.