Whether roasted, sauteed, steamed, or baked, Brussels sprouts are easier (and tastier!) than you think. From sprouts served with bacon to those served with garlic butter, these recipes will turn even the harshest critic into a Brussels sprouts fan.See Popular Brussels Sprouts Recipes
Last week a friend and I were having a conversation about the Thanksgiving side dish we're most excited about making for the big day. My answer: Roasted Brussels Sprouts. I know. Many people's eyes glaze over when I tell them how much I adore the green, good-for-you veggie--they're thinking only of the tasteless, mushy blobs they were forced to eat as kids.
Brussels sprouts are one of the best things about fall, mainly because they keep going in many parts of the country all the way into winter. And are they great! But, let's face it, these nutrition-packed "little cabbages" can be a bit of work to prepare.
Like many of you, I was no fan of Brussels sprouts as a kid; they were invariably gray, mushy, and over-cooked. But they've since become one of my all-time favorite vegetables. Apparently I'm not the only one!
Cute little Brussels sprouts look like miniature cabbages, taste great, and are packed full of Vitamin C. What's not to like? If you've only eaten overcooked, boiled Brussels sprouts, you might not like them as much as I do. And that's a shame, because they are one of the easiest vegetables to dress up without going to a lot of trouble.
With pork roast, sweet potatoes and Brussels sprouts, every bite of this down-home dinner smacks of fall!
Making this autumn side dish couldn't be easier just toss the Brussels sprouts in your slow cooker and top with cider, maple syrup, thyme, and onion.
Use your leftover ham in this hearty casserole with woodsy winter flavors.
When roasting winter vegetables, Melissa Rubel Jacobson says be sure to chop them about the same size, so they cook at the same rate. And toss them at least once while they're in the oven, so they brown evenly. Other creative ideas for roasted vegetables are Spiced Vegetables with Pomegranate Seeds and Roasted Vegetables with Fresh Herbs.
Take your chicken dinner to a new sweet and saucy level with a honey-mustard glaze.
Michael Schwartz is a firm believer that everything is better with bacon (or some kind of cured pork). That's why he sautes brussels sprouts in pancetta to make them rich and meaty, then serves them alongside striped bass simply pan-roasted with salt and pepper. A tangy lemon aioli completes the dish.
The mustard-Worcestershire seasoning is a tangy counterpoint to the sprouts, which--despite people's remembrances from childhood--are essentially sweet and nutty.
For maximum flavor and ease, this vegetable and chicken dinner comes together in one pan.
While the chicken roasts, the vegetables soak up the seasoning in the bottom of the pan. The result: more flavor and fewer dishes!
The lemon zest in the butter adds loads of bright flavor to the nutty sprouts. Suffice it to say, this delicious dish trumps the old one.
Deborah Madison became a hero to vegetarians in the late 1980s, when she published the Greens Cookbook. She became a household name when her 1997 tome, Vegetarian Cooking for Everyone, turned into a phenomenal best seller. She owes her success to simple, inventive recipes like this open-faced sandwich, for which she cooks onions with smoked paprika until they're soft, sweet and rich in flavor. More Recipes from F&W Editors
The lean eye of round simmers in bottled barbecue sauce, giving it plenty of time to absorb the flavor. Potatoes and Brussels sprouts added to the beef make this a low-fat, yet satisfying, meal.