From Heart-Healthy Living

The mellow glaze of caramelized sugar and butter gets a tangy accent from red wine vinegar in this low-calorie side dish.

Caramelized Brussels Sprouts

From Taste of the South

Southern-Style Brussels Sprouts

From Better Homes and Gardens

When you flavor Brussels sprouts with prosciutto and shallots, you have a side dish that guests will rave about.

Brussels Sprouts with Frizzled Prosciutto

From Better Homes and Gardens

Rosemary and bacon roasted with green beans and Brussels sprouts create a side dish to be celebrated.

Rosemary Roasted Vegetables

From Food & Wine

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.

Striped Bass with Caramelized Brussels Sprouts

From Ladies' Home Journal

This low-calorie Brussels sprouts side dish gets its rich flavor from the bacon and toasted nuts.

Brussels Sprouts Leaves with Bacon and Walnuts

From Family Circle

A roast beef dinner can be so easy, especially when you roast the vegetables. This recipe uses sweet potatoes and Brussels sprouts. Serve the meat with with tongue-tingling sour cream and horseradish sauce.

Peppery Roast Beef

From Better Homes and Gardens

This Christmas side dish recipe is a crowd-pleaser, proving that everything is better with crisp peppered bacon and thick whipping cream.

Creamy Brussels Sprouts

From Family Circle

There's no need to stay indoors cooking on a beautiful day! Head outdoors for this new recipe twist on meat, potatoes, carrots, and Brussels sprouts.

Sunday Dinner on the Grill

From Tyler Florence

Brussels Sprouts Salad with Pancetta and Cranberries

From Ladies' Home Journal

Roasting Brussels sprouts and onions tones down their strong flavors and makes them a tasty side dish for beef, turkey, or ham.

Roasted Brussels Sprouts and Red Onions

From Better Homes and Gardens

Brussels sprouts pair well with the sweet flavor of oranges for delectable side dish recipe.

Glazed Brussels Sprouts and Oranges

From Family Circle

Loaded with omega-3s, protein and fiber, this dish has it all plus the flavor to back it up. Dijon mustard adds a little acidity to balance the richness of the salmon and bacon.

Roasted Salmon & Brussels Sprouts with Bacon Orzo

From Parents

A little turkey bacon adds rich flavor to the Brussels sprouts in this easy side dish recipe.

Bacon Brussels Sprouts

From Heart-Healthy Living

Brussels sprouts plus cooked garlic and onions and a soy dressing make this a heart-healthy side dish.

Brussels Sprouts and Roasted Onions with Miso Vinaigrette

From Heart-Healthy Living

Simmering in a spicy broth infuses these mini cabbages with big flavor. Serve this side dish with roasted beef or chicken.

Braised Seasoned Brussels Sprouts

From Tyler Florence

Bacon and Brussels Sprouts Hash

From Midwest Living

This hearty side dish is perfect for fall dinners or holiday meals.

Browned Brussels Sprouts with Bacon and Feta

From Fine Cooking Magazine

Thin matchsticks of ginger roast along with the vegetables, absorbing the butter and maple syrup so that they caramelize and become soft, chewy, and irresistible. Some minced ginger is also tossed in at the end to add a fresh, sharp finishing note.

Roasted Winter Vegetables with a Maple-Ginger Glaze

From Better Homes and Gardens

A trio of seeds, along with fresh ginger, add big, bold flavor to this vegetable side dish.

Braised Seasoned Brussels Sprouts

From Midwest Living

These petite vegetables soak up the salty brine, boosting their flavor. Then they're skillet-roasted and tossed with seasoned mushrooms to make a tasty side dish for meat or chicken.

Brined Brussels Sprouts with Lemony Mushrooms

From Food & Wine

Penne Rigate with Brussels Sprouts and Gorgonzola

From Food & Wine

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

Brussels Sprouts and Smoky Onions on Cheddar Toast

From Food & Wine

Caramelized Brussels Sprouts with Pancetta

From Smithfield

A new twist on a holiday side dish. Brussels sprouts everyone will rave about.

Roasted Brussels Sprouts with Balsamic and Almonds