17 Ways to Love Brussels Sprouts | SAVEUR

17 Ways to Love Brussels Sprouts

Roasted, fried, and cut into slaw: big flavor from a little cabbage

Formerly maligned, now obsessed over, the little Brussels sprout is a fall classic that takes well to roasting, braising, deep-frying, and even eating raw. If there's a trick to these tiny cabbages, it's cooking them either hot and fast, for deep browning and sweetness, or low and slow, so their bitterness slips away in a bath of cream or stock. Their mild bitterness is a welcome reprieve to the season's sweet and carby dishes (read: Thanksgiving), and they're versatile enough to pair with everything from bacon to dairy to sherry and balsamic. Here are 17 ways we love to eat our sprouts.

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