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.
Some of our favorite fall dishes use Brussels sprouts in starring roles. 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.
Ready to start? From autumnal pasta recipes to scallops with greens, here are our best Brussels sprouts recipes to try this fall.