Our Best Brussels Sprouts Recipes Will Have You Actually Craving Vegetables

Steamed, fried or sautéed, the small cabbage you loved to hate can be your new favorite side dish

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.

Creamed Brussels Sprouts
Thinly sliced Brussels sprouts are cooked with chicken stock, then enriched with cream and a whisper of sugar in this simple side dish. Get the recipe for Creamed Brussels Sprouts

Brussels Spout Gratin

Brussels Spout Gratin

Fried Brussels Sprouts

Get your sprouts crispy all over with a quick trip through a deep fryer, then dress them in a sweet-and-sour sauce of honey and balsamic. Fried shallots, walnuts, and Parmesan bring texture and flavor, and a dose of lemon zest ties it all together. Get the recipe for Fried Brussels Sprouts »

Wok-Fried Brussels Sprouts and Bacon with Crispy Chestnuts

This spin on a popular Sichuan stir-fry—with bacon, ginger, and garlic; garnished with sliced chestnuts—swaps traditional cauliflower for Brussels sprouts. Get the recipe for Wok-Fried Brussels Sprouts and Bacon with Crispy Chestnuts »
Brussels sprouts are zipped up with horseradish by chef Ken Oringer of Toro in Boston and New York.

Sautéed Brussels Sprout Leaves

A touch of sherry vinegar adds brightness and tempers the bitterness of Brussels sprouts.

Crispy Sprouts

At the Brooklyn, New York restaurant Emily, Brussels sprouts are fried whole until crispy and then tossed in an umami-rich dressing of fish sauce and lemon juice spiked with chile oil. A shower of salty Pecorino cheese, sweet-tart Granny Smith apple, nutty sesame seeds and fresh minced chives tops off the addictive appetizer.

Seared Scallops with Steamed Brussels Sprout Leaves

Seared Scallops with Steamed Brussels Sprout Leaves
Tossing crisp-fried brussels sprout leaves in a spicy Thai-flavored dressing spiked with yuzu juice, sesame oil, and Sriracha enlivens the old standby vegetable.

Sprout Kraut

For a twist on traditional sauerkraut, cookbook author Karen Solomon likes to soak Brussels sprouts in a briny mixture of peppercorn, dill, garlic, and chiles.

Waldorf-Style Brussels Sprout Salad with Guanciale

Raw Brussels sprouts put a unique spin on the classic Waldorf salad.

Sautéed Brussels Sprouts

This simple, satisfying side rounds out any Thanksgiving dinner.

Crisp-Tender Brussels Sprouts in 7-Spice Broth

This is not a soup but a simply prepared vegetable side flavored by a light, flavorful broth. The sprouts’ mellow creaminess is tempered by the spicy warmth of the liquid. Get the recipe for Crisp-Tender Brussels Sprouts in 7-Spice Broth »

Roasted Winter Vegetables

Rosemary and thyme add aromatic depth to roasted root vegetables in this hearty side. Get the recipe for Roasted Winter Vegetables »