Warm Brussels Sprout Salad With Bacon and Hazelnut Vinaigrette

This simple seven-ingredient salad is packed with flavor thanks to a vinaigrette made from warm bacon fat, shallots, hazelnuts, honey, and sherry vinegar, with just a touch of extra-virgin olive oil. The Brussels sprouts leaves are cooked just long enough to give them some sweet, nutty char, but still retain a fresh green bite.

Brussels Sprout Salad

Brussels sprouts, bacon, apple and hazelnuts is a magic combination that makes this Brussel Sprout Salad that so good, you'll be happy to have it as a meal!

Fried Brussels Sprouts With Shallots, Honey, and Balsamic Vinegar

Deep-fried Brussels sprouts are the greatest thing you've never had. In this version, they get tossed with a sweet, tart honey and balsamic vinegar dressing.

Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing

For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.

Cobb Salad-Inspired Brussels Sprouts With Lemon Vinaigrette

Brussels sprouts, bathed in lemony vinaigrette, are updated with Cobb salad-inspired accoutrements.

Roasted Brussels Sprouts and Shallots With Balsamic Vinegar

A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts.

Creamy Brussels Sprouts Gratin With Blue Cheese

Robed in a rich sauce of cream, blue cheese, and whole grain mustard, the sprouts are cooked down gratin-style under a blanket of Parmesan.

Grilled Crispy Mustard Brussels Sprouts

Liking Brussels sprouts can make me feel lonely sometimes. This take gives them a nice crunch, mellow bitterness, and a mustard tang. The sprout haters around me were having none of it, but I still took pleasure in these delicious little cabbages.

Warm Winter Vegetable Salad With Ricotta and Herbs

A hearty salad of lightly sautéed vegetables, kale, and fresh ricotta cheese.

Over-the-Top Creamed Brussels Sprout Gratin

Brussels sprouts have come a long way in the days since they were boiled to a stinky, cabbage-y death. Rapid, high-heat cooking has been the game-changer for me, but what if I told you that there's an even better way to cook Brussels sprouts? One that forgoes that quick cooking in lieu of extra-richness and flavor? A method that not only delivers decadently delicious results, but can be made 100% ahead of time with just a short stay in the oven prior to serving? This cheesy casserole packed with...