Roasted Brussels Sprouts With Bacon

Brussels sprouts roasted in the oven with bacon and pecans are a perfect holiday side.

Roasted Brussels Sprouts with Pomegranate Glaze

These easy Roasted Brussels Sprouts with Pomegranate Glaze are a delicious combination of fall flavors and textures. One of our favorite sides for Thanksgiving!

Roasted Brussels Sprouts and Shallots With Balsamic Vinegar

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

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...

Maple and Mustard-Glazed Salmon with Roasted Brussels Sprouts

While the sugar in the syrup caramelizes under high heat, the mustard presents a spicy undertone. If you use whole grain mustard, it gives the dish little pops of flavor that keep things interesting.

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.

Seared Brussels Sprouts With Bacon

This is a classic way to enjoy Brussels sprouts: Searing them develops sweet, nutty flavors, and fat from slab bacon adds smoky notes.

Easy Roasted Brussels Sprouts

Brussels sprouts can be sweet and nutty by hitting them with high heat until browned and crisp.

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.

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.