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.

Easy Roasted Brussels Sprouts

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

Roasted Brussels Sprouts With Kimchi and Ginger

Brussels sprouts offer tons of flavor on their own when charred properly, but their layered leaves also make them great for picking up other flavors. In this recipe, we pack the flavors in with kimchi, honey, and fish sauce.

Roasted Brussels Sprouts and Shallots With Balsamic Vinegar

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

CRISPY Parmesan Roasted Brussels Sprouts (addictive!)

Parmesan Garlic CRISPY Roasted Brussels Sprouts are ridiculously easy and so mouthwateringly good, it's sure to become your "go-to" brussels sprouts recipe!

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.

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 With Bacon

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

Sweet and Spicy Brussels Sprouts with Tofu and Shiitake Mushrooms

Mixed with marinated tofu and drenched in a sweet and spicy sauce, this Brussels sprouts recipe from Plenty (one of our 10 favorite cookbooks of 2011) makes for an addictive vegetarian meal that I can't wait to make again.

Browned Brussels With Maple Butter From 'Choosing Sides'

Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.