In Season: Brussels sprouts are at the peak of their season from September to February.

What to Look For: Choose small, bright-green sprouts that are compact and blemish-free. Avoid those that are wilted or have loose, yellowing leaves.

How to Store: Store unwashed brussels sprouts in an airtight container in the refrigerator. Use within three or four days.

Brussels sprouts are simmered, then sauteed until golden brown. Lemon juice adds brightness to this easy side dish.

The classic combination of brussels sprouts and bacon gets a touch of sweetness from apple slices. Everything is roasted together until browned and tender.

The sweetness of red onions is a nice contrast to the strong taste of the brussels sprouts. Garnish with toasted hazelnuts if desired.

Crisp pancetta slices complement tender brussels sprouts in this main-dish salad. Find delicately salty ricotta salata at cheese shops, or use fresh goat cheese.

Diced carrots and golden raisins add a nice contrast of color and sweetness with the savory brussels sprouts. Substitute vegetable broth or water for the chicken broth to make this dish vegetarian-friendly.

Sweet seared scallops rest on a bed of sauteed brussels sprout leaves tossed in a spicy dressing. A mixture of chopped red onion, cilantro, and jalapeno pepper add the finishing touch.

Brilliant pink-and-red radishes are tossed with garlic-sauteed brussels sprout leaves. This makes a beautiful side dish for a fall dinner.

The winning combination of brussels sprouts and bacon is tossed with rigatoni pasta to make an easy main dish. Parmesan cheese, garlic, shallots, and sage add the finishing touches.

Steamed brussels sprouts are tossed with sherry vinegar, honey, shallots, Dijon mustard, and crunchy walnuts or pecans. This easy side dish from chef Emeril Lagasse is a riot of fall flavors.

Three simple ingredients combine to make one crowd-pleasing side dish. Roasting brings out the sweetness of the brussels sprouts and red onions.

Give standard brussels sprouts new appeal with this Korean-inspired recipe from chef David Chang. Sprouts are roasted, then tossed with bacon before being laid on a bed of spicy kimchi.

When brussels sprouts are shredded and lightly sauteed, they take on a whole new texture. This remarkably easy side dish makes a tasteful addition to any holiday meal.

This delicious seasonal vegetable becomes sweet and nutty when browned. For the best flavor and texture, saute brussels sprouts and season with lemon just before serving.