25 Brussels Sprouts Recipes Because There Are So Many Delicious Ways to Cook Them

We love brussels sprouts every which way -- roasted, sauteed, fried, shaved, and so much more. Whichever method you choose, they're a great building block for a delicious side or main dish.

Brussels Sprouts Basics

In Season: These cabbage cousins are at the peak of their season from September to February.

What to Look For: Hard, bright-green sprout heads, as mushy sprouts yield less flavor. Avoid those with excessive leaf perforations; they may be housing aphids, common garden pests. Choose sprout heads of roughly the same size so they'll cook evenly.

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

Roasting vegetables and fruits intensifies their natural sweetness. Bacon adds the perfect touch of mouthwatering savoriness.

Say hello to flavor -- these crispy brussels sprouts are dressed in a punchy combination of lime juice and maple syrup. Fried shallots and Fresno chiles complete the dish.

We can't get enough of this sweet and savory side -- balsamic vinegar and fresh thyme really make the flavors of the sprouts and grapes pop.

Eating more greens is easy if you have this recipe in your arsenal! A bright dressing of sherry vinegar, Dijon, and soy sauce, plus shaved Pecorino Romano and toasted walnuts, take cabbage, brussels sprouts, and Swiss chard to new heights.

A rich smoked-Gouda sauce plus finely grated aged Gouda take this decadent brussels sprout dish to the next level.

Give underrated rutabaga some love this season by roasting it with brussels sprouts and tossing the whole shebang with a maple glaze. A sprinkling of toasted hazelnuts lends richness and crunch.

If you have tortellini in the freezer, you're already halfway to getting dinner on the table. Toss with brussels sprouts, onions, butter, and lemon zest for a simple speedy supper.

We love the combination of flavors and textures in this stunning salad -- tender Brussels sprout leaves, crunchy pumpkin seeds, and creamy avocado are all tossed in a bright lemon-Dijon vinaigrette.

A rich nutmeg-spiked cheese sauce makes brussels sprouts feel downright luxurious. The same technique works wonders with broccoli and cauliflower, too.

Seeking a new lunch salad? Look no further than this healthy brussels sprouts number. Quinoa and walnuts give it heft, and you can make it up to three days in advance.

Turn up the volume on simple roasted brussels sprouts with fiery cayenne pepper and sweet maple syrup. They're the perfect partner for any pork dish.