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Brussels Sprouts Grilled Cheese Sandwiches

Serious Eats J. Kenji López-Alt Post a comment

Grilled cheese sandwiches with nutty charred brussels sprouts and sweet, lightly caramelized onions. More

Cobb Salad-Inspired Brussels Sprouts With Lemon Vinaigrette

Jennifer Olvera Post a comment

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

Pork Chops with Shaved Brussels Sprouts and Apple Salad

Serious Eats Nick Kindelsperger 6 comments

Though the story of this dish is rather long, its appeal is immediate and clear. Shaved Brussels sprouts and apples combine to make a tart and acidic salad, which plays off a big meaty pork chop. It's obviously more a fall dish, but it's easy to admire all year long. More

Brown Butter-Sunchoke Soup with Brussels Sprouts and Bacon

Serious Eats J. Kenji López-Alt 1 comment

A smooth sunchoke soup flavored with brown butter and served with crispy bacon and brussels sprouts. More

Easy Stir-Fried Broccoli and Brussels Sprouts

Serious Eats Yasmin Fahr 2 comments

Broccoli and brussels sprouts quickly stir-fried in a hot wok or skillet. More

Serious Salads: Roasted Brussels Sprouts with Bacon, Pecans and Maple-Balsamic Vinaigrette

Serious Salads Jennifer Segal 2 comments

These brussels sprouts are roasted until golden and caramelized, then doused in a maple-balsamic vinaigrette and topped with crisp bacon and toasted pecans. They're so addictive, it's hard not to eat the entire lot standing at the stove before you serve them. More

Roasted Brussels Sprouts with Bacon, Pecans and Maple-Balsamic Vinaigrette

Serious Eats Jennifer Segal 9 comments

These brussels sprouts are roasted until golden and caramelized, then doused in a maple-balsamic vinaigrette and topped with crisp bacon and toasted pecans. They're so addictive, it's hard not to eat the entire lot standing at the stove before you serve them. More

Thanksgiving Leftovers Salad with Sweet Potatoes and Brussels Sprouts

Serious Eats Nick Kindelsperger Post a comment

If Thanksgiving can be recreated completely in pie form, can't the holiday's many familiar flavors be translated into a satisfying salad? More

The Food Lab's Thanksgiving: Fry Your Brussels Sprouts!

J. Kenji López-Alt 17 comments

Before you continue reading, may I kindly suggest that you do the following in order to save yourself some time in the future: drop what you are doing right now, and shoot an email out to all of your Thanksgiving guests informing them of the menu change you are about to make. This year, you will be frying your brussels sprouts. And this is why. More

Fried Brussels Sprouts with Shallots, and Chilies

Serious Eats J. Kenji López-Alt 3 comments

Deep fried brussels sprouts are the greatest thing you've never had. Here, they're tossed with a quick and easy Thai-style chili sauce flavored with fish sauce, lime juice, and chilies. More

Fried Brussels Sprouts with Shallots, Honey, and Balsamic Vinegar

Serious Eats J. Kenji López-Alt 7 comments

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. More

Thanksgiving Sides: 6 Brussels Sprouts Recipes

Hally Wolhandler 3 comments

Now that Thanksgiving is less than three weeks away, we're already planning the feast! All month we'll be bringing you some of our favorite recipes for Turkey Day sides, starting with these tasty brussels sprouts. Whether you opt to make yours rich and cheesy or simply seared with bacon, this once unfashionable veggie has been reclaimed, and it's a wonderful addition to the Thanksgiving spread. More

Brussels Sprouts Hash with Fried Sage and Soft Cooked Eggs

Serious Eats J. Kenji López-Alt 7 comments

Make brunch in 10 minutes or less with this easy hash of brussels sprouts and shallots flavored with fried sage and cheese, topped with a runny egg. More

Mile End's Brussels Sprouts with Candied Walnuts and Apples

Kate Williams 3 comments

The sprouts are given a high-heat treatment, emerging from the oven blistered and crisp. And then instead of coating the sprouts in a honey glaze, they use that glaze to candy walnuts. A final flourish of sauteed Granny Smith apples completes the dish, balancing the bitter notes of the sprouts and nuts. More

Mile End's Brussels Sprouts with Candied Walnuts and Apples

Serious Eats Kate Williams Post a comment

To complement their Tsimis recipe in The Mile End Cookbook, Noah and Rae Bernamoff offer another honey-sweetened vegetable dish: Brussels Sprouts. Here they also call for roasting, but the sprouts are given a high-heat treatment, emerging from the oven blistered and crisp. And then instead of coating the sprouts in a honey glaze, they use the sweetener to candy walnuts. A final flourish of sauteed Granny Smith apples completes the dish, balancing the bitter notes of the sprouts and nuts. More

British Bites: Bubble and Squeak, Without the Leftovers

Sydney Oland 4 comments

Times of need call for resourcefulness and creativity, and it is out of that need that bubble and squeak was born. Bubble and squeak became popular during the Second World War when rationing was in effect throughout Britain and the need to stretch every morsel of food was a necessity. Taking whatever was left after a roast and frying into a cake (or sometimes hash) made those leftovers into an entirely new meal without wasting anything from the previous dinner. More

Bubble and Squeak, Without the Leftovers

Serious Eats Sydney Oland 6 comments

Times of need call for resourcefulness and creativity, and it is out of that need that bubble and squeak was born. Bubble and squeak became popular during the Second World War when rationing was in effect throughout Britain and the need to stretch every morsel of food was a necessity. Taking whatever was left after a roast and frying into a cake (or sometimes hash) made those leftovers into an entirely new meal without wasting anything from the previous dinner. More

Creamy Brussels Sprouts Gratin with Blue Cheese

Serious Eats Blake Royer 9 comments

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. More

Maple and Mustard-Glazed Salmon with Roasted Brussels Sprouts

Serious Eats Blake Royer Post a comment

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. More

12 Brussels Sprout Dishes We Love in NYC

New York Carey Jones 22 comments

January is Vegetable Month on Serious Eats: New York, and every day we've been profiling a different vegetable dish in the city. But there are some veggies we love so much that it's tough to choose just a few. Chief among them? Brussels sprouts. Here are 12 of our favorite sprouts dishes in the city. More

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