'brussels sprout' on Serious Eats

The Food Lab Turbo: Creamy Brussels Sprouts Lasagna

If ultimate indulgence, supreme creaminess, and a ridiculous amount of tasty goo are what you're after, this recipe—a layered lasagna with mushrooms, seared Brussels sprouts, and plenty of cheese—is a good way to get you there. The mushrooms and Brussels sprouts? Yeah, they're in there too, but they are there entirely for the sake of pleasure. I add Brussels sprouts to my rib-stickers not because they're green and healthy, but because they're damn delicious. The green and healthy part is just an added bonus. More

Brussels Sprouts Grilled Cheese Sandwiches

I'm generally a purist when it comes to food—I'll take my burgers with onions and pickles and my cookies with chocolate chips, thank you—but I make exceptions now and then, especially when they involve Brussels sprouts, easily my favorite fall vegetable. On the menu today: Brussels sprout grilled cheese sandwiches. More

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. More

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. More

The Food Lab Thanksgiving Special: My Favorite Brussels Sprouts Recipes

It's cliché to talk about how much people hate brussels sprouts, and these days it's not particularly accurate. Brussels sprouts don't need to be the sulfurous, mushy, repulsive cabbages that you might have grown up eating. Charred, sweet, and nutty, when cooked properly, brussels sprouts are the star of the Thanksgiving spread. Here are my three favorite ways to get 'em there. More

Andy Ricker's Phat Khanaeng (Stir-Fried Brussels Sprouts) From 'Pok Pok'

I was surprised to see a recipe calling for Brussels sprouts in Andy Ricker's new Pok Pok cookbook. As it turns out, Ricker has spotted a similar vegetable (a cross between Brussels sprouts and bok choy) in stir fries in Northern Thailand. He prepares them simply, in a Chinese-Thai hybrid of a sauce made with oyster and fish sauces, for a sweet, salty, and spicy dish that'd fit in with just about any spread of seasonal dishes—Thai or otherwise. More

Andy Ricker's Phat Khanaeng (Stir-Fried Brussels Sprouts) From 'Pok Pok'

I was surprised to see a recipe calling for Brussels sprouts in Andy Ricker's new Pok Pok cookbook. As it turns out, Ricker has spotted a similar vegetable (a cross between Brussels sprouts and bok choy) in stir fries in Northern Thailand. He prepares them simply, in a Chinese-Thai hybrid of a sauce made with oyster and fish sauces, for a sweet, salty, and spicy dish that'd fit in with just about any spread of seasonal dishes—Thai or otherwise. More

11 Ways to Eat Brussels Sprouts This Thanksgiving

When it comes to brussels sprouts, many of us got off on the wrong foot, our memories haunted with the sight (and smell) of mushy, overboiled little cabbages from family dinners gone awry. Here are 11 reasons to embrace them as they're intended to be: nutty with a crackly bite, often aided by pork and sweet-tangy sauces. They make a solid counterpart to any Thanksgiving casserole, and an addictive snack year-round. More

Quick and Easy Pasta With Mushrooms and Brussels Sprouts

The biggest surprise my wife had for me after we got married was a doozy. "You know how you like to cook pasta? Well, I don't really like pasta," she said to me. I'm glad she waited until after we'd been joined under the eyes of the law or we might never been able to work past this statement. This is one of the dishes I've been utilizing to bring her back from the dark side: Orecchiette pasta in a rich sauce flavored with mushrooms, shallots, thyme, and butter, served with seared brussels sprout leaves. More

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