Turkey and Brussels sprouts are a natural pair that should be brought out more than once a year. In this recipe, we combine them with gooey melted cheese and pickled jalapeños in a light and crispy quesadilla.
'brussels sprout' on Serious Eats
A hearty winter salad of lightly sautéed vegetables, kale, and fresh ricotta cheese.
A rich, creamy, gooey, cheesy lasagna with mushrooms and Brussels sprouts.
Simple roasted brussels sprouts with extra-virgin olive oil.
Roy Choi's recipe for brussels sprouts and kimchi in his new cookbook/memoir, L.A. Son, is a prime example of his effortless expertise in Korean fusion. He throws sprouts, butter, kimchi, lemon, and shiso all together in a hot pan for a dish that looks like a miss-mashed stir-fry but tastes like a dish that's been made by countless cooks for generations.
What do you do with leftover green beans, brussels sprouts, and turkey? Cook 'em up with some eggs for a quick and easy breakfast frittata!
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.
Brussels sprouts, bathed in lemony vinaigrette, are updated with Cobb salad-inspired accoutrements.
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.
Fall flavors come together in this super quick and easy vegetarian hash made with kale, brussels sprouts, and crispy Yukon gold potatoes.
A quick dinner of orecchiette pasta tossed in a clingy sauce made with mushrooms, shallots, thyme, and brussels sprouts leaves.
A super simple brussels sprout and shallot has served with seared scallops. It comes together with a single skillet in about 20 minutes.