The official credit card of Serious Eats
Tried-and-true recipes to convert any Brussels sprout skeptic into a full-fledged believer.
For Brussels sprouts that are nutty and sweet, not stinky and mushy, you'll want to use super-high heat and cut them in half for good charring. Here's how we do it. [Video: Serious Eats Video. Technique: J. Kenji López-Alt] Get the Recipe
The power of salt, unleashed on your salad
These Brussels sprouts are smoky and nutty, with just a hint of sweet.
Brussels sprouts offer tons of flavor on their own when charred properly, but their layered leaves also make them great for picking up other flavors.
A rich, cheesy casserole packed with bacon and Brussels sprouts.
This simple seven-ingredient salad is packed with the sweet, nutty flavor of bacon fat-seared Brussels sprouts
A rich, creamy, gooey, cheesy lasagna with mushrooms and Brussels sprouts.
Super-simple, super-flavorful roasted Brussels sprouts with extra-virgin olive oil.
Caramelized roasted Brussels sprouts doused in a maple-balsamic vinaigrette and topped with bacon and pecans.
Deep-fried Brussels sprouts are tossed with a quick, citrusy Thai-style chili sauce.
A sweet-tart dressing of honey and balsamic vinegar adds brightness to these deep-fried sprouts.
Brussels sprouts are cooked gratin-style in a blanket of Parmesan, cream, blue cheese, and whole grain mustard.
A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts.
Rich, smoky bacon fat meets sweet, nutty sprouts. What could be better?