I don’t care how trendy (or untrendy) brussels sprouts are on a dinner menu – they will always be at the top of my list. Now, I understand that there aren’t that many different ways to cook brussels sprouts. Consider it even more of a reason to try out every different way possible to prepare them.
Roasted Brussels Sprouts from Ina Garten. If you’re looking for a classic, simple recipe, look no further. Ina only uses oil, salt, and pepper to roast these brussels sprouts to perfection.
Balsamic-Roasted Brussels Sprouts from Williams Sonoma. Brussels sprouts plus bacon plus balsamic vinegar equals deliciousness.
Miso-Roasted Brussels Sprouts from Gimme Some Oven. I know, I know, there’s a definite theme here. But it’s because they’re all so good. When I make these, I top them with toasted sesame seeds and soy sauce.
Brussels Sprouts, Apple, and Pomegranate Salad from Smitten Kitchen. This recipe has been in regular rotation at my house for a few months now. I’ve started making a big batch on Sunday afternoons (I mix everything together except for the actual sprouts and make sure to coat the apples in lots of acid so they don’t discolor too much) and then eat it throughout the week.
Kale and Brussels Sprouts Salad from Once Upon a Chef. This salad is a bit more savory than the one above, with walnuts, Parmesan, and a lemon-mustard vinaigrette. The key here is to chop the kale really fine, so it’s similar in size to the brussels sprouts.