You won’t be able to keep your hands off of these Brussels sprouts!
This savory dish is delicious in the fall and winter months when Brussels sprouts are in season.
For a quick side dish that complements just about everything, follow the main recipe.
Photo: Fred Hardy
If you want to spice things up a little, try one of the variations.
Smashing the sprouts creates a wide surface area that gets mouthwateringly crispy in the oven.
(Like this technique?
Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser
Try ourParmesan & Herb Crusted PotatoesandParmesan & Herb Crusted Zucchini.)
Serve alongside roasted chicken, fish or pork.
Parmesan-Balsamic Roasted Brussels Sprouts
These roasted Brussels sprouts are about to be your new favorite side dish.
This makes a great vegetable side to serve with roasted meats.
And if you prefer a vegetarian side, simply omit the bacon.
Sauteed Brussels Sprouts
Fresh and tender sauteed Brussels sprouts have crispy leaves and a tender-crisp center.
The sweetness from the caramelized shallots provides a great balancing flavor.
Enjoy them with lemon, or try one of the variations below to better match your main dish.
Gruyere cheese adds richness and flavor, while the panko adds a little crunch on top.
Photography / Brie Passano, Styling / Sammy Mila / Holly Raibikis
Stacy k. Allen, Props: Julia Bayless, Food Stylist: Ana Kelley
Ali Redmond
Jacob Fox
Will Dickey
