24 brilliant & definitely not bitter Brussels sprouts recipes.
We're about to turn orange. And no, it's not because we're nervous or embarrassed; it's not because we're stressed about planning that gigantic meal for next week. It's because we're eating way too many sweet potatoes, squashes, pumpkins, and carrots.
It's time to get some green back in our lives; it's time to eat more brussels sprouts. And it's time to start thinking about the ones you'll serve on Thanksgiving. A basic Brussels sprouts recipe would likely call for arranging the greens on a sheet pan, sprouts cut side down, drizzling them with olive oil, and roasting them in the oven for 20 minutes to 30 minutes, or until they’re golden brown.
But there are so many other ways to cook and eat Brussels sprouts. They’re great in soups and salads, stuffing and sides. Pro tip: No matter how you prepare to cook Brussels sprouts, always remove the outer leaves first. They’re usually the toughest and bitter and no amount of olive oil or honey can save them. Here are 24 of our favorite Brussels sprouts recipes— because green is the new black.
Combine thinly sliced Brussels sprouts with heavy cream, whole grain mustard, and maple syrup for the base of this creamy vegetarian gratin, and top with a pecan-breadcrumb crumble.
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