Brussels sprouts: you either love them… or you just haven’t cooked them right yet.
Once the sad, soggy side dish everyone avoided, these tiny green cabbages are finally having their glow-up — crispy, caramelized, and downright addictive.
Peak season runs from fall through winter, when markets are packed with firm, bright-green sprouts ready to roast, shred, or sauté. These days, they’re everywhere — glazed with hot honey, tossed with garlic butter, or shaved into lemony salads. Brussels sprouts are officially cool again.
Whether you love them sweet, spicy, or smoky, Brussels sprouts are endlessly versatile. Try them roasted with maple and chili flakes, tossed in balsamic glaze, or mixed into your favorite grain bowls. One thing’s for sure — these little guys are no longer just a holiday side.
And if you ever spot them still clinging to the stalk? Jackpot. Not only do they stay fresher longer, but they also make you look like you just raided a local farmer’s market — rustic centerpiece, anyone?
Just don’t suffocate them in an airtight container; these little guys need to breathe. Keep things cool and breezy, and you’ll have crisp, happy sprouts ready whenever the craving hits.
Who needs Arborio rice when farro can do it better? This hearty risotto gets an upgrade with crispy prosciutto and tender Brussels sprouts — pure comfort in a bowl.
Fresh, zesty, and bursting with minty goodness, this one proves Brussels sprouts belong in your salad bowl, not just beside your roast.
Meet your new movie-night obsession — thinly sliced sprouts roasted into garlicky, golden chips that vanish by the handful.
You’ll thank us later. Smoky pancetta meets caramelized sprouts on a cheesy, crispy crust. This is how you win over sprout skeptics.
A little Mediterranean magic! Toasty pistachios, chewy dates, and a bright hit of lime bring serious wow factor to your sprout game.
Golden, bubbling, and unapologetically cheesy, this dish is a cozy classic you’ll want to spoon straight from the skillet.
The secret? A bold mustard dressing that makes every bite pop. Perfect for weekday lunches or as a cool, crisp side.
Crunchy toasted breadcrumbs meet tender sprouts for a simple, satisfying bowl that’s got texture, flavor, and heart.
Think takeout energy but make it healthy — roasted sprouts tossed in a soy glaze with cashews for crunch.
A splash of lemon and a hint of rosemary transform humble sprouts into a fresh, fragrant side dish that pairs with just about everything.
Brussels sprouts are also rich in antioxidants and sulforaphane, a superstar compound linked to anti-inflammatory and detoxifying effects — basically, your body’s spring-cleaning assistant.
And if that’s not enough:
So next time you spot Brussels sprouts at the market, don’t walk past — grab a bunch and give them the glow-up they deserve. Once you’ve mastered these mini cabbages, keep the veggie love going with our other seasonal stars — from sweet-tart cranberries to juicy summer corn.
