Every week, one ingredient and 25 great things to do with it, from the food creators worth following. This week it's Brussels sprouts, at their sweetest after the first frost. Roasted until the edges crackle, charred in a wok, shaved raw into salads, turned into dinner, and two rich ones for the holiday table. Save any of them and it lands in your recipes, laid out the way we cook.
If you make one thing this week, make Pailin's Thai-style sprouts. They sear in one pan in 15 minutes, and the dressing of garlic, chili, lime, fish sauce and palm sugar does what bacon usually does, only brighter. Bring them to Thanksgiving: next to all that butter and gravy, they're the dish people go back for.
The trick is a sheet pan that goes in the oven while it heats, so the sprouts sizzle the second they land. Then a brown butter with pomegranate molasses, garlic and Aleppo pepper turns them sweet, sour and glossy.
From Alexandra Stafford at Alexandra's Kitchen · @alexandracooks
1 to 3 tsp Aleppo pepper or red chili flakes, to taste (optional)
1/3 cup pomegranate seeds
How to make it
Put a rimmed baking sheet on the middle rack and heat the oven to 425°F (220°C), convection roast if you have it. Let the pan heat with the oven, at least 15 minutes.
Toss the halved sprouts in a large bowl with 2 tablespoons oil and the salt. Keep the bowl. Carefully tip the sprouts onto the hot pan (they should hiss), shake it into one layer and turn as many as you can cut side down.
Roast 15 minutes, toss, then roast about 5 minutes more, until the cut sides are deep brown and some outer leaves are charred and crisp. Tip them back into the bowl.
While they roast, melt the butter with 1 tablespoon oil in a small skillet over medium heat. When the butter foams and smells nutty, add the pomegranate molasses, garlic and Aleppo pepper. Swirl for about 1 minute, until the garlic softens; don't let it brown.
Pour the pomegranate butter over the hot sprouts and toss until every one is glossy. Pile onto a platter, scatter the pomegranate seeds over, taste and add salt if needed. Serve hot.
Chef's notes
No pomegranate molasses? 1 tablespoon balsamic plus 1 teaspoon honey gets you close.
For a crowd, double it on two preheated pans; one crowded pan steams instead of browning.
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The plain version done right: halved, cut side down, very hot oven, and the garlic goes in only for the last five minutes so it never burns. Balsamic at the end if you like.
Every other roasted-sprout recipe starts here. Learn this one and you can take the rest anywhere.
You need
16 oz (450 g) Brussels sprouts
3 to 4 tbsp olive oil
1/2 tsp salt
Freshly ground black pepper
5 large garlic cloves, minced
2 tbsp good balsamic vinegar (optional)
How to make it
Heat the oven to 425°F (220°C).
Trim the dry stem end off each sprout and pull away any yellowed outer leaves, then halve them top to bottom. Put them straight on a large rimmed baking sheet.
Drizzle with the oil, add the salt and plenty of pepper and toss right on the pan. Turn every sprout cut side down; that flat contact is where the golden crust comes from.
Roast 15 minutes, until the undersides are golden brown. Scatter the garlic over, toss quickly and roast 5 minutes more, until the garlic is fragrant and just turning gold.
Taste and add salt and pepper. Toss with the balsamic just before serving, if using.
Chef's notes
Sprouts of the same size cook evenly; quarter any big ones.
They lose their crunch as they sit, so roast them last if the oven is shared.
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Sliced into thin coins instead of halved, so every piece is mostly crispy edge. Honey, sriracha and chili oil roast right onto them into a sticky, spicy glaze.
From The Leung family at The Woks of Life · @thewoksoflife
Thin slices mean more surface, more caramel and a side that's done in 20 minutes.
You need
2 lb (900 g) Brussels sprouts
3 garlic cloves, chopped
1 tbsp olive oil
Salt, to taste (go easy: sriracha is salty)
3 tbsp honey
2 tbsp sriracha, or to taste
3 tbsp chili oil, or to taste, plus more to finish
How to make it
Heat the oven to 450°F (230°C). Soak the sprouts in cold water for a few minutes to loosen grit, then drain and dry them well.
Slice the sprouts into thin rounds, about 1/8 inch (3 mm), with the slicing disc of a food processor or a sharp knife. Spread them on a sheet pan with the garlic, drizzle with the olive oil and season lightly with salt.
Stir the honey, sriracha and chili oil together in a small bowl, pour over the sprouts and toss until coated, then spread into a single layer (use two pans if they pile up).
Roast 15 to 20 minutes, stirring once halfway, until the edges are dark and crisp and the honey is bubbling and sticky. If they need more crunch, give them 1 to 2 minutes under the broiler, watching closely.
Finish with another drizzle of chili oil if you like heat, and serve hot.
Chef's notes
Use an oil-based chili crisp for crunch, or a smooth chili oil for shine.
Line the pan with parchment: the honey glaze sticks hard to bare metal.
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Raw bacon goes on the pan with the sprouts, so its fat roasts them as it crisps, and the maple syrup lacquers the lot. Five ingredients, one bowl, no stirring at the stove.
The holiday side that converts people who say they hate sprouts, with almost no work.
You need
20 oz (567 g) Brussels sprouts, stems trimmed, halved lengthways
5 slices bacon, cut into 1/2-inch (1 cm) pieces
1/4 cup (60 ml) pure maple syrup
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
How to make it
Heat the oven to 400°F (200°C).
In a mixing bowl, toss the sprouts, raw bacon, maple syrup, salt and pepper until everything is coated.
Spread it all on a large rimmed baking sheet in one layer, sprouts cut side down where you can, bacon pieces spread out so they crisp rather than steam.
Roast 30 to 40 minutes, stirring halfway, until the bacon is crisp and the sprouts are deeply caramelized at the edges and tender when pierced with a knife.
Scrape everything, including the sticky bits on the pan, into a serving dish and serve warm.
Chef's notes
Use real maple syrup; pancake syrup burns and tastes flat.
Thick-cut bacon needs the full 40 minutes; regular bacon is often done at 30.
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Roasted sprouts tossed in a quick sweet-sour sauce of prunes, black vinegar, shallot and a pinch of curry powder. It tastes like the best Chinese takeout glaze, minus the cornstarch.
Prunes melt into a jammy sauce in five minutes, so you get a real plum sauce from pantry things.
You need
1 to 1 1/2 lb (450 to 600 g) Brussels sprouts, tough ends removed, halved
2 tbsp olive or grapeseed oil
1/4 tsp salt
1/4 tsp black pepper
1 tbsp olive or grapeseed oil, for the sauce
2 garlic cloves, grated
2 tbsp finely minced shallot
6 pitted prunes, finely chopped
1/8 tsp Madras or Japanese curry powder
2 tbsp Chinkiang black vinegar (or balsamic)
1 tsp soy sauce (tamari for gluten-free)
1 tbsp maple syrup (or sugar)
Chili oil, to finish (optional)
How to make it
Heat the oven to 425°F (220°C) and line a baking sheet with parchment. Toss the sprouts with 2 tablespoons oil, the salt and pepper and spread them out so none overlap.
Roast on the middle rack for 15 minutes, flip, then roast 5 to 10 minutes more, until the cut sides are browned and a knife slides into the thickest one easily.
While they roast, heat 1 tablespoon oil in a small saucepan over medium heat. Add the garlic and shallot and stir until they sizzle and smell sweet, about 1 minute.
Add the chopped prunes, curry powder, black vinegar, soy sauce, maple syrup and 2 tablespoons water. Simmer, stirring, 2 to 3 minutes, until the prunes soften and the sauce is thick enough to coat a spoon. Mash a little with the spoon.
Just before serving, toss the hot sprouts with the plum sauce in a bowl. Add a few drops of chili oil if you like and serve right away, as a side or a starter.
Chef's notes
Chinkiang vinegar is the malty Chinese black vinegar; balsamic is the closest swap.
Make the sauce up to 3 days ahead and warm it before tossing.
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Shaved sprouts roast into crispy shreds, then a soft butter of gochujang, sesame oil and garlic melts over them on the hot pan with walnuts and cranberries. It coats every nook.
A flavored butter you make ahead turns a plain pan of sprouts into the dish people ask about.
You need
12 oz (340 g) shaved Brussels sprouts
1 tbsp avocado or olive oil
1/4 tsp salt
3/4 cup walnuts, roughly chopped
1/4 cup dried cranberries
4 tbsp salted butter, softened
1 1/2 tbsp gochujang sauce (such as Bibigo)
2 tsp toasted sesame oil
2 tsp brown sugar (optional)
1 small garlic clove, grated
1/2 tsp soy sauce
How to make it
Heat the oven to 425°F (220°C).
Make the gochujang butter: mash the soft butter, gochujang, sesame oil, brown sugar, garlic and soy sauce together with a fork until smooth. It keeps in the fridge for a week; let it soften before using.
Spread the shaved sprouts on a sheet pan, drizzle with the oil, sprinkle with the salt and toss. Roast 15 to 20 minutes, until golden and crisp at the edges and tender underneath.
Scatter the walnuts over and return the pan to the oven for 3 to 5 minutes, until the nuts smell toasted.
Take the pan out, add the cranberries and dot the butter all over while it's hot. Toss until the butter melts into every shred, and serve straight away.
Chef's notes
Gochujang has wheat in most brands; look for a gluten-free one if that matters.
Shave whole sprouts on a mandoline or the slicing disc of a food processor if you can't buy them shaved.
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Honey, balsamic and Dijon tossed on raw, so the glaze caramelizes in the oven instead of being added after. Sticky, a little sharp, and done on one pan.
The mustard keeps the honey from being cloying, and the upper rack gives you real char.
You need
2 lb (900 g) Brussels sprouts, trimmed and halved
3 tbsp honey or pure maple syrup
1 tbsp balsamic vinegar
1 tbsp Dijon mustard
2 tbsp extra-virgin olive oil
1 tsp kosher salt, plus more to taste
1/4 tsp ground black pepper
How to make it
Set a rack in the upper third of the oven and heat it to 400°F (200°C). Line a large baking sheet with foil or parchment; the honey glaze is sticky.
Pile the sprouts in the middle of the pan and add the honey, vinegar, mustard, oil, salt and pepper. Toss with your hands until every sprout is coated.
Spread into a single layer and turn the sprouts cut side down for the most crisp.
Bake 20 to 30 minutes, tossing and turning the pan around halfway, until the outsides are charred and crisp and the centers are fork-tender. Watch the last 5 minutes: the honey goes from caramel to burnt quickly.
Season with a pinch more salt and pepper right out of the oven and serve.
Chef's notes
Maple syrup instead of honey makes it vegan.
Crowded pan, soggy sprouts: use two pans for 2 pounds if yours is small.
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Oil, sprouts and lid go into a cold pan, then onto the heat and you don't touch it. They steam tender and fry crisp at the same time. Lemon, parsley and parmesan finish them.
Juice of 1/2 lemon (or a splash of red wine vinegar)
A handful of chopped fresh parsley
Grated parmesan, to finish
Optional: 1 tsp Dijon mustard and 1 tsp brown sugar, stirred into the lemon
How to make it
Use a big skillet with a lid that fits snugly. Pour the oil into the cold pan.
Lay the sprouts in the oil cut side down, as many as fit in one layer, and put the lid on.
Set the pan over medium-high heat and leave it alone for 5 to 7 minutes: don't lift the lid and don't shake the pan. You'll hear it go from a sizzle to a crackle. Peek at one after 5 minutes; the cut side should be deep golden-brown.
Take the lid off and check one with a knife; it should slide in with a little resistance. If they're still hard, lid back on for 1 to 2 minutes off the heat.
Take the pan off the heat and season generously with salt and pepper. Add the lemon juice (with the mustard and sugar if using) and the parsley, toss, and finish with a snowfall of parmesan. Serve hot.
Chef's notes
Leave out the parmesan and it's vegan.
Doubling? Do two pans; a second layer steams and never browns.
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Small sprouts browned flat side down, then a bright green oil of fresh oregano, parsley and garlic poured over, and toasted almonds on top. Thirteen minutes, start to finish.
The herb oil is the whole idea: make extra, it's good on eggs, beans and toast all week.
You need
24 small Brussels sprouts (fewer if they're large)
1 tbsp extra-virgin olive oil, plus more for rubbing
Fine sea salt
For the garlic-oregano oil: 3/4 cup extra-virgin olive oil
1/4 cup chopped fresh oregano
1/4 cup chopped fresh parsley
1 large garlic clove
1/4 tsp fine sea salt, plus more to taste
A big handful of toasted sliced almonds
How to make it
Make the garlic-oregano oil: pulse 3/4 cup oil, the oregano, parsley, garlic and 1/4 teaspoon salt in a food processor until the herbs are tiny green flecks. Taste, add salt if needed and set aside.
Wash and dry the sprouts, trim the stem ends and pull off any ragged outer leaves. Halve them (quarter big ones) and rub each piece with a little oil so it holds together.
Heat 1 tablespoon oil in your largest skillet over medium heat; not higher, or the outsides brown before the middles cook. Lay the sprouts in flat side down in a single layer, sprinkle with salt, cover and cook 3 to 5 minutes, until just tender when pierced.
Uncover, turn the heat up to medium-high and cook until the flat sides are deep brown and caramelized, tossing once or twice with a metal spatula to color the rounded sides.
Off the heat, drizzle with as much of the garlic-oregano oil as you like and toss. Top with the toasted almonds and serve.
Chef's notes
Keep leftover herb oil in a jar in the fridge for up to 5 days; it solidifies, so let it sit out 15 minutes.
Skip the almonds for a nut-free table; toasted breadcrumbs do the same job.
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Seared sprouts in a pounded dressing of cilantro stems, garlic, Thai chili, palm sugar, lime and fish sauce, with sliced shallot and peanuts. Bright enough to wake up a heavy meal.
From Pailin Chongchitnant at Hot Thai Kitchen · @hotthaikitchen
It's a Thai salad dressing doing what a cream sauce usually does, so the sprouts taste fresh instead of heavy.
You need
1 lb (450 g) Brussels sprouts, small ones preferred, halved (quartered if large)
2 to 3 tbsp neutral oil
1/4 cup roasted peanuts or cashews, roughly chopped
2 to 3 garlic cloves
1 to 2 Thai chilies, to taste
8 cilantro sprigs, leaves and stems separated
1 1/2 tbsp (18 g) palm sugar, finely chopped and packed (or light brown sugar)
2 tbsp lime juice
1 1/2 tbsp fish sauce
1 small shallot, thinly sliced
How to make it
Make the dressing first so it has time to sit: roughly chop the cilantro stems and pound them in a mortar with the garlic and chilies to a coarse paste (or grate the garlic and finely mince the stems and chilies). Pound in the palm sugar until it melts, then stir in the fish sauce and lime juice. Add the shallot and let it sit.
Coat the bottom of a large skillet with oil, add the sprouts and turn them cut side down. Set over medium-high heat and leave them until the undersides are well browned, 4 to 5 minutes; add a splash more oil if the pan looks dry.
Toss, flip any that didn't turn, and cook about 1 minute more. A fork should go in with a little resistance in the middle; they should still be bright green. (For softer sprouts or a bigger batch, roast them cut side down at 450°F/230°C for about 15 minutes instead.)
Tip the hot sprouts into a bowl, pour over the dressing and toss. Chop the cilantro leaves and toss them in.
Serve on a flat platter with a little depth (a deep bowl lets the dressing pool and drown the bottom ones) and scatter the peanuts over.
Chef's notes
Use one chili for gentle heat, two for real Thai heat.
Toss just before serving: the dressing softens the crisp edges as it sits.
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Fifteen minutes in a skillet: golden garlic, sprouts seared flat side down, then honey, balsamic and a spoon of tahini cooked down to a glaze that clings.
Whisk the honey, balsamic, tahini (if using) and salt together in a small bowl.
Heat a large skillet over medium heat, add the oil and the garlic and stir until the garlic is light golden, about 1 minute.
Lay the sprouts in flat side down in one layer and cook, without moving them, until the cut faces are golden brown, 4 to 5 minutes. Flip and cook the rounded sides 2 to 3 minutes, until a knife slides in with a little give.
Pour in the honey-balsamic mixture and stir to coat. Let it bubble for about 1 minute, until it thickens to a glaze that coats the sprouts.
Turn off the heat and serve straight away.
Chef's notes
If the garlic is browning before the sprouts are done, push it to the edge of the pan.
A squeeze of lime at the end is a good Malaysian-style lift.
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Bacon, garlic and a quick stock braise, then cream, parmesan and mozzarella bubbled into a sauce. It's sprouts dressed as carbonara, and kids eat them.
From Nagi Maehashi at RecipeTin Eats · @recipe_tin
Braising in stock cooks the centers through before the cream goes in, so the sauce never has to boil hard.
You need
5 oz (150 g) streaky bacon, chopped
1 1/2 lb (750 g) Brussels sprouts
1/4 tsp salt
1/2 tsp black pepper
2 garlic cloves, finely minced
1/2 cup (125 ml) low-sodium chicken or vegetable stock
1 cup (250 ml) heavy cream
1/2 cup finely grated parmesan
1/2 cup shredded mozzarella (or any melting cheese)
How to make it
Trim the woody ends off the sprouts, halve them and pull off any loose outer leaves.
Put the bacon in a cold nonstick skillet, then turn the heat to medium-high. Cook 2 to 3 minutes until golden, then lift it out with a slotted spoon. Pour off all but about 2 tablespoons of fat (add butter or oil if you're short).
Add the sprouts and cook 3 minutes, stirring now and then, until the cut faces are light golden. Add the garlic, salt and pepper and cook 1 minute more.
Pour in the stock, turn the heat to medium and simmer 4 to 5 minutes, stirring now and then, until the sprouts are almost cooked through (a knife meets a little resistance in the middle).
Stir in the cream and simmer 2 minutes to reduce. Add the parmesan and mozzarella and stir until melted, then simmer 1 minute more, until the sauce coats a spoon and the sprouts are tender.
Taste for salt (the bacon and cheese usually cover it), tip into a serving bowl and scatter the bacon on top. Serve hot.
Chef's notes
The sauce thickens as it stands; loosen leftovers with a splash of stock.
Make it a dinner by tossing it with pasta and a little pasta water.
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Fried until the outer leaves are nearly black and shatter, then tossed in nuoc cham-style dressing and topped with fried shallots. The restaurant appetizer, at home.
Frying is the only way to get those paper-thin, crackly leaves, and the sweet-sour dressing soaks into them.
You need
2 lb (900 g) small Brussels sprouts
Neutral oil with a high smoke point, for frying (about 1 inch / 2.5 cm in the pot)
For the dressing: 100 ml (scant 1/2 cup) fish sauce
80 ml (1/3 cup) water
30 ml (2 tbsp) rice vinegar
Juice of 1 lime
60 g (1/4 cup plus 1 tbsp) sugar
1 garlic clove, minced
For the fried shallots (optional): 1 shallot, thinly sliced
How to make it
Pull off the outer leaves and trim the dry stem end, leaving enough stem to hold the leaves together. Halve the sprouts, rinse them and let them sit in a bowl of water 5 minutes to loosen grit, then dry them completely on a towel: wet sprouts make the oil spit and won't crisp.
Fried shallots (optional, do these first): heat 1 inch of oil in a heavy pot to 325°F (160°C). Fry the shallot slices, stirring, until light golden, 2 to 4 minutes; they darken after you lift them out. Drain on paper towels.
Make the dressing: shake the fish sauce, water, rice vinegar, sugar, garlic and lime juice in a jar until the sugar dissolves. Taste: it should be salty, sweet and sour at once.
Heat the same oil to 375°F (190°C). Lower in 6 or 7 sprouts at a time and fry until they shrink a little and the outer leaves turn dark brown, almost black, 2 to 3 minutes. Lift onto paper towels and repeat, letting the oil come back to temperature between batches.
Toss the hot sprouts with a few spoonfuls of dressing in a bowl, taste and add more, then top with the fried shallots. Serve at once, with extra dressing on the side.
Chef's notes
Use a deep pot and a thermometer; the oil should never be more than half the pot's depth.
An air fryer at 400°F (200°C) for 12 to 15 minutes, shaken twice, gets you close with a spoon of oil.
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Whole sprouts par-roasted, dipped in a garlicky batter and rolled in panko with vegan parmesan, then fried like tots. Serve them with a dip and watch them go.
Par-roasting first means the middle is tender by the time the crust is golden, so they're never raw inside.
You need
38 to 40 Brussels sprouts, trimmed
2 tsp lemon juice
2 tsp olive oil
A pinch of sea salt
For the crumb: 1 cup panko breadcrumbs
1/3 cup vegan parmesan
1 tsp dried oregano
1 tsp dried basil
1/2 tsp sea salt
1/4 tsp ground black pepper
For the batter: 1/3 cup heaping all-purpose flour
2 tsp garlic powder
1/2 tsp smoked paprika
1/4 cup unsweetened non-dairy milk
2 to 3 cups vegetable oil, for frying
To serve: a creamy dip (cashew pesto, ranch, or aioli)
How to make it
Heat the oven to 425°F (220°C). Toss the whole trimmed sprouts with the lemon juice, olive oil and a pinch of salt, spread on a baking sheet and bake 10 to 15 minutes, until just tender but still bright green. Let them cool a few minutes.
Mix the panko, vegan parmesan, oregano, basil, salt and pepper in one bowl. In another, whisk the flour, garlic powder, smoked paprika and milk into a loose batter, like a thin pancake batter; add a splash of milk or flour to get there.
Heat 1 to 1 1/2 inches (3 to 4 cm) of oil in a heavy pot to 350 to 365°F (175 to 185°C), deep enough to cover a sprout.
Dip one sprout at a time in the batter, let the excess drip off, then roll it well in the crumb and set on a tray.
Fry in small batches about 2 minutes, turning, until deep golden. Drain on paper towels and serve hot with the dip.
Chef's notes
Bread them up to an hour ahead and keep them on a tray in the fridge.
Baking instead: spray them with oil and bake at 425°F (220°C) 15 to 18 minutes, turning once; less crunchy, still good.
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Raw shaved sprouts and fennel with apples, dried cherries, blue cheese, almonds, eggs and pomegranate, in a sharp cider vinaigrette. A salad that holds up on a buffet for hours.
Raw sprouts are sturdy, so unlike lettuce this salad gets better, not soggier, after it's dressed.
You need
For the dressing: juice of 1 lemon
1/4 cup (60 ml) apple cider vinegar
2 tsp mayonnaise
1 tbsp fresh thyme leaves
1 tsp sugar
1/2 cup (120 ml) grapeseed oil
Sea salt and pepper
For the salad: 2 lb (900 g) Brussels sprouts, shaved
1/2 fennel bulb, shaved
1 cup dried cherries
1 cup sliced almonds, toasted
1 Granny Smith and 1 Fuji apple, diced
1/2 cup crumbled blue cheese
6 hard-boiled eggs, chopped
Seeds of 1 pomegranate
1/2 batch quick-pickled red onions (see notes)
How to make it
Shave the sprouts: trim the stems and slice them as thin as you can on a mandoline (use the guard) or with a sharp knife, or use the slicing disc of a food processor. Shave the fennel the same way.
Make the dressing: in a medium bowl whisk the lemon juice, vinegar, mayonnaise, thyme, sugar and a good pinch each of salt and pepper. Pour in the oil in a thin stream, whisking all the time, until it thickens and comes together.
In a very large bowl, toss the sprouts and fennel with about half the dressing, using your hands to rub it in so the shreds soften slightly. Let it sit 5 to 10 minutes.
Scatter the cherries, almonds, apples, blue cheese, eggs, pomegranate seeds and pickled onions over the top.
Serve with the rest of the dressing alongside. Add grilled chicken or salmon to make it dinner.
Chef's notes
Quick pickled onions: slice 1 red onion thin, cover with 1/2 cup vinegar, 1/2 cup hot water, 1 tbsp sugar and 1 tsp salt; ready in 30 minutes.
Leave the eggs and cheese off and it's vegan with a vegan mayo.
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Lime and charred corn take sprouts somewhere new, and it's ready in the time it takes to grill two ears of corn.
You need
2 medium ears of corn, husked
1/2 tbsp olive oil
1 lb (450 g) Brussels sprouts, thinly sliced
1/2 cup crumbled feta (or cotija)
1/4 cup roughly chopped cilantro, packed
3 radishes, thinly sliced
For the dressing: zest and juice of 2 limes
2 tbsp olive oil
1 tbsp white wine vinegar
1 garlic clove, minced
1/4 tsp kosher salt, plus more to taste
1/4 tsp black pepper, plus more to taste
How to make it
Heat a grill or grill pan over high heat. Brush the corn all over with the oil.
Grill the corn 6 to 10 minutes, turning every minute or so, until cooked through and charred in spots. Let it cool 3 minutes, then stand each ear in a wide bowl and slice the kernels off.
Add the sliced sprouts, feta, cilantro and radishes to the bowl with the corn.
Shake or whisk the lime zest and juice, oil, vinegar, garlic, salt and pepper together.
Pour the dressing over the salad and toss until everything is coated. Taste for salt and serve now, or cover and chill until you're ready (it keeps well for a day).
Chef's notes
Out of season, use 1 1/2 cups frozen corn charred in a dry cast-iron skillet.
Add a sliced jalapeño or a pinch of chili-lime seasoning for heat.
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Dressed and chilled for half an hour so the shaved sprouts soften and drink up the cider-honey dressing, then finished with toasted walnuts and shards of parmesan.
The only salad on the Thanksgiving table that should be made ahead: it's better after the rest in the fridge.
You need
1 1/2 lb (680 g) Brussels sprouts, shredded
1 large tart-sweet red apple (such as Honeycrisp), cored and chopped
3 tbsp minced shallot (1 large)
1/4 cup extra-virgin olive oil
1/4 cup vegetable oil
1/4 cup plus 2 tbsp apple cider vinegar
3 tbsp honey
1 tsp salt
1/4 tsp freshly ground black pepper
3/4 cup walnuts, coarsely chopped
3/4 cup thinly shaved and crumbled Parmigiano-Reggiano
How to make it
Heat the oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast 6 to 10 minutes, checking often, until fragrant and a shade darker. Move them to a plate to cool.
In a large bowl, toss the shredded sprouts, apple, shallot, both oils, vinegar, honey, salt and pepper until well mixed.
Cover and refrigerate at least 30 minutes and up to 4 hours, so the sprouts soften slightly and take on the dressing.
Just before serving, toss in the walnuts and Parmigiano. Taste and adjust the salt, pepper or vinegar.
Serve cold or cool. Leftovers keep a day or two in the fridge, a little softer.
Chef's notes
Shred whole sprouts in a food processor with the slicing disc; it takes a minute.
Use pecans or hazelnuts if that's what you have.
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Shredded sprouts wilted in bacon fat with shallot and garlic, then tossed warm with crisp bacon, apple, dried cranberries, toasted pecans and a maple-orange-Dijon dressing.
From Sally McKenney at Sally's Baking Addiction · @sallysbakeblog
Half salad, half side: warm enough for November, crunchy enough to feel fresh.
You need
1/2 cup (60 g) roughly chopped pecans
6 slices bacon
1 small shallot, thinly sliced (or 1/4 cup finely chopped yellow onion)
2 garlic cloves, minced
1 lb (454 g) Brussels sprouts, shredded
1/2 tsp salt
1/4 tsp freshly cracked black pepper
2 tsp fresh lemon or orange juice
1/3 cup (50 g) dried cranberries
1 apple (such as Honeycrisp), thinly sliced and halved
Optional: 2 tbsp shredded parmesan
For the dressing: 1/4 cup (60 ml) extra-virgin olive oil
2 tbsp fresh orange juice
1 tbsp pure maple syrup
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
How to make it
Toast the pecans in a large dry skillet over medium heat, stirring often, 3 to 5 minutes, until lightly browned and fragrant. Tip onto a plate.
Cook the bacon in the same skillet until crisp. Move it to a paper-towel-lined plate and pour off all but 1 tablespoon of the fat.
Add the shallot and cook, stirring, until soft, about 2 minutes. Add the garlic, shredded sprouts, salt and pepper and cook, stirring now and then, until the sprouts wilt and start to brown in places, 8 to 10 minutes.
Off the heat, stir in the lemon or orange juice and move everything to a serving bowl. Chop the bacon and add it with the cranberries, apple and pecans.
Whisk the dressing ingredients together, pour over and toss. Top with parmesan if you like and serve warm.
Chef's notes
Leftovers keep up to 5 days in the fridge; it's good cold, too.
Slice the apple last so it doesn't brown, or toss it in the citrus juice.
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Orange-zested chicken and sprouts roast side by side, then the chicken gets a sticky sauce of pomegranate juice, tamari, sweet chili, ginger and a spoon of peanut butter. Dinner on one pan.
A takeout-style dinner where the sprouts are half the plate, made on one sheet pan in 35 minutes.
You need
2 lb (900 g) boneless chicken breasts or thighs, cut into cubes
1 tbsp garlic powder
2 tbsp orange zest
Black pepper
1/4 cup flour (or gluten-free flour)
4 tbsp butter or olive oil, divided
3/4 lb (340 g) Brussels sprouts, halved
Salt
For the sauce: 2/3 cup pomegranate juice
1/3 cup tamari or soy sauce
1/3 cup sweet Thai chili sauce
2 tbsp apple cider vinegar
1 tbsp creamy peanut butter
4 garlic cloves, chopped
1 tbsp grated ginger
Chili flakes, to taste
2 tsp cornstarch (or flour)
To serve: pomegranate seeds, sesame seeds, steamed rice
How to make it
Heat the oven to 450°F (230°C). Line a baking sheet with parchment or rub it with oil.
On the sheet, toss the chicken with the garlic powder, orange zest and pepper, then the flour, then 1 tablespoon butter or oil. Push the chicken to one side. Put the sprouts on the other side and toss them with 1 tablespoon oil and a pinch of salt.
Roast 15 to 20 minutes, until the chicken is cooked through (no pink in the middle of the biggest piece) and the sprouts are browned.
Meanwhile, whisk all the sauce ingredients in a small saucepan (whisk the cornstarch in while the liquid is cold), set over medium heat and boil 3 to 4 minutes, stirring, until it bubbles and thickens.
Lift the sprouts off the pan. Pour the sauce over the chicken, toss and roast 5 minutes more, until the sauce bakes onto the chicken.
Serve the chicken and sprouts over rice with the extra sauce, pomegranate seeds and sesame seeds.
Chef's notes
Thighs stay juicier than breasts at this heat.
Use tamari and gluten-free flour to make it gluten-free.
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Brined, slow-roasted pork belly and cast-iron charred sprouts in a glossy sauce of butter, soy, sherry vinegar, agave, orange juice and a whole habanero. A weekend project worth every hour.
The pork belly is brined and roasted ahead, so the sprouts and sauce come together in 20 minutes when you're ready to eat.
You need
For the pork belly: 3 cups (720 ml) water
1/4 cup kosher salt
1/4 cup sugar
1 lb (450 g) skinless pork belly
1/2 cup (120 ml) chicken broth
1/2 cup (120 ml) water
For the sauce: 4 tbsp unsalted butter
4 garlic cloves, finely chopped
1/3 cup (80 ml) soy sauce (tamari for gluten-free)
4 tbsp sherry vinegar
4 tbsp agave syrup
1/3 cup (80 ml) fresh orange juice
1 habanero chile, pierced a few times with a knife
For the sprouts: 4 tbsp peanut or vegetable oil
2 lb (900 g) Brussels sprouts, trimmed and halved
Salt
2 scallions, thinly sliced
How to make it
Brine the pork: stir the water, salt and sugar until dissolved. Put the pork belly in a dish or bag, cover with the brine and refrigerate 12 to 24 hours.
Heat the oven to 300°F (150°C). Rinse and pat the pork dry, put it in a small baking dish with the broth and water, cover tightly with foil and roast 2 to 2 1/2 hours, until a knife slides in easily. Let it cool a little, then cut into 1-inch (2.5 cm) pieces.
Make the sauce: melt the butter in a small saucepan over medium heat, add the garlic and cook 1 minute. Add the soy sauce, sherry vinegar, agave, orange juice and the pierced habanero. Simmer 5 to 7 minutes, until slightly thickened. Taste: the longer the habanero sits, the hotter it gets, so lift it out when it's hot enough.
Heat the oil in a large cast-iron skillet over medium-high heat. Add the sprouts cut side down in one layer (in batches if needed) with a pinch of salt and cook 12 to 15 minutes, turning once the cut sides are deeply browned, until tender.
Add the pork belly to the skillet and cook 2 to 3 minutes to crisp the edges. Pour in the sauce and toss until everything is glazed.
Pile onto a platter and scatter the scallions on top.
Chef's notes
The pork can be brined and roasted up to 2 days ahead; keep it in the fridge and slice it cold.
Leave the habanero whole and pierced for heat with no seeds in the dish; chop it for real fire.
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Orecchiette in a creamy, no-dairy sauce of tahini, miso, lemon and garlic, with roasted sprouts and toasted hazelnuts. Rich enough that no one asks where the cheese went.
Tahini and miso make a creamy sauce in a bowl with no cooking, and starchy pasta water turns it silky.
You need
300 g (10 oz) Brussels sprouts, trimmed and halved
2 tbsp olive oil, divided
Salt and pepper
300 g (10 oz) orecchiette or other short pasta
3 garlic cloves, finely grated
60 g (1/4 cup) tahini
1 tbsp white miso
1 to 2 tsp maple syrup
2 tbsp nutritional yeast
Zest of 1/2 lemon and 1 tbsp lemon juice
240 ml (1 cup) pasta cooking water
A handful of hazelnuts, toasted and chopped
Optional: crisped vegan bacon or smoked tofu
How to make it
Heat the oven to 220°C (425°F). Toss the sprouts with 1 tablespoon oil, salt and pepper and roast cut side down 18 to 20 minutes, until browned at the edges and tender.
Meanwhile, bring a big pot of well-salted water to a boil and cook the pasta to al dente. Scoop out a full cup of the cooking water before you drain it.
In a large bowl, whisk the garlic, tahini, miso, maple syrup, nutritional yeast, lemon zest and juice with the remaining tablespoon of oil. Whisk in about 120 ml (1/2 cup) of the hot pasta water until smooth and pourable.
Add the drained pasta and the sprouts to the bowl and toss, adding more pasta water a splash at a time until the sauce coats every piece and looks creamy.
Season with salt, pepper and more lemon to taste. Serve with the hazelnuts (and vegan bacon, if using) on top.
Chef's notes
Tahini thickens as it sits; loosen leftovers with a splash of hot water.
Use gluten-free pasta to make it gluten-free.
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Bacon, shallots and thin-sliced sprouts browned in one skillet, then set with eggs and gruyère under the broiler. Breakfast, lunch or a Tuesday dinner with a salad.
3/4 lb (340 g) Brussels sprouts, trimmed and sliced 1/4 inch (6 mm) thick
Salt and black pepper
8 large eggs
2 tbsp milk or cream
1/2 to 1 tsp kosher salt
1/4 tsp black pepper
1 cup (about 3 oz / 85 g) grated gruyère
1/4 cup chopped chives
How to make it
Set an oven rack about 6 inches (15 cm) below the broiler and heat the broiler.
In a 10-inch (25 cm) ovenproof skillet over medium heat, cook the bacon about 5 minutes, until crisp. Lift it out with a slotted spoon, leaving the fat in the pan (pour off all but about 2 tablespoons).
Add the shallots and cook 3 minutes, until soft. Add the sprouts with a pinch of salt and pepper and cook about 5 minutes, stirring now and then, until they're bright green, browned in spots and just tender.
Whisk the eggs with the milk, salt and pepper, then stir in most of the gruyère and chives and the bacon.
Pour the eggs over the sprouts. Stir gently for about 1 minute so the eggs start to set evenly, then leave it alone for about 4 minutes, until the edges are set and the middle is still a little loose.
Scatter the rest of the cheese on top and slide the skillet under the broiler for about 5 minutes, watching closely, until puffed, set in the middle and golden. Let it rest 5 minutes, scatter the rest of the chives and cut into wedges.
Chef's notes
Good warm or at room temperature, so it travels to a brunch.
The skillet handle will be very hot from the broiler; keep a towel over it.
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Sprouts and whole cranberries roast on one pan until the berries burst, then go over wild rice with pecans, goat cheese, maple and balsamic. A vegetarian main that belongs on the holiday table.
From Kathryne Taylor at Cookie and Kate · @cookieandkate
Roasted cranberries turn jammy and tart next to the sweet, browned sprouts: Thanksgiving on one pan.
You need
1/2 cup wild rice blend
1 lb (450 g) Brussels sprouts, trimmed and halved
1 cup fresh cranberries
1 tbsp olive oil
1/4 tsp fine sea salt
1/2 cup pecans
1/3 cup crumbled goat cheese or feta
1 tbsp maple syrup
1 tbsp balsamic vinegar
Flaky salt, to finish
How to make it
Cook the wild rice in a pot of boiling water like pasta, following the package time (usually 40 to 45 minutes), then drain well.
Meanwhile, heat the oven to 425°F (220°C) and line a large baking sheet with parchment.
Toss the sprouts and cranberries with the oil and salt on the sheet and spread them out, sprouts cut side down. Roast 20 to 25 minutes, until the sprouts are browned and the cranberries have burst.
Add the pecans to the pan for the last 3 to 5 minutes so they toast without burning.
Spoon the rice onto a platter, top with the sprouts, cranberries and pecans, then crumble the cheese over. Drizzle with the maple syrup and balsamic and finish with flaky salt.
Chef's notes
Frozen cranberries work; don't thaw them first.
Skip the cheese or use a vegan feta to make it vegan.
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It makes ahead and bakes while the turkey rests, which is exactly what a holiday side needs to do.
You need
2 lb (900 g) Brussels sprouts, trimmed and halved
1 tbsp olive oil
6 slices bacon, chopped
2 tbsp flour
1 3/4 cups (420 ml) whole milk
1 1/2 cups (about 5 oz / 140 g) shredded gruyère
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
For the topping: 10 Ritz crackers, crushed
1/4 cup grated parmesan
1 tbsp butter, melted
How to make it
Heat the oven to 375°F (190°C) and butter a 2-quart (2 liter) baking dish.
In a large skillet over medium-high heat, cook the sprouts in the oil 5 to 6 minutes, until browned in spots but still firm. Tip them into the baking dish.
In the same skillet, cook the bacon until crisp. Pour off all but about 2 tablespoons of fat, sprinkle in the flour and stir 1 minute.
Whisk in the milk a little at a time and simmer, whisking, until it thickens enough to coat a spoon, about 3 minutes. Take it off the heat and stir in 1 cup of the gruyère, the onion powder, salt and pepper.
Pour the sauce over the sprouts and stir gently. Mix the crackers, parmesan, the rest of the gruyère and the melted butter and scatter over the top.
Bake 20 to 25 minutes, until bubbling at the edges and golden on top. Let it rest 5 minutes before serving.
Chef's notes
Make it a day ahead up to the topping, refrigerate, then add the topping and bake 10 minutes longer.
Don't fully cook the sprouts in the skillet: they finish in the oven.
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Sprouts browned in butter, simmered in garlic cream, topped with mozzarella and parmesan and blistered under the broiler, with plenty of bacon. Rich, and meant to be.
From Karina Carrasco at Cafe Delites · @cafedelites
Everything happens in one ovenproof skillet that goes straight to the table, bubbling.
You need
10 oz (285 g) bacon, chopped
2 tbsp butter
2 lb (900 g) Brussels sprouts, trimmed and halved
Salt and pepper
5 garlic cloves, finely chopped
1 1/2 cups (360 ml) light or heavy cream
1 1/2 tsp cornstarch mixed with 1 tbsp water
1/3 cup shredded mozzarella
1/4 cup grated parmesan
Chopped parsley, to finish
How to make it
Heat the oven to 375°F (190°C).
In a large ovenproof skillet over medium-high heat, cook the bacon until crisp. Lift it out and pour off all but about 1 tablespoon of the fat.
Add the butter, then the sprouts cut side down with a pinch of salt and pepper. Cook about 6 minutes, turning once the cut sides are golden.
Add the garlic and cook 1 minute, until fragrant. Pour in the cream and simmer 3 to 4 minutes. Stir in the cornstarch mixture and simmer until the sauce thickens. Stir in half the bacon.
Scatter the mozzarella and parmesan on top and bake 15 minutes, until the sprouts are tender. Switch to the broiler for 2 to 3 minutes, watching closely, until the cheese is golden and bubbling.
Top with the rest of the bacon and the parsley and serve from the skillet.
Chef's notes
Heavy cream makes a thicker sauce; with light cream don't skip the cornstarch.
Trim off loose outer leaves first so they don't burn under the broiler.
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About an inch across, closed and heavy. The sweetest and the best for roasting whole or halved.
Big ones
Over 1 1/2 inches. Quarter them so the middle cooks before the outside burns, or shave them for salads.
On the stalk
The freshest you can buy; they keep a week or more on the stalk. Snap or cut them off just before cooking.
Shaved, in a bag
A real shortcut for salads and slaws. Use them within a day or two of opening; they brown at the edges.
The loose leaves
Don't toss them. They roast in 6 to 8 minutes into crisp, salty chips.
Purple sprouts
A cross with red cabbage, a little milder and sweeter. Cook them like green ones; the color holds best when roasted.
Buy bright green, tight, firm sprouts that feel heavy. Skip yellow leaves, loose heads and any that smell of cabbage.
Keep them unwashed in a bag in the fridge drawer and use them within 4 or 5 days. Pull off any yellowing leaves before cooking.
To trim: slice a thin piece off the stem end and peel away the loose outer leaves. Halve them through the stem so they hold together.
To roast any sprouts: halved, tossed with oil and salt, cut side down on a hot sheet pan, 425°F (220°C) for 20 to 25 minutes, until the cut sides are deep brown. Don't crowd them or they steam.
The sulfur smell comes from overcooking. Cook them hot and fast (roast, sear, or shave raw) and they stay sweet and nutty.
Salt, fat, acid and a little sweet is the formula: finish roasted sprouts with lemon, vinegar or a drizzle of honey or maple.
Every Monday
Next week: cranberries
Thanksgiving week's sour note: past the sauce, into cakes, salsas, roasts and drinks. A new ingredient and 25 recipes every Monday, in Chef's daily. Free.
How we picked
One recipe per cook, all from the food creators on our Hot 100, so you get 25 different kitchens instead of five versions of the same soup. We looked for the ones their readers keep making, and for range: weeknight and weekend, vegan and not, from all over the world. Every recipe page was checked on Nov 5, 2026. The photos are the creators' own and say so. Who did we miss? Tell us at hello@chefamazing.com.
Every photo is the creator's own, from the recipe it goes with, and every recipe is theirs; what you save is Chef's own write-up in our words, with their quantities, credited and linked to the original. Chef Amazing isn't paid by anyone on this list.
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Photo: Hot Thai Kitchen
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5Photo: Omnivore's Cookbook
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7Photo: Well Plated
8Photo: Joy the Baker
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25Photo: Cafe Delites