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When Brussels sprouts became fashionable again on modern restaurant menus, a favorite preparation technique was to fry until crispy and toss with bacon. It was such a radical departure from the squishy, smelly, overcooked fare that swam in butter and appeared (rarely, thankfully) on some of our childhood tables. Suddenly, sprouts became popular, tasty and everywhere.
But you don’t need a deep fryer to have restaurant-quality sprouts. Make them a staple at home with these three preparations.
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Shredded Brussels Sprouts Salad
Spicy Brown Butter-Sautéed Brussels Sprouts
Sweet & Sour Roasted Brussels Sprouts
1Shredded Brussels Sprouts Salad
2Spicy Brown Butter-Sautéed Brussels Sprouts
3Sweet & Sour Roasted Brussels Sprouts