14 of Our Most Delicious Brussels Sprouts Recipes

While Brussels sprouts still retain the faintest whiff of a bad reputation, we believe that this little crucifer deserves far, far better treatment than the over-boiling it was once subjected to in the past. When boiled or steamed briefly, until barely tender, sautéed, or roasted, its characteristic nuttiness is preserved, and even prized. Their tiny leaves and stout hearts turn sweet in dry heat with the addition of some fat or acid; shredded, or paired with avocado, crunchy raw Brussels sprouts also surpass expectations. Here is our collection of favorite Brussels sprout recipes that are bound to become your go-tos.

Shopping and Storing Brussels Sprouts

From fall until February, in-season Brussels sprouts are piled in green heaps at supermarkets, farmers' markets, and local groceries. Sometimes they are sold attached dramatically to their giant, sturdy stems. When shopping for Brussels sprouts, look for bright green sprout heads, as mushy sprouts yield less flavor. Choose sprout heads of roughly the same size so they'll cook evenly. Store unwashed Brussels sprouts in an airtight container in the refrigerator, and use them within three or four days.