Brussels Sprouts and Leeks with Lime-Ginger Butter

Lime and ginger brighten the deeply nutty character of well-browned Brussels sprouts and silky leeks.

• 2 Tbs. unsalted butter
• 1 Tbs. minced peeled fresh ginger
• 1 medium lime, finely grated to yield 1 tsp. zest and squeezed to yield 1 Tbs. juice
• 3 Tbs. extra-virgin olive oil
• 1-1/4 lb. Brussels sprouts, trimmed, and quartered lengthwise if large, halved if small
• Kosher salt
• 3 medium leeks, white and light-green parts only, cut into 1/2-inch-thick rounds, rings separated and washed well but not dried

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Add the ginger and stir for a few seconds. Remove the pan from the heat, add the lime zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the Brussels sprouts and 1 tsp. salt; toss well to coat with oil.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low, and cook, stirring occasionally, until the sprouts start to brown, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, add the leeks (with any water still clinging to them) and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the leeks are limp and the sprouts are well browned, about 15 minutes.

Remove the pan from the heat. Pour the butter mixture over the sprouts and leeks and stir, scraping the bottom of the pan and tossing well to coat. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Creamy Brussels Sprout Gratin

Roasting Brussels sprouts and then adding cream brings out their sweet, mellow side. This gratin can convert even the most confirmed Brussels sprout critic into a devotee.

• 2 lb. Brussels sprouts, stem ends trimmed and outer leaves removed; sprouts cut in half through the stem end
• 3 Tbs. unsalted butter, melted
• Kosher salt and freshly ground black pepper
• 1 cup coarse fresh breadcrumbs (from a baguette or other white bread)
• 3/4 oz. (1/4 cup) finely grated Gruyère
• 1-1/4 cups heavy cream

Heat the oven to 425°F. Put the Brussels sprouts in a shallow baking dish that will hold them in a snug single layer (a 9x13-inch rectangle or slightly smaller oval is good). Toss with 2 Tbs. of the melted butter, 3/4  tsp. salt, and several grinds of pepper. Spread them evenly in the dish and roast, tossing once or twice, until browned in spots and tender when pierced with a knife, 25 to 30 minutes.

While the sprouts roast, combine the breadcrumbs with the remaining 1 Tbs. melted butter and 1/8  tsp. salt in a small bowl. Mix in the Gruyère.

When the Brussels sprouts are tender and browned, pour the cream over them and conntinue baking until the cream has thickened to a saucy consistency and coats the sprouts, 5  to 7 minutes. Remove the pan from the oven. Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the breadcrumb mixture. Broil the gratin until the crust is deep golden brown, about 5 minutes.

Brussels Sprouts with Bacon & Thyme

• 1-1/2 Tbs. olive oil; more if needed
• 2 thick slices bacon (about 3 oz.), cut into thin strips
• 1 large shallot, cut into 1/4-inch disks
• 2 cloves garlic, peeled and smashed
• 1 lb. Brussels sprouts (about 25), tough outer leaves discarded; sprouts quartered through the stem (or halved if small)
• Kosher salt and freshly ground black pepper
• 1/4 cup water; more if needed
• 1/2 tsp. fresh thyme leaves, coarsely chopped
• 1 Tbs. real maple syrup
• 1 tsp. fresh lemon juice
• 1 Tbs. unsalted butter, cut into 4 pieces

Turn on the exhaust fan. Heat a 12-inch skillet or large wok over medium heat, put in the olive oil and bacon, and cook until the bacon is slightly browned and crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Increase the heat to high and heat the pan for 20 seconds. If the bacon hasn’t rendered much fat, add another 1 Tbs. oil and then add the shallot, garlic, and Brussels sprouts. Season well with salt and pepper and cook, stirring often, until the sprouts begin to brown, 3 to 4 minutes. Reduce the heat to medium low, carefully add the water (it will steam) and thyme, and cover the pan with the lid ajar. Cook until the sprouts are tender, about 5 minutes. (If the water evaporates before the sprouts are done, add more, 1 Tbs. at a time). Add the maple syrup, lemon juice, and reserved bacon. Swirl in the butter, season to taste with salt and pepper, and serve immediately.

Brussels Sprouts with Pancetta and Pearl Onions

Pan-steaming is a great way to cook Brussels sprouts. Browning the sprouts first deepens their flavor, and adding wine to the skillet creates aromatic steam to cook them through (without making the dish taste boozy).

• 1-1/4 lb. fresh red or white pearl onions (or thawed frozen pearl onions), root ends trimmed
• 4 oz. thick-sliced pancetta, cut into 1/4x2-inch matchsticks
• 2-1/2 lb. Brussels sprouts, trimmed and halved lengthwise
• 2 oz. (4 Tbs.) unsalted butter, cut into 4 slices
• 1/4 cup dry white wine
• 1 tsp. sherry vinegar; more to taste
• Kosher salt and freshly ground black pepper

If using fresh pearl onions, bring a 3-quart pot of water to a boil over high heat. Add the onions and cook for 1 minute to loosen their skins; drain in a colander and rinse under cold running water until cool to the touch. Pinch each onion at its stem end to make it slip out of its skin. If it doesn’t, use a paring knife to remove the skin.

Cook the pancetta in a 12-inch skillet over medium heat, stirring constantly, until crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate.

Add the Brussels sprouts to the skillet and cook, undisturbed, until lightly browned on one side, about 2 minutes. Flip and cook, undisturbed, until lightly browned on the second side, about 2 minutes more. Add the butter, wine, and onions. Cover and cook, stirring occasionally, until the sprouts and onions are tender when pierced with a fork and most of the liquid has evaporated, about 15 minutes.

Stir in the sherry vinegar and pancetta and season to taste with salt, pepper, and additional vinegar. Transfer to a platter and serve.

Balsamic Glazed Brussels Sprouts with Pancetta

This simple one-pan preparation is long on flavor, thanks to the pancetta and balsamic vinegar. If pancetta is hard to come by, substitute two thick slices of bacon.

• 2 oz. pancetta, cut into 1/4-inch dice (about 1/2 cup)
• 1 to 2 Tbs. extra-virgin olive oil
• 10 oz. Brussels sprouts (about 18 medium sprouts), trimmed and halved through the core
• 1/4 cup balsamic vinegar
• Freshly ground black pepper
• 2 Tbs. unsalted butter
• Kosher salt

In a heavy 10-inch straight-sided sauté pan set over medium- low heat, slowly cook the pancetta in 1 Tbs. of the oil until golden and crisp all over, 10 to 15 minutes.

With a slotted spoon, transfer the pancetta to a plate lined with paper towels, leaving the fat behind. You should have about 2 Tbs. of fat in the pan; if not, add the remaining 1 Tbs. oil. Have ready 1/2 cup water. Put the pan over medium-high heat and arrange the sprouts cut side down in a single layer. Cook undisturbed until nicely browned, 2 to 3 minutes. When the sprouts are browned, add the water to the pan, cover immediately, and simmer until the sprouts are tender when poked with a fork or skewer, about 3 minutes. (If the water evaporates before the sprouts get tender, add more water, 1/4 cup at a time.) With a slotted spoon, transfer the sprouts to a plate.

Return the pan to medium-high heat and if any water remains, let it boil off. Add the balsamic vinegar and a few grinds of pepper. Boil the vinegar until it’s reduced to about 2 Tbs. and looks lightly syrupy, about 2 minutes. Reduce the heat to low, add the butter, and stir until melted. Return the sprouts and pancetta to the pan and swirl and shake the pan to evenly coat the sprouts with the sauce. Season to taste with salt and more pepper and serve.

Pan-Roasted Brussels Sprout Gratin with Shallots and Rosemary

This rich, creamy side dish is a guaranteed crowd-pleaser. Brussels sprouts, pan-roasted in brown butter until tender and nutty, are mixed with sweet, earthy Gruyère and topped with crisp breadcrumbs. For a casual dinner, serve it straight from the skillet.

• 1-1/2 lb. Brussels sprouts, trimmed
• 2 large shallots, halved
• 4 Tbs. unsalted butter
• Kosher salt and freshly ground black pepper
• 1-1/4 cups heavy cream
• 3-1/4 oz. (1-1/4 cups) finely grated Gruyère
• 1/4 tsp. freshly grated nutmeg
• 1/8 tsp. cayenne
• 3/4 cup panko
• 1/2 cup finely grated Parmigiano-Reggiano
• 2 tsp. finely chopped fresh rosemary

Position a rack in the center of the oven and heat the oven to 375°F. In a food processor fitted with the slicing blade, slice the Brussels sprouts and shallots.
 

In a 12-inch oven-safe skillet, melt the butter over medium heat. Continue to cook the butter until it begins to brown and smell nutty. Set aside 1 Tbs. of the browned butter in a medium bowl.

Add the Brussels sprouts, shallots, 2 tsp. salt, and 1/2 tsp. pepper to the pan and toss to combine. Cook, stirring occasionally, until the Brussels sprouts and shallots begin to soften and brown in spots, about 6 minutes. Remove the pan from the heat.

Meanwhile, in a 2-quart saucepan over medium heat, combine the cream, Gruyère, nutmeg, cayenne, and 1/4 tsp. salt. Heat until the cheese is melted, whisking occasionally, about 4 minutes. Do not boil. Add the sauce to the Brussels sprouts, carefully stirring to combine.

Add the panko, Parmigiano, rosemary, and a pinch of salt to the reserved butter and mix thoroughly. Top the sprout mixture with the panko mixture.

Bake until the crumbs are browned and the Brussels sprouts are tender, 10 to 15 minutes. Let cool for about 5 minutes before serving.

Roasted Brussels Sprouts with Wild Mushrooms and Cream

If you’re used to simple steamed or boiled sprouts, this rich, luxurious side dish will be a delicious surprise. It’s equally at home at a casual dinner (serve with a simple pan-seared steak) or a fancy Thanksgiving feast.
For more side dish recipes visit The Guide to Thanksgiving Dinner.

• 1-1/2 lb. Brussels sprouts, trimmed and halved lengthwise (5 cups)
• 5 Tbs. olive oil
• Kosher salt
• 3 Tbs. unsalted butter
• 3/4 lb. wild mushrooms, such as chanterelles or hedgehogs, halved if small or cut into 1-inch wedges (about 4-1/2 cups)
• 1 large shallot, thinly sliced (1/2 cup)
• 1/4 cup dry white wine
• 1 cup heavy cream
• Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 450°F.


Put the Brussels sprouts on a rimmed baking sheet, and drizzle with 3 Tbs. of the olive oil; toss to coat. Spread the Brussels sprouts in an even layer and season generously with salt. Roast until tender and browned, about 25 minutes. Remove from the oven and set aside.


Heat a 12-inch skillet over high heat. When the pan is hot, add 1 Tbs. of the olive oil and 2 Tbs. of the butter. When the butter has melted, add the mushrooms in an even layer, and cook, stirring occasionally, until the mushrooms are golden-brown and tender and the mushroom liquid (if any) has evaporated, 5 to 8 minutes. Season to taste with salt and transfer to a plate.

Set the skillet over medium-high heat and add the remaining 1 Tbs. olive oil and 1 Tbs. butter. When the butter has melted, add the shallot, season with a pinch of salt, and cook, stirring occasionally, until tender and golden, 3 to 4 minutes. Add the wine and cook until reduced by half, about 1 minute. Return the mushrooms to the pan and add the Brussels sprouts and cream. Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats the vegetables nicely, 3 to 4 minutes. Season to taste with salt and pepper. Serve immediately.

Brussels Sprouts and Leeks with Lime-Ginger Butter

Lime and ginger brighten the deeply nutty character of well-browned Brussels sprouts and silky leeks.

• 2 Tbs. unsalted butter
• 1 Tbs. minced peeled fresh ginger
• 1 medium lime, finely grated to yield 1 tsp. zest and squeezed to yield 1 Tbs. juice
• 3 Tbs. extra-virgin olive oil
• 1-1/4 lb. Brussels sprouts, trimmed, and quartered lengthwise if large, halved if small
• Kosher salt
• 3 medium leeks, white and light-green parts only, cut into 1/2-inch-thick rounds, rings separated and washed well but not dried

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Add the ginger and stir for a few seconds. Remove the pan from the heat, add the lime zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the Brussels sprouts and 1 tsp. salt; toss well to coat with oil.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low, and cook, stirring occasionally, until the sprouts start to brown, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, add the leeks (with any water still clinging to them) and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the leeks are limp and the sprouts are well browned, about 15 minutes.

Remove the pan from the heat. Pour the butter mixture over the sprouts and leeks and stir, scraping the bottom of the pan and tossing well to coat. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Browned Brussels Sprouts with Hazelnuts & Lemon

This nutty, buttery take on Brussels sprouts is sure to win over even those who say they don't like them.

• 1/2 cup hazelnuts
• 2 Tbs. olive oil
• 2 Tbs. unsalted butter
• 2 lb. fresh Brussels sprouts, trimmed and quartered
• Kosher salt
• 2 to 4 Tbs. fresh lemon juice
• Freshly ground black pepper

Toast the nuts on a baking sheet in a 350°F oven, stirring occasionally, until very fragrant and the skins are deep brown and cracked, about 15 minutes. Wrap the nuts in a clean dishtowel (one you don't mind staining); let steam for at least 5 minutes. Vigorously rub the nuts against one another in the towel to scrape off the skins (you won't get them all; aim for about half). Chop the nuts coarsely.

Heat a 12-inch skillet over medium-high heat. When the pan is hot, add the oil and butter. As soon as the butter melts, add the Brussels sprouts and spread evenly around the pan. Sprinkle with salt and cook without disturbing until browned on the first side, about 3 minutes. Continue to cook, stirring the sprouts occasionally, until they're well browned all over, another 5 to 8 minutes. Add 1/4 cup water, cover partially, and cook until tender, another 4 to 5 minutes (if the water evaporates completely during cooking, add more, 2 Tbs. at a time). Don't overcook; the sprouts shouldn't be mushy. Add the nuts. Season to taste with the lemon juice, salt, and pepper. Serve immediately or keep warm for up to 20 minutes.

Three-Cheese Macaroni with Brussels Sprouts and Pancetta

If you find plain mac and cheese a bit boring, you'll love this version, which is livened up by nutty brussels sprouts and salty nuggets of pancetta.

For the Topping:

• 1 small garlic clove, mashed into a paste or pressed (optional)
• 3 Tbs. unsalted butter, melted
• 2 cups coarse, fresh breadcrumbs, lightly toasted
• Kosher salt
• 2 Tbs. finely grated Parmigiano-Reggiano (optional)

For the Macaroni:

• 4 Tbs. unsalted butter
• 1/4 cup all-purpose flour
• 3-1/2 cups whole milk
• 5 oz. finely grated Gruyère
• 5 oz. finely grated Fontina
• 1 cup finely grated Parmigiano-Reggiano
• 1-1/2 tsp. finely chopped fresh sage
• 1-1/2 tsp. finely chopped fresh thyme
• Kosher salt
• 1 lb. pasta shells
• 2-1/2 cups quartered Brussels sprouts, steamed or roasted until just tender
• 1/2 cup small-diced pancetta, cooked until slightly crisp

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Gruyère, Fontina, Parmigiano-Reggiano, sage, and thyme. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta shells and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, Brussels sprouts, and pancetta to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Sautéed Shredded Brussels Sprouts with Fresh Herbs & Crisp Shallots

For the shallots:

• 3 to 4 cups vegetable oil, for frying
• 5 to 6 oz. shallots (5 to 6 medium), peeled and cut into 1/16-inch-thick rounds and separated into rings
• Kosher salt

For the sprouts:

• 1-1/2 lb. Brussels sprouts
• 2 Tbs. vegetable oil
• Kosher salt and freshly ground black pepper
• 1 small clove garlic, minced
• 2/3 cup low-salt chicken broth or water
• 1 Tbs. unsalted butter
• 2 Tbs. chopped mixed fresh herbs (I like tarragon, parsley, and chives)

Fry the shallots:

Arrange a double layer of paper towels on two plates for draining the shallots. Pour about ¾ inch of oil into a 3-quart saucepan and attach a candy thermometer to the side of the pan. Heat over medium-high heat until the thermometer reads 350°F. (It’s important to use a deep pan and fairly shallow oil so there’s no danger of the oil boiling over as you fry.) Add about a quarter of the shallots and fry, stirring almost constantly with a slotted metal spoon or a skimmer, until pale brown (the color of a brown grocery bag—any darker and the shallots will be bitter), about 60 seconds. With the slotted spoon, quickly scoop out the shallots and drain on the first plate of paper towels. They’ll crisp up as they cool. Repeat with the remaining shallots in three more batches, transferring each batch to the first plate when done. Allow the oil to return to 350°F before each batch. If burned bits accumulate in the oil, scoop them out before adding a new batch.

Transfer all the fried shallots to the second plate so they can drain on fresh paper. Season generously with salt and set aside. (The fried shallots may be prepared several hours ahead. Once cool, transfer to an airtight container.)

Shred and cook the sprouts:

Trim each sprout and cut in half through the core. Set a half (cut side down) securely on the cutting board and with a sharp knife, cut it into crosswise slices. Start at the core end and slice quite finely (1/16 to 1/8 inch), because the core is very dense. As you move toward the top of the sprout, make your slices wider (1/4 inch). Transfer the cut sprouts to a bowl, tossing them a few times to encourage the leaf sections to separate.

In a large (12-inch) skillet, heat the oil over high heat until very hot. Add the sprouts and toss with tongs to coat with oil (don’t worry if the skillet seems full; the sprouts will wilt). Season generously with salt and pepper. Reduce the heat to medium high and cook the sprouts, tossing frequently, until they wilt and brown slightly, 3 to 5 minutes. Add the garlic and toss to distribute. Pour in the broth and continue to cook until the sprouts are just tender and the liquid has evaporated, another 3 to 5 minutes. Remove from the heat, toss with the butter and half of the herbs. Season to taste with salt and pepper. Pile the sprouts into a bowl, sprinkle with the remaining herbs and top with all of the fried shallots; serve immediately.

Brussels Sprouts Braised with Pancetta, Shallot, Thyme & Lemon

• 1/4 lb. pancetta, cut into 1/4-inch dice (about 1/2 cup)
• 1 Tbs. olive oil
• 1/2 cup small-diced carrot (2 small)
• 1/3 cup minced shallot (2 to 3 medium)
• 1/8 tsp. crushed red pepper flakes
• 2 lb. Brussels sprouts, trimmed, cut lengthwise through the core into 1/4-inch-thick slices
• Kosher salt and freshly ground black pepper
• 14-oz. can low-salt chicken broth
• 1 bushy 3-inch sprig fresh thyme
• 2 Tbs. chopped oil-packed sun-dried tomato
• 1 Tbs. unsalted butter
• 1 tsp. lightly packed finely grated lemon zest

In a 12-inch skillet over medium heat, cook the pancetta in the olive oil, stirring frequently, until the pancetta has rendered much of its fat and is nicely browned, 4 to 5 minutes. Increase the heat to medium high, stir in the carrot, shallot, and red pepper flakes and cook to soften the vegetables, 1 to 2 minutes. Add the sprouts, season lightly with salt and pepper, stir to coat with the fat, and cook, stirring, until the sprouts wilt slightly and a few brown lightly, 2 to 3 minutes.

Add the broth and thyme, cover with the lid slightly ajar, and adjust the heat to a lively simmer. Cook the sprouts until they’re just barely tender, 4 to 6 minutes. Remove the lid, increase the heat to medium high and cook, stirring frequently, until all the liquid has evaporated and the sprouts are quite tender (but not mushy), about 3 minutes. Off the heat, gently stir in the sun-dried tomato, butter, and lemon zest. Season to taste with salt and pepper.

Brussels Sprouts and Leeks with Lime-Ginger Butter

Lime and ginger brighten the deeply nutty character of well-browned Brussels sprouts and silky leeks.

• 2 Tbs. unsalted butter
• 1 Tbs. minced peeled fresh ginger
• 1 medium lime, finely grated to yield 1 tsp. zest and squeezed to yield 1 Tbs. juice
• 3 Tbs. extra-virgin olive oil
• 1-1/4 lb. Brussels sprouts, trimmed, and quartered lengthwise if large, halved if small
• Kosher salt
• 3 medium leeks, white and light-green parts only, cut into 1/2-inch-thick rounds, rings separated and washed well but not dried

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Add the ginger and stir for a few seconds. Remove the pan from the heat, add the lime zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the Brussels sprouts and 1 tsp. salt; toss well to coat with oil.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low, and cook, stirring occasionally, until the sprouts start to brown, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, add the leeks (with any water still clinging to them) and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the leeks are limp and the sprouts are well browned, about 15 minutes.

Remove the pan from the heat. Pour the butter mixture over the sprouts and leeks and stir, scraping the bottom of the pan and tossing well to coat. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Brussels Sprouts with Pancetta and Pearl Onions

Pan-steaming is a great way to cook Brussels sprouts. Browning the sprouts first deepens their flavor, and adding wine to the skillet creates aromatic steam to cook them through (without making the dish taste boozy).

• 1-1/4 lb. fresh red or white pearl onions (or thawed frozen pearl onions), root ends trimmed
• 4 oz. thick-sliced pancetta, cut into 1/4x2-inch matchsticks
• 2-1/2 lb. Brussels sprouts, trimmed and halved lengthwise
• 2 oz. (4 Tbs.) unsalted butter, cut into 4 slices
• 1/4 cup dry white wine
• 1 tsp. sherry vinegar; more to taste
• Kosher salt and freshly ground black pepper

If using fresh pearl onions, bring a 3-quart pot of water to a boil over high heat. Add the onions and cook for 1 minute to loosen their skins; drain in a colander and rinse under cold running water until cool to the touch. Pinch each onion at its stem end to make it slip out of its skin. If it doesn’t, use a paring knife to remove the skin.

Cook the pancetta in a 12-inch skillet over medium heat, stirring constantly, until crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate.

Add the Brussels sprouts to the skillet and cook, undisturbed, until lightly browned on one side, about 2 minutes. Flip and cook, undisturbed, until lightly browned on the second side, about 2 minutes more. Add the butter, wine, and onions. Cover and cook, stirring occasionally, until the sprouts and onions are tender when pierced with a fork and most of the liquid has evaporated, about 15 minutes.

Stir in the sherry vinegar and pancetta and season to taste with salt, pepper, and additional vinegar. Transfer to a platter and serve.

Brussels Sprouts and Leeks with Lime-Ginger Butter

Lime and ginger brighten the deeply nutty character of well-browned Brussels sprouts and silky leeks.

• 2 Tbs. unsalted butter
• 1 Tbs. minced peeled fresh ginger
• 1 medium lime, finely grated to yield 1 tsp. zest and squeezed to yield 1 Tbs. juice
• 3 Tbs. extra-virgin olive oil
• 1-1/4 lb. Brussels sprouts, trimmed, and quartered lengthwise if large, halved if small
• Kosher salt
• 3 medium leeks, white and light-green parts only, cut into 1/2-inch-thick rounds, rings separated and washed well but not dried

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Add the ginger and stir for a few seconds. Remove the pan from the heat, add the lime zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the Brussels sprouts and 1 tsp. salt; toss well to coat with oil.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low, and cook, stirring occasionally, until the sprouts start to brown, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, add the leeks (with any water still clinging to them) and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the leeks are limp and the sprouts are well browned, about 15 minutes.

Remove the pan from the heat. Pour the butter mixture over the sprouts and leeks and stir, scraping the bottom of the pan and tossing well to coat. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Jewel Roasted Vegetables

I call this recipe, excerpted from the cookbook The Food You Crave, Jewel Roasted Vegetables because the chunky colors look like gems on the plate: ruby red beets, deep orange carrots, and emerald Brussels sprouts.

• 4 medium beets
• 1-1/2 pounds carrots
• 1-1/2 pounds Brussels sprouts
• 8 large cloves garlic, left unpeeled
• 3 tablespoons olive oil
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste

Preheat the oven to 375°F.

Put the beets into a small baking dish and rub them with 1 tablespoon of the oil. Cover the dish with aluminum foil and roast for 30 minutes.

While the beets are roasting, peel and cut the carrots into 1-inch-thick rounds, and trim the Brussels sprouts and cut them in half lengthwise. Put the carrots, sprouts, and garlic cloves in a large baking dish and toss with the remaining 2 tablespoons oil. Sprinkle with salt and pepper. 

After the beets have been cooking for 30 minutes, add the large pan of vegetables to the oven separately, and cook everything for 1 hour more, stirring the vegetable mixture once or twice.

Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprout mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. 

When the beets are cool enough to handle, after about 5 minutes, peel, then cut them into 1-inch chunks. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, and serve.

Browned Brussels Sprouts with Hazelnuts & Lemon

This nutty, buttery take on Brussels sprouts is sure to win over even those who say they don't like them.

• 1/2 cup hazelnuts
• 2 Tbs. olive oil
• 2 Tbs. unsalted butter
• 2 lb. fresh Brussels sprouts, trimmed and quartered
• Kosher salt
• 2 to 4 Tbs. fresh lemon juice
• Freshly ground black pepper

Toast the nuts on a baking sheet in a 350°F oven, stirring occasionally, until very fragrant and the skins are deep brown and cracked, about 15 minutes. Wrap the nuts in a clean dishtowel (one you don't mind staining); let steam for at least 5 minutes. Vigorously rub the nuts against one another in the towel to scrape off the skins (you won't get them all; aim for about half). Chop the nuts coarsely.

Heat a 12-inch skillet over medium-high heat. When the pan is hot, add the oil and butter. As soon as the butter melts, add the Brussels sprouts and spread evenly around the pan. Sprinkle with salt and cook without disturbing until browned on the first side, about 3 minutes. Continue to cook, stirring the sprouts occasionally, until they're well browned all over, another 5 to 8 minutes. Add 1/4 cup water, cover partially, and cook until tender, another 4 to 5 minutes (if the water evaporates completely during cooking, add more, 2 Tbs. at a time). Don't overcook; the sprouts shouldn't be mushy. Add the nuts. Season to taste with the lemon juice, salt, and pepper. Serve immediately or keep warm for up to 20 minutes.

Roasted Brussels Sprouts with Wild Mushrooms and Cream

If you’re used to simple steamed or boiled sprouts, this rich, luxurious side dish will be a delicious surprise. It’s equally at home at a casual dinner (serve with a simple pan-seared steak) or a fancy Thanksgiving feast.
For more side dish recipes visit The Guide to Thanksgiving Dinner.

• 1-1/2 lb. Brussels sprouts, trimmed and halved lengthwise (5 cups)
• 5 Tbs. olive oil
• Kosher salt
• 3 Tbs. unsalted butter
• 3/4 lb. wild mushrooms, such as chanterelles or hedgehogs, halved if small or cut into 1-inch wedges (about 4-1/2 cups)
• 1 large shallot, thinly sliced (1/2 cup)
• 1/4 cup dry white wine
• 1 cup heavy cream
• Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 450°F.


Put the Brussels sprouts on a rimmed baking sheet, and drizzle with 3 Tbs. of the olive oil; toss to coat. Spread the Brussels sprouts in an even layer and season generously with salt. Roast until tender and browned, about 25 minutes. Remove from the oven and set aside.


Heat a 12-inch skillet over high heat. When the pan is hot, add 1 Tbs. of the olive oil and 2 Tbs. of the butter. When the butter has melted, add the mushrooms in an even layer, and cook, stirring occasionally, until the mushrooms are golden-brown and tender and the mushroom liquid (if any) has evaporated, 5 to 8 minutes. Season to taste with salt and transfer to a plate.

Set the skillet over medium-high heat and add the remaining 1 Tbs. olive oil and 1 Tbs. butter. When the butter has melted, add the shallot, season with a pinch of salt, and cook, stirring occasionally, until tender and golden, 3 to 4 minutes. Add the wine and cook until reduced by half, about 1 minute. Return the mushrooms to the pan and add the Brussels sprouts and cream. Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats the vegetables nicely, 3 to 4 minutes. Season to taste with salt and pepper. Serve immediately.

Sautéed Shredded Brussels Sprouts with Fresh Herbs & Crisp Shallots

For the shallots:

• 3 to 4 cups vegetable oil, for frying
• 5 to 6 oz. shallots (5 to 6 medium), peeled and cut into 1/16-inch-thick rounds and separated into rings
• Kosher salt

For the sprouts:

• 1-1/2 lb. Brussels sprouts
• 2 Tbs. vegetable oil
• Kosher salt and freshly ground black pepper
• 1 small clove garlic, minced
• 2/3 cup low-salt chicken broth or water
• 1 Tbs. unsalted butter
• 2 Tbs. chopped mixed fresh herbs (I like tarragon, parsley, and chives)

Fry the shallots:

Arrange a double layer of paper towels on two plates for draining the shallots. Pour about ¾ inch of oil into a 3-quart saucepan and attach a candy thermometer to the side of the pan. Heat over medium-high heat until the thermometer reads 350°F. (It’s important to use a deep pan and fairly shallow oil so there’s no danger of the oil boiling over as you fry.) Add about a quarter of the shallots and fry, stirring almost constantly with a slotted metal spoon or a skimmer, until pale brown (the color of a brown grocery bag—any darker and the shallots will be bitter), about 60 seconds. With the slotted spoon, quickly scoop out the shallots and drain on the first plate of paper towels. They’ll crisp up as they cool. Repeat with the remaining shallots in three more batches, transferring each batch to the first plate when done. Allow the oil to return to 350°F before each batch. If burned bits accumulate in the oil, scoop them out before adding a new batch.

Transfer all the fried shallots to the second plate so they can drain on fresh paper. Season generously with salt and set aside. (The fried shallots may be prepared several hours ahead. Once cool, transfer to an airtight container.)

Shred and cook the sprouts:

Trim each sprout and cut in half through the core. Set a half (cut side down) securely on the cutting board and with a sharp knife, cut it into crosswise slices. Start at the core end and slice quite finely (1/16 to 1/8 inch), because the core is very dense. As you move toward the top of the sprout, make your slices wider (1/4 inch). Transfer the cut sprouts to a bowl, tossing them a few times to encourage the leaf sections to separate.

In a large (12-inch) skillet, heat the oil over high heat until very hot. Add the sprouts and toss with tongs to coat with oil (don’t worry if the skillet seems full; the sprouts will wilt). Season generously with salt and pepper. Reduce the heat to medium high and cook the sprouts, tossing frequently, until they wilt and brown slightly, 3 to 5 minutes. Add the garlic and toss to distribute. Pour in the broth and continue to cook until the sprouts are just tender and the liquid has evaporated, another 3 to 5 minutes. Remove from the heat, toss with the butter and half of the herbs. Season to taste with salt and pepper. Pile the sprouts into a bowl, sprinkle with the remaining herbs and top with all of the fried shallots; serve immediately.

Brussels Sprouts with Pancetta and Pearl Onions

Pan-steaming is a great way to cook Brussels sprouts. Browning the sprouts first deepens their flavor, and adding wine to the skillet creates aromatic steam to cook them through (without making the dish taste boozy).

• 1-1/4 lb. fresh red or white pearl onions (or thawed frozen pearl onions), root ends trimmed
• 4 oz. thick-sliced pancetta, cut into 1/4x2-inch matchsticks
• 2-1/2 lb. Brussels sprouts, trimmed and halved lengthwise
• 2 oz. (4 Tbs.) unsalted butter, cut into 4 slices
• 1/4 cup dry white wine
• 1 tsp. sherry vinegar; more to taste
• Kosher salt and freshly ground black pepper

If using fresh pearl onions, bring a 3-quart pot of water to a boil over high heat. Add the onions and cook for 1 minute to loosen their skins; drain in a colander and rinse under cold running water until cool to the touch. Pinch each onion at its stem end to make it slip out of its skin. If it doesn’t, use a paring knife to remove the skin.

Cook the pancetta in a 12-inch skillet over medium heat, stirring constantly, until crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate.

Add the Brussels sprouts to the skillet and cook, undisturbed, until lightly browned on one side, about 2 minutes. Flip and cook, undisturbed, until lightly browned on the second side, about 2 minutes more. Add the butter, wine, and onions. Cover and cook, stirring occasionally, until the sprouts and onions are tender when pierced with a fork and most of the liquid has evaporated, about 15 minutes.

Stir in the sherry vinegar and pancetta and season to taste with salt, pepper, and additional vinegar. Transfer to a platter and serve.