25 of Our Most Delicious Brussels Sprouts Recipes

With a snap in the air as the nights turn long, the season is signaling a big shift. This is Brussels sprout weather, and the tiny cabbages seem to surround us. They are members of the great Brassica family and close cousins to cabbages, kohlrabi, cauliflowers, kale, and broccoli. Brussels sprouts are now piled in green heaps at supermarkets, on farmers' market tables, or tucked neatly into little cardboard nests beneath coverlets of cellophane at the local grocery. Sometimes they are sold attached dramatically to their giant, sturdy stems. They'll be in season fall through February.

Because Brussels sprouts still carry with them the faintest whiff of a bad reputation, we think it's only fair to reiterate that this little crucifer deserves far, far better than the notorious boiling to which it may have been subjected in the past. The characteristic nuttiness of Brussels sprouts is preserved if they are either boiled or steamed briefly until barely tender, sautéed, or roasted. Their tiny leaves and stout hearts turn sweet in dry heat with the addition of some fat or acid, and this quality is their most appealing. If you love good crunch, raw Brussels sprouts are juicily crisp and extremely healthy. Reinterpret a classic big cabbage slaw, or pair them with avocado for contrasting softness.

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. Use them within three or four days.

There is great satisfaction in shopping and eating seasonally, and if you have waited almost a year to enjoy a crop now at market you should dive in headfirst and enjoy that vegetable thoroughly. Our recipes will help you do just that.