Brussels: They’re one of those rare veggies that I used to dislike, but has grown on me as I get older. (Kinda like broccoli—but better.) They had a moment a couple of years ago, where it seemed that every in-demand chef and hot farm-to-table restaurant featured brussels sprouts prepared in some trendy manner or another. Now, they’re just another menu and kitchen staple, similar to kale, that don’t need fancy trimmings or presentation to add flavor and nutritional value to any meal.
The 15 recipes ahead—from dinners and sides to breakfasts; from cheesy and spicy to sweet—will revive your enthusiasm for brussels sprouts—and just in time, because they’re in season right now.