Brussels Sprout

Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests.

A vegetarian twist on a Chinese take-out standard, these sprouts deliver crunch, spice, and zing.

This slaw reimagines Brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.

We’ve always loved the slightly sweet and nutty crunch of water chestnuts, which are actually the bulblike growth of a marsh-grown, grasslike plant. We use it unapologetically in spur-of-the-moment stir-fries. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Szechuan peppercorn's unique flavor is tingly and refreshing rather than chile-hot. You can find them in gourmet shops or online. You can also substitute a pinch of red-pepper flakes if you'd prefer a bit of heat instead.

A Spanish twist on brussels and bacon done in the style of a stir-fry. Wait till the last minute to pull this dish together, but have everything prepped and ready to go ahead of time.

Brussels sprouts were not part of the Palestinian kitchen when I was growing up. I discovered them here in the States and very eagerly tried to push them on my children. To that end, I did what any good mother would do—I pumped up their flavor by adding a little tahini sauce and sweet pomegranate molasses. It worked! In fact these Brussels sprouts were so delicious that they made it onto the original Tanoreen menu and I've never taken them off.

Brussels sprouts chips take a bit more work to prep than kale chips, but the result is crunchy and delicious and rivals potato chips any day of the week.

NOTHING TASTES BETTER with Brussels sprouts than cured pork, which is why I unapologetically offer you recipes that flavor sprouts with both pancetta and bacon. Here, the salty pancetta plays well with the sweetness from the fig jam, and you can finish the dish with a drizzle of balsamic vinegar to add a tangy note (see variations). I found fig jam near the grocery store's cheese counter (not in the jams and jellies aisle), but you could also try apricot or peach jam instead. You may want to add a touch more jam than I suggest, but strive for a subtle sweetness rather than a cloying, sticky mess.

An easy fancy meal with a bonus: Mushrooms and tomato may fight cancer.

White soy sauce is sweeter than regular soy sauce, a good counterbalance to the earthy brussels sprouts.

Soft pretzels, sliced German sausages, pickled garden vegetables, and roasted Brussels sprouts can all be dipped in this oozy cheese sauce for one amusing wintertime party. Swiss Alpine-style cheeses are the best choice for fondue, given their earthy, robust flavor and excellent melting quality. Substitute any easy-melting cheese for the Gruyère found in this recipe. Raclette, Emmentaler, Cheddar, Fontina, and Gouda are all delicious choices, and can be blended for a more complex flavor.

"The maple-tahini dressing is rich but not heavy; you won't feel weighed down," Bemis says.