It’s nearly spring, but that doesn’t mean that farmers’ markets have caught up yet. While you wait patiently for nature’s vernal delights (Fiddleheads! Ramps! Rhubarb!) to pop up, here are some delicious ways to riff on one of our all-time favorite winter vegetables: the humble Brussels sprout. As JBF Award winner and Top Chef judge Hugh Acheson put it: “Look, Brussels sprouts get a bad name. Most of the bad rap comes from being forced to eat drastically overcooked, mushy, under-seasoned versions when we were young.” Try your hand at his Southern-inflected shaved Brussels sprout salad, JBF Award winner Jimmy Bannos Jr.’s crispy fried variation with lemon and chile flakes, or any of the other recipes below to open your eyes to the wonderful side of the oft-maligned vegetable.
Brussels Sprouts and Bacon
This classic combination from James Beard himself features the winning flavors of smoky bacon and fragrant onions. You can't go wrong.
Shaved Brussels Sprout Salad
JBF Award Winner Hugh Acheson adds delicate walnut oil and toasted peanuts to this salad for nutty flavor and added crunch.
Fried Brussels Sprouts with Thyme, Lemon, and Chile Flakes
Crispy, bright, and slightly spicy, this version from JBF Award winner Jimmy Bannos Jr. hits all the right notes.
Brussels Sprouts and Chestnuts
A staple of any Southern holiday table, this chestnut- and butter-laced recipe from James Beard is a wise move any time of year.
Hungry for more? View our entire recipe collection.
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Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.
