This simple yet eye catching side dish pairs two classic fall ingredients in a combo that strikes the perfect balance between sweet and savory. Roasting grapes may seem like an unconventional idea, but a quick spin in the oven with a slick of olive oil and fresh herbs concentrates their flavor and brings out their rich jamminess. While either red or green grapes can work equally well here, red grapes add a welcome pop of color to the arrangement—just remember to make sure they’re seedless. Larger brussels sprouts should be halved before cooking, but if you happen to find petite baby sprouts in the market, you can save yourself some time and roast them whole.
Pretty golden raisins, plumped up by sweet-tart apple cider vinegar, add a surprising fruity pop to this autumnal side dish of roasted Brussels sprouts and red onions. Can’t find golden raisins in your local market? Conventional raisins, or even dried cherries or cranberries, can be substituted in a pinch. The earthiness of the Brussels sprouts and the sweetness of the dried fruit get balanced out by a generous amount of smoky bacon—and the drippings make a fantastic quick pan sauce. Best of all? The hands-on work for the dish only takes about 15 minutes—making it the perfect easy-but-impressive solution for hectic holiday schedules.
This sophisticated roasted vegetable side dish is packed with crave-worthy flavor but couldn’t be any simpler to throw together—in fact, all it takes is one baking sheet. Stirring a sliced and seeded chile pepper into the Brussels sprouts mixture packs just the right amount of heat, and perfectly offsets the tang of fresh ginger and the earthy sweetness of a gentle honey glaze. The type of chile you’ll want to use should be based on your tolerance for spice: when they are de-seeded, jalapeños tend to be milder than other widely available fresh chiles like serranos or red Thai chiles.
Got a food processor? Now’s the perfect time to break it out. The slicing disc will make quick work of shredding a pile of sprouts, and leave you with the foundation for a perfectly crunchy fall vegetable side dish. Sliced shallots tend to be sweeter and less peppery than conventional yellow onions, and lend the mixture a warm, garlicky note. Sauté them in olive oil and they’ll turn meltingly tender. Then add the Brussels sprouts, give a few stirs, and finish the dish with a shot of tangy white wine vinegar and petite poppy seeds for an unexpected jolt of color and extra crunch.
Caramelized Brussels Sprouts and Kale With Crispy Capers
Crunchy, crispy, spicy, and salty: this colorful fall side dish is packed with irresistible flavors and designed to make your mouth all kinds of happy. Though it looks impressive, the components come together in a snap and require nothing more than a quick sauté on the the stovetop. (That’s right: no oven needed!) Planning to make it a part of your Thanksgiving spread? Save yourself even more time on the big day by shredding and prepping the components ahead of time and stashing them in plastic storage bags. Then, all that’s left to do is fry up some crispy capers, grab, and go.
If you aren’t using your broiler to help prep quick dinners, you’re missing out on one of your kitchen’s best secret weapons. Case in point: this genius warm salad featuring crunchy broiled Brussels sprouts, peppery radishes, and sweet apple slices—all of which get cooked on a single baking sheet. While any apple can be used here, we prefer the extra crisp snap and flavor of firm, tart apples like Macouns, Macintosh, and Crispins. And forget about fancy dressing: a simple drizzle of fresh lemon juice and a generous flurry of grated Parmesan are the only finishing touches this sophisticated autumn side needs.
Perfectly roasted Brussels sprouts—piping hot, tender at the center, and crinkly crispy at the edge—are hard to beat. Unless, of course, you toss them with garlic and lots of melted butter and crunchy breadcrumbs, because let’s be honest: butter and breadcrumbs make everything better! Store-bought breadcrumbs will work beautifully in this simple recipe, but if you happen to have a stale loaf around, homemade breadcrumbs taste delicious and really couldn’t be easier to make. A quick whirr in a food processor is all it takes. A final drizzle of freshly squeezed lemon juice is the bright finishing touch that brings the dish together.
This crave-worthy Brussels sprout slaw is full of great fall flavors and textures—and doesn’t require a minute of cooking. Simply dress shredded sprouts with an easy vinaigrette and let the mixture rest a few minutes, until the sprouts have softened and the flavors have mingled. Then, toss the mixture with coarsely chopped roasted almonds and a pile of tangy Manchego cheese and you’re all set. Manchego is a classic Spanish cheese made from sheep’s milk, but if it isn’t available at your local market, don’t fret: for this recipe, any firm, nutty cheese—such as Romano or Asiago—can stand in in a pinch.
This easy yet hearty salad of crunchy Brussels sprouts, nutty farro, ruby red pomegranate seeds, and creamy ricotta salata makes a perfect light lunch or dinner party side dish. A gently sweet-tart vinaigrette of minced shallots, fresh lemon juice, and a spoonful of honey softens the greens and adds a welcome note of tangy sweetness. Though separating pomegranate seeds from their skins might seem tricky, there’s a simple way to get the job done without making your kitchen look like a crime scene: slice a pomegranate in half over a bowl of water, pull it into sections, and hold the sections underwater as you gently pry out the seeds.
Brussels Sprouts, Sweet Potato, and Pomegranate Seed Salad
A delicious study in contrasts—sweet and tart, crunchy and creamy, bright and mild—this beautiful autumn salad is the perfect way to shake up your roasted veggie repetoire. Pretty sweet potatoes are spread on a baking sheet and roasted until tender, then tossed with shredded sprouts, eye-catching pomegranate seeds, nutty pecans, savory ricotta salata, and a simple yet balanced sherry vinaigrette. Ricotta salata is a mild Sicilian cheese, with a firm texture and a salty edge, but if it’s hard to find in your area, simply substitute another hard Italian cheese, such as an aged Parmesan or Romano, instead.