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Serves 4

A garlic-crumb topping works with many vegetables, including Brussels sprouts. It is a simple way to dress up an everyday dish.

1–1½ pounds Brussels sprouts, trimmed and halved, or quartered if large

2 tablespoons extra-virgin olive oil

4 tablespoons butter, melted

2 garlic cloves, minced

1 cup fresh breadcrumbs

½ cup grated Parmesan cheese

Salt and freshly ground black pepper

1 Preheat the oven to 425°F. Lightly oil a half sheet pan (preferred) or large shallow roasting pan.

2 Mound the Brussels sprouts on the sheet pan, drizzle the oil over them, and toss gently to coat. Arrange the sprouts in a single uncrowded layer.

3 Roast for about 15 minutes, shaking the pan occasionally for even cooking, until the sprouts are tender and lightly browned.

4 Meanwhile, combine the butter, garlic, breadcrumbs, and cheese in a small bowl; season with salt and pepper.

5 Sprinkle the breadcrumb mixture over the Brussels sprouts, return to the oven, and roast for about 8 minutes longer, until the breadcrumbs are golden. Serve hot.

Pan-Seared Brussels Sprouts

Serves 4

Achieving a good sear on the Brussels sprouts is the secret to cooking them, whether you are sautéing on top of the stove or roasting in the oven. This recipe is a fine alternative when you don’t want to roast. Don’t crowd the Brussels sprouts in the pan; if you wish to cook more, choose a skillet larger than 12 inches in diameter or cook in batches.

3 tablespoons extra-virgin olive oil

4 garlic cloves, minced

½–1 teaspoon crushed red pepper flakes

1½ pounds Brussels sprouts, trimmed and halved, or quartered if large

Coarse sea salt or kosher salt

1 Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and simmer until fragrant, about 1 minute. Pour off most of the oil, setting it aside, to leave a thin film of oil on the bottom of the skillet.

2 Increase the heat to high and add the Brussels sprouts; sprinkle with salt and cook, stirring occasionally, until browned and crisp on all sides, about 6 minutes.

3 Add the reserved oil to the pan, toss the sprouts to coat, and sauté for 1 minute. Cover and steam until the Brussels sprouts are tender crisp, 3 to 5 minutes longer. Taste for salt and add more if desired. Serve immediately.

Cream-Braised Brussels Sprouts

Serves 4

This is a luxurious way of cooking Brussels sprouts, perhaps not for every day (or even every week), but the cream does have a wonderful way of taming the often unruly (read: sulfurous) flavor of Brussels sprouts. Don’t underestimate the power of the salt and balsamic vinegar for bringing the flavors together; taste and adjust as needed.

3 tablespoons extra-virgin olive oil

1½ pounds Brussels sprouts, trimmed and halved, or quartered if large

1 large or 2 small shallots, finely diced

1 cup heavy whipping cream

Salt and freshly ground black pepper

1 tablespoon balsamic vinegar, or more to taste

1 Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the Brussels sprouts and shallot and sauté, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.

2 Pour in the cream, season generously with salt and pepper, stir to mix, and cover. Reduce the heat to low and simmer, stirring occasionally, until the sprouts are tender enough to be pierced easily with the tip of a paring knife, 30 to 35 minutes.

3 Stir in the vinegar. Taste and add more salt and vinegar if needed. Simmer, uncovered, for 1 to 2 minutes to marry the flavors. Serve immediately.

Bacon-Sautéed Brussels Sprouts

Serves 4

It doesn’t take much bacon to alter the flavor profile of Brussels sprouts. This classic recipe is a favorite in many Brussels sprouts–growing regions, including Great Britain.

4 strips thick-cut bacon, diced

1 shallot, diced

1½ pounds Brussels sprouts, trimmed and halved, or quartered if large

Freshly ground black pepper

1 Bring a large pot of salted water to a boil.

2 Meanwhile, cook the bacon in a large skillet over medium heat until it begins to release its fat, about 3 minutes.