Pan-Roasted Brussels Sprout Gratin with Shallots and Rosemary

This rich, creamy side dish is a guaranteed crowd-pleaser. Brussels sprouts, pan-roasted in brown butter until tender and nutty, are mixed with sweet, earthy Gruyère and topped with crisp breadcrumbs. For a casual dinner, serve it straight from the skillet.

• 
  
  1-1/2 lb. Brussels sprouts, trimmed
  
  


• 
  
  2 large shallots, halved
  
  


• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/4 cups heavy cream
  
  


• 
  
  3-1/4 oz. (1-1/4 cups) finely grated Gruyère
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  3/4 cup panko
  
  


• 
  
  1/2 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  2 tsp. finely chopped fresh rosemary
  
  

Position a rack in the center of the oven and heat the oven to 375°F. In a food processor fitted with the slicing blade, slice the Brussels sprouts and shallots.
 

In a 12-inch oven-safe skillet, melt the butter over medium heat. Continue to cook the butter until it begins to brown and smell nutty. Set aside 1 Tbs. of the browned butter in a medium bowl.

Add the Brussels sprouts, shallots, 2 tsp. salt, and 1/2 tsp. pepper to the pan and toss to combine. Cook, stirring occasionally, until the Brussels sprouts and shallots begin to soften and brown in spots, about 6 minutes. Remove the pan from the heat.

Meanwhile, in a 2-quart saucepan over medium heat, combine the cream, Gruyère, nutmeg, cayenne, and 1/4 tsp. salt. Heat until the cheese is melted, whisking occasionally, about 4 minutes. Do not boil. Add the sauce to the Brussels sprouts, carefully stirring to combine.

Add the panko, Parmigiano, rosemary, and a pinch of salt to the reserved butter and mix thoroughly. Top the sprout mixture with the panko mixture.

Bake until the crumbs are browned and the Brussels sprouts are tender, 10 to 15 minutes. Let cool for about 5 minutes before serving.

Brussels Sprouts and Leeks with Lime-Ginger Butter

Lime and ginger brighten the deeply nutty character of well-browned Brussels sprouts and silky leeks.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. minced peeled fresh ginger
  
  


• 
  
  1 medium lime, finely grated to yield 1 tsp. zest and squeezed to yield 1 Tbs. juice
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/4 lb. Brussels sprouts, trimmed, and quartered lengthwise if large, halved if small
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 medium leeks, white and light-green parts only, cut into 1/2-inch-thick rounds, rings separated and washed well but not dried
  
  

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Add the ginger and stir for a few seconds. Remove the pan from the heat, add the lime zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the Brussels sprouts and 1 tsp. salt; toss well to coat with oil.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low, and cook, stirring occasionally, until the sprouts start to brown, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, add the leeks (with any water still clinging to them) and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the leeks are limp and the sprouts are well browned, about 15 minutes.

Remove the pan from the heat. Pour the butter mixture over the sprouts and leeks and stir, scraping the bottom of the pan and tossing well to coat. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Basic Roasted Brussels Sprouts

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the Brussels sprouts with olive oil and salt and pepper before roasting. Or toss the Brussels sprouts with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.

• 
  
  1 lb. Brussels sprouts
  
  


• 
  
  1 to 3 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. kosher salt; more to taste
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Fresh lemon juice (optional)
  
  

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. Trim the Brussels sprouts, then halve them lengthwise. In a medium bowl, toss the sprouts with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.

Turn the Brussels sprouts out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Arrange cut side down on baking sheet. Roast until the sprouts are tender and browned, about 15 minutes (no need to turn them).

Return the Brussels sprouts to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice, if using.

Brussels Sprouts and Leeks with Lime-Ginger Butter

Lime and ginger brighten the deeply nutty character of well-browned Brussels sprouts and silky leeks.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. minced peeled fresh ginger
  
  


• 
  
  1 medium lime, finely grated to yield 1 tsp. zest and squeezed to yield 1 Tbs. juice
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/4 lb. Brussels sprouts, trimmed, and quartered lengthwise if large, halved if small
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 medium leeks, white and light-green parts only, cut into 1/2-inch-thick rounds, rings separated and washed well but not dried
  
  

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Add the ginger and stir for a few seconds. Remove the pan from the heat, add the lime zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the Brussels sprouts and 1 tsp. salt; toss well to coat with oil.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low, and cook, stirring occasionally, until the sprouts start to brown, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, add the leeks (with any water still clinging to them) and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the leeks are limp and the sprouts are well browned, about 15 minutes.

Remove the pan from the heat. Pour the butter mixture over the sprouts and leeks and stir, scraping the bottom of the pan and tossing well to coat. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Sautéed Shredded Brussels Sprouts with Fresh Herbs & Crisp Shallots

For the shallots:

• 
  
  3 to 4 cups vegetable oil, for frying
  
  


• 
  
  5 to 6 oz. shallots (5 to 6 medium), peeled and cut into 1/16-inch-thick rounds and separated into rings
  
  


• 
  
  Kosher salt
  
  

For the sprouts:

• 
  
  1-1/2 lb. Brussels sprouts
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 small clove garlic, minced
  
  


• 
  
  2/3 cup low-salt chicken broth or water
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. chopped mixed fresh herbs (I like tarragon, parsley, and chives)
  
  

Fry the shallots:

Arrange a double layer of paper towels on two plates for draining the shallots. Pour about ¾ inch of oil into a 3-quart saucepan and attach a candy thermometer to the side of the pan. Heat over medium-high heat until the thermometer reads 350°F. (It’s important to use a deep pan and fairly shallow oil so there’s no danger of the oil boiling over as you fry.) Add about a quarter of the shallots and fry, stirring almost constantly with a slotted metal spoon or a skimmer, until pale brown (the color of a brown grocery bag—any darker and the shallots will be bitter), about 60 seconds. With the slotted spoon, quickly scoop out the shallots and drain on the first plate of paper towels. They’ll crisp up as they cool. Repeat with the remaining shallots in three more batches, transferring each batch to the first plate when done. Allow the oil to return to 350°F before each batch. If burned bits accumulate in the oil, scoop them out before adding a new batch.

Transfer all the fried shallots to the second plate so they can drain on fresh paper. Season generously with salt and set aside. (The fried shallots may be prepared several hours ahead. Once cool, transfer to an airtight container.)

Shred and cook the sprouts:

Trim each sprout and cut in half through the core. Set a half (cut side down) securely on the cutting board and with a sharp knife, cut it into crosswise slices. Start at the core end and slice quite finely (1/16 to 1/8 inch), because the core is very dense. As you move toward the top of the sprout, make your slices wider (1/4 inch). Transfer the cut sprouts to a bowl, tossing them a few times to encourage the leaf sections to separate.

In a large (12-inch) skillet, heat the oil over high heat until very hot. Add the sprouts and toss with tongs to coat with oil (don’t worry if the skillet seems full; the sprouts will wilt). Season generously with salt and pepper. Reduce the heat to medium high and cook the sprouts, tossing frequently, until they wilt and brown slightly, 3 to 5 minutes. Add the garlic and toss to distribute. Pour in the broth and continue to cook until the sprouts are just tender and the liquid has evaporated, another 3 to 5 minutes. Remove from the heat, toss with the butter and half of the herbs. Season to taste with salt and pepper. Pile the sprouts into a bowl, sprinkle with the remaining herbs and top with all of the fried shallots; serve immediately.

Roasted Brussels Sprouts with Wild Mushrooms and Cream

If you’re used to simple steamed or boiled sprouts, this rich, luxurious side dish will be a delicious surprise. It’s equally at home at a casual dinner (serve with a simple pan-seared steak) or a fancy Thanksgiving feast.
For more side dish recipes visit The Guide to Thanksgiving Dinner.

• 
  
  1-1/2 lb. Brussels sprouts, trimmed and halved lengthwise (5 cups)
  
  


• 
  
  5 Tbs. olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  3/4 lb. wild mushrooms, such as chanterelles or hedgehogs, halved if small or cut into 1-inch wedges (about 4-1/2 cups)
  
  


• 
  
  1 large shallot, thinly sliced (1/2 cup)
  
  


• 
  
  1/4 cup dry white wine
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  Freshly ground black pepper
  
  

Position a rack in the center of the oven and heat the oven to 450°F.


Put the Brussels sprouts on a rimmed baking sheet, and drizzle with 3 Tbs. of the olive oil; toss to coat. Spread the Brussels sprouts in an even layer and season generously with salt. Roast until tender and browned, about 25 minutes. Remove from the oven and set aside.


Heat a 12-inch skillet over high heat. When the pan is hot, add 1 Tbs. of the olive oil and 2 Tbs. of the butter. When the butter has melted, add the mushrooms in an even layer, and cook, stirring occasionally, until the mushrooms are golden-brown and tender and the mushroom liquid (if any) has evaporated, 5 to 8 minutes. Season to taste with salt and transfer to a plate.

Set the skillet over medium-high heat and add the remaining 1 Tbs. olive oil and 1 Tbs. butter. When the butter has melted, add the shallot, season with a pinch of salt, and cook, stirring occasionally, until tender and golden, 3 to 4 minutes. Add the wine and cook until reduced by half, about 1 minute. Return the mushrooms to the pan and add the Brussels sprouts and cream. Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats the vegetables nicely, 3 to 4 minutes. Season to taste with salt and pepper. Serve immediately.

Jewel Roasted Vegetables

I call this recipe, excerpted from the cookbook The Food You Crave, Jewel Roasted Vegetables because the chunky colors look like gems on the plate: ruby red beets, deep orange carrots, and emerald Brussels sprouts.

• 
  
  4 medium beets
  
  


• 
  
  1-1/2 pounds carrots
  
  


• 
  
  1-1/2 pounds Brussels sprouts
  
  


• 
  
  8 large cloves garlic, left unpeeled
  
  


• 
  
  3 tablespoons olive oil
  
  


• 
  
  1 tablespoon chopped fresh thyme
  
  


• 
  
  1/2 teaspoon salt, plus more to taste
  
  


• 
  
  1/4 teaspoon freshly ground black pepper, plus more to taste
  
  

Preheat the oven to 375°F.

Put the beets into a small baking dish and rub them with 1 tablespoon of the oil. Cover the dish with aluminum foil and roast for 30 minutes.

While the beets are roasting, peel and cut the carrots into 1-inch-thick rounds, and trim the Brussels sprouts and cut them in half lengthwise. Put the carrots, sprouts, and garlic cloves in a large baking dish and toss with the remaining 2 tablespoons oil. Sprinkle with salt and pepper. 

After the beets have been cooking for 30 minutes, add the large pan of vegetables to the oven separately, and cook everything for 1 hour more, stirring the vegetable mixture once or twice.

Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprout mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. 

When the beets are cool enough to handle, after about 5 minutes, peel, then cut them into 1-inch chunks. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, and serve.

Brussels Sprouts with Pancetta and Pearl Onions

Pan-steaming is a great way to cook Brussels sprouts. Browning the sprouts first deepens their flavor, and adding wine to the skillet creates aromatic steam to cook them through (without making the dish taste boozy).

• 
  
  1-1/4 lb. fresh red or white pearl onions (or thawed frozen pearl onions), root ends trimmed
  
  


• 
  
  4 oz. thick-sliced pancetta, cut into 1/4x2-inch matchsticks
  
  


• 
  
  2-1/2 lb. Brussels sprouts, trimmed and halved lengthwise
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter, cut into 4 slices
  
  


• 
  
  1/4 cup dry white wine
  
  


• 
  
  1 tsp. sherry vinegar; more to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

If using fresh pearl onions, bring a 3-quart pot of water to a boil over high heat. Add the onions and cook for 1 minute to loosen their skins; drain in a colander and rinse under cold running water until cool to the touch. Pinch each onion at its stem end to make it slip out of its skin. If it doesn’t, use a paring knife to remove the skin.

Cook the pancetta in a 12-inch skillet over medium heat, stirring constantly, until crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate.

Add the Brussels sprouts to the skillet and cook, undisturbed, until lightly browned on one side, about 2 minutes. Flip and cook, undisturbed, until lightly browned on the second side, about 2 minutes more. Add the butter, wine, and onions. Cover and cook, stirring occasionally, until the sprouts and onions are tender when pierced with a fork and most of the liquid has evaporated, about 15 minutes.

Stir in the sherry vinegar and pancetta and season to taste with salt, pepper, and additional vinegar. Transfer to a platter and serve.

Stir-Fried Brussels Sprouts with Red Pepper

Look for fresh, tight Brussels sprouts with no discolored leaves or yellowed parts. If possible, buy them on the stalk and cut them off yourself, or buy them from bulk bins so you can pick through and get the freshest ones possible.

• 
  
  1 lb. small Brussels sprouts (3 cups)
  
  


• 
  
  2 Tbs. peanut oil
  
  


• 
  
  6 medium scallions, thinly sliced
  
  


• 
  
  1 Tbs. minced fresh ginger
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  1/4 to 1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1 medium red bell pepper, cored, seeded, and chopped
  
  


• 
  
  2 Tbs. lower-sodium soy sauce
  
  


• 
  
  2 Tbs. rice vinegar
  
  


• 
  
  Kosher salt
  
  

Trim any tough exterior leaves from the Brussels sprouts and halve each lengthwise. Slice each half lengthwise into thirds. Set aside.


Heat the oil in a large wok or 10-inch straight-sided skillet over medium-high heat. Add the scallions, ginger, garlic, and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Add the Brussels sprouts and cook, stirring constantly, until they are bright green, about 4 minutes. Add the bell pepper, soy sauce, and vinegar. Cover the wok or skillet, reduce the heat to low, and simmer until the Brussels sprouts are crisp-tender, 6 to 8 minutes.


Uncover the wok or skillet, raise the heat to high, and bring the sauce to a full boil, stirring constantly, until reduced to a glaze, about 1 minute. Season to taste with salt and serve.

Brussels Sprouts and Leeks with Lime-Ginger Butter

Lime and ginger brighten the deeply nutty character of well-browned Brussels sprouts and silky leeks.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. minced peeled fresh ginger
  
  


• 
  
  1 medium lime, finely grated to yield 1 tsp. zest and squeezed to yield 1 Tbs. juice
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/4 lb. Brussels sprouts, trimmed, and quartered lengthwise if large, halved if small
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 medium leeks, white and light-green parts only, cut into 1/2-inch-thick rounds, rings separated and washed well but not dried
  
  

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Add the ginger and stir for a few seconds. Remove the pan from the heat, add the lime zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the Brussels sprouts and 1 tsp. salt; toss well to coat with oil.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low, and cook, stirring occasionally, until the sprouts start to brown, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, add the leeks (with any water still clinging to them) and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the leeks are limp and the sprouts are well browned, about 15 minutes.

Remove the pan from the heat. Pour the butter mixture over the sprouts and leeks and stir, scraping the bottom of the pan and tossing well to coat. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Three-Cheese Macaroni with Brussels Sprouts and Pancetta

If you find plain mac and cheese a bit boring, you'll love this version, which is livened up by nutty brussels sprouts and salty nuggets of pancetta.

For the Topping:

• 
  
  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano (optional)
  
  

For the Macaroni:

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  5 oz. finely grated Gruyère
  
  


• 
  
  5 oz. finely grated Fontina
  
  


• 
  
  1 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  1-1/2 tsp. finely chopped fresh sage
  
  


• 
  
  1-1/2 tsp. finely chopped fresh thyme
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. pasta shells
  
  


• 
  
  2-1/2 cups quartered Brussels sprouts, steamed or roasted until just tender
  
  


• 
  
  1/2 cup small-diced pancetta, cooked until slightly crisp
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Gruyère, Fontina, Parmigiano-Reggiano, sage, and thyme. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta shells and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, Brussels sprouts, and pancetta to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Brussels Sprouts and Leeks with Lime-Ginger Butter

Lime and ginger brighten the deeply nutty character of well-browned Brussels sprouts and silky leeks.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. minced peeled fresh ginger
  
  


• 
  
  1 medium lime, finely grated to yield 1 tsp. zest and squeezed to yield 1 Tbs. juice
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/4 lb. Brussels sprouts, trimmed, and quartered lengthwise if large, halved if small
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 medium leeks, white and light-green parts only, cut into 1/2-inch-thick rounds, rings separated and washed well but not dried
  
  

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Add the ginger and stir for a few seconds. Remove the pan from the heat, add the lime zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the Brussels sprouts and 1 tsp. salt; toss well to coat with oil.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low, and cook, stirring occasionally, until the sprouts start to brown, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, add the leeks (with any water still clinging to them) and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the leeks are limp and the sprouts are well browned, about 15 minutes.

Remove the pan from the heat. Pour the butter mixture over the sprouts and leeks and stir, scraping the bottom of the pan and tossing well to coat. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Brussels Sprouts Braised with Pancetta, Shallot, Thyme & Lemon

• 
  
  1/4 lb. pancetta, cut into 1/4-inch dice (about 1/2 cup)
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  1/2 cup small-diced carrot (2 small)
  
  


• 
  
  1/3 cup minced shallot (2 to 3 medium)
  
  


• 
  
  1/8 tsp. crushed red pepper flakes
  
  


• 
  
  2 lb. Brussels sprouts, trimmed, cut lengthwise through the core into 1/4-inch-thick slices
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  14-oz. can low-salt chicken broth
  
  


• 
  
  1 bushy 3-inch sprig fresh thyme
  
  


• 
  
  2 Tbs. chopped oil-packed sun-dried tomato
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  1 tsp. lightly packed finely grated lemon zest
  
  

In a 12-inch skillet over medium heat, cook the pancetta in the olive oil, stirring frequently, until the pancetta has rendered much of its fat and is nicely browned, 4 to 5 minutes. Increase the heat to medium high, stir in the carrot, shallot, and red pepper flakes and cook to soften the vegetables, 1 to 2 minutes. Add the sprouts, season lightly with salt and pepper, stir to coat with the fat, and cook, stirring, until the sprouts wilt slightly and a few brown lightly, 2 to 3 minutes.

Add the broth and thyme, cover with the lid slightly ajar, and adjust the heat to a lively simmer. Cook the sprouts until they’re just barely tender, 4 to 6 minutes. Remove the lid, increase the heat to medium high and cook, stirring frequently, until all the liquid has evaporated and the sprouts are quite tender (but not mushy), about 3 minutes. Off the heat, gently stir in the sun-dried tomato, butter, and lemon zest. Season to taste with salt and pepper.

Brussels Sprouts with Toasted Hazelnut Butter

The lemon zest in the butter adds loads of bright flavor to the nutty sprouts. Suffice it to say, this delicious dish trumps the old one.
For more side side dish recipes visit The Guide to Thanksgiving Dinner.

For the butter

• 
  
  1/3 cup hazelnuts (about 1 oz.)
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter, softened
  
  


• 
  
  2 tsp. finely grated lemon zest
  
  


• 
  
  1-1/2 tsp. lightly chopped fresh thyme
  
  


• 
  
  1/2 tsp. honey
  
  


• 
  
  Kosher salt
  
  

For the brussels sprouts

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1-3/4 lb. Brussels sprouts, trimmed and quartered or cut into 6 wedges if very large (about 6 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup lower-salt chicken broth
  
  

Make the butter

Heat the oven to 400°F. Put the hazelnuts on a small rimmed baking sheet. Roast in the oven until they are a deep golden-brown (the skins will be visibly splitting), 5 to 6 minutes. Wrap the nuts in a clean kitchen towel, cool for a couple of minutes, and then take the skins off by rubbing the nuts together in the kitchen towel while still warm. Don’t worry about getting all of the skins off.

Let the nuts cool for about 10 minutes. Finely chop 1/4 cup of the nuts in a small food processor. The nuts should be very finely ground, but not so much that they turn into nut butter. Coarsely chop the remaining nuts and set aside for a garnish.

Put the finely chopped nuts, butter, lemon zest, thyme, honey, and 1/4 tsp. salt in a small bowl and mix with a spatula until well combined. Set aside or refrigerate if not using right away.

Cook the brussels sprouts

Heat the oil in a 12-inch skillet over medium high heat. Add the Brussels sprouts and 1-1/2 tsp. salt and stir well. Reduce the heat to medium and cook, stirring occasionally and then more frequently as the sprouts begin to brown, until all of the sprouts are golden-brown on most sides and have lost their raw color (they will still feel firm), 15 to 18 minutes.

Add the broth and immediately cover the pan. Cook until the broth has reduced to a few tablespoons, about 2 minutes. Uncover, raise the heat to high, and boil off most of the remaining liquid, 1 to 2 minutes. Take the pan off the heat and add the hazelnut butter in spoonfuls; toss well. Season to taste with salt.

Transfer the sprouts to a warm serving dish and garnish with the reserved hazelnuts.

Roasted Brussels Sprouts with Dijon, Walnuts & Crisp Crumbs

The mustard-Worcestershire seasoning is a tangy counterpoint to the sprouts, which—despite people’s remembrances from childhood—are essentially sweet and nutty.

• 
  
  1/4 cup plus 1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. Dijon mustard
  
  


• 
  
  1 tsp. Worcestershire sauce
  
  


• 
  
  1/2 tsp. caraway seeds, toasted lightly and crushed
  
  


• 
  
  3/4 tsp. kosher salt; more to taste
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 lb. Brussels sprouts, ends trimmed, cut through the core into quarters
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  1 cup coarse fresh breadcrumbs
  
  


• 
  
  1/2 cup chopped walnuts
  
  

Position racks in the top and bottom thirds of the oven and heat the oven to 400°F. Line two rimmed baking sheets with parchment.

In a large bowl, whisk 1/4 cup of the olive oil with the mustard, Worcestershire sauce, caraway seeds, 1/2 tsp. of the salt, and about 10 grinds of pepper. Add the Brussels sprouts and toss to thoroughly distribute the mustard mixture. Spread the sprouts in an even layer on the two baking sheets.

Roast until the cores of the sprouts are just barely tender and the leaves are browning and crisping a bit, 20 to 25 minutes (if your oven heat is uneven, rotate the pans midway through cooking).

While the sprouts are roasting, make the topping: Line a plate with two layers of paper towel. Heat the remaining 1 Tbs. oil with the butter in a medium (10-inch) skillet over medium-high heat. When the butter has stopped foaming, add the breadcrumbs all at once; toss to coat with the fat. Reduce the heat to medium, add the walnuts and the remaining 1/4 tsp. salt, and cook, stirring constantly, until the crumbs are browned and slightly crisp and the nuts are golden, 4 to 6 minutes. (The crumbs will start to sound “scratchy” as they get crisp.) Dump the breadcrumb mixture onto the paper towels to drain the excess fat.

Transfer the sprouts to a serving bowl and season to taste with salt and pepper if necessary. Sprinkle the crumbs over the sprouts just before serving.

Sea Scallops with Brussels Sprouts and Mustard Sauce

Brussels sprouts have a slightly crunchy texture and a subtly sweet flavor that complements scallops. Thinly sliced,they cook in just a couple of minutes.

• 
  
  10 oz. trimmed Brussels sprouts
  
  


• 
  
  3 Tbs. olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 lb. dry-packed sea scallops, side muscle removed and patted dry
  
  


• 
  
  All-purpose flour
  
  


• 
  
  2 Tbs. cold unsalted butter, cut into pieces
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1 tsp. coarse-grained Dijon mustard
  
  

In a food processor fitted with the 2-mm slicing blade, shred the Brussels sprouts.

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the Brussels sprouts, season with salt and pepper, and toss to coat with the oil. Cover and cook until starting to soften, about 1-1/2 minutes. Transfer to a platter and keep warm.

Season the scallops with salt and pepper. Dust both flat sides with all-purpose flour. Heat the remaining 1 Tbs. oil in the skillet over medium-high heat until shimmering hot. Add the scallops and cook, flipping once, until browned and just cooked through, about 5 minutes.

Put the scallops on top of the Brussels sprouts and return the skillet to medium-low heat. Add the butter, lemon juice, mustard, and 2 Tbs. water and cook, stirring and scraping up any browned bits, until the butter is incorporated and the sauce has thickened, about 1 minute. Season to taste with salt and pepper, spoon over the scallops, and serve.

Millet and Cheddar Polenta with Roasted Vegetables

Millet makes a rich, soft polenta, and sharp Cheddar highlights the mild, slightly sweet flavor of the grain. Roasted winter vegetables complete this warming vegetarian supper.

For the roasted vegetables

• 
  
  1 lb. cremini (baby bella) mushrooms, trimmed and halved if medium, quartered if large
  
  


• 
  
  1 lb. fresh pearl onions (any color), peeled, or frozen pearl onions, thawed
  
  


• 
  
  1 lb. Brussels sprouts, trimmed and halved
  
  


• 
  
  4 Tbs. extra-virgin olive oil
  
  


• 
  
  4 medium cloves garlic, minced
  
  


• 
  
  2 tsp. fresh thyme leaves
  
  


• 
  
  Sea salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. sherry vinegar
  
  

For the millet polenta

• 
  
  1 cup millet
  
  


• 
  
  5 to 6 cups vegetable broth, preferably homemade 
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter
  
  


• 
  
  4 oz. extra-sharp white Cheddar, grated (1-1/2 cups)
  
  


• 
  
  Sea salt
  
  


• 
  
  Extra-virgin olive oil or melted butter, for serving (optional)
  
  

Roast the vegetables

Position a rack in the top third of the oven and heat the oven to 450°F.


In a large bowl, toss the mushrooms, onions, and Brussels sprouts with 2 Tbs. of the oil, the garlic, thyme, 1-1/2 tsp. salt, and a few grinds of pepper. Spread on a large rimmed baking sheet. Roast for 20 minutes, stir the vegetables, and continue roasting until tender and browned, about 35 minutes total. Transfer to a serving bowl and toss with the remaining 2 Tbs. oil and the vinegar.

Make the millet polenta

Meanwhile, rinse and drain the millet. Put it in a heavy-duty 4-quart saucepan and stir over medium-high heat until it smells toasty and turns deeply golden, 7 to 8 minutes.


Add 5 cups of the vegetable broth and the butter and bring to a boil over medium-high heat. Reduce the heat to a simmer and cover. Allow the millet to simmer gently, stirring after the first 20 minutes and then every 7 to 8 minutes thereafter to prevent sticking, until it becomes a thick, creamy porridge with a chewy texture, about 35 minutes total. If it seems too thick, stir in a little more broth. Stir in the cheese and season to taste with salt, if needed.


Serve the polenta in wide, shallow bowls with the roasted vegetables on top. Drizzle a little olive oil or melted butter over each serving, if you like.

Brussels Sprouts with Toasted Hazelnut Butter

The lemon zest in the butter adds loads of bright flavor to the nutty sprouts. Suffice it to say, this delicious dish trumps the old one.
For more side side dish recipes visit The Guide to Thanksgiving Dinner.

For the butter

• 
  
  1/3 cup hazelnuts (about 1 oz.)
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter, softened
  
  


• 
  
  2 tsp. finely grated lemon zest
  
  


• 
  
  1-1/2 tsp. lightly chopped fresh thyme
  
  


• 
  
  1/2 tsp. honey
  
  


• 
  
  Kosher salt
  
  

For the brussels sprouts

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1-3/4 lb. Brussels sprouts, trimmed and quartered or cut into 6 wedges if very large (about 6 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup lower-salt chicken broth
  
  

Make the butter

Heat the oven to 400°F. Put the hazelnuts on a small rimmed baking sheet. Roast in the oven until they are a deep golden-brown (the skins will be visibly splitting), 5 to 6 minutes. Wrap the nuts in a clean kitchen towel, cool for a couple of minutes, and then take the skins off by rubbing the nuts together in the kitchen towel while still warm. Don’t worry about getting all of the skins off.

Let the nuts cool for about 10 minutes. Finely chop 1/4 cup of the nuts in a small food processor. The nuts should be very finely ground, but not so much that they turn into nut butter. Coarsely chop the remaining nuts and set aside for a garnish.

Put the finely chopped nuts, butter, lemon zest, thyme, honey, and 1/4 tsp. salt in a small bowl and mix with a spatula until well combined. Set aside or refrigerate if not using right away.

Cook the brussels sprouts

Heat the oil in a 12-inch skillet over medium high heat. Add the Brussels sprouts and 1-1/2 tsp. salt and stir well. Reduce the heat to medium and cook, stirring occasionally and then more frequently as the sprouts begin to brown, until all of the sprouts are golden-brown on most sides and have lost their raw color (they will still feel firm), 15 to 18 minutes.

Add the broth and immediately cover the pan. Cook until the broth has reduced to a few tablespoons, about 2 minutes. Uncover, raise the heat to high, and boil off most of the remaining liquid, 1 to 2 minutes. Take the pan off the heat and add the hazelnut butter in spoonfuls; toss well. Season to taste with salt.

Transfer the sprouts to a warm serving dish and garnish with the reserved hazelnuts.

Three-Cheese Macaroni with Brussels Sprouts and Pancetta

If you find plain mac and cheese a bit boring, you'll love this version, which is livened up by nutty brussels sprouts and salty nuggets of pancetta.

For the Topping:

• 
  
  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano (optional)
  
  

For the Macaroni:

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  5 oz. finely grated Gruyère
  
  


• 
  
  5 oz. finely grated Fontina
  
  


• 
  
  1 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  1-1/2 tsp. finely chopped fresh sage
  
  


• 
  
  1-1/2 tsp. finely chopped fresh thyme
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. pasta shells
  
  


• 
  
  2-1/2 cups quartered Brussels sprouts, steamed or roasted until just tender
  
  


• 
  
  1/2 cup small-diced pancetta, cooked until slightly crisp
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Gruyère, Fontina, Parmigiano-Reggiano, sage, and thyme. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta shells and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, Brussels sprouts, and pancetta to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Jewel Roasted Vegetables

I call this recipe, excerpted from the cookbook The Food You Crave, Jewel Roasted Vegetables because the chunky colors look like gems on the plate: ruby red beets, deep orange carrots, and emerald Brussels sprouts.

• 
  
  4 medium beets
  
  


• 
  
  1-1/2 pounds carrots
  
  


• 
  
  1-1/2 pounds Brussels sprouts
  
  


• 
  
  8 large cloves garlic, left unpeeled
  
  


• 
  
  3 tablespoons olive oil
  
  


• 
  
  1 tablespoon chopped fresh thyme
  
  


• 
  
  1/2 teaspoon salt, plus more to taste
  
  


• 
  
  1/4 teaspoon freshly ground black pepper, plus more to taste
  
  

Preheat the oven to 375°F.

Put the beets into a small baking dish and rub them with 1 tablespoon of the oil. Cover the dish with aluminum foil and roast for 30 minutes.

While the beets are roasting, peel and cut the carrots into 1-inch-thick rounds, and trim the Brussels sprouts and cut them in half lengthwise. Put the carrots, sprouts, and garlic cloves in a large baking dish and toss with the remaining 2 tablespoons oil. Sprinkle with salt and pepper. 

After the beets have been cooking for 30 minutes, add the large pan of vegetables to the oven separately, and cook everything for 1 hour more, stirring the vegetable mixture once or twice.

Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprout mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. 

When the beets are cool enough to handle, after about 5 minutes, peel, then cut them into 1-inch chunks. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, and serve.