401 sprout recipes

Brussels sprouts glazed with red wine, honey, and soy sauce. Simmered until tender then finished with a glossy cornstarch glaze. A savory-sweet holiday side dish.

Authentic beef lo mein with fresh Chinese egg noodles, marinated flank steak, crunchy bean sprouts, and garlic chives tossed in a glossy oyster and soy sauce. Ready in 30 minutes.

Slow cooker salsa chicken with Brussels sprouts, Ro-Tel tomatoes, jalapeno, and cayenne pepper. Set it and forget it for 7 hours on low for a spicy, hands-off dinner.

Tender brussels sprouts drizzled with browned butter and toasted pecans. A 20-minute side dish with only 4 ingredients that turns sprout skeptics into believers.

Stir-fried flank steak with a soy-sherry gravy over crunchy scalded bean sprouts and onion, seasoned with homemade Szechuan pepper salt. A textural Chinese beef dish.

Brussels sprouts a la Greque tossed with lemon zest, red wine vinegar, fresh parsley, and pimento. A bright, tangy Greek-style side with no butter or oil.

Try something different for a salad with this new version that's made with spinach, alfalfa sprouts and feta cheese.

Sautéed Brussels sprouts with caraway and lemon shred sprouts thin, then quick-cook with onion, butter, fragrant caraway seeds, and bright lemon. A 20-minute side dish that converts sprout skeptics.

Brussels sprouts simmer in chicken broth, then get coated in a creamy Dijon mustard sauce thickened with cornstarch. Ready in 40 minutes start to finish.

Linguine with Brussels sprouts barigoule braises savoy cabbage, leeks, and sprouts in wine, lemon, and thyme, then tosses the whole thing with linguine. A Provencal vegetarian pasta.

Simply roasting some winter vegetables with all kinds of herbs and olive oil is a great side dish in the Thanksgiving menu.

German Brussels sprouts simmered in beer until tender, drained, and tossed with butter and salt. A traditional Bavarian side dish where the beer adds malty sweetness and tames the bitterness.

Vegan broccoli sprout and tofu spread with miso, tahini, and lemon on whole wheat toast. A nutrient-packed open-face sandwich ready in 10 minutes.

Kale and buckwheat with Brussels sprouts and mushrooms blends nutty whole grain with roasted sprouts, sauteed shiitakes, blanched parsnips, and onions. A hearty plant-based grain bowl packed with fiber.

Pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar dressing. A fresh, oil-free Italian-style cold pasta salad with vegetables.

Rice casserole with brussels sprouts and red bell pepper, bound with egg and creme fraiche, topped with melted Leerdammer cheese, and finished with a spicy honey-sambal cashew garnish. A European-style vegetarian one-dish meal.