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3 Ways to Cook Brussels Sprouts

Calling all Brussels sprouts lovers—and the self-proclaimed haters, too! We've got three tasty recipes that will make anyone a fan of the most controversial member of the cabbage family.

With a peak season between September and mid-February, Brussels sprouts are a great choice for adding vitamins, fiber, and plant-based protein to midwinter meals. Roasted, sauteed, slow-cooked, and even smashed, this versatile veggie can do it all. Forget bland and mushy, these mouthwatering recipes prove big flavor can come in little green packages.

Smashed Brussels Sprouts with Miso

Seasoned, smashed, and crisped to perfection, this irresistible side is a lower carb alternative to roasted potatoes. A combination of miso paste and honey adds mildly sweet, umami-rich flavor to mashed sprouts with crispy, golden-brown edges finished with fresh lemon.

Slow Cooker Brussels Sprouts

Five minutes of prep is all you need for a can’t-fail veggie side that pairs perfectly with Asian-inspired meals. Tender Brussels in a honey-teriyaki glaze with Thai chili sauce and sesame seeds comes together hands-free in the slow cooker.

Brussels Sprouts Gratin with Bacon

The classic duo of Brussels sprouts and bacon goes next-level in this creamy baked gratin. Whole sprouts baked in a tangy blue cheese sauce (or swap in sharp Cheddar) topped with crunchy almonds is elegant enough for special meals and easy enough for busy weeknights.

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