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Who would have thought that our most-hated childhood veggie would become our adulthood favorite? Turns out, boiling our Brussels was the problem (sorry, Mom). Instead, try roasting, pan-frying, slow-cooking or shredding and eating them raw, and they’ll quickly become your new favorite side. Here are 30 ideas you’ve never tried.

RELATED: The 18 Best Sweet Potato Side Dishes in the Universe

Cacio e Pepe Brussels Sprouts

Bake these babies in the oven at 375°F for 20 minutes to get them warm, cheesy and just slightly crispy.

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Maple Syrup and Mustard Brussels Sprouts

This sweet and tangy favorite by chef Dorie Greenspan will be devoured in 15 minutes or less, guaranteed.

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Brussels Sprouts Latkes

Potatoes? Yawn. These crispy fritters are reinvented, using shredded Brussels instead. (Pass the sour cream.)

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Brussels Sprouts Skillet with Crispy Pancetta-Garlic Bread Crumbs

It’s tough to get these veggies crispy without plenty of time in the oven or deep fryer. In this dish, the topping does double-duty, bringing that extra crunch we crave.

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Brussels Sprouts Gratin

If it were up to us, we’d smother everything in Gruyère cheese and diced bacon.

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Crispy Parmesan Brussels Sprout Bites

Believe it or not, these crunchy bites are oven-baked, with only 189 calories per serving.

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Brussels Sprouts Mac and Cheese

Think mac and cheese from scratch is too time-consuming for a weeknight? This one-skillet side by Coterie member Monique Volz is ready and on the table in 30 minutes. (Touché.)

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Pan-Roasted Brussels Sprouts with Bacon, Dates and Halloumi

We can’t stop thinking about this sweet-and-salty combo of melty halloumi cheese, medjool dates, red wine vinegar, thick-cut bacon and, of course, our favorite veggie.

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Brussels Sprouts Sliders

They’re fab at a party, but these little cuties are even better as a side, when you can eat eight or nine in one sitting.

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Deviled Brussels Sprout Salad

Salads can be sinful, too, with the addition of hard-boiled eggs, hot sauce, Dijon mustard and a healthy dollop of mayo. (Thanks, Coterie member Jodi Moreno.)

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RELATED: 31 Brilliant, Low-Carb Cauliflower Side Dishes

Roasted Brussels Sprouts Quinoa

Thanks to the quinoa, this protein-packed side (14g per serving!) can easily take center stage as a main dish.

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SPICY MAPLE DIJON BRUSSELS SPROUTS

Fact: Everything’s more fun when it’s served on a skewer. And if it’s slathered with Dijon mustard and maple syrup.

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Caramelized Brussels Sprouts with Maple Orange Glaze

Your guests will think you cooked all day. In reality, this dish takes only 20 minutes, from start to finish.

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Cheesy Polenta Bites with Brussels Sprouts and Pancetta

You know how the crispy corners of corn bread are pretty much the best part? That’s what every single one of these cheesy polenta bites with Brussels sprouts and pancetta tastes like.

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Cranberry Orange Roasted Brussels Sprouts

If you want to keep this side by Coterie member Maria Lichty vegan, swap in agave nectar instead of honey.

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RELATED: 16 Vegan Side Dishes That Aren’t Just Salad

Make-Ahead Farro and Brussels Sprout Salad

It’s bright, tangy and fruity—and it lasts for up to four days in the refrigerator, fully assembled. (Now that’s what we’re talking about.)

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Lemony Fried Brussels Sprouts

The secret to this creamy, filling skillet? Goat cheese and full-fat goat’s milk.

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Brussels Sprouts, Three Ways

Roasted, pickled and raw shaved Brussels (with plenty of shaved Parmesan) is a combo made in heaven. (Thanks, Coterie member Katie Workman.)

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The Creamiest Brussels Sprouts in the Universe

Yep, you heard us. Our favorite green meets comfort food in one of the best side dishes ever created.

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Spicy Roasted Brussels Sprouts

Toss your sprouts with sweet honey, spicy hot sauce and caramelize them until they’re golden brown. Trust us.

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Crispy Bacon-Wrapped Brussels Sprouts

Serve them on a platter at your next cocktail party, or cook them as a side with chicken for tomorrow’s dinner. Either way, they’ll be devoured in seconds.

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Slow-Cooker Balsamic Brussels Sprouts

Longing for tender sprouts? Slow-cooking is infinitely better than boiling or steaming, hands down.

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Millet Brussels Sprouts

Instead of plain-Jane quinoa, it’s made with millet, a healthy (and gluten-free) grain that’s rich in fiber, low in glucose and cooks in a flash.

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White Bean, Fennel Seed and Lemon Soup with Brussels Sprout Leaves

Winter comfort food at its finest. (And did we mention it’s vegan and gluten-free?)

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Roasted Brussels Sprouts with Sweet Fish Sauce Dressing

Yeah, we were wary about the fish sauce at first, too. But it adds an extra punch and tang to the dish, and we're not mad about it.

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Shaved Brussels Sprouts Salad with Roasted Beets, Pecans and Goat Cheese

Eat it as a side with tonight's dinner, then eat the leftovers all week long. (Courtesy of Coterie member Heidi Larsen.)

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Brussels Sprouts Chips

They're just as crunchy and addictive as potato chips, but about a billion times more fun. You might want to make a double batch.

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Candied Pecan Bacon Brussels Sprouts

Your kid won’t touch anything green…until now. The whole family will be begging you to make this side on the regular.

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Sautéed Brussels Sprouts Salad with Mustard Sauce

It’s all about that hot and spicy mustard cashew sauce. (And oh, it’s vegan. NBD.)

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Shredded Kale, Pear and Brussels Sprouts Salad

Fact: You haven’t lived until you’ve tried spiralized pears. You just haven’t. (You're our hero, Coterie member Ali Maffucci.)

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