30 Brussels Sprouts Side Dishes You’ve Never Tried

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

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

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

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.

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

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

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.)

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.

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.

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.)

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

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

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

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.

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

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.)

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

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

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

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

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.

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

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.

Get the recipe

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

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.

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

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.

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

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

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