For a long time, Brussels sprouts got a bad rap. They were usually steamed and served without seasoning, rendering them mushy and bland. Thankfully, chefs have learned how to prepare the leafy green veg so they’re tasty and toothsome. Here are seven new Brussels sprouts dishes for the fall.
Zentan, Washington, D.C.
The name “Peas & Sprouts” is a little misleading, but you’ll be more than happy with what arrives at the table. Brussels sprouts and chickpeas are lightly fried, tossed with shiso-mustard vinaigrette, and topped with garlic chips. Full of contrasting crunches and umami tones, it’s a deeply satisfying dish. Make a reservation at Zentan.
BO-beau, San Diego, California
Humble Brussels sprouts get elevated. Pancetta, Parmesan, and balsamic port reduction add salty and sweet accents to the green globes. A stirring reminder that pork and cheese can turn even the simplest dish into a rare delight. Make a reservation at BO-beau.
Uchiko, Austin, Texas
Looking for something sweet, spicy, and savory? These stellar sprouts can satisfy on all levels. The verdant spheres are dressed up with fish caramel, lemon juice, and chilies. Make a reservation at Uchiko.
Cane Rosso, Dallas, Texas
We yearn for this comforting dish in the autumn. Creamy Crescenza cheese, gloriously swine-y guanciale, crunchy pecans, and sweet balsamic add a diverse array of flavors and textures. Just what we need when our seasonal affective disorder starts kicking in. Make a reservation at Cane Rosso.