Brussels sprouts become sweet and nutty when roasted or browned, with crisped leaves around a tender center. Halving them exposes more surface area for caramelization, while braising makes them softer and more savory. Their slight bitterness pairs well with maple, cider, mustard, bacon, apples, and other bright or sweet flavors. The common mistake is overcrowding the pan, which steams them instead of browning them.

Recipes

• Maple Glazed Salmon with Roasted Brussels Sprouts 40 min
• Apple Cider-Braised Brussels Sprouts with Pancetta and Cranberries 30 min
• Sheet-Pan Harvest Chicken with Apples and Brussels Sprouts 45 min
• Oven-Roasted Sunchoke and Brussels Sprout Hash with Cider-Mustard Glaze (40-Minute Vegetarian Side) 40 min
• Sheet-Pan Crispy Gnocchi with Brussels Sprouts and Maple-Balsamic Glaze (35-Minute) 35 min