Brussels Sprouts

Packed with dark green veggies and other liver-friendly ingredients, this salad can help you heal or fight fatty liver disease with every bite.

We’ve transformed ranch dressing into a gut-health hero with the help of probiotic-rich kefir. In this recipe, it’s served over crispy roasted chicken with roasted Brussels sprouts, radishes and celery root.

Mixed with fried capers and topped with golden, crisped-up shallots, you’ll hear, “Pass the Brussels sprouts!” numerous times around the holiday table.

This simple salad is jam-packed with textures and flavors that makes every bite varied and satisfying.

This crave-worthy combo (hello chicken fingers and fries!) gets a healthy kick from a nutritious quinoa coating, oven-baked fries and a side of roasted Brussels sprouts.

This veggie-rich salad with pops of dried cherries can be fully assembled and dressed the night before. Store-bought rotisserie chicken makes it hassle-free, too.

This healthy soup, similar to a minestrone, will both satisfy your appetite and warm you up on a chilly winter day.

Caramelized shallots and crispy bacon impart big flavor to these shredded Brussels sprouts topped with crunchy pumpkin seeds. To make this dish vegetarian, you can omit the bacon and sauté the shallots in olive oil instead. To ensure it’s Whole30 compliant, look for bacon that doesn’t contain sugar.

Thinly sliced Brussels sprouts make a delicate slaw. Apples and walnuts add some sweetness and crunch.

Brown rice is topped with roasted carrots, parsnips and Brussels sprouts for a filling and warming meal in a bowl. The salmon is baked with a zesty miso glaze that doubles as the sauce.

Roasting thin slices of Brussels sprouts makes them deliciously caramelized, while Jerusalem artichokes and green olives add buttery flavor to this unique side dish. The sprouts can be cut up to 4 days in advance, but the cooked dish is best right out of the oven.

These roasted organic Brussels sprouts are perfectly paired with a sage brown butter dipping sauce.

This chile-spiced veggie stir-fry makes a quick and healthy dinner. The addition of the superfood MCT oil turns this into keto-friendly, brain-boosting meal.

You can't go wrong with roasted Brussels sprouts, and when paired with avocado and a soft-boiled egg, they make the perfect keto meal.

Move over, cabbage – Brussels sprouts are the stars in this kraut. With toasted curry spices, it makes a lovely addition to salads and grain bowls or a topping for soups.

Roasted Brussels sprouts and chicken get tossed with a zippy garlic-yogurt dressing for a hearty meal that you can eat throughout the week.

All it takes is 25 minutes and seven basic ingredients to whip up this healthy stir-fry.

A winter version of the spring roll, these portable handheld delights and their addicting 4-ingredient sauce make a satisfying snack or a perfect lunch paired with your favorite soup.

Brussels sprouts are often paired with smoky bacon, but here we’ve created an amazing bacon-like flavor using a sneaky seasoning mix and shiitake mushrooms. Served over roasted Brussels sprouts and apples, this makes a memorable dish at the holiday table.

Chicken salad gets an upgrade in this recipe that combines slightly tart pomegranate seeds with creamy feta cheese and root vegetables.

A five-ingredient barbecue sauce gives oven-baked drumsticks fresh-from-the-grill flavor. When using tomato-based ingredients, such as ketchup, use nonreactive bowls and cookware made from stainless steel, glass or ceramic.

Brussels sprouts are so much more than side-dish fare – here, we’ve sautéed them with sweet squash, fragrant garlic and hearty mushrooms for a crowd-pleasing veggie frittata that comes together in just 35 minutes!

This colorful grain salad is delicious warm or at room temperature. If you don’t have time to soak the Kamut in advance, cook it for an additional 10 to 15 minutes. For a twist, swap in another whole grain, such as faro, barley, quinoa or wheat berries.

This quick and easy recipe for veggie chicken bowls features eggplant, carrots, Brussels sprouts and quinoa.

We trade lettuce or cabbage to lay our chicken, radish, scallions, clementine and almonds on a bed of shredded Brussels sprouts. Pack salad and dressing separately and toss together when ready to eat.