Skip to main content
Epicurious
Bon Appétit

Stir-Fried Brussels Sprouts

3.8

(2)

Separated leaves of Brussels sprout some charred in a blue serving bowl topped with coarsely chopped walnuts alongside a...
Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

Separating the leaves of each tiny cabbage may sound tedious, but you'll be crowned a true hero once your crowd gets a taste of the sweetest, tender-crisp brussels sprouts they've ever had.

See Related Recipes and Cooking Tips

Read More
Ta’ameya (Fava Bean Fritters)
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Kimchi Gim Bugak (Fried Seaweed Chips)
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
Sfouf (Semolina Turmeric Cake)
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Leeks With Sumac, Parm, and Pine Nuts
This side dish is flavorful enough to also serve as a main course.
Mapo Tofu Salad
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.