When the cool weather hits you know it’s Brussels sprout season, and at Wisconsin Foodie we just can’t get enough of their mild cabbage-like flavor.

Drenched in butter and garlic or roasted with bits of salty pancetta and a drizzle of maple syrup, the Brussels sprout is easy to dress up and enjoy. We’ve fallen in love with two particular recipes that showcase the versatility of this green gem.

The Kitchn transforms the traditional shaved salad a by adding crisp Brussels sprouts, tart apples and crunchy hazelnuts then tosses it all together in a warm brown butter dressing. It’s a sweet and savory side dish that’s captures the essence of the winter season

Shaved Brussels Sprouts with Apples, Hazelnuts and Brown Butter Dressing : (from thekitchn.com)

Saveur, on the other hand, turns up the heat by complimenting the earthy spouts with spicy Chorizo for a recipe that will appeal to even the pickiest of eaters.

Brussels Sprouts with Chorizo : (from saveur.com)

We asked our Facebook fans for their Brussels sprout recipes and they responded with surprised enthusiasm. Here are some of their favorite ways to eat these little green globes.

Jay Lott, Bailey’s Harbor, WI: Cut the big ones in half. Steam for about 8 minutes. Toss with lemon juice, butter, and salt to taste. Simple and delicious.

Alyssa Petrykowski: Cut in half lengthwise, brush with olive oil, bake for 25-30 minutes, mix 2tsp honey and 1tsp white or apple cider vinegar, drizzle Brussels sprouts with the honey and vinegar mixture, bake for 3-4 more minutes to caramelize, sprinkle with chili flakes.

Tracey Carson: Layer Brussels sprouts, olive oil and kosher salt in a Ziploc bag and refrigerate overnight. Next day, preheat oven to 400, put Brussels sprouts in baking tray and pop in the oven for about 30-40 minutes. The outside leaves will be caramelized and crispy while the inside remains tender.