24 of Our Most Delicious Brussels Sprouts Recipes (2024)

Table of Contents
Shopping and Storing Brussels Sprouts Brussels Sprout, Apple, and Bacon Hash Roasted Brussels Sprouts with Honey-Chipotle Glaze Roasted Brussels Sprouts and Grapes with Walnuts Warm Brussels-Sprout Dip Crisp Brussels Sprout Leaves Raw Swiss Chard, Cabbage, and Brussels Sprout Salad Crispy Brussels-Sprout Rösti Smoky Brussels Sprout Gratin Maple-Roasted Brussels Sprouts and Rutabaga with Hazelnuts Brussels-Sprout Tacos Brussels Sprout Salad with Avocado and Pumpkin Seeds Spicy Shrimp and Brussels Sprout Stir-Fry Brussels Sprout-Lemon Pizza Warm Brussels Sprout Salad Seared Scallops with Roasted Brussels Sprouts and Hazelnut Vinaigrette Shaved Brussels Sprout, Meyer Lemon, and Quinoa Salad Whole-Wheat Pasta with Brussels Sprouts and Mushrooms Sauteed Brussels Sprouts Brussels Sprouts with Maple and Cayenne Quick Roasted Brussels Sprouts Barley with Brussels Sprouts, Spinach, and Edamame Spiced Lemony Brussels Sprouts Salad with Pancetta Crisps, Roasted Brussels Sprouts, and Pear Shredded Brussels-Sprout Salad With Hazelnut Crunch FAQs

From fall until February, in-season Brussels sprouts are piled in green heaps at supermarkets, on farmers' market tables, and tucked neatly into little cardboard nests beneath coverlets of cellophane at the local grocery. Sometimes they are sold attached dramatically to their giant, sturdy stems.

Because Brussels sprouts still carry with them the faintest whiff of a bad reputation, we think it's only fair to reiterate that this little crucifer deserves far, far better than the notorious boiling to which it may have been subjected in the past. The characteristic nuttiness of Brussels sprouts is preserved if they are either boiled or steamed briefly until barely tender, sautéed, or roasted. Their tiny leaves and stout hearts turn sweet in dry heat with the addition of some fat or acid, and this quality is their most appealing. If you love a good crunch, raw Brussels sprouts are juicily crisp and extremely healthy. Reinterpret a classic big cabbage slaw, or pair them with avocado for contrasting softness.

Is your mouth watering yet? Find your new favorite Brussels sprout recipe in this list of favorites.

How to Cut Brussels Sprouts the Right Way

Shopping and Storing Brussels Sprouts

When shopping for Brussels sprouts, look for bright-green sprout heads, as mushy sprouts yield less flavor. Choose sprout heads of roughly the same size so they'll cook evenly. Store unwashed Brussels sprouts in an airtight container in the refrigerator. Use them within three or four days.

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Brussels Sprout, Apple, and Bacon Hash

24 of Our Most Delicious Brussels Sprouts Recipes (1)

Roasting vegetables and fruits intensifies their natural sweetness. Bacon adds the perfect touch of mouthwatering savoriness.

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Roasted Brussels Sprouts with Honey-Chipotle Glaze

24 of Our Most Delicious Brussels Sprouts Recipes (2)

They're addictive—roasted then tossed with the dynamic combination of chipotle in adobo, honey, and soy sauce, this side might become the center of attention.

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03of 24

Roasted Brussels Sprouts and Grapes with Walnuts

24 of Our Most Delicious Brussels Sprouts Recipes (3)

We can't get enough of this sweet and savory side. Balsamic vinegar and fresh thyme really make the flavors of the sprouts and grapes pop.

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Warm Brussels-Sprout Dip

24 of Our Most Delicious Brussels Sprouts Recipes (4)

Try Brussels in place of spinach in a delicious, party-ready dip. This is a lighter take on the ever-popular creamy dip, using Neufchâtel cheese and Greek yogurt along with Parmigiano-Reggiano sprinkled on top for extra oomph.

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Crisp Brussels Sprout Leaves

24 of Our Most Delicious Brussels Sprouts Recipes (5)

Separating Brussels sprouts into individual leaves allows them to roast up quickly. A handful of walnuts and a showering of grated Pecorino Romano cheese add intrigue.

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Raw Swiss Chard, Cabbage, and Brussels Sprout Salad

24 of Our Most Delicious Brussels Sprouts Recipes (6)

Eating more greens is easy if you have this recipe in your arsenal! A bright dressing of sherry vinegar, Dijon, and soy sauce, plus shaved Pecorino Romano and toasted walnuts, take cabbage, Brussels sprouts, and Swiss chard to new heights.

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Crispy Brussels-Sprout Rösti

24 of Our Most Delicious Brussels Sprouts Recipes (7)

Whether you serve this crispy potato and Brussels sprout pancake as an appetizer or for brunch; either way, it will be a winner.

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Smoky Brussels Sprout Gratin

24 of Our Most Delicious Brussels Sprouts Recipes (8)

A rich smoked-Gouda sauce plus finely grated aged Gouda take this decadent Brussels sprout dish to the next level.

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09of 24

Maple-Roasted Brussels Sprouts and Rutabaga with Hazelnuts

24 of Our Most Delicious Brussels Sprouts Recipes (9)

Give underrated rutabaga some love this season by roasting it with Brussels sprouts and tossing the whole shebang with a maple glaze. A sprinkling of toasted hazelnuts lends richness and crunch.

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Brussels-Sprout Tacos

24 of Our Most Delicious Brussels Sprouts Recipes (10)

Brussels make a surprisingly good, mineral-rich stand-in for chicken or beef in these tacos. Use our Roasted Brussels Sprouts with Honey-Chipotle Glaze for the filling along with avocado. Doesn't that sound good?

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Brussels Sprout Salad with Avocado and Pumpkin Seeds

24 of Our Most Delicious Brussels Sprouts Recipes (11)

Avocado's creaminess is a voluptuous partner for raw leaves of Brussels sprouts topped with rich pumpkin seeds. Lemon and its pungent zest create a vibrant dressing with mustard.

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12of 24

Spicy Shrimp and Brussels Sprout Stir-Fry

The unexpected addition of Brussels sprouts to stir-fry standards such as bean sprouts, scallions, and shrimp brings a welcome change to your dinner routine.

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13of 24

Brussels Sprout-Lemon Pizza

24 of Our Most Delicious Brussels Sprouts Recipes (13)

Brussels sprouts make for a crispy, chewy pizza topping. Lemon slices, ever so slightly caramelized, add zing.

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Warm Brussels Sprout Salad

24 of Our Most Delicious Brussels Sprouts Recipes (14)

Have you tried shredding Brussels sprouts? The texture is irresistible, especially when topped with a splash of lemon juice and a sprinkle of pecorino.

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Seared Scallops with Roasted Brussels Sprouts and Hazelnut Vinaigrette

24 of Our Most Delicious Brussels Sprouts Recipes (15)

We can't think of a more elegant supper than these seared scallops on a bed of roasted Brussels sprouts. A zingy hazelnut vinaigrette ties all the flavors together beautifully.

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16of 24

Shaved Brussels Sprout, Meyer Lemon, and Quinoa Salad

24 of Our Most Delicious Brussels Sprouts Recipes (16)

Seeking a new lunch salad? Look no further than this healthy Brussels sprouts number. Quinoa and walnuts give it heft, and you can make it up to three days in advance.

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Whole-Wheat Pasta with Brussels Sprouts and Mushrooms

24 of Our Most Delicious Brussels Sprouts Recipes (17)

Add shredded Brussels sprouts and meaty mushrooms to your whole-grain pasta for a quick and super nutritious weeknight meal.

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Sauteed Brussels Sprouts

24 of Our Most Delicious Brussels Sprouts Recipes (18)

This delicious seasonal vegetable becomes sweet and nutty when browned. For the best flavor and texture, sauté the sprouts and season with lemon just before serving.

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Brussels Sprouts with Maple and Cayenne

24 of Our Most Delicious Brussels Sprouts Recipes (19)

Turn up the volume on simple roasted Brussels sprouts with fiery cayenne pepper and sweet maple syrup in this sheet pan side. It's the perfect partner for any pork dish.

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Quick Roasted Brussels Sprouts

24 of Our Most Delicious Brussels Sprouts Recipes (20)

Wondering what else you can throw onto your baking sheet when roasting Brussels sprouts? We recommend pears, shallots, and fresh thyme. They make a lovely chorus of sweet and savory flavors.

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Barley with Brussels Sprouts, Spinach, and Edamame

24 of Our Most Delicious Brussels Sprouts Recipes (21)

Like fried rice but way better for you, thanks to the barley and copious amount of greens. Chopped cashews give the dish the perfect amount of crunch.

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Spiced Lemony Brussels Sprouts

24 of Our Most Delicious Brussels Sprouts Recipes (22)

Curry powder adds extra oomph to lemony crisp-tender Brussels sprouts. The side dish pairs well with all manner of roasted meats, not just Thanksgiving turkey.

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23of 24

Salad with Pancetta Crisps, Roasted Brussels Sprouts, and Pear

24 of Our Most Delicious Brussels Sprouts Recipes (23)

Crisp pancetta slices complement tender Brussels sprouts in this main-dish salad. Find delicately salty ricotta salata at cheese shops or use fresh goat cheese.

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Shredded Brussels-Sprout Salad With Hazelnut Crunch

24 of Our Most Delicious Brussels Sprouts Recipes (24)

This simple slaw-like salad features shredded Brussels sprouts paired with caramelized hazelnuts and fresh lemon juice.

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24 of Our Most Delicious Brussels Sprouts Recipes (2024)

FAQs

Why are restaurant brussel sprouts so good? ›

Brussel sprouts are roasted in lots of oil, then topped with pine nuts, Parmesan cheese and honey. It's that sweet, fatty, cheesy combo that makes it taste good!

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Why do you soak brussel sprouts before cooking? ›

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

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Is it OK to eat Brussels sprouts everyday? ›

With all of these benefits, you may be wondering if it's okay to eat Brussels sprouts every single day. Rifkin's expert opinion is that it's safe to do so, but you also want to make sure you're eating other nutrient-rich foods too.

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How does Rachael Ray cook brussel sprouts? ›

Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender.

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How does Jamie Oliver cook brussel sprouts? ›

Place the Brussels in a large saucepan over a high heat for a couple of minutes, then, once the pan is nice and hot, cover with boiling salted water. Boil for 5 minutes, or until just tender but with a little bite. Taste to check – they should be slightly undercooked.

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What is the trick with brussel sprouts? ›

The key is to start with a cold skillet.

Put the butter and olive oil into the cold skillet, turn the heat to high, and when your nose picks up the brown-butter smell and the butter starts turning golden brown, toss the ribbons of Brussels sprouts into the skillet. They'll come out crunchy and delicious.

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What gives brussel sprouts a better taste? ›

Over the last twenty years, farmers have mellowed the "unpleasant" flavor of Brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates. So, Brussels sprouts just taste better than they used to when we were kids. The rub is that glucosinolates help protect sprouts against pests.

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Who made brussel sprouts taste better? ›

A Dutch scientist named Hans van Doorn, who worked at a seed and chemical company, figured out exactly which chemical compounds in Brussels sprouts made them bitter. The next step was to plant sprouts with the least amount of these chemicals and eventually cross-pollinate the chemicals out.

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Is it better to parboil brussel sprouts before roasting? ›

Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.

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Should you cut brussel sprouts in half before cooking? ›

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

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Why boil brussel sprouts before roasting? ›

Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness. Blanching also softens them and preserves their beautiful bright green color.

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What organ is brussel sprouts good for? ›

Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes.

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When should you not eat brussel sprouts? ›

Throw out fresh brussel sprouts that have a foul odor, yellow or wilted leaves, a mushy or slimy texture, or dark spots. Use fresh brussel sprouts within 1–2 weeks of getting them. Store the brussel sprouts in a plastic bag inside your fridge, and wash them before cooking them.

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Are brussel sprouts better steamed or boiled? ›

Steaming Brussels sprouts preserves more of the nutrients and antioxidants than any other cooking method. And they turn out tasting like crisp-tender, sweet little nuggets. Plus they're just about the quickest veggie side dish you can cook.

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Why won't my brussel sprouts get crispy? ›

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

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Is it better to roast brussel sprouts whole or cut in half? ›

Place the sprouts cut-side down: Trim and halve the sprouts and roast them with their cut side against the baking sheet. The cut side will caramelize beautifully while the outer leaves crisp. Keep the leaves: Don't discard the outer leaves that fall away as you cut the sprouts.

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