24 of Our Most Delicious Brussels Sprouts Recipes (2024)

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

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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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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

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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

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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

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

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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

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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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Spicy Shrimp and Brussels Sprout Stir-Fry

24 of Our Most Delicious Brussels Sprouts Recipes (12)

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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Brussels Sprout-Lemon Pizza

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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

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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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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

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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

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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

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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

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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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Salad with Pancetta Crisps, Roasted Brussels Sprouts, and Pear

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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

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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

What is the trick with Brussels 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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Why do you soak Brussels 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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How many Brussels sprouts should you eat a day? ›

A ½ cup of Brussels sprouts is a good source of Vitamin K (137% RDI) and Vitamin C (81% RDI) Kids, Ages 5-12 Teens and Adults, Ages 13 and up Males 2½-5 cups per day 42 - 6½ cups per day Females 2½-5 cups per day 3½-5 cups per day *If you are active, eat the higher number of cups per day.

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What meat goes well with brussel sprouts? ›

When we think about which meats go with Brussels sprouts, bacon usually comes to mind first. Upgrade that to prosciutto, add poultry and fish to the list, and leave room on the menu for steak.

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What gives brussel sprouts a better taste? ›

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

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How to cook Brussels sprouts so they are not bitter? ›

Blanch your Brussels

(This technique also works for making collard greens less bitter, as well as other greens.) Blanching involves adding your veg to boiling water for a brief period, then plunging it into an ice bath to stop the cooking process.

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Should you cut Brussels sprouts in half before cooking? ›

Cut in Half to Roast.

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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How long to soak Brussels sprouts in salt water? ›

Contributed by Whole Foods Market, Inc. To prepare, soak Brussels sprouts in a bowl of cold, salted water for 20 minutes.

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Which is healthier broccoli or brussel sprouts? ›

While broccoli may have a higher count of calories, fat, and carbs, it is richer in calcium, iron, and pantothenic acid (a B vitamin that does wonders for healthy hair), and has a bit more potassium. Brussels sprouts, on the other hand, are lower in sodium.

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Which is healthier, cabbage or Brussels sprouts? ›

Don't let their small size fool you, however; compact Brussels sprouts pack a nutritional punch. Compared with cabbage, they contain 160% more protein, 200% more fat, and 52% more fiber per the same serving size, plus 10 times the amount of beta-carotene and twice the amount of Vitamin C (via Calories Info).

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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 not to use brussel sprouts? ›

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

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Who eats the most brussel sprouts? ›

Containing more vitamin C than an orange and with just eighty calories in a half pound, Britons eat more of them than any other European country, around 40,000 tonnes a year — and yes, we do eat them all year round. Two-thirds of Brussels sprout consumption in the UK is outside of the festive season.

Why not to boil brussel sprouts? ›

Steaming and boiling use moist heat, and moist heat can make Brussel Sprouts mushy and stinky—not a good combo. Give them the treatment they deserve by roasting them instead.

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Should you boil Brussels 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 are the disadvantages of Brussels sprout? ›

Ask your doctor about how often it's safe for you to eat Brussels sprouts. You have irritable bowel syndrome (IBS). Like other cruciferous veggies, Brussels sprouts have a type of carbohydrate that your body can't easily break down. This can cause you to have belly pain, gas, and either diarrhea or constipation.

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Why put crosses on brussel sprouts? ›

In fact, the tradition of cutting a cross in the base of a sprout might have less to do with culinary technique and more to do with superstition. In Medieval times, it was believed that evil spirits and demons lived between the leaves of the vegetable, and they would enter anyone who ate them, making them ill.

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