12 Easy Brussels Sprout Recipes

If you're tired of serving the same old vegetable sides, it's time to transform those humble brussels sprouts into something spectacular. These 12 recipes will take you from basic roasting to restaurant-worthy dishes that'll make even skeptics ask for seconds. You'll discover how to achieve that perfect golden-brown sear, master the art of caramelization, and learn which flavor combinations bring out the best in these miniature cabbages. Ready to elevate your vegetable game with these foolproof methods?

Crispy Honey Garlic Brussels Sprouts

Crispy Honey Garlic Brussels Sprouts combine the natural nuttiness of roasted sprouts with the perfect balance of sweet and savory flavors. The honey caramelizes during cooking, creating a delectable glaze while the garlic adds depth and aromatic complexity to this vegetable dish.

This recipe transforms often-overlooked Brussels sprouts into a crave-worthy side dish that even skeptics will enjoy. The key to success lies in achieving the perfect golden-brown exterior while maintaining a tender interior, creating a textural contrast that makes each bite satisfying.

Ingredients:

• 1 pound Brussels sprouts
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 3 tablespoons honey
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Trim the Brussels sprouts and cut them in half lengthwise. Preheat the oven to 400°F (200°C). In a large bowl, toss the halved sprouts with olive oil, salt, and pepper until evenly coated. Arrange them cut-side down on a baking sheet and roast for 20-25 minutes until the bottoms are golden brown and crispy.

While the sprouts are roasting, combine minced garlic, honey, and soy sauce in a small bowl. When the sprouts are crispy, remove them from the oven and drizzle with the honey garlic mixture. Return to the oven for an additional 5 minutes until the glaze is bubbly and caramelized. Toss gently before serving to coat evenly.

For best results, avoid overcrowding the baking sheet as this will cause the sprouts to steam rather than roast. Also, make sure your Brussels sprouts are completely dry before tossing with oil, and choose sprouts of similar size to ensure even cooking. The honey garlic sauce can burn quickly, so watch carefully during the final minutes of cooking.

Roasted Brussels Sprouts With Bacon and Balsamic

[TEXT]:

Roasted Brussels sprouts transform from humble vegetables into crispy, caramelized delights when cooked at high heat in the oven. When paired with smoky bacon and a sweet-tangy balsamic glaze, they become an irresistible side dish that can convert even the most stubborn Brussels sprout skeptics.

This recipe combines the natural sweetness of roasted Brussels sprouts with the salty crunch of bacon and the complex flavors of reduced balsamic vinegar. The dish works equally well for a casual weeknight dinner or as part of a holiday spread, requiring minimal prep time while delivering maximum flavor.

Ingredients:

• 2 pounds Brussels sprouts, trimmed and halved
• 6 slices thick-cut bacon, chopped
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced

Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper in a large bowl until evenly coated. Spread them on a rimmed baking sheet and scatter the chopped bacon pieces throughout. Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are golden brown and crispy on the outside, and the bacon is cooked crisp.

While the Brussels sprouts roast, combine balsamic vinegar, honey, and minced garlic in a small saucepan. Simmer over medium heat until reduced by half and slightly thickened, about 5-7 minutes. Once the Brussels sprouts are done, transfer them to a serving bowl and drizzle with the balsamic reduction, tossing gently to coat.

For best results, don't overcrowd the baking sheet – Brussels sprouts need space to roast properly and achieve maximum crispiness. If the sprouts are too close together, they'll steam instead of roast. Choose sprouts of similar size for even cooking, and make sure they're completely dry after washing to ensure proper caramelization. The balsamic reduction can be made ahead of time and reheated when needed.

[DIRECTIONS]:

Roasted Brussels sprouts transform from humble vegetables into crispy, caramelized delights when cooked at high heat in the oven. When paired with smoky bacon and a sweet-tangy balsamic glaze, they become an irresistible side dish that can convert even the most stubborn Brussels sprout skeptics.

This recipe combines the natural sweetness of roasted Brussels sprouts with the salty crunch of bacon and the complex flavors of reduced balsamic vinegar. The dish works equally well for a casual weeknight dinner or as part of a holiday spread, requiring minimal prep time while delivering maximum flavor.

Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper in a large bowl until evenly coated. Spread them on a rimmed baking sheet and scatter the chopped bacon pieces throughout. Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are golden brown and crispy on the outside, and the bacon is cooked crisp.

While the Brussels sprouts roast, combine balsamic vinegar, honey, and minced garlic in a small saucepan. Simmer over medium heat until reduced by half and slightly thickened, about 5-7 minutes. Once the Brussels sprouts are done, transfer them to a serving bowl and drizzle with the balsamic reduction, tossing gently to coat.

For best results, don't overcrowd the baking sheet – Brussels sprouts need space to roast properly and achieve maximum crispiness. If the sprouts are too close together, they'll steam instead of roast. Choose sprouts of similar size for even cooking, and make sure they're completely dry after washing to ensure proper caramelization. The balsamic reduction can be made ahead of time and reheated when needed.

Parmesan-Crusted Brussels Sprout Gratin

Parmesan-crusted Brussels sprouts gratin transforms the humble vegetable into an elegant, comforting side dish that pairs perfectly with any main course. The combination of tender Brussels sprouts, creamy sauce, and crispy Parmesan topping creates a harmonious blend of textures and flavors that can convert even the most adamant Brussels sprout skeptics.

This dish strikes the perfect balance between healthy and indulgent, making it an excellent choice for holiday gatherings or special family dinners. The natural sweetness of the roasted Brussels sprouts complements the rich, cheesy sauce, while the golden-brown Parmesan crust adds a delightful crunch to every bite.

• 2 pounds Brussels sprouts, trimmed and halved
• 2 cups heavy cream
• 3 cloves garlic, minced
• 1 cup freshly grated Parmesan cheese
• 1/2 cup Panko breadcrumbs
• 4 tablespoons butter, melted
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons olive oil

Preheat the oven to 375°F (190°C). Toss halved Brussels sprouts with olive oil, salt, and pepper, then spread them on a baking sheet and roast for 20-25 minutes until they begin to caramelize. While the sprouts roast, combine heavy cream, minced garlic, and nutmeg in a saucepan over medium heat, simmering until slightly reduced.

Transfer the roasted sprouts to a 9×13 inch baking dish and pour the cream mixture over them. In a separate bowl, mix Parmesan cheese, Panko breadcrumbs, and melted butter, then sprinkle this mixture evenly over the top. Bake for 20-25 minutes until the topping is golden brown and the cream is bubbling around the edges.

For best results, allow the gratin to rest for 5-10 minutes before serving. The cream sauce will continue to thicken as it cools, and this resting period helps prevent the sauce from being too runny when served. Choose Brussels sprouts of similar size for even cooking, and avoid overcrowding the baking dish as this can lead to uneven browning of the Parmesan crust.

Maple-Glazed Brussels Sprouts With Pecans

Maple-glazed Brussels sprouts transform an often-misunderstood vegetable into a sweet and savory side dish that can win over even the most dedicated Brussels sprout skeptics. The natural bitterness of the sprouts is balanced by the rich sweetness of pure maple syrup, while toasted pecans add a satisfying crunch and nutty depth.

This recipe takes about 25 minutes to prepare and serves 4-6 people as a side dish. The key to success lies in achieving the perfect caramelization of the Brussels sprouts, which brings out their natural sweetness and creates crispy, golden-brown edges while maintaining a tender interior.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1/4 cup pure maple syrup
• 1 cup pecans, roughly chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter
• 1/8 teaspoon cayenne pepper (optional)

Preheat the oven to 400°F (200°C). Toss halved Brussels sprouts with olive oil, salt, and pepper in a large bowl until evenly coated. Arrange them cut-side down on a rimmed baking sheet and roast for 15-20 minutes, until the bottoms are golden brown and crispy. While the sprouts roast, toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently to prevent burning.

Remove the Brussels sprouts from the oven and transfer them to a large skillet over medium heat. Add butter and maple syrup, stirring to coat evenly. Cook for 2-3 minutes until the maple syrup begins to caramelize and thicken. Add the toasted pecans and cayenne pepper if using, tossing everything together until well combined and heated through.

For best results, choose Brussels sprouts that are similar in size to ensure even cooking. If some sprouts are significantly larger, quarter them instead of halving. The dish can be made ahead and reheated, though the pecans may lose some crunchiness. For extra flavor variation, try adding a splash of balsamic vinegar or a sprinkle of crispy bacon bits just before serving.

Pan-Seared Brussels Sprouts With Lemon Butter

Pan-seared Brussels sprouts with lemon butter is a delightful side dish that combines the earthy flavors of Brussels sprouts with bright, citrusy notes. The browning process brings out the natural sweetness of the sprouts while creating a crispy exterior and tender interior.

This quick and easy recipe takes less than 30 minutes to prepare and serves as an excellent accompaniment to any main course. The addition of lemon butter sauce elevates the dish from simple vegetable side to a memorable part of the meal.

Ingredients:

• 1 pound Brussels sprouts
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 lemon (juice and zest)
• 3 cloves garlic, minced
• Salt and black pepper to taste
• 1/4 cup water
• Pinch of red pepper flakes (optional)

Trim the Brussels sprouts and cut them in half lengthwise. Heat olive oil in a large skillet over medium-high heat. Place the Brussels sprouts cut-side down in a single layer and cook undisturbed for 4-5 minutes until golden brown. Add water, cover, and steam for 3-4 minutes until tender-crisp.

Remove the lid and add butter, minced garlic, lemon juice, and zest. Cook for an additional 2-3 minutes, tossing occasionally to coat the sprouts evenly. Season with salt, pepper, and red pepper flakes if desired. Serve immediately while hot and crispy.

For best results, ensure the Brussels sprouts are dry before cooking, as excess moisture will prevent proper browning. Don't overcrowd the pan – cook in batches if necessary to maintain proper spacing between the sprouts. The sprouts should be similar in size for even cooking; if some are notably larger, quarter them instead of halving.

Shaved Brussels Sprout Salad With Apple

This fresh and vibrant shaved Brussels sprout salad combines the earthy crunch of raw sprouts with the sweet-tart flavors of crisp apple. The dish offers a modern take on traditional Brussels sprouts, transforming them into a light, refreshing salad that's perfect for any season.

The key to this salad's success lies in shaving the Brussels sprouts very thinly, which makes them more palatable when raw and allows them to better absorb the dressing. When paired with apple, the combination creates a wonderful balance of textures and flavors that can convert even the most steadfast Brussels sprout skeptics.

• 1 pound Brussels sprouts, trimmed
• 1 large Honeycrisp or Granny Smith apple
• 1/4 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/4 cup toasted walnuts, chopped
• 1/3 cup shaved Parmesan cheese
• Salt and freshly ground black pepper to taste

Using a sharp knife or mandoline, shave the Brussels sprouts very thinly. Place them in a large bowl, separating the layers with your fingers. Core and thinly slice the apple into matchsticks. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey until well combined. Season with salt and pepper.

Pour the dressing over the shaved Brussels sprouts and apple, tossing well to coat evenly. Let the salad sit for about 10 minutes to allow the sprouts to soften slightly. Just before serving, add the toasted walnuts and shaved Parmesan, tossing gently to combine.

For best results, choose fresh, firm Brussels sprouts and slice them as thinly as possible – a mandoline works best for this purpose. The salad can be prepared up to 2 hours in advance, but add the walnuts and cheese just before serving to maintain their texture. If making ahead, the apple can be tossed in a bit of lemon juice to prevent browning.

Creamy Brussels Sprout Pasta

Creamy Brussels Sprout Pasta is a comforting dish that combines the earthy flavors of Brussels sprouts with rich, creamy pasta. The natural sweetness of the roasted sprouts perfectly complements the garlic and Parmesan in the sauce, creating a balanced and satisfying meal.

This recipe transforms the often-maligned vegetable into a star ingredient, with the sprouts becoming tender and slightly caramelized when properly cooked. The dish comes together in under 30 minutes, making it perfect for weeknight dinners while still being elegant enough for special occasions.

Ingredients:

• 1 pound Brussels sprouts, halved
• 1 pound fettuccine or penne pasta
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup pasta water
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Preheat the oven to 400°F (200°C). Toss halved Brussels sprouts with olive oil, salt, and pepper, then roast for 20-25 minutes until edges are crispy and golden brown. Meanwhile, cook pasta in salted water according to package instructions, reserving 1/2 cup of pasta water before draining.

In a large skillet, sauté minced garlic in butter until fragrant. Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and sauce is smooth. Add the roasted Brussels sprouts and cooked pasta to the sauce, stirring to combine. Add pasta water as needed to reach desired consistency. Season with additional salt, pepper, and red pepper flakes if desired.

For best results, choose Brussels sprouts that are similar in size for even cooking. The pasta water is crucial for achieving the right sauce consistency – the starch in the water helps the sauce cling to the pasta. Store leftovers in an airtight container for up to 3 days, though the sauce may need to be thinned with a splash of cream when reheating.

Asian-Style Brussels Sprouts With Soy and Sesame

Asian-Style Brussels Sprouts With Soy and Sesame transforms the humble vegetable into an umami-rich side dish that pairs perfectly with rice bowls and Asian-inspired mains. The combination of soy sauce, sesame oil, and garlic creates a savory glaze that coats each sprout with a perfect balance of flavors.

This recipe takes about 20 minutes to prepare and serves 4-6 people as a side dish. The key to achieving the best results lies in getting a good sear on the Brussels sprouts, which adds a pleasant char while maintaining their crisp-tender texture.

• 1 pound Brussels sprouts, trimmed and halved
• 3 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 2 teaspoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 2 tablespoons sesame seeds
• ¼ teaspoon red pepper flakes (optional)
• Salt and black pepper to taste

Heat vegetable oil in a large skillet over medium-high heat. Place Brussels sprouts cut-side down in a single layer and cook undisturbed for 4-5 minutes until golden brown. Stir and continue cooking for another 3-4 minutes until tender-crisp. Add minced garlic and cook for 30 seconds until fragrant.

Reduce heat to medium-low and add soy sauce, sesame oil, rice vinegar, and brown sugar. Stir to coat the Brussels sprouts evenly and cook for 2-3 minutes until the sauce thickens slightly. Remove from heat and toss with sesame seeds and red pepper flakes if using. Season with salt and pepper to taste.

For best results, avoid overcrowding the pan when searing the Brussels sprouts – work in batches if necessary. The sprouts should be dry before cooking to achieve proper caramelization. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or microwave.

Brussels Sprout Hash With Sweet Potatoes

Brussels sprout hash with sweet potatoes combines two nutritious vegetables into a satisfying and colorful dish that works well for breakfast, lunch, or dinner. The natural sweetness of the potatoes perfectly balances the slight bitterness of the Brussels sprouts, while proper caramelization creates delightful crispy edges and tender centers.

This one-pan meal takes about 30 minutes to prepare and can be customized with additional seasonings or toppings like fried eggs, bacon, or cheese. The key to success lies in achieving the right texture – crispy on the outside while maintaining a tender interior for both vegetables.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, diced into 1/2-inch cubes
• 3 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Heat olive oil in a large skillet over medium-high heat. Add diced sweet potatoes and cook for 5-7 minutes, stirring occasionally. Add Brussels sprouts and onions to the pan, season with salt, pepper, and paprika, and cook for another 8-10 minutes, stirring occasionally to ensure even browning. Add minced garlic and cook for an additional 2-3 minutes until the vegetables are tender and caramelized.

For best results, avoid overcrowding the pan as this will steam rather than crisp the vegetables. Ensure both the Brussels sprouts and sweet potatoes are cut into similarly sized pieces for even cooking. The dish can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet to restore crispiness.

Mediterranean Brussels Sprouts With Feta

Mediterranean Brussels Sprouts with Feta transforms the humble Brussels sprout into a vibrant, Mediterranean-inspired dish that's both healthy and flavorful. The combination of salty feta cheese, earthy Brussels sprouts, and bright Mediterranean seasonings creates a perfect balance of flavors that can convert even the most adamant Brussels sprout skeptics.

This dish brings together the best of Mediterranean cuisine with crispy, caramelized Brussels sprouts, creating a side dish that works equally well for casual weeknight dinners or elegant dinner parties. The addition of feta cheese adds a creamy, tangy element while herbs and garlic provide aromatic depth.

Ingredients:

• 1 pound Brussels sprouts, halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/2 cup crumbled feta cheese
• 1/4 cup pine nuts
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

Preheat your oven to 400°F (200°C). Toss halved Brussels sprouts with olive oil, garlic, oregano, salt, and pepper in a large bowl. Spread them on a baking sheet in a single layer, cut side down. Roast for 20-25 minutes, until the Brussels sprouts are golden brown and crispy on the outside while tender inside. While still hot, toss with lemon zest and juice.

Transfer the roasted Brussels sprouts to a serving dish and top with crumbled feta cheese, toasted pine nuts, and fresh parsley. The residual heat will slightly melt the feta, creating a creamy contrast to the crispy sprouts. Finish with a drizzle of olive oil and additional red pepper flakes if desired.

For best results, make sure your Brussels sprouts are completely dry before roasting, as excess moisture will prevent proper caramelization. Also, don't overcrowd the baking sheet – leave space between the sprouts to allow them to crisp up properly. The pine nuts can be toasted beforehand in a dry skillet over medium heat for 3-5 minutes until golden brown, enhancing their nutty flavor.

Caramelized Brussels Sprouts With Cranberries

Caramelized Brussels sprouts with cranberries offer a perfect balance of savory and sweet flavors, making them an excellent side dish for holiday meals or weeknight dinners. The natural sugars in the Brussels sprouts caramelize during cooking, creating a golden-brown exterior while maintaining a tender interior.

The addition of dried cranberries not only adds a burst of color but also provides a tart-sweet contrast to the earthy Brussels sprouts. This dish can be prepared in under 30 minutes and requires minimal ingredients while delivering maximum flavor.

Ingredients:

• 1 pound Brussels sprouts
• 2 tablespoons olive oil
• 1/2 cup dried cranberries
• 3 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter

Trim the Brussels sprouts and cut them in half lengthwise. Heat olive oil in a large skillet over medium-high heat. Place the Brussels sprouts cut-side down in a single layer and cook for 5-7 minutes until golden brown. Add the minced garlic and butter, then reduce heat to medium. Continue cooking for another 5-7 minutes, stirring occasionally, until the sprouts are tender when pierced with a fork.

Add the balsamic vinegar and dried cranberries to the pan, stirring to combine. Cook for an additional 2-3 minutes until the cranberries are slightly plumped and the balsamic vinegar has reduced. Season with salt and pepper, adjusting to taste.

For best results, avoid overcrowding the pan when cooking Brussels sprouts, as this will prevent proper caramelization. Choose sprouts that are similar in size to ensure even cooking, and store any leftovers in an airtight container in the refrigerator for up to 3 days. The dish can be reheated in a skillet or microwave, though the sprouts may lose some of their initial crispiness.

Spicy Buffalo Brussels Sprouts

Spicy Buffalo Brussels Sprouts transform an often-maligned vegetable into a crave-worthy appetizer or side dish. The combination of crispy, roasted sprouts with the signature tang and heat of buffalo sauce creates an irresistible flavor profile that even skeptics will enjoy.

This recipe takes inspiration from classic buffalo wings but offers a healthier, vegetable-based alternative that doesn't sacrifice bold flavors. The natural sweetness of caramelized brussels sprouts perfectly balances the spicy kick of the buffalo sauce, while optional blue cheese adds a creamy contrast.

• 1 pound brussels sprouts, halved
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup buffalo sauce
• 2 tablespoons butter, melted
• 1 tablespoon honey
• Blue cheese crumbles (optional)
• Ranch or blue cheese dressing (optional)

Preheat oven to 425°F. Toss halved brussels sprouts with olive oil, salt, and pepper on a rimmed baking sheet. Arrange sprouts cut-side down and roast for 20-25 minutes, until edges are crispy and dark golden brown.

While the sprouts roast, whisk together buffalo sauce, melted butter, and honey in a large bowl. When the sprouts are done, transfer them immediately to the bowl with the buffalo sauce mixture. Toss until evenly coated. Return to the baking sheet and broil for 2-3 minutes to caramelize the sauce. Serve hot, topped with blue cheese crumbles and dressing if desired.

For best results, make sure brussels sprouts are completely dry before roasting, as excess moisture will prevent proper crisping. Don't overcrowd the baking sheet – sprouts need space to roast properly. Adjust the amount of buffalo sauce and honey to taste, and consider using a milder sauce if serving to those sensitive to heat.