Brussels sprouts are one of the most delicious and protein-packed vegetables out there! Here are the best Brussels sprouts recipes to put on your table.
Are you a Brussels sprouts lover? Luckily, this vegetable has gotten a total makeover as of late. Gone are the 1950’s soggy Brussels sprouts, in are the crispy sprouts served in trendy gastro pubs! Why was this healthy vegetable so hated? Overcooking Brussels sprouts brings out bitter flavors. But cooked correctly, the flavor is sweet and nutty! You can even eat them raw.
What are the best ways to eat Brussels sprouts?
Brussels sprouts are one of the 20 best vegetables you can eat! Luckily, they taste amazing too. Here’s our list of the most delicious Brussels sprouts recipes known to man. (OK, at least known to us!) They feature this tasty cruciferous vegetable cooked in the following main ways:
- Roasted. Roast them up in a hot oven: they bake at 450 for about 20 minutes. (See below.)
- Pressure cooked. You can make Brussels sprouts in an Instant Pot! It takes just 2 minutes and they come out crisp tender and bright green. We suggest adding Parmesan and chives (see below).
- Shaved (raw). Shredded raw Brussels sprouts are extraordinarily tasty; they taste like a sweeter version of cabbage. Eat them as salad greens, throw into soup, or on pizza.
Ready to get to the recipes?
And now…our most delicious Brussels sprouts recipes!
Here’s the secret to the best crispy Brussels sprouts! They’re roasted until blackened and caramelized, then tossed with a tangy sweet balsamic sauce.
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 2 tablespoon honey (or maple syrup)
- Spicy variation: 1 teaspoon hot sauce, plus more to drizzle
- Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)
- Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
- Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
- Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.
- Roast for 25 minutes until very browned and tender (don’t stir!). For the crispiest sprouts you can eat them as is, or go to Step 6.
- While the sprouts are roasting, whisk together the balsamic vinegar and honey or maple syrup (and 1 teaspoon hot sauce, if using). When the sprouts are done, pour over the mixture and toss to combine. For the spicy variation, drizzle with additional hot sauce to taste. Serve immediately.
*Don’t use a silicone baking mat, since these can also make the Brussels sprouts less crispy. If you don’t have parchment paper, you can skip it and roast directly on the sheet.
- Category: Side Dish
- Method: Roasted
- Cuisine: Vegetables
Keywords: Brussels Sprouts Recipes,
Last updated: April 2020
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.