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?
Now, we’ve made a list of the most delicious Brussels sprouts recipes known to man! (OK, at least known to us.) Here are the best ways to eat Brussels sprouts, which you’ll see demonstrated in the recipes below:
- 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!
First up in our Brussels sprouts recipes: the BEST way to make them! These Brussels sprouts are roasted in a very hot oven, making them tender on the outside and crispy on the outsides. All you need is salt and pepper: and you won't be able to stop eating them.
Side bonus: some of the outer leaves fall off onto the pan, making crispy little chips to snack on: so good!
Can you use an Instant Pot for Brussels sprouts? Actually you can: and they turn out extremely tasty! They come out crisp tender and bright green. Mix them with butter, chives and Parmesan, and they're a super fast side dish. They're done in just under 15 minutes!
The other best way to eat Brussels sprouts? Shaved! Yes, this Brussels sprouts salad recipe features raw Brussels, thinly sliced into feathery ribbons. Instead of tasting bitter, raw Brussels sprouts taste almost like a sweeter version of cabbage!
Here they're made into a vibrant and colorful salad, contrasted with the pop of the Pomegranate seeds, and the bright crunch of the apple. Cover everything in a lightly sweet vinaigrette, and you'll feel healthier just by eating it.
One of our favorite Brussels sprouts recipes, this one features sprouts that are roasted until they're crisp in our basic method. The topping is what counts here: creamy goat cheese, and lightly spicy harissa.
Harissa is a North African red pepper paste that brings big flavor: we use mild so that it has just the right amount of heat. All together, it makes a stunning side dish or appetizer!
Ever had Brussels sprouts in a soup? Here they're shaved, then wilted into soup like you would with spinach or kale. The other star ingredient here: farro. Farro is a whole grain that’s a bit like barley, but cooks in about 1/3 the time, which significantly speeds up the prep time.
This Brussels sprouts soup recipe is a cozy warm bowl of nourishing vegetables. For the flavoring: shallot, garlic, ginger, soy sauce, and Worcestershire sauce, which adds a savory, unexpected flavor.
Here's another Brussels sprouts recipe where we've used our favorite method: roasting the Brussels sprouts until they're beautifully crispy! This one's all about the topping: mix in toasted pecans and shavings of Parmesan or Pecorino cheese. Pecorino is like Parmesan cheese, but with a stronger, more savory flavor. Either way, it's the perfect pairing to dress up these Brussels sprouts!
Those shaved raw Brussels sprouts are so sweet and feathery, we just had to use them in another salad! This salad is hearty and filling, and could be eaten either as a side dish or a vegetarian main dish salad. Here the shaved Brussels are paired with roasted sweet potatoes, pecans, and Parmesan cheese.
And last up in our Brussels sprouts recipes: another way to make Brussels sprouts into a main dish! These Brussels sprouts are shaved and served over brown rice with pecans to make a plant based main dish. What takes them over the top is this tahini dressing, made with ginger, orange and miso. There's so much flavor!
These Brussels sprouts are baked until they’re crispy and perfectly salted! Here’s the only Brussels sprouts recipe you need.
- 2 pounds Brussels sprouts (off the stalk)
- 3 tablespoons extra-virgin olive oil
- Zest from 1 lemon
- 1 teaspoon kosher salt
- Fresh ground black pepper
- Preheat oven to 450°F.*
- 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. Roast for 20 to 25 minutes until blackened and tender (no need to stir).
- Taste a Brussels sprout and add additional salt and pepper if needed. Serve immediately.
*This method gets the Brussels sprouts perfectly crispy if it’s the only thing in the oven. If you’re trying to cook it with other things in the oven (as we did one Thanksgiving), you’ll need to increase the cook time. We recommend making this without other things in the oven, since the airflow is important to make the sprouts crispy.
- Category: Side Dish
- Method: Baked
- Cuisine: Brussels Sprouts
Keywords: Brussels Sprouts Recipes, Baked Brussels Sprouts
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.