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!
This Brussels sprouts recipe is really next level, and here’s why. These mighty sprouts are impossibly crispy, baked until they’re caramelized and the outside layers flake off into darkened crunchy chips. Then they’re draped in a tangy maple balsamic glaze that heightens the flavors to their peak. One bite of these, and everyone around the table will be asking how you did it.
These crispy Brussels sprouts are so crispy, you’ll think they were fried. But they’re baked! You know those crispy Brussels that you can get at a restaurant? These are just as good. They’re baked until impossibly crunchy, then tossed with a balsamic and honey sauce that brings in the tangy and sweet notes. Wow, are these next level!
Next 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!
A favorite Brussels sprouts recipe? Pan fried! When we’re feeling fancy: we pan fry them! Meet our perfect fried Brussels sprouts: with crispy edges and perfectly salted. Toss the crunchy sprouts with hot honey for a sublime side dish.
Another great 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 tart cherries, the bright crunch of apple, and a tangy vinaigrette.
Who knew you could grill Brussels sprouts? You probably did, but we’re not sure how we went so long without this trick! But make room in your heart for these grilled Brussels sprouts! They’re tender and blackened, with a hint of smoky flavor. Toss them with a balsamic sauce they’re positively delightful!
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!
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 ⅓ 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.
Yes, Brussels sprouts are perfect on pizza! Here they're shaved and used raw, paired with gooey caramelized onions. The pizza dough is spread with our easy pizza sauce, cheese and the toppings, then baked until golden brown and melty. Yum!
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.
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.