8 Special Brussels Sprouts Recipes
Brussels sprouts are trending on the culinary scene. As a cousin to cabbage, this vegetable is often served on the side. But if all you are doing with your Brussels sprouts is sauteing them up with garlic and butter, you are missing out on their huge potential.
Brussels sprouts can be roasted, fried, and used in all kinds of dishes. If you have been making them the same way every time, here are seven different recipes to help you break your Brussels sprout rut.
1 Hot and Cheesy Brussels Sprouts Dip
Photo: pinterest.com
Move over, spinach and artichoke dip. You have been replaced. Here is a super-cheesy dip that is guaranteed to be a hit on your next game day. Or for any day you feel like celebrating.
Ingredients:
- 1 pound Brussels sprouts, trimmed and quartered
- 1 tablespoon olive oil
- 2 cloves unpeeled garlic
- 1/2 teaspoon fresh chopped thyme
- 4 ounces cream cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 3/4 cup shredded mozzarella
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
Directions:
Toss and coat the Brussels sprouts in olive oil, pepper, and salt. Spread them in one layer on a baking sheet along with the garlic cloves. Roast in a preheated oven at 400°F until golden brown, about 25 -30 minutes, turning them halfway through.
Mix the other ingredients and the Brussels sprouts in a baking dish. Squeeze the garlic from the skins and mix it in with everything else. Bake at 350°F for 15-20 minutes. The top should be lightly golden brown, and the sides should be bubbling.
2 Ricotta and Brussels Sprouts Pizza
Photo: pinterest.com
If you love pizza and Brussels sprouts, this is a winning combination. The roasted sprouts pair so well with the ricotta that you will wish you’d dreamed up this gorgeous pizza sooner. That is okay. You can start making up for lost time now.
Ingredients:
- 1 pound pizza dough (we used whole wheat)
- 1 tablespoon extra-virgin olive oil, plus more for topping
- 1/2 pound Brussels sprouts, trimmed and leaves torn off
- 1 thinly sliced yellow onion
- 2 cloves of garlic, minced
- 1/2 cup shredded parmesan cheese
- 1/2 cup part skim ricotta cheese
- Kosher salt and freshly ground black pepper to taste
- Balsamic glaze
Directions: Heat olive oil in a large skillet over medium-high heat. Add onion in an even layer and season with salt and pepper. Saute onion until soft and caramelized, stirring every few minutes. Add garlic and Brussels sprouts leaves and continue to saute for 2-3 minutes. Remove from heat and set aside.
Spray a baking sheet with cooking spray and roll out pizza dough. Brush the top of the dough with olive oil and sprinkle with kosher salt and freshly ground black pepper. Sprinkle 1/4 cup of Parmesan cheese on top.
Spread the Brussels sprouts evenly on top of the dough. Sprinkle with the remaining Parmesan and add spoonfuls of ricotta. Bake at 450°F for 12-15 minutes. Drizzle with balsamic glaze for the finish.
3 Chinese-Style Brussels Sprouts
This tasty recipe combines what we love about our favorite takeout restaurant’s Kung Pao chicken with Brussels sprouts. If you are looking for a meatless meal that really hits the spot, this is the one to try. Its nice spice will have you wanting more.
Ingredients:
- 2 pounds Brussels sprouts, trimmed and cut in half lengthwise
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons organic honey
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- ½ teaspoon sriracha
- 2 cloves minced garlic
- ⅓ cup roasted peanuts
- 3 green onions, chopped
- 2 tablespoons fresh chopped cilantro leaves
- Red pepper flakes
Directions:
Toss the sprouts with olive oil and spread them on a large baking sheet in an even layer, flat sides down. Roast for 25-30 minutes, tossing halfway through.
In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, sriracha, and garlic. Whisk to combine, then bring to a boil over medium-high heat. Stir occasionally. Reduce heat to medium and stir often until the sauce thickens, about 5 minutes.
Place the sprouts in a medium bowl and pour the sauce over them. Toss to coat. Garnish with peanuts, green onion, cilantro, and red pepper flakes.
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4 Lemone Brussels Sprouts Salad
Photo: pinterest.com
This lovely salad is a wonderful way to start any meal. It can break you out of your salad rut. Plus, with healthy Brussels sprouts, you will get more nutrition too.
Ingredients:
- 3 cups Brussels sprouts, trimmed
- 1/2 small red onion
- Juice of 1 lemon
- 1 teaspoon organic honey
- 1 teaspoon whole grain mustard
- 1 tablespoon olive oil
- 1/2 cup finely grated Pecorino Romano
- Salt and freshly ground black pepper
Directions:
Fill a small bowl with cold water and soak the onions for 15-20 minutes. In another small bowl, whisk lemon juice, honey, mustard, and salt and pepper to taste. Once combined, whisk in olive oil.
Shave each sprout with a mandolin or grater. When you are done, gently separate the leaves. Add the sprouts to a serving bowl. Drain the onions and toss with the sprouts. Add the dressing and toss. Fold in the cheese. Serve immediately.
5 Smoky Sweet Brussels Sprouts
Photo: pinterest.com
Take your side dish to the next level with this recipe. It hits all the notes you crave: sweet and smoky, and it will have everyone eating their vegetables.
Ingredients:
- 4 slices bacon cut crosswise into 1/4″ strips
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 3/4 cup water
- 1/4 cup dates, pitted and chopped
- 1/2 teaspoon kosher salt
Directions:
Cook bacon in a large skillet over medium heat for 5–7 minutes. Using a slotted spoon, transfer to paper towels. Reserve the fat in the skillet.
Add olive oil to skillet with fat over medium heat. Cook it in batches until well-browned, around 3 minutes. Add salt followed by bacon and dates. Stir 3/4 cup water and increase to medium-high heat. Mash dates with the back of wooden spoon until dissolved, about 2 minutes.
6 Brussels Sprouts and Mushroom Stir-Fry
This quick stir-fry combines the earthy flavors of Brussels sprouts and mushrooms, creating a savory side dish or a light main course.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 8 ounces mushrooms (such as shiitake or cremini), sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional for thickening)
- Sesame seeds and chopped green onions for garnish
Directions:
To prepare the dish, heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the minced garlic and grated ginger, sautéing them briefly until their aroma is released, which should take about 30 seconds. Next, incorporate the Brussels sprouts and mushrooms, stirring and cooking them for 5 to 7 minutes until they become tender.
Pour in the soy sauce, oyster sauce, and sesame oil, allowing the mixture to cook for 2 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and continue cooking until the sauce achieves the desired consistency. Before serving, sprinkle the dish with sesame seeds and chopped green onions for added flavor and presentation.
7 Shaved Brussels Sprouts Salad with Apples and Pecans
This fresh salad combines the crunch of raw Brussels sprouts with the sweetness of apples and the richness of pecans, all tossed in a tangy dressing.
Ingredients:
- 1 pound Brussels sprouts, trimmed and thinly sliced
- 1 large apple (such as Honeycrisp), cored and thinly sliced
- 1/2 cup pecans, toasted and roughly chopped
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese (optional)
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and freshly ground black pepper, to taste
Directions:
To prepare the salad, mix the sliced Brussels sprouts, apple slices, pecans, dried cranberries, and feta cheese (if desired) in a large bowl. In a separate smaller bowl, blend olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to create the dressing. Drizzle the dressing over the salad ingredients and gently toss everything together. Allow the salad to rest for about 10 minutes before serving to harmonize the flavors.
8 Roasted Brussels Sprouts with Balsamic Vinegar and Honey
Ready to take your Brussels sprouts from “meh” to absolutely irresistible? This recipe is simple, flavorful, and will have everyone asking for seconds (even the veggie skeptics). Let’s dive in!
Ingredients:
- 1 lb (450g) Brussels sprouts
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey (or maple syrup if you prefer)
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- Optional: A handful of toasted almonds or a sprinkle of grated Parmesan for garnish
Directions:
Rinse and dry your Brussels sprouts, trim the stems, and slice them in half (quarter larger ones for even cooking). Toss them in a bowl with olive oil, garlic powder, salt, and pepper until well-coated. Spread them cut side down on a parchment-lined baking sheet and roast at 400°F (200°C) for 20-25 minutes until golden and tender.
While the sprouts roast, whisk balsamic vinegar and honey together. Drizzle the mixture over the warm sprouts, tossing to coat. For extra flair, sprinkle with almonds or Parmesan before serving. Perfect as a side dish or a snack to savor!
Read also – 12 Healthy Pantry Staples to Stock Your Kitchen With
These recipes prove that Brussels sprouts can be so much more than a side dish. From salads to pizza and beyond, they are a versatile vegetable you can enjoy in so many ways.
