5 Special Brussels Sprouts Recipes

Jan 29, 2024

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 worked into all kinds of dishes. If you have been doing Brussels sprouts the same way every time, here are five different recipes to try them in to get out of your Brussels sprouts rut.

1 Hot and Cheesy Brussels Sprouts Dip

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.


  • 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


Toss and coat the Brussels sprouts in olive oil, pepper, and salt. Spread them in one layer on a baking sheet along with the cloves of garlic and roast in a preheated oven at 400°F until golden brown, about 25 -30 minutes, turning them halfway through.

Mix the other ingredients together in a baking dish with the Brussels sprouts. Squeeze the garlic from the skins and mix in with everything else. Bake at 350°F for 15-20 minutes. The top should be lightly golden brown and sides should be bubbling.

2 Ricotta and Brussels Sprouts Pizza

If you love pizza and you love 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 ok. You can start making up for lost time now.


  • 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


Over medium-high heat in large skillet, heat olive oil. 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 all over the top. Bake at 450°F for 12-15 minutes. Drizzle with balsamic glaze for the finish.

3 Chinese-Style Brussels Sprouts

This tasty recipe takes what we love about our favorite takeout restaurant’s Kung Pao chicken and refashions it with Brussels sprouts. If you are looking for a meatless meal that really hits the spot, this is the one to try. It’s got a nice spice to it that will have you wanting more and more.


  • 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


Toss sprouts with olive oil and spread on large baking sheet in an even layer with flat sides down. Roast for 25-30 minutes, tossing halfway.

In a small saucepan, add 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 sauce thickens, around 5 minutes.

Place the sprouts in a medium serving bowl and pour sauce over top. Toss to coat. Garnish with peanuts, green onion, cilantro, and red pepper flakes.

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4 Lemony Brussels Sprouts Salad

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.


  • 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


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. Gently separate the leaves when you are done. 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

Take your side dish to the next level. This recipe hits all those notes you crave. It is sweet and smoky, and it will have everyone eating their vegetables.


  • 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


Cook bacon in large skillet over medium heat for 5–7 minutes. Transfer to paper towels using slotted spoon. Reserve fat in 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.

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.