Brussel sprout recipes - 120 recipes
More Brussel sprout recipes
Smashed Brussels Sprouts
By ctaubenheim
NOTE: In order to small the brussels sprouts, you need to boil them first (just liked potatoes)
- 2 lb Brussels Sprouts
- 2 Tbsp Olive Oil
- 2 Cloves Garlic, Minced
- 1 tsp Chopped Thyme
- Kosher Salt
- Fresh Ground Black Pepper
- 1 Cup Shredded Mozzarella
- 1/4 Cup Freshly Grated Parmesan
- Fresh Parsley, Chopped, for garnish
Brussel Sprouts and Cheddar Cheese Bake (Emeril)
By pmfox
Preheat oven to 450 degrees
- 4 slices thick-cut smoked bacon, diced
- 1 cup onion, small diced
- 2 cloves garlic, minced
- 3 TBSP unsalted butter
- 1 lb brussels sprouts, thinly sliced
- 1 tsp fresh thyme, chopped
- 1/4 cup chicken stock
- 1/2 tsp cayenne pepper(if you like spicy)
- 1/4 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1 cup sharp cheddar, shredded
Brussel Sprout Salad
By enelson74
mix each together (can make dressing the day before)
- Salad:
- 1/2 pound brussel sprout leaves vs chopped
- 1/4 cup dried cranberries
- 1/4 cup smoked almonds
- 1/2 oz manchego cheese shaved
- bagel chips for serving
- Dressing:
- 3/4 cup vegetable oil
- 1/4 cup EVOO
- 1 Tbsp honey
- 2 Tbsp champagne vinegar
- 1 1/2 tsp fresh lemon juice
- 1/4 tsp grated lemon zest
- 1 tsp whole grain mustard
- 1/2 small clove minced garlic
- salt and pepper
Pomegranate, Avocado & CXitrus Brussels Sprouts
By catherinebudenbender@gmail.com
Very Good
- 2 navel oranges
- 1/2 C pomegranate seeds
- 2 T olive oil
- 2 T chopped shallot
- 1/4 t kosher salt
- 1/4 t black pepper
- shaved Brussel sprouts
- 1 C dice avocado
Stir-Fried Brussels Sprouts
By charlotteh371
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes
- ½ cup walnuts
- 2 lb. brussels sprouts
- 8 Tbsp. extra-virgin olive oil
- Kosher salt, freshly ground pepper
- ½ lemon
- 1 Tbsp. walnut oil or 1½ tsp. sesame oil
SKILLET BRATWURST W/ APPLES AND BRUSSELS SPROUTS
By LindaW1955
cOOKS COUNTRY
- 2# Bratwurst
- 2 onions, halved and sliced thin
- 1 cup water
- 1/4 cup EVOO
- S and P
- 1 pound Brussels Sprouts, trimmed and quartered
- 3 Gala or Honey Crisp or Granny Smith or Braeburn apples, cored and quartered
- 1/3 cup dried cranberries
- 1 TBS cider vinegar
- 1 TBS Dijon mustard
Thanksgiving Maple Roasted Brussels Sprouts & Butternut Squash
By JenHall
From Paleomg.com - so good - had for Thanksgiving 2018
- 4 cups halved brussels sprouts
- 3 cups peeled and cubed butternut squash
- 2 gala apples, cubed
- 1/4 cup melted ghee, butter, olive oil or coconut oil
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary, chopped
- a couple hefty pinches of salt
- 1/3 cup pecans
- 1/4 cup apple juice sweetened cranberries
- 3 tablespoons maple syrup
- 1 tablespoon olive oil
- zest of 1/2 lemon
- juice of 1 lemon
- crushed black pepper, to garnish
- flake salt, to garnish
Skillet-Roasted Brussels Sprouts (with various additions)
By marck
From ATK's annual 2019 book)
- Substitute following for lemon juice:
- 1 lb small (1 to 1-1/2 inches in diameter) Brussels sprouts, trimmed and halved
- 5 Tbsp extra-virgin olive oil
- Salt and pepper
- FOR LEMON AND PECORINO ROMANO VERSION
- 1 Tbsp lemon juice
- 1/4 C shredded Pecorino Romano cheese
- FOR CIDER VINEGAR AND HONEY VERSION
- Omit Pecorino.
- 2 tsp cider vinegar
- 2 tsp honey
- 1/4 tsp red pepper flakes
- FOR MAPLE SYRUP AND SMOKED ALMONDS VERSION
- Substitute for lemon juice:
- 1 Tbsp maple syrup
- 1 Tbsp sherry vinegar
- Substitute for Pecorino:
- 1/4 C smoked almonds, chopped fine
- FOR POMEGRANATE AND PISTACHIOS VERSION
- Substitute for lemon juice:
- 1 Tbsp pomegranate molasses
- 1/2 tsp ground cumin
- Substitute for Pecorino:
- 1/4 shelled pistachios, toasted and chopped fine
- 2 Tbsp pomegranate seeds
- FOR CHILE, PEANUTS AND MINT VERSION
- Substitute for lemon juice:
- 1 Fresno chile, stemmed, seeded, and minced
- 2 tsp lime juice
- Substitute for Pecorino:
- 2 Tbsp finely chopped dry-roasted peanuts
- 2 Tbsp fresh mint
- FOR GOCHUJANG AND SESAME SEEDS VERSION
- Substitute for lemon juice:
- 1 Tbsp gochujang
- 1 Tbsp rice vinegar
- Substitute for Pecorino:
- 2 tsp sesame seeds
- MUSTARD AND BROWN SUGAR VERSION
- Substitute for lemon juice:
- 1 Tbsp Dijon mustard
- 1 Tbsp packed brown sugar
- 2 tsp white vinegar
- 1/4 tsp cayenne pepper
- Omit Pecorino.
Maple Soy Glazed Roasted Brussels Sprouts and Butternut Squash with Bacon
By á-177220
Preheat oven to 400 degrees F
- Cooking spray
- 1 pound butternut squash, peeled, seeded and cut into ½-inch cubes
- 1 tablespoons olive oil
- 1/2 teaspoon Kosher salt
- Freshly ground black pepper
- 1 pound Brussels sprouts, trimmed and quartered
- 2 center cut strips of bacon, chopped
- 2 tablespoons pure maple syrup
- 2 tablespoons reduced sodium soy sauce
Roasted Brussels Sprouts with Warm Honey Glaze
By á-177220
Place a rimmed baking sheet on bottom rack of oven; preheat to 450°
- 1½ lb. brussels sprouts, trimmed, halved
- ¼ cup extra-virgin olive oil
- ½ tsp. kosher salt, plus more
- Freshly ground black pepper
- ¼ cup honey
- ⅓ cup sherry vinegar or red wine vinegar
- ¾ tsp. crushed red pepper flakes (optional)
- 3 Tbsp. unsalted butter
- 3 scallions, thinly sliced on a diagonal
- 1 tsp. finely grated lemon zest
Sam's Brussel Sprouts
By dhoffmanlatter
cook bacon in cast iron, remove and dry on towels in remaining bacon fat, cook brussels and shallots and garlic un
- bacon
- shallots, thinly sliced
- garlic, minced
- two packages of brussels sprouts, halved
- freshly ground black pepper
- freshly grated Parmesan cheese
Roasted Brussels Sprouts With Applewood Bacon
By Nalli
An easy and delicious way to prepare brussels sprouts! They made a delicious Thanksgiving vegetable!!
- 6 slices (Wegmans applewood) smoked uncured bacon, cut in 1-inch pieces
- 2 lbs Brussels sprouts, trimmed, quartered
- 3 tbsp. basting oil (Wegmans has basil in it)
- Salt & pepper
- 1/2 C peeled chestnuts, halved (4 oz)
Any burning questions? Our chefs answer!