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Brussel sprout recipes - 120 recipes

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By

Preheat oven to 400-degrees

  • 2 pounds Brussels sprouts
  • Olive oil
  • Kosher Salt
  • Fresh cracked black pepper
4.1/5 (36 Votes)

By

Preheat oven to 425 degrees

  • 1-1/2 lbs. brussel sprouts, halved
  • 3 T. olive oil
  • 3/4 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1 T. balsamic vinegar
  • 1 heaping tsp. honey
4.4/5 (14 Votes)

By

In a medium bowl, whisk 1/2 cup of the vinegar with the sugar and 1/2 teaspoon of salt until the sugar dissolves

  • 1/2 cup plus 2 tablespoons Champagne vinegar
  • 1 tablespoon sugar
  • Kosher salt
  • 1 medium red onion, halved lengthwise and very thinly sliced crosswise
  • 1/2 cup buttermilk
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon coarsely ground black pepper
  • 1/2 small garlic clove, minced
  • Two 3/4-pound heads of escarole, white and light green leaves only, torn into bite-size pieces
  • 1 pound brussels sprouts, shredded
  • 1 cup marcona almonds, chopped
4.5/5 (8 Votes)

By

Preheat oven to 450. Clean and prepare sprouts

  • 6 cups thinly sliced Brussels sprouts
  • 1 cup thinly sliced onion
  • 2 TB soy sauce, light
  • 2 TB sesame oil
  • 1 TB balsamic vinegar
4/5 (11 Votes)

By

Super easy recipe for balsamic glazed Brussels sprouts

  • 1 1/2 pounds Brussels Sprouts
  • 2 tablespoons olive oil
  • salt and pepper
  • 2-3 tablespoons balsamic vinegar
4.5/5 (6 Votes)

By

Slightly thaw brussel sprouts, cut in half

  • 5-6 bacon strips, cut into pieces
  • 1 pound (2 bags) frozen brussel sprouts
  • OR 1# fresh brussel sprouts, ends cut off, sliced in half
  • 1 medium onion, chopped
  • 3-4 garlic cloves, chopped
  • 3 T. brown sugar
  • 3 T. butter
  • Salt & pepper
4.5/5 (6 Votes)

By

These aren't just regular brussels sprouts, these are caramelized brussels sprouts with pancetta

  • 3 pounds brussels sprouts
  • 6 tablespoons extra-virgin olive oil
  • 6 shallots, thinly sliced, 1 1/2 cups
  • 2 ounces thickly sliced pancetta, cut into 1/4 inch dice
  • Kosher salt to taste
  • 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
4.4/5 (13 Votes)

By

Grab your sprouts and trim away the stems

  • The Slaw
  • 2 1/4 pounds Brussels sprouts, trimmed
  • 3 tablespoons melted ghee or fat of choice (e.g. coconut oil, duck fat, lard, tallow, bacon drippings, etc.)
  • 1/2 teaspoon Kosher salt
  • The Dressing
  • 1 tablespoon ghee or fat of choice (e.g. coconut oil, duck fat, lard, tallow, bacon drippings, etc.)
  • 1 tablespoon finely minced ginger
  • 1 small shallot, minced (1 tablespoon)
  • 2 garlic cloves, minced
  • 1/3 cup freshly squeezed orange juice
  • 3 tablespoons coconut aminos
  • 1 1/2 tablespoons rice vinegar
  • 1/2 teaspoon Red Boat fish sauce
  • 1 teaspoon toasted sesame oil
  • The Garnish
  • 2 scallions, thinly sliced
  • 1/4 cup minced cilantro
  • 1 1/2 tablespoons toasted sesame seeds
4.4/5 (12 Votes)

By

Heat a large skillet over medium high heat, add olive oil

  • 1 lb brussels sprouts, thinly shaved
  • 2 tablespoons olive oil
  • 1 shallot, thinly sliced
  • salt and pepper to taste
  • juice of 1/2 a lemon
  • 1/2 cup blueberries
  • shaved parmesan
4.4/5 (12 Votes)

By

1. In a small bowl, whisk the yogurt with the olive oil, vinegar and ginger and season with salt and pepper

  • 1/2 cup plus 2 tablespoons nonfat plain Greek yogurt
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons raw unfiltered apple cider vinegar
  • 2 tablespoons very finely grated peeled fresh ginger
  • Kosher salt and freshly ground pepper
  • 2 Granny Smith apples-peeled, cored and julienned
  • 2 Fuji apples-peeled, cored and julienned
  • 1/2 pound brussels sprouts, finely shredded
  • 2 tablespoons chopped chives
4.4/5 (12 Votes)

By

1.Preheat oven to 400 degrees

  • 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed, halved if large
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp table grind or freshly ground black pepper
4.4/5 (17 Votes)

By

May be made a few hours in advance and finished just before dinner is ready

  • 1/4 cup unsalted butter, cut into pieces, plus more for the dish
  • Kosher salt
  • 2 lbs Brussels sprouts, outer leaves and stems removed
  • 1/8 tsp red pepper flakes
  • 6 slices bacon, cut into small pieces, cooked crisp and drained
  • Freshly ground pepper
  • 1 cup heavy cream
  • 1 cup grated white cheddar cheese
  • 1 cup breadcrumbs
  • 6 slices bacon, cut into small pieces, cooked crisp and drained
4.4/5 (9 Votes)

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