Brussel sprout recipes - 120 recipes
More Brussel sprout recipes
Cleo Hollywood Brussels Sprouts AF
By á-3145
Place sliced almonds in pan and place in Air Fryer
- 10-12 Brussel Sprouts
- 2 Tablespoons Sliced Almonds toasted
- 1.5 Tablespoons Oil Packed Capers drained
- 1.5 Tablespoons Red Wine Vinegar
- 1.5 Tablespoons Extra Virgin Olive Oil
- 2 teaspoons Fresh Flat Leaf Parsley chopped
- 2 teaspoons Vegetable Oil
- 1 pinch Chili Flakes optional
- 1 pinch Kosher Salt or to taste
- 1 pinch Freshly Ground Black Pepper or to taste
Roasted Brussels Sprouts w/Squash, Pecans & Cranberry Salad
By tammy1365
Toss
- roasted Brussels sprouts
- roasted butternut squash
- toasted pecans
- dried cranberries
- maple syrup
Brussels Sprouts by Candace. Thanks Candace!!!!!
By á-3757
Leftovers are delicious cold! Try it
- Brussels sprouts
- Lemon
- Olive oil
- Salt and pepper
- Ground pepper
- Mustard seed
- Lemon pepper
- Butter
Skillet Chicken, Sweet Potato, and Brussels Sprouts
By á-7889
Buy 10 Ingredients, Make 7 Delicious Meals, Meal #1
- 1 teaspoon olive oil
- 2 medium chicken thighs (about 4 ounces each)
- Salt and pepper
- 2 cups Brussels sprouts, halved
- 2 medium sweet potatoes, cut into bite-size pieces
Caramelized Brussel Sprouts with Bacon & Pistachios
By ckovak
Collected from recipe printed in local Style magazine- from Heather Zamarripa, exec
- 1 lb. Brussels sprouts, trimmed and washed
- 1/4 lb. Bacon, diced
- 2 TBSP. Butter
- 2 shallots, minced
- 1 TBSP. garlic, minced
- 1/4 cup roasted pistachios, shelled
- 1/8 cup balsamic vinegar
- Salt and pepper to taste
Dilly Brussels Sprouts (WB----mom)
By á-1884
x
- 10 oz pkg frozen brussels sprouts, thawed
- 1/2 c Italian dressing
- 1/2 t dill weed
- 1T sliced chives or green onions>>mix.
- Pour over sprouts & marinate in frig several hours.
- Serve with toothpicks.
Brussel Sprout Souffle
By á-3281
Preheat oven to 350 Prepare and cook brussel sprouts till tender
- 1 10oz pkg frozen sprouts
- 1/4 cup butter
- 1/4 cup flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 4 eggs
Roasted Brussels Sprouts with Bacon & Chestnuts
By advancedlca
You can use either canned or fresh chestnuts
- 6 oz bacon, diced
- 5 shallots, minced
- 4 lb brussel sprouts, halved lengthwise
- 1 cup roughly chopped roasted and peeled chestnuts (fresh or jarred)
- 2 tbs choppped fresh thyme
- Salt & Pepper to taste
Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette
By aaia
This healthy 5-ingredient spaghetti squash recipe is a satisfying low-carb alternative to taco night
- 2 8-ounce boneless, skinless chicken breasts
- 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded1¼ cups red enchilada sauce, divided
- 1 medium zucchini, diced1 cup shredded pepper Jack cheese
Balsamic brussels sprouts
By debrcovey
To a large skillet on medium, add bacon and cook, stirring occasionally, until bacon is crisp and fat has rendered,...
- 3 slices bacon, chopped
- 3 small shallots, thinly sliced
- 1/2 tsp sea salt
- 1 lb brussels sprouts, trimmed and shredded
- 1 Tbsp balsamic vinegar
- 1/4 tsp ground black pepper
- 3 Tbsp roast, salted pumpkin seeds
Balsamic Brussels Sprouts
By Golfwidow7
Heat a large skillet over medium heat and cook the pancetta until crispy, about 8 minutes
- 4 oz pancetta, finely diced
- 2 Tbsp Virgin olive oil
- 1 lb. Brussels sprouts, trimmed and halved
- 3 garlic cloves, minced
- 1/2 cup balsamic vinegar
- Salt and pepper, to taste
- 2 Tbsp. unsalted butter
Bucatini with Cauliflower and Brussels Sprouts Bucatini with Cauliflower and Brussels Sprouts
By á-3145
Food and Wine
- 12 ounces bucatini or perciatelli
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1/2 pound cauliflower florets, cut in 1-inch pieces
- 1/2 pound brussels sprouts, halved or quartered if large
- Salt and freshly ground black pepper
- 1 small onion, finely chopped
- 2 large garlic cloves, thinly sliced
- 4 plump oil-packed anchovies, minced
- 1/2 teaspoon crushed red pepper
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped thyme
- 1/2 cup dry bread crumbs
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
Any burning questions? Our chefs answer!