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Brussel sprout recipes - 120 recipes

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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
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By

Toss

  • roasted Brussels sprouts
  • roasted butternut squash
  • toasted pecans
  • dried cranberries
  • maple syrup
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By

Leftovers are delicious cold! Try it

  • Brussels sprouts
  • Lemon
  • Olive oil
  • Salt and pepper
  • Ground pepper
  • Mustard seed
  • Lemon pepper
  • Butter
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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
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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
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By

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.
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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
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By

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
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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
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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
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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
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By

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
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