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Brussel sprout recipes - 120 recipes

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1. Preheat oven to 400 deg

  • 1 lb Brussels sprouts, cleaned & trimmed
  • 2 slices bacon, cut into 1/2" pieces
  • salt and ground black pepper to taste
  • 1/2 C heavy cream
  • 1/4 C bread crumbs
  • 1/4 C grated Parmesan cheese
  • 2 Tbsp butter, cut into tiny pieces
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Instructions Preheat oven to 400 degrees and line a baking sheet with parchment paper

  • For the dressing:
  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp maple syrup
  • 1 tsp dijon mustard
  • salt and pepper to taste
  • Everything Else
  • 1 Tbsp olive oil
  • 12 oz brussel sprouts trimmed
  • dash of salt and pepper
  • 1 shallot thinly sliced
  • 1/4 cup dried cranberries
  • 1/4 cup pecans
  • 1/4 cup crumbled gorgonzola
  • 1 apple
  • squeeze from 1/2 lemon
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In a large bowl, combine the first six ingredients and mix well

  • 2 pounds ground beef
  • 1-1/2 cups uncooked instant rice
  • 1 medium onion, chopped
  • 2 large eggs, lightly beaten
  • 1-1/2 teaspoons garlic salt
  • 1/2 teaspoon pepper
  • 1 package (10 ounces) frozen brussels sprouts
  • 2 cans (15 ounces each) tomato sauce
  • 1 cup water
  • 1 teaspoon dried thyme
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Be sure to choose Brussels sprouts that are similar in size to ensure even cooking

  • Serves 4 to 6
  • LEMON-CHIVE DIPPING SAUCE
  • ½ cup mayonnaise
  • 2 tablespoons minced fresh chives
  • 1 teaspoon grated lemon zest plus 1 tablespoon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • BRUSSELS SPROUTS
  • 2 pounds Brussels sprouts, trimmed and halved through stem
  • 1 quart vegetable oil
  • Kosher salt
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Whisk together olive oil, vinegar, maple syrup and mustard in a medium bowl until well combined

  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 12 oz. brussels sprouts (about 3 cups) outer leaves removed.
  • 1 medium shallot, thinly sliced (about 1/4 cup)
  • 1/4 cup sweetened dried cranberries
  • 1/4 cup roughly chopped pecans
  • 1/4 cup crumbled Gorgonzola cheese
  • 1 pear chopped about 3/4 cup
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Preheat the oven to 400 degrees

  • 12 Brussel sprouts, trimmed and cut in half
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 1/2 teaspoon Sea Salt
  • 1/2 teaspoon freshly ground black pepper
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From Chrissy Tiegen

  • 1 pound Brussels spouts
  • ¼ cup fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • ½ cup finely grated Parmigiano-Reggiano cheese
  • ¾ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt
  • 1½ cups grapes, halved
  • ½ cup slivered almonds, toasted
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Step 1 Preheat oven to 400°F

  • Cooking spray
  • 2 tablespoons olive oil, divided
  • 1 pound fresh Brussels sprouts, halved lengthwise (4 cups)
  • 1/4 cup water
  • 1/2 cup chopped shallot
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 (9-inch) frozen whole-wheat pie dough (such as Wholly Wholesome), thawed
  • Calories 149 Fat 9g Satfat 4g Unsatfat 4g Protein 3g Carbohydrate 16g Fiber 3g Sugars 6g Added sugars 3g Sodium 282mg Calcium 2% DV Potassium 4% DV
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Put cut brussels sprouts to bowl

  • 1 pound brussels sprouts , ends removed and cut into bite sized pieces
  • 1 Tablespoon olive oil
  • 1 Tablespoon balsamic vinegar
  • kosher salt , to taste
  • black pepper , to taste
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Preheat oven to 400. Place pecans in a 10 inch ovenproof skillet

  • 1/2 cup pecans halves, coarsely chopped
  • 1/4 cup butter
  • 1 Tbsp olive oil
  • 1 1/2 lbs fresh Brussels Spouts, halved
  • 2 Tbsp brown sugar
  • 1 Tbsp sherry or unsweetened apple juice
  • 2 Tbsp heavy whipping cream
  • 2 Tbsp honey
  • Coarsely ground pepper
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Preheat oven to 400. Place pecans in a 10 inch ovenproof skillet

  • 1/2 cup pecans halves, coarsely chopped
  • 1/4 cup butter
  • 1 Tbsp olive oil
  • 1 1/2 lbs fresh Brussels Spouts, halved
  • 2 Tbsp brown sugar
  • 1 Tbsp sherry or unsweetened apple juice
  • 2 Tbsp heavy whipping cream
  • 2 Tbsp honey
  • Coarsely ground pepper
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In a skillet, heat oil over medium heat

  • 1/4 cup avocado oil
  • 3 cups halved Brussel sprouts
  • 1/2 cup sliced red onions
  • 1/2 cup sliced sweet red pepper
  • 2 cups fresh or frozen cranberries
  • 2 Tbsp balsamic vinegar
  • 1 garlic clove, minced
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled cooked bacon
  • 3/4 tsp salt
  • 1/2 tsp pepper1/2 cup chopped cashews or pecans
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