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Bag Some Brussel Sprouts - 324 recipes

These miniature cousins to the cabbage can be prepared simply or dressed up for a feast. Explore our many variations on recipes for Brussel Sprouts.

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Top Recipe

By jads8627

Rate this recipe 4.7/5 (9 Votes)
Brussel Sprout Salad with Dijon Mustard Dressing 1 Picture
Details

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 lb of brussel sprouts
  • 1/2 cup raisins
  • 1/2 cup pecans
  • Dressing Ingredients
  • 2 tablespoons olive oil
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon dijon mustard
  • Salt and pepper, to taste

See this recipe

Delectable side dish

Top rated Brussel Sprouts recipes

By

Put all the ingredients in a bowl and whisk until the oil is completely incorporated

  • Mustard Vinaigrette:
  • 2 Tbs. honey
  • 1 1/2 tablespoons Champagne vinegar (or Rice Wine vinegar)
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons lemon zest
  • 1 1/2 teaspoons whole grain mustard
  • 1 1/2 teaspoons minced garlic
  • 3/4 cup light tasting olive oil
  • Sea salt
  • Freshly ground black pepper
  • Salad:
  • 1 pound Brussels Sprouts
  • 2 tablespoons dried cherries
  • 2 tablespoons toasted almonds (we used slivered)
  • Mustard Vinaigrette (above recipe)
  • Manchego cheese
4.5/5 (4 Votes)

By

Preheat oven to 400 degrees

  • 1 lb brussels sprouts, rinsed and dried, ends trimmed, sliced in half lengthwise
  • 2 - 3 cloves garlic, minced
  • 2 Tbsp extra virgin olive oil
  • 2 tsp fresh lemon juice, plus more for serving
  • 1/2 tsp (scant) fine sea salt, or to taste
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup freshly grated parmesan cheese
4.4/5 (16 Votes)

By

1.Preheat oven to 425 degrees F (220 degrees C)

  • 1 1/2 lbs (675g) brussels sprouts
  • 1 1/2 TBS olive oil
  • pinch of salt
  • Sauce
  • 3 TBS low-sodium soy sauce
  • 2 TBS shaoxing wine
  • 2 TBS distilled white vinegar
  • 3 TBS vegetable broth
  • 4 TBS granulated cane sugar
  • 1 tsp sesame oil
  • 1 TBS cornstarch
  • 1 TBS water
  • 2 tsp canola oil
  • 2 garlic cloves, finely minced
  • 1 TBS minced fresh ginger (about a 1-inch piece of ginger)
  • 2 stalks of green onion, chopped
  • 6 small dried chile de arbol, roughly chopped
  • Optional Toppings
  • sesame seeds
4.7/5 (12 Votes)

By

Not a fan of brussel sprouts? Give this yummy roasted brussel sprouts recipe a try and you'll be joining the brusse

  • 12 brussels sprouts, trimmed and cut in half
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • Celtic sea salt
  • Freshly ground black pepper
4.6/5 (20 Votes)

By

Everyone loves roasted Brussel sprouts

  • 1 to 1 1/2 pounds Brussel sprouts
  • 5 cloves garlic, minced
  • 1/4 cup Parmesan cheese, freshly grated
  • 2 tablespoons olive oil
  • Sea salt, to taste
  • 10 to 20 cranks fresh ground pepper
4.6/5 (80 Votes)

By

You can’t go wrong with brussels sprouts and winter squash

  • Please note that this recipes uses a 1 1/2 to 2 quart slow cooker*
  • 2 cups water (475 g)
  • 1 1/2 cup winter squash, diced (210 g)
  • 1 cup brussels sprouts, shredded (88 g)
  • 1/2 cup carrots, diced (65 g)
  • 1/4 cup bell pepper, diced (38 g)
  • 2 tablespoons cooked onion, (11 g)
  • 1 clove garlic, minced
  • 1 vegan bouillon cube
  • 1 teaspoon dried sage
  • 2 teaspoons dried thyme (2 g)
  • 1 teaspoon apple cider vinegar
  • Salt & pepper, to taste
  • Toasted minced pecans for garnish, optional
4.6/5 (72 Votes)

By

Brussels sprouts take on a whole new personality when roasted with olive oil and Pancetta! Syrupy Balsamic vinegar ...

  • 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
  • 4 ounces pancetta, sliced 1/4-inch thick
  • 1/4 cup good olive oil
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon syrupy balsamic vinegar (see note)
4.5/5 (66 Votes)

By

In this sprightly recipe, Brussels sprouts are stir-fried with an Asian-inspired maple glaze

  • 1 1/2 pounds Brussels sprouts, bottoms trimmed, halved
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • 1/4 cup maple syrup
  • 1/4 teaspoon salt
  • Several grinds fresh black pepper
  • 1 tablespoon vegetable oil
  • 1 small onion, cut into slivers
  • 1 red bell pepper, cut into thin strips
4.6/5 (36 Votes)

By

Preheat oven to 400 degrees F

  • 1/3 cup extra-virgin olive oil
  • 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
  • 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
  • 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
  • 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
  • 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/4 teaspoon sea salt
  • 2 tablespoons freshly ground black pepper
4.5/5 (46 Votes)

By

Trim sprouts and halve lengthwise

  • 1 pound brussels sprouts
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • Salt
  • Freshly ground black pepper
  • 1/2 cup dry white wine
  • 1 cup broth (chicken or vegetable)
  • 2 to 3 shallots, peeled and thinly sliced
  • 2 tablespoons heavy cream
  • 1 tablespoon smooth dijon mustard (or more to taste)
  • 2 tablespoons chopped flat-leaf parsley (optional)
4.5/5 (39 Votes)

By

Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy

  • 15 Brussels sprouts, halved lengthwise
  • 1 1⁄2 tablespoons butter
  • 1 1⁄2 tablespoons olive oil
  • 3 cloves garlic, smashed with the flat of a knife
  • freshly grated parmesan cheese (optional)
  • salt and pepper
5/5 (2 Votes)

By

Rinse the brussels sprouts under cool water

  • A bunch of Brussel Sprouts
5/5 (1 Votes)

By

Gotta be our new favorite way to eat these tasteful little morsels!

  • 2 pounds Brussels sprouts, trimmed and halved
  • 3/4 cup whipping cream
  • 1 medium onion, quartered and thinly sliced
  • 4 cloves garlic, minced
  • 3 tablespoons butter
  • 3/4 cup chicken broth
  • 1 1/2 teaspoon dried tarragon
  • 2 Tablespoon of (Tones) Garlic Rosemary Seasoning Blend
  • 2 cups shredded Mozzarella Cheese (1 cup for topping)
  • 1 cup shredded Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
5/5 (1 Votes)

By

In a heavy 10-inch straight-sided sauté pan set over medium- low heat, slowly cook the pancetta in 1 Tbs

  • 2 oz. pancetta, cut into 1/4-inch dice (about 1/2 cup)
  • 1 to 2 Tbs. extra-virgin olive oil
  • 10 oz. Brussels sprouts (about 18 medium sprouts), trimmed and halved through the core
  • 1/4 cup balsamic vinegar
  • Freshly ground black pepper
  • 2 Tbs. unsalted butter
  • Kosher salt
5/5 (1 Votes)

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