Brussels sprouts recipes (2024)

optional screen reader

Plus Icon

Brussels sprouts are chock-full of vitamins C and K as well as folate, fiber and cancer-fighting antioxidants. When picked and prepared correctly, these hardy little orbs can be downright delicious. Think you don’t like Brussels sprouts? Learn to love them with these tasty recipes that will have you and your family clamoring for more.

Brussels sprouts recipes (3)

Choosing the best Brussels sprouts

Brussels sprouts are available fresh year-round; however, they’re best from autumn to early spring. When choosing Brussels sprouts, look for those that are smaller in size, firm and dense. They should have bright-green leaves, no yellow or brown spots and no holes in them. You should pick Brussels sprouts of similar size so they’ll be easier to cook evenly.

Storing Brussels sprouts

When you get your Brussels sprouts home, don’t trim or wash them. Store them in a plastic bag in the refrigerator for up to 10 days. To freeze fresh Brussels sprouts, blanch them in boiling water for three to five minutes. They can be kept frozen for up to one year.

Before washing Brussels sprouts, trim any stems and yellow leaves from the outer surface. Wash Brussels sprouts under cold water or soak them for a few minutes. Before cooking, slice an “X” into the bottom of the sprouts to ensure even cooking.

Cooking tips for Brussels sprouts

Before you mix Brussels sprouts into a dish, you should blanch to refresh them. To do this, simply boil them in water for three to five minutes until almost fully cooked, then dunk them in an ice-water bath. The ice-water bath halts the cooking and helps the Brussels sprouts stay bright green. Be sure not to overcook them or these hardy little green gems will become mushy and tasteless and lose most of their nutritional value. Check out these great recipes even the pickiest eater will love.

Maple-glazed Brussels sprouts

Serves 4 – 6

Ingredients:

  • 1-1/2 pounds Brussels sprouts, blanched with bottoms trimmed, halved
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • 1/4 cup maple syrup
  • 1/4 teaspoon salt
  • Fresh black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 small onion, julienned
  • 1 red bell pepper, julienned

Directions:

  1. To make the glaze, combine soy sauce, mustard, maple syrup, salt and pepper.
  2. Saute the onion and pepper in oil in a skillet for 5 minutes. Mix in the Brussels sprouts and saute for 4 minutes.
  3. Pour the glaze over the Brussels sprouts and cook until coated and glaze is thick, about 2 minutes.

Brussels sprouts souffle recipe

Serves 4 – 6

Ingredients:

  • 10 ounces fresh Brussels sprouts, blanched (instructions above) and diced
  • 3 tablespoons butter
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 cup milk
  • 1 teaspoon grated onion
  • 4 eggs, separated
  • 1 cup goat cheese, crumbled

Directions:

  1. Preheat the oven to 300 degrees F. In a large pot, combine butter, flour, salt and pepper. Mix in milk and the onion, then stir it until thick.
  2. Whisk egg yolks and mix them into the warm butter mixture. Stir in the cheese and cook for 1 minute, stirring continually. Mix the sprouts into the mixture and remove them from the heat.
  3. Beat egg whites until stiff peaks form, and gently fold them into mixture.
  4. Pour the mixture into a 2-quart souffle dish and bake, undisturbed, for 1-1/2 hours. Serve right away.

Parmesan-crusted Brussels sprouts recipe

Serves 4

Ingredients:

  • 24 small Brussels sprouts
  • 1 tablespoon extra-virgin olive oil, plus more for rubbing
  • Fine-grain sea salt
  • Freshly ground black pepper
  • 1/4 cup Parmesan cheese, grated

Directions:

  1. Slice Brussels sprouts in half and toss with olive oil. Heat 1 tablespoon of oil in a large skillet over medium heat. Lay the Brussels sprouts in the pan, flat-side-down in one layer in the skillet. Sprinkle with salt and cook for 5 minutes, covered, until just browned and tender.
  2. Take the lid off the pan and continue cooking over high heat until the bottoms are brown and caramelized. Toss in the pan to brown the round side. Season with salt and pepper and place it in a serving bowl to toss with cheese.

More on vegetables

The four healthiest green vegetables
Get your toddlers to eat their vegetables Top 10 healthiest vegetables

optional screen reader

Leave a Comment

Comments are closed.

More Stories from Food & Recipes

Recipes

The Pioneer Woman’s Cajun Shrimp Cocktail Is an Ideal Appetizer To Bring to All Your SummerParties

by Olivia Harvey

Recipes

by Olivia Harvey

Recipes

Giada De Laurentiis Just Turned This Traditional Italian Dish Into an Easy, Kid-FriendlyMeal

by Sydni Ellis

Recipes

Ina Garten Says Her Make-Ahead Short Ribs ‘Travel Well’ so They’re Perfect for SummerBBQs

by Sydni Ellis

Food News

by Kenzie Mastroe, Katelyn Chef

Brussels sprouts recipes (2024)

FAQs

Why do you soak brussel sprouts before cooking? ›

Not only can soaking make the centers more malleable, but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make your Brussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.

What goes well with Brussels sprouts? ›

When we think about which meats go with Brussels sprouts, bacon usually comes to mind first. Upgrade that to prosciutto, add poultry and fish to the list, and leave room on the menu for steak.

Should you boil Brussels sprouts before roasting? ›

To guarantee great texture, do both! Trim and halve your brussels, then blanch and thoroughly dry them, and then roast at a high temperature until the outer leaves are starting to blacken.

What gives brussel sprouts a better taste? ›

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

Should you cut Brussels sprouts in half before cooking? ›

Step right up, we've got all the secrets. To create a crunchy exterior and allow water to escape from the brussels, they should be cut in half before roasting (and sometimes, if large, into quarters as well). Additionally, time and temperature are two important factors when roasting brussel sprouts.

How long should you soak Brussels sprouts in salt water? ›

Contributed by Whole Foods Market, Inc. To prepare, soak Brussels sprouts in a bowl of cold, salted water for 20 minutes. Preheat oven to 400°F.

What is the best way to eat brussel sprouts? ›

First and foremost, roasted Brussels sprouts are a delicious side dish. Serve them plain, simply seasoned with olive oil, salt, and pepper, or dress them up! Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas.

Do brussel sprouts need to be washed? ›

Rinse under cold running water to remove any dust or dirt. Use a small knife to remove the sprout tip, and then remove any leaves that have bad spots. Raw: Slice thinly and toss with other shredded vegetables like cabbage, carrots, or beets.

What does brussel sprouts do for the body? ›

Eating Brussels sprouts along with other good sources of fiber — like other vegetables, fruits, and whole grains — can help you meet your fiber needs. Brussels sprouts are high in fiber, which can promote regularity, support digestive health, and reduce the risk of heart disease and diabetes.

Why are my roasted brussel sprouts not crispy? ›

Why are my roasted Brussel sprouts not crispy? Sounds like they got overcrowded on the pan! Whatever you do, don't crowd the pan, or you'll end up with steamed Brussels sprouts instead of roasted. You may need to use two sheet pans!

Are Brussels sprouts better steamed or boiled? ›

Steaming Brussels sprouts preserves more of the nutrients and antioxidants than any other cooking method. And they turn out tasting like crisp-tender, sweet little nuggets. Plus they're just about the quickest veggie side dish you can cook.

How do you get bugs out of Brussels sprouts before cooking? ›

Brussels Sprouts

Get them ready for your plate by placing the sprouts in a bowl filled with warm water and let them soak for about 10 minutes — this will flush out the dirt and any lurking pests.

Why do I feel so good after eating brussel sprouts? ›

Brussels sprouts are a source of fiber and may reduce inflammation. This cruciferous vegetable offers nutrients, including antioxidants, minerals, and vitamins.

What pairs with Brussels sprouts? ›

The best side dishes to serve with Brussels sprouts are mashed potatoes, bacon, quinoa, baked sweet potatoes, grilled chicken, polenta, risotto, roasted beet salad, sautéed green beans, and pork tenderloin.

Why do brussel sprouts taste bad sometimes? ›

The bitter taste of Brussels sprouts comes from compounds called glucosinolates and their degradation products, he explains. These bitter tasting compounds are an important part of the plant's defence mechanism against leaf-eating enemies, such as insects, nematodes, slugs, and herbivores, like pigeons and deer.

Should sprouts be soaked? ›

However, the natural agents that protect them from early germination can wreak havoc in our digestive system. Soaking and sprouting replicates germination, which activates and multiplies nutrients (particularly Vitamins A, B, and C), neutralizes enzyme inhibitors, and promotes the growth of vital digestive enzymes.

How do you get the bitterness out of Brussels sprouts? ›

A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts. Another key ingredient is fat, which helps Brussels sprouts to crisp up. This is why it's so popular to render bacon fat and cook Brussels sprouts in it, then add the bacon bits back in at the end.

Why won't my Brussels sprouts get crispy? ›

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Rob Wisoky

Last Updated:

Views: 5811

Rating: 4.8 / 5 (68 voted)

Reviews: 83% of readers found this page helpful

Author information

Name: Rob Wisoky

Birthday: 1994-09-30

Address: 5789 Michel Vista, West Domenic, OR 80464-9452

Phone: +97313824072371

Job: Education Orchestrator

Hobby: Lockpicking, Crocheting, Baton twirling, Video gaming, Jogging, Whittling, Model building

Introduction: My name is Rob Wisoky, I am a smiling, helpful, encouraging, zealous, energetic, faithful, fantastic person who loves writing and wants to share my knowledge and understanding with you.