Delicious Brussels Sprout Recipes: Crispy, Roasted, and More!

Let's be honest, Brussels sprouts haven't always had the best reputation. I remember those boiled-to-death little green orbs from my childhood, making my stomach churn. But trust me, they've come a long way since then! With a bit of creativity and some clever cooking techniques, Brussels sprouts can be transformed into a real culinary delight.

I've been experimenting with Brussels sprouts for years now, and I've discovered a whole world of flavour hidden within those little green parcels. From crispy, roasted perfection to tangy, caramelized goodness, there's a recipe out there for everyone, even the most staunch Brussels sprout sceptic. I've been amazed at how versatile they are, how they can be transformed from a side dish to a starring role, adding deliciousness to everything from salads to soups to stir-fries.

So, get ready to ditch those childhood memories and embrace the potential of this humble vegetable. Let's dive into some delicious brussels sprout recipes, shall we?

(Part 1) The Fundamentals: Choosing and Prepping Brussels Sprouts

Before we get to the cooking part, it's essential to start with good quality Brussels sprouts. You want them firm, bright green, and free of any blemishes or soft spots. They should feel heavy for their size, indicating freshness. I usually give them a good wash and trim off the tough outer leaves. Then, I'll often halve or quarter them depending on the recipe.

1. The Right Size Matters

You don't want to be dealing with tiny Brussels sprouts - they'll take forever to cook and might not offer much flavour. But equally, massive ones can be a bit of a pain. Aim for a good medium size, around 1-2 inches in diameter. You'll get the most delicious, even cook from this size.

2. Trim those Ends!

No one likes those tough, woody ends. They're the real culprits behind the dreaded bitterness. Give them a good chop with a sharp knife and you're good to go! Sometimes I'll cut them in half, sometimes I'll quarter them - it depends on the recipe. You'll see what I mean as we move on.

(Part 2) roasted brussels sprouts: The Classic Way

This is the recipe I always start with, it's a real crowd-pleaser. Crispy, salty, and perfectly caramelized, it's just the ticket for any occasion, from a simple midweek dinner to a festive gathering.

1. Get those Sprouts Ready

Preheat your oven to 200°C (400°F). Wash and trim your Brussels sprouts, and then halve or quarter them (I usually go for quarters for a bit more surface area for crisping).

2. Season to Taste

This is where you can really get creative. I start with a good drizzle of olive oil, a sprinkle of salt and pepper, and a touch of garlic powder. You can also add a pinch of smoked paprika for a bit of depth. I've even added some crumbled bacon or chorizo for a smoky, salty kick.

Experiment with your favourite herbs, too - thyme, rosemary, oregano, or even a little dried sage can add a wonderful depth of flavour.

3. Roast to Perfection

Spread your Brussels sprouts in a single layer on a baking sheet. Roast for about 20-25 minutes, flipping them halfway through, until they're golden brown and slightly charred on the edges. The browning process is key to unlocking their nutty, caramelized flavour.

4. Don't Forget the Finishing Touches

Once those sprouts are out of the oven, you can add some extra flavour with a squeeze of lemon juice, a drizzle of balsamic vinegar, or a sprinkle of toasted nuts. I love adding some chopped walnuts or pecans for a bit of crunch and texture.

Some people also like to add a touch of sweetness, like a drizzle of honey or maple syrup. Experiment to find what you like best!

(Part 3) Beyond Basic: Exploring Flavor Variations

Let's face it, roasted Brussels sprouts are a great starting point, but there's so much more you can do! I've experimented with all sorts of flavours, and I'm always on the lookout for new ways to make them even more delicious.

1. Citrus Burst

For a bright and refreshing flavour, I love adding some citrus to my Brussels sprouts. A squeeze of lemon or lime juice, or even a sprinkle of orange zest, adds a wonderful zing. I've also tried adding some chopped, fresh herbs like parsley or thyme for an extra layer of flavour.

Citrus and Brussels sprouts are a truly delightful pairing. The tang of the citrus helps to cut through any bitterness, while the herbs add a lovely fresh aroma.

2. Spicy Kick

If you like things a bit hotter, try adding some chili flakes, or a pinch of cayenne pepper. You could also add a spoonful of sriracha or gochujang paste for a real kick. I've even experimented with adding some chopped jalape??os for a bit of heat and a burst of fresh flavour.

Don't be afraid to experiment with different levels of spice! A little goes a long way, so start with a small amount and add more to your taste.

3. Sweet and Savoury

For a twist on the classic, try adding some sweetness to your Brussels sprouts. A drizzle of honey or maple syrup, a sprinkle of brown sugar, or even a few chopped dates can add a lovely touch of sweetness. I've also added a few roasted garlic cloves for a deep, savory flavour that complements the sweetness perfectly.

The sweetness balances out the bitterness of the Brussels sprouts, and the savory notes of the garlic add another dimension of flavor.

(Part 4) Brussels Sprouts on the Grill: Smoky Goodness

I've got to say, I'm a big fan of grilling. The smoky flavour it brings to food is just irresistible. And guess what? Brussels sprouts are perfect on the grill! The grill marks add a visual appeal, and the char brings out an amazing depth of flavor.

1. Grilling Basics

Preheat your grill to medium heat. Wash and trim your Brussels sprouts, then halve or quarter them. Drizzle them with olive oil and season with salt, pepper, and any other spices you like. You can even add a few cloves of garlic, chopped or minced.

For a more smoky flavour, try using wood chips in your grill. Soak the chips in water for about 30 minutes before adding them to the grill.

2. Grilling Time

Place your Brussels sprouts on the grill and cook for about 10-15 minutes, flipping them halfway through, until they're tender and slightly charred. You'll know they're done when they have some nice grill marks.

Don't overcrowd the grill, as this will prevent them from getting crispy. Cook them in batches if necessary.

3. Flavor Boost

Once they're off the grill, give them a squeeze of lemon juice or a drizzle of balsamic vinegar for a bit of tang. You could also add some chopped fresh herbs, like rosemary or thyme, for a beautiful aroma.

The smoky flavour of the grill will enhance the natural sweetness of the Brussels sprouts, while the acidity of the lemon or balsamic will balance it out.

(Part 5) Quick and Easy: Sautéed Brussels Sprouts

Sometimes you just don't have time for roasting or grilling. That's when a quick sauté is your best friend. This recipe comes together in a flash and tastes absolutely divine.

1. Pan and Prep

Heat a little olive oil in a large skillet over medium heat. Wash and trim your Brussels sprouts, then halve or quarter them. You could even shred them for a more delicate dish.

A cast iron skillet works best for this recipe, as it helps to create a crispy exterior.

2. Sizzle and Stir

Add the Brussels sprouts to the skillet and cook for about 5-7 minutes, stirring occasionally, until they're tender and slightly browned. You could also add a clove of garlic, chopped or minced, for extra flavour.

Don't overcook the Brussels sprouts, as they can become mushy. Cook them until they are just tender-crisp.

3. Seasoning and Garnish

Once the Brussels sprouts are cooked, season them with salt, pepper, and any other spices you like. I love adding some grated Parmesan cheese or some toasted pine nuts for a bit of crunch.

Other flavour additions could include a squeeze of lemon juice, a drizzle of honey, or some chopped fresh herbs. Get creative and experiment!

(Part 6) Brussels Sprouts in a Salad: Fresh and Zesty

Now, we're talking fresh and vibrant! Brussels sprouts are actually a fantastic addition to a salad. They add a bit of crunch and a unique flavour that really pops.

1. The Base

Start with your favourite salad base - mixed greens, kale, or even romaine lettuce.

You could even use a bed of baby spinach or arugula for a more earthy flavour.

2. Prep Your Sprouts

Wash and trim your Brussels sprouts, then slice them thinly. I like to use a mandoline for this, but a sharp knife will do the trick. You could even add a few shredded Brussels sprout leaves for some added texture.

The thinly sliced Brussels sprouts will add a nice crunch to the salad, and the shredded leaves will add a bit of extra flavour and texture.

3. Dress It Up

Now for the fun part: the dressing. A light vinaigrette with a bit of lemon juice, olive oil, and Dijon mustard is perfect. You could also add some chopped walnuts, toasted almonds, or crumbled feta cheese.

Other salad dressing options include a balsamic vinaigrette, a honey mustard vinaigrette, or even a creamy dressing. Experiment to find what you like best!

(Part 7) Brussels Sprouts with Bacon: A Classic Pairing

Bacon and Brussels sprouts: a match made in culinary heaven. The salty, smoky flavour of bacon really complements the sweet, nutty flavour of Brussels sprouts.

1. Bacon First

Start by cooking your bacon in a large skillet over medium heat until it's crispy. Remove it from the pan and set it aside.

Use thick-cut bacon for the best results. The fat will render out, creating a delicious base for the Brussels sprouts.

2. Add the Sprouts

Leave the bacon fat in the pan. Wash and trim your Brussels sprouts, then halve or quarter them. Add them to the pan and cook for about 10-15 minutes, stirring occasionally, until they're tender and slightly browned.

The Brussels sprouts will absorb the delicious bacon fat, adding a rich, smoky flavour.

3. Finish it Off

Return the bacon to the pan and stir everything together. Season with salt and pepper and serve. I love adding some fresh parsley or chives for a bit of brightness.

This dish is perfect as a side dish or even as a main course served over rice or quinoa.

(Part 8) Brussels Sprout Soup: comfort food with a Twist

Who says soup can't be a little exciting? This Brussels sprout soup is packed with flavour and surprisingly satisfying. It's a wonderful way to use up leftover Brussels sprouts, or you can make it from scratch.

1. Sauté Your Base

Heat a little olive oil in a large pot over medium heat. Add a chopped onion, a couple of cloves of garlic, and a few sprigs of thyme. Sauté for about 5 minutes, until the onion is softened.

You can also add other aromatics, such as celery, carrots, or even a diced apple for sweetness.

2. Add the Sprouts

Wash and trim your Brussels sprouts, then halve or quarter them. Add them to the pot and cook for about 5 minutes, stirring occasionally, until they're softened.

You can add other vegetables as well, such as potatoes, carrots, or parsnips for a more hearty soup.

3. Simmer and Blend

Pour in some vegetable broth (or chicken broth for a richer flavour). Bring to a boil, then reduce the heat to low and simmer for about 15 minutes. Using an immersion blender, blend the soup until it's smooth.

If you don't have an immersion blender, you can blend the soup in batches in a regular blender. Just be careful when blending hot liquids.

4. Season and Serve

Season the soup with salt, pepper, and a squeeze of lemon juice. Serve hot with a dollop of cream or sour cream, and some fresh parsley or chives.

This soup can be made ahead of time and reheated. It's also a great base for other flavour combinations. Try adding a dash of nutmeg, a splash of sherry vinegar, or a dollop of pesto for a more complex flavor profile.

(Part 9) Brussels Sprouts in a Stir-Fry: Quick and Healthy

Looking for a quick and easy weeknight meal? This Brussels sprout stir-fry is just the ticket. It's packed with fresh vegetables and protein, and it comes together in a flash.

1. Prep Your Vegetables

Wash and trim your Brussels sprouts, then slice them thinly. I like to use a mandoline for this, but a sharp knife will do the trick. Prepare other vegetables for your stir-fry, like broccoli, carrots, or bell peppers.

You can use any vegetables you like in your stir-fry. Other good choices include snap peas, mushrooms, onions, and ginger.

2. Get Sizzling

Heat a little oil in a large wok or skillet over medium-high heat. Add some chopped garlic and ginger. Sauté for about 30 seconds, until fragrant.

For extra flavor, you can add a pinch of red pepper flakes or a tablespoon of soy sauce.

3. Add Your Vegetables

Add your Brussels sprouts and other vegetables to the wok. Stir-fry for about 5-7 minutes, until the vegetables are tender-crisp.

Stir-fry the vegetables until they are just tender-crisp, as they will continue to cook when you add the protein.

4. Finishing Touches

Add your protein of choice, like tofu, chicken, or shrimp. Cook for a few more minutes, until the protein is heated through. Serve with rice or noodles.

You can also add a sauce to your stir-fry, such as a teriyaki sauce, a peanut sauce, or a sweet and sour sauce.

(Part 10) Brussels Sprouts with Lentils: Hearty and Delicious

This is a real comfort food classic! Lentils and Brussels sprouts pair beautifully, creating a dish that's both hearty and satisfying.

1. Cook the Lentils

Rinse a cup of lentils. Add them to a pot with 3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low and simmer for about 20-25 minutes, until the lentils are tender.

You can use any type of lentils for this recipe, but green lentils or brown lentils work best.

2. Prep the Sprouts

While the lentils are cooking, wash and trim your Brussels sprouts. Halve or quarter them.

You can also roast the Brussels sprouts before adding them to the dish for a more intense flavor.

3. Sauté the Sprouts

Heat a little olive oil in a large skillet over medium heat. Add the Brussels sprouts and cook for about 10-15 minutes, stirring occasionally, until they're tender and slightly browned.

You can add other vegetables to the skillet, such as carrots, celery, or onions.

4. Combine and Serve

Once the lentils are cooked, drain them and add them to the skillet with the Brussels sprouts. Stir everything together and season with salt, pepper, and a squeeze of lemon juice. Serve with some crusty bread or a side salad.

This dish is a great source of protein, fiber, and iron. It's also a great way to use up leftover cooked lentils.

(Part 11) Brussels Sprout Hash: A Hearty and Satisfying Meal

This is a fantastic way to use up leftover roasted or sautéed Brussels sprouts. It's a hearty and satisfying meal that's perfect for breakfast, brunch, or even dinner.

1. Gather Your Ingredients

You'll need some leftover roasted or sautéed Brussels sprouts, some chopped potatoes, an onion, and some bacon or sausage.

You can also add other vegetables to your hash, such as bell peppers, zucchini, or mushrooms.

2. Cook the Potatoes and Onion

Heat a little oil in a large skillet over medium heat. Add the chopped potatoes and onion and cook for about 10-15 minutes, stirring occasionally, until the potatoes are softened and slightly browned.

You can also use leftover cooked potatoes for this recipe.

3. Add the Sprouts and Bacon

Add the leftover Brussels sprouts and bacon (or sausage) to the skillet. Cook for a few more minutes, stirring occasionally, until everything is heated through.

The bacon or sausage will add a nice smoky flavour to the hash.

4. Season and Serve

Season the hash with salt, pepper, and any other spices you like. Serve hot with a fried egg, some sour cream, or some salsa.

This hash can be made ahead of time and reheated. It's also a great meal prep option.

(Part 12) Brussels Sprouts in a pasta dish: Creamy and Delicious

This is a real crowd-pleaser, a comforting pasta dish with a creamy sauce and a burst of flavour from the Brussels sprouts.

1. Cook the Pasta

Cook your favourite pasta according to the package directions.

Use a pasta shape that will hold the creamy sauce well, such as penne, rigatoni, or farfalle.

2. Prep the Sprouts

While the pasta is cooking, wash and trim your Brussels sprouts. Halve or quarter them.

You can roast the Brussels sprouts before adding them to the pasta dish for a more intense flavour.

3. Sauté the Sprouts

Heat a little olive oil in a large skillet over medium heat. Add the Brussels sprouts and cook for about 10-15 minutes, stirring occasionally, until they're tender and slightly browned.

You can add other vegetables to the skillet, such as garlic, onions, or mushrooms.

4. Make the Sauce

In a separate saucepan, melt some butter over medium heat. Stir in some flour and cook for about 1 minute, until the mixture is smooth. Slowly whisk in some milk or cream and bring to a simmer. Cook for a few minutes, stirring occasionally, until the sauce has thickened.

You can also use a pre-made white sauce for this recipe.

5. Combine and Serve

Add the Brussels sprouts to the sauce. Season with salt, pepper, and some grated Parmesan cheese. Stir in the cooked pasta and serve hot.

This dish is a great source of protein, fiber, and calcium. It's also a great way to use up leftover cooked pasta.

(Part 13) Brussels Sprouts Galore: More Recipe Ideas

You've got to try these too! Here are a few more Brussels sprout recipes that I think you'll love.

1. Brussels Sprout Fritters

These are like little crispy patties, perfect for a starter or a snack. Simply grate some Brussels sprouts, mix them with flour, eggs, and cheese, then fry them until golden brown.

You can add other ingredients to your fritters, such as herbs, spices, or chopped vegetables.

2. Brussels Sprout and Sausage Skewers

These are great for grilling or baking. Simply thread some Brussels sprouts and sausage onto skewers and cook until the Brussels sprouts are tender and the sausage is cooked through.

Use your favourite sausage for this recipe, such as italian sausage, chorizo, or bratwurst.

3. Brussels Sprout and Cranberry Salad

This is a festive salad that's perfect for the holiday season. Simply combine some chopped Brussels sprouts, cranberries, pecans, and a light vinaigrette.

You can also add other ingredients to this salad, such as apples, oranges, or goat cheese.

4. Brussels Sprout and Apple Soup

This is a sweet and savory soup that's perfect for a cold day. Simply sauté some chopped Brussels sprouts and apples, then blend them with some broth.

You can also add other ingredients to this soup, such as ginger, cinnamon, or nutmeg for a more complex flavour profile.

5. Brussels Sprout and Goat Cheese Pizza

This is a delicious and unexpected pizza topping. Simply roast some Brussels sprouts, then add them to a pizza with some goat cheese, walnuts, and a drizzle of honey.

You can also add other toppings to this pizza, such as caramelized onions, mushrooms, or spinach.

FAQs

Let's get those burning questions answered!

1. What if my Brussels sprouts are too bitter? Don't worry, it's a common problem. Try soaking them in cold water for about 30 minutes before cooking. This helps to leach out some of the bitterness. You can also try trimming the outer leaves, as they tend to be more bitter than the inner leaves.
2. How do I know when Brussels sprouts are done? They should be tender and slightly browned on the edges. You can also test them with a fork. If they pierce easily, they're ready.
3. Can I store cooked Brussels sprouts? Yes, you can! Store them in an airtight container in the refrigerator for up to 3 days. They're perfect for salads, hashes, or stir-fries.
4. Can I freeze Brussels sprouts? Yes, you can! Blanch them first, then cool them quickly in an ice bath. Drain them well and store them in freezer-safe bags. They'll last for up to 6 months.
5. How do I get rid of that "stinky" Brussels sprout smell? Don't worry, it's just a natural aroma! You can reduce it by adding a bit of lemon juice to the cooking water. Also, be sure to ventilate your kitchen while you're cooking.

There you have it, a complete guide to Brussels sprouts. Go on, experiment, get creative, and enjoy those little green gems!