13 delicious Brussels sprouts dishes
These tasty recipes will turn even the most ardent Brussels sprouts hater into a fan
Brussels Sprouts with Chestnuts and Bacon
Chef Andrew Spurgin uses fresh chestnuts when they’re in season in fall and winter. He cuts them in half and boils them quickly to soften, then pops the chestnut flesh out of the shell before roasting.
Spicy Brussels Sprouts with Fried Capers
Give vegetables an Italian spin with garlic, anchovies, chile flakes, and tangy capers.
New York Strip Steak with Brussels Sprout Hash
With the accompanying Brussels sprouts and potatoes combo, sliced steak becomes a complete meal.
Brussels Sprouts and Sausage Soup
This soup makes an easy, substantial, and delicious main course, especially if you serve it with a loaf of hearty rye bread and a fresh green salad.
Sauteed Brussels Sprouts with Pecans
The pecans add a bit of sweetness to these Brussels sprouts, making it a perfect holiday side dish.
Brussels Sprout and Prosciutto Skewers
Brussels sprouts are a good source of fiber and vitamin K. Prosciutto provides the smoky flavor of bacon with a lot less fat.
Warm Brussels Sprout Leaves with Toasted Garlic and Lemon
These brussels sprouts are just 34 calories per serving, making them a healthy addition to your meal. You need only a splash of oil on the leaves because you cook them quickly, like a warm salad, and they stay crisp.
Shaved Brussels Sprouts with Pancetta
Tender, thinly shaved Brussels sprouts are sautéed with salty, crispy pancetta in this simple, crowd-pleasing side dish.
Brussels Sprouts and Shiitake Lo Mein
For a more surprising lo mein, use brussels sprouts instead of the typical bok choy or cabbage.
Brussels Sprouts with Parmesan and Pine Nuts
Parmesan cheese and crunchy pine nuts will make a Brussels sprouts lover even out of those self-professed haters.
Brussel Sprouts and Wheat Berry Slaw with Smoked Paprika Dressing
Shredding transforms the Brussels sprout into a tasty slaw. Adding wheat berries to salads like this one gives them texture and makes them even more nutritious.
Pork and Charred Brussels Sprouts with Chile Lime Sauce
Chef Gregory Gourdet prepares modern Asian cuisine at Portland’s Departure Restaurant + Lounge. But at home, the Bikram yoga disciple and marathoner adheres strictly to the Paleo diet, which is rooted in whole foods and nutritionally dense ingredients. Here's how the chef-athlete gives a healthy, classic meat-and-vegetable combo an unexpected Southeast Asian flavor twist.
Brussels Sprout Salad with Pecorino and Tangerine
If you’ve never had raw brussels sprouts before, this salad will be a revelation. To save time, use a handheld slicer for the sprouts and onion.