Brussels Sprouts Recipes

Known for their ability to enhance DNA repair in cells and help block the continued growth of cancer cells, Brussels sprouts are one powerful member of the cabbage family. Best cooked by steaming, roasting, or boiling, and combined with a variety of spices and dressings, these vegetables make a fabulous base for casseroles and salads or work as a hearty side dish.

First on the list is our Roasted Brussels Sprouts and Apples. When combined with Fuji apples, these roasted Brussels sprouts offer a bitter and sweet-tart contrast. You can leave the red skin on the apples for a pretty contrast, or peel the apple, if you prefer.

Chef Jonathan Waxman taught Cooking Light Editor Hunter Lewis how to make this fall salad many years ago. Riff with the ingredients to find the flavor balance you prefer. For a vegan version, omit the Parmesan cheese.

Often served as a Thanksgiving side, but great for everyday use, this tasty dish is best created in stages by assembling the ingredients ahead of time and reheating before serving.

A zesty mustard sauce dresses chicken breasts and sautéed Brussels sprouts, and when paired with Rosemary Potatoes, this delectable dish will quickly become one of your go-to meals for busy weeknights.

The sweetness of the cider complements the saltiness of bacon bits. One bite will leave you craving more (and more, and more). 

Rich, creamy Simply Dressed® Blue Cheese Dressing is the perfect way to bring out the many flavors in this salad, including Brussels sprouts, fennel, currants and bacon.

Something rather lovely happens when you soak the chewier whole grains (such as rye or wheat berries) in a pickling brine; the tangy notes make the chew that much more enjoyable.

With chorizo, spice and everything nice, this brussels sprouts side dish has a fiery kick that's to-die-for.

Dicing bacon before tossing it into a pan allows for quicker cooking and even browning. Remove crisped bits with a slotted spoon to keep all of the tasty drippings in the pan.

The crunchy mixture of textures from the buttery breadcrumbs and caramelized Brussels sprouts makes this recipe a delightful surprise.

Garlic, bacon, shallots, and just over 15 minutes are all you need to create a Brussels sprouts side dish with intense flavor.

Perfect for a first course, this recipe combines sliced Brussels sprouts, chopped pecans, and a simple bacon vinaigrette for a variety of flavors and textures.

This budget-friendly dinner runs just $2.36 per serving. Serve with 2 cups of hot cooked brown rice.

The mixture of black pepper and maple syrup offer a sweet-and-spicy twist to these classic roasted Brussels sprouts.

Friends will love the ingenuity of these appetizers—little meatballs cradled in Brussels sprout cups—cleverly seasonal.

Take the flavor of Brussels sprouts to a new level with the addition of six cloves of garlic and pecorino Romano cheese. The total cooking time is only 20 minutes.

Chicken cutlets can range in size from about 2 ounces each to close to 5 or 6 ounces each. For this dish, we chose the smaller ones.

The sweetness of red grapes tones the acidity of balsamic vinegar to create a ridiculously delicious and balanced side.

Say hello to your new favorite side dish. Try one of our variations like Lemon and Pecan, Sesame, Garlic, and Ginger, and Garlic and Pecorino, and you will find there are limitless possiblities for this dinnertime standby.

Drizzled with a simple vinaigrette, this side salad comes together in minutes. To save even more time, you can finely shred the brussels sprouts with a food processor.

Simple roasted Brussels sprouts get a big flavor boost from one simple addition: salty pecorino Romano cheese, which punctuates the traditional fall veggie dish with meaty umami notes.

There's nothing we love more than a side of crispy Brussels sprouts, and fish sauce adds a complexity that make these truly crave-worthy.

This salad incorporates the best of fall produce for a sweet-and-salty side the whole family will enjoy.

At just 90 calories per serving, this dish is both healthy and satisfying. And by peeling away the outer leaves from the fresh Brussels sprouts, you can shorten cook time and create a nice presentation.

Simple but scrumptious, this Brussels sprouts classic uses zesty lemon juice and pecans for an extra dose of flavor.

This recipe takes richness to a new level with the crunchy fried topping. Slow-frying allows the shallots to brown and crisp evenly without any burned pieces.

Brussels sprouts are packed with fiber, Vitamins C and K, and other valuable nutrients. Served with creamy butter and tangy lemon juice, this nutritious side dish will melt in your mouth.

At only 90 calories per serving, this side dish provides the right amount of zest for a variety of main courses.

This creamy pasta dish combines steamed Brussels sprouts, crisp bacon, grated cheese, and toasted hazelnuts for an aroma and taste that will have everyone asking for seconds.

Slicing Brussels sprouts lengthwise helps them cook more quickly and will allow you to complete this recipe in under 10 minutes. They’ll retain just a hint of crunch but develop a lovely flavor from the browned bits created in the hot skillet.

The dish’s sweet, buttery flavors mellow the bite of the Brussels sprouts and take a just a brief turn in the pan. Cut down on cooking time by slicing the sprouts during prep.

Enjoy the fragrant aroma from the mixture of Brussels sprouts and garlic in this scrumptious meal. Avoid accidentally burning the garlic by browning on low heat.

This quick and versatile side dish is good with roasts or chicken. A serving boasts nearly one-fourth of daily fiber needs while the walnuts add a dose of heart-healthy unsaturated fat.

Roasting brings out the best in Brussels sprouts: It lightly caramelizes their edges but keeps them tender inside. Plus the country ham imparts saltiness to the dish and will make for a scrumptious entrée.

Serve good-for-you foods family-style, like this Nutty Warm Brussels Sprouts Salad. Topped with walnuts, Asiago cheese, and fresh breadcrumbs, this warm salad will turn sprout skeptics into converts.

Brussels sprouts are finest in winter, making this roasted dish perfect for a holiday party or on a cold night.

Caution: Not for sensitive tastebuds. This side of Brussels sprouts delivers the perfect punch of spice from dried hot red chiles and mustard seeds.

Channel your inner Italian culinary skills by using capocollo, a tangy, Italian-style cured ham, to add an unexpected twist to delicious boiled Brussels sprouts and onions.

Bacon and hazelnuts make this Brussels sprouts recipe appealing to even the pickiest eater. To get a head start on dinner, cut the bacon and slice the sprouts in the morning. You can toast the nuts up to two days ahead.