40 Healthy Ways to Cook Brussels Sprouts

Brussels sprouts are a powerful member of the cabbage family—they're known for their ability to enhance DNA repair in cells and help block the continued growth of cancer cells. What's the best way to cook Brussels sprouts? Whether they're steamed, roasted, or boiled, these cruciferous veggies make a fabulous base for casseroles and salads or work as a hearty and healthy side dish.

First on the list is our Cheese Brussels Sprouts and Mushrooms. Shopping hint: Cremini mushrooms are often labeled as baby bellas; there’s no flavor difference. Substitute your favorite variety, or pick up pre-sliced mushrooms to cut your chopping time in half. Leftovers are delicious served atop a salad or tossed with a quick tahini dressing.

Here’s proof that Brussels sprouts can be delicious without bacon. Sherry (or apple cider) vinegar lends complementary sweet-tart notes, and grainy mustard adds peppery tang. High-heat roasting gives the sprouts a little char and the faintest hint of smoky flavor. It’s a quick dish that yields fantastic results.

We give the large bone-in breasts a head start in the oven so they will be perfectly cooked by the time the vegetables are done. This cut is also rather juicy; you’ll want to drain off the liquid from the pan before adding the vegetables so they can caramelize evenly. Brussels sprouts, butternut squash, and acorn squash are at their absolute best when roasted. The trick is to cut them into even pieces with a maximum surface area (halves or cubes) so they can benefit from all the direct heat. A sprinkle of hazelnuts is a fine finishing touch, but you can skip it if you like.

Tangy white balsamic vinegar teams up with pomegranate juice to rev up this twist on the classic Thanksgiving side dish.

The key to delicious Brussels sprouts is to cook them just enough so their flavor stays earthy-sweet and their texture tender without too much give. Use our “knife test” as described in this recipe to check for doneness. They’re best served right away (they’re not a great make-ahead option), so plan accordingly.

This super fast weeknight meal comes together in 20 minutes, but is elegant enough to impress a date, or wow a family. The blue cheese and honey give the salad plenty of depth and flavor, and the coffee adds an unbeatable richness to the steak. (Don't worry. It's not enough to keep anyone up.) And it all comes together at just 427 calories per serving!

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). 

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.

Layer upon layer of bold flavor earned these Brussels sprouts our test kitchen’s highest rating. The sprouts get deeply caramelized in toasted caraway and browned butter, then are quickly finished with a sweet and pungent mixture of maple syrup, Dijon mustard, and sherry vinegar. Caraway has an anise-like flavor similar to fennel seed. Add to roasted carrots or parsnips, or sprinkle over whole-grain rolls or crackers. Start the caraway and thyme in a cold pan so they can infuse the butter as it browns.

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.

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.

Be sure to toss the salad gently so the pieces of orange and avocado keep their shape. Pair with a fall chili or tacos.

Cook the Brussels sprouts in a hot skillet while the chicken thighs roast to juicy, delicious perfection. This budget-friendly dinner runs just $2.36 per serving. Serve with 2 cups of hot cooked brown rice.

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 Brussels sprouts recipe. Try one of our variations like Lemon and Pecan, Sesame, Garlic, and Ginger, and Garlic and Pecorino, and you will find there are limitless options 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.

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.

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.

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. Serve this comforting side with a hearty beef cut, such as rib roast or beef tenderloin.

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.

Brussels sprouts are petite cabbages that transform under heat, turning soft and sweet after roasting or sauteing. Their peppery leaves also work well shaved raw in salads and deliver a healthy punch of vitamin C.