The cool thing about Brussels sprouts is that they can be prepared in so many different ways. If you don’t like them one way, don’t give up! Try all sorts of Brussels sprouts recipes – you might be surprised at how different they can taste depending on whether you roast, stir-fry, steam or grill them. We’ll walk through each technique in this step-by-step guide.
Air-Fryer Garlic-Rosemary Brussels Sprouts
This is my go-to
Thanksgiving Brussels sprouts recipe—healthy, easy and very quick to make. I usually season my turkey with fresh rosemary, then use leftover herbs for this standout. —Elisabeth Larsen, Pleasant Grove, Utah
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Roasted Brussels Sprouts with Sriracha AioliThis Sriracha Brussels sprouts recipe constantly surprises you—it's crispy, easy to eat and totally sharable, yet it's a vegetable! The recipe is also gluten-free, dairy-free and paleo, and it can be vegan if you use vegan mayo. (Psst! Do you know all of the health
benefits of Brussels sprouts?) —Molly Winsten, Brookline, Massachusetts
Tofu Stir-Fry with Brussels SproutsI love
cooking this Brussels sprouts recipe. This tofu stir-fry recipe is the perfect quick and healthy weeknight meal. Make a scrumptious hoagie by stuffing toasted rolls with this tasty mixture. —Joseph Sciascia, San Mateo, California
Honey-Mustard Brussels Sprouts SaladEven if you dislike
Brussels sprouts salad, you will love this dish. The dressing is truly tasty, and it pairs so nicely with the apples, grapes and walnuts. You can also add whatever cheese, nuts or fruit you prefer. —Sheila Sturrock, Coldwater, Ontario
Red Lentil Hummus with Brussels Sprout HashInstead of chickpeas, this red lentil hummus uses lentils to create a hearty, healthful appetizer. The Brussels sprout topping makes this feel more special than plain hummus, but you can serve it without the topping too. —Carolyn Manning, Seattle, Washington
Brussels Sprouts in Rosemary Cream SauceBrussels sprouts in a rosemary-infused cream sauce have the power to bring friends together – but watch out for fights over who gets the last of the sauce. —Liz Koschoreck, Berea, Kentucky
Sicilian Brussels SproutsI love to make this dish because the flavors jumping around in your mouth keep you coming back bite after bite. Other nuts can be used in place of the pine nuts.—Marsha Gillett, Yukon, Oklahoma
Brussels Sprouts Brown BettyI had the idea to make a savory version of the family-favorite brown betty using vegetables in place of fruit, while keeping the classic crunchy bread crumb topping. The result is a creamy, decadent side that will turn anyone into a Brussels sprouts fan. —Shauna Havey, Roy, Utah
Shredded Gingered Brussels SproutsEven people who normally don't care for Brussels sprouts will ask for a second helping of these. —
James Schend,
Dairy Freed
Herbed Brussels SproutsTopped with a tangy sauce and mixed with mushrooms, these Brussels sprouts are so tasty that even children enjoy them. —Debbie Marrone, Warner Robins, Georgia
Ginger Halibut with Brussels SproutsI moved to the United States from Russia and love cooking Russian food for family and friends. Halibut with soy sauce, ginger and pepper is a favorite. —Margarita Parker, New Bern, North Carolina
Garlic-Roasted Brussels Sprouts with Mustard SauceDon’t be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California
Cranberry-Walnut Brussels SproutsBrussels sprouts are one food that picky eaters often resist, but a burst of cranberry flavor may change their minds. You can also add garlic and dried fruits. —Jennifer Armellino, Lake Oswego, Oregon
Brussels Sprouts au GratinIn our house, Brussels sprouts have always been sought after. When I topped them with a creamy sauce, Swiss cheese and bread crumbs, it became a new holiday dinner tradition. —Gwen Gregory, Rio Oso, California
Balsamic Brussels SproutsThese balsamic Brussels sprouts couldn't be easier to make—and you need only a few ingredients! —Kallee Krong-McCreery, Escondido, California
Grilled Brussels SproutsDuring a beach vacation, in an effort to cook our entire meal outside on the grill, I made our not-so-simple veggie choice into a simple grilled side dish. For spicier sprouts, season with red pepper flakes —Tiffany Ihle, Bronx, New York
Brussels Sprouts with Pecans and HoneyI know what you're thinking—but even the kids will eat these slightly sweet and nutty Brussels sprouts like candy. My family always turned their noses up at Brussels sprouts until they tried these, and now they request the dish often. —Deborah Latimer, Loveland, Colorado
Roasted Vegetables with SageWhen I can't decide what vegetable to serve at dinner, I turn to this oven-roasted medley that features brussels sprouts, potatoes, carrots and butternut squash. It pleases everyone around the table.—Betty Fulks, Onia, Arkansas
Crunchy Bacon Blue Cheese Red Pepper Brussels SproutsThis is my family's absolute favorite dish on my holiday table. What's not to love with the mixed aroma of garlic, onions, bacon, and blue cheese floating through your home? —Jana Gooding, Carlsbad, California
Brussels Sprouts with Bacon VinaigretteI'd never tried Brussels sprouts until I made this salad. It won me over and even charmed my family. Bacon and apples spruce up the flavor. —Stephanie Gates, Waterloo, Iowa
Roasted Pumpkin and Brussels SproutsWhile traveling to Taiwan, I had the pleasure of trying a unique vegetable dish that included fresh pumpkin. It inspired me to roast pumpkin with Brussels sprouts. —Pam Correll, Brockport, Pennsylvania
Lemon Roasted Fingerlings and Brussels SproutsMy trick to roasting veggies is to choose ones that cook in the same amount of time. Other combinations to try? Cauliflower florets with baby carrots or okra with cherry tomatoes. —Courtney Gaylord, Columbus, Indiana
Maple & Bacon Glazed Brussels SproutsFor special meals, here’s a fantastic side dish that even children will love. The sweet maple syrup and smoky bacon complement the Brussels sprouts perfectly. —Jan Valdez, Chicago, Illinois
Roasted Acorn Squash & Brussels SproutsI love creating dishes with few ingredients and easy steps, like squash with Brussels sprouts. Maple syrup adds a slight sweetness, and pecans give it a toasty crunch. —Angela LeMoine, Howell, New Jersey
Lemon-Butter Brussels SproutsKick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up! — Jenn Tidwell, Fair Oaks, California
Bavarian Apple-Sausage HashThis awesome recipe reflects my German roots. In the cooler months, nothing is as comforting as a hearty hash. Serve this versatile recipe as a side dish at a holiday meal or as a brunch entree over cheddar grits or topped with a fried egg. —Crystal Schlueter, Northglenn, CO
Roasted Brussels Sprouts with Cranberries & AlmondsIf Brussels sprouts taste bitter to you, roast them for a gentle sweetness that goes with cranberries and almonds. This side dish won us over. —Claudia Lamascolo, Melbourne, Florida
Pomegranate-Hazelnut Roasted Brussels SproutsI converted many people to Brussels sprouts with this recipe, and it has since become my most requested dish. The richness of the hazelnuts and the sweetness of pomegranate and orange elevate the sprouts to a new level. —Melanie Stevenson, Reading, Pennsylvania
Roasted Brussels Sprouts & CauliflowerMy grandkids were never huge fans of cauliflower, but the bacon makes a big difference in this dish. They like it even more with golden cauliflower instead of white. — Patricia Hudson, Riverview, Florida
Brussels Sprouts with LeeksThis is a dish I’ve tried a few times for my husband and me. Since we both love Brussel sprouts, I often experiment with different combinations to enhance the taste. We found leeks give the sprouts a special flavor. —Patricia Mickelson, San Jose, California
Psst! Considering the
health benefits of brussel sprouts, you've got to try this one.
Brussels Sprouts & Kale SauteIn an effort to add more greens to our meals, I created this dish—and my kids eat it up. The crispy salami is the "hook." —Jennifer Mcnabb, Brentwood, Tennessee
Method 1: Roast
One of the easiest and most flavorful ways to cook Brussels sprouts is by roasting. It takes just one pan and they caramelize while cooking, which adds a ton of flavor, like in this recipe for roasted balsamic Brussels sprouts with pancetta.
Ingredients
- 1 pound fresh Brussels sprouts, trimmed and halved (To trim: Discard any discolored or damaged outer leaves and cut off the stem end.)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Step 1: Coat with oil
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Preheat the oven to 400ºF. Place Brussels sprouts on a 15x10x1-in. baking pan and toss with oil, salt and pepper. Roast 15 minutes.
Step 2: Stir
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Give the sprouts a stir halfway through cooking. This will ensure that they cook evenly. Cook 15-20 minutes longer or until lightly charred and tender.
Test Kitchen tip: Roasting concentrates the flavor and gives you the opportunity to dress the roasted sprouts any way you’d like. When tossing with the oil and seasonings before roasting, try adding balsamic vinegar, fresh herbs or even fresh lemon juice.
Learn how to roast all kinds of vegetables for easy side dishes.
Method 2: Stir-Fry
Thinly slicing Brussels sprouts takes extra prep time, but they cook faster in the pan. This shredded cut is also great for shaved Brussels sprouts salad.
Ingredients
- 1 pound fresh Brussels sprouts, trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons water
Step 1: Halve lengthwise
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Cut Brussels sprouts in half lengthwise.
Step 2: Cut crosswise
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Turn each half flat side down on the cutting board for stability, then cut crosswise into thin slices.
Test Kitchen tip: This can be done hours in advance. Cover and refrigerate until ready to cook.
Step 3: Cook in a dry skillet
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Heat a large skillet or wok over medium-high heat. Add Brussels sprouts (without oil); cook and stir until sprouts begin to brown lightly, 2-3 minutes.
Test Kitchen tip: It’s important to not use any oil when first adding the shredded sprouts. If you do, they won’t brown as well, so you’d miss out on a lot of flavor.
Step 5: Add oil
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Add oil and toss to coat. Stir in salt and pepper.
Test Kitchen tip: Add aromatics like chopped onion and garlic for more flavor during this step. This recipe for shredded gingered Brussels sprouts adds onion, garlic and ginger.
Step 4: Add water
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Add water; reduce heat to medium and cook, covered, until tender, 1-2 minutes. Adding water or wine creates steam, which helps the sprouts finish cooking and become tender.
Test Kitchen tip: If you want to add lemon or lime flavor, use grated zest instead of juice, since the acidic juice can turn the green sprouts grey.
Method 3: Steam
Steaming Brussels sprouts goes very quickly and gives you the truest flavor since they don’t caramelize. Try a colorful steamed Brussels sprouts recipe for your next holiday meal. Since they cook on the stovetop, your oven is free for the main dish.
Ingredients
- 1 pound fresh Brussels sprouts, trimmed
- Salt and pepper, to taste
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Cut an “X” in the core of each Brussels sprout. This helps the steam penetrate the vegetables. Place sprouts in a steamer basket over gently simmering water. The water should remain below the bottom of the steamer basket. Cover and cook until just tender, 9-11 minutes.
Test Kitchen tip: Dress up steamed Brussels sprouts with your favorite ingredients. Try tossing with melted butter and fresh herbs or drizzle with a lemony cream sauce. This guide to cooking with fresh herbs will help you choose the perfect way to add flavor to your sprouts.
Method 4: Grill
Nothing dresses up veggies like cooking them on the grill. You’ll love the smoky flavor of these charred sprouts. If you enjoy grilling as much as we do, you’ll want to check out these amazing grilled vegetable recipes.
Ingredients
- 1 pound fresh Brussels Sprouts, trimmed
- 2 tablespoons olive oil
- Salt and pepper, to taste
Step 1: Steam
Cut an “X” in the core of each Brussels sprout. Place sprouts in a steamer basket over gently simmering water. Cover and cook until just crisp-tender, 6-7 minutes.
Test Kitchen tip: Grilled Brussels sprouts need to be parcooked first. If you tried to grill them the entire time, the outside would get dry and too browned before the inside was tender.
Step 2: Skewer
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Carefully thread Brussels sprouts onto metal or soaked wooden skewers. Brush with olive oil and sprinkle with salt and pepper. This grilled Brussels sprouts recipe adds sweet onion and sweet red pepper to the skewers for flavor and color.
Test Kitchen tip: Leaving a small space between each sprout (instead of packing them tightly on the skewers) will help them cook evenly.
Step 3: Grill
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Grill, covered, over direct medium-high heat until tender and lightly browned, 10-12 minutes, turning occasionally.
There you have it. Try ’em roasted, stir-fried, steamed, or grilled and discover your favorite way to cook Brussels sprouts. You can even serve your guests with Brussels sprouts for Thanksgiving.
