13 Fantastic Brussels Sprouts Recipes (2024)

PREP TIME: 5 minutes / TOTAL TIME: 30 minutes / SERVINGS: 8

1½ lb brussels sprouts, trimmed and quartered
1 Tbsp olive oil
1½ lb red onions, thickly sliced
¼ c balsamic vinegar

1. HEAT oven to 450°F. Line a large baking sheet with nonstick foil.
2. SPREAD brussels sprouts in single layer on prepared pan and toss with oil. Roast in upper third of oven, stirring occasionally, for 12 minutes.
3. ADD onions to pan, tossing to combine, and roast until vegetables are tender and golden brown, about 10 minutes longer. Drizzle with vinegar, tossing to combine, and roast 2 minutes longer. Transfer to serving bowl and season to taste with sea salt and pepper.

NUTRITION (per serving) 86 cal, 4 g pro, 15 g carb, 4 g fiber, 2 g fat, 0.3 g sat fat, 24 mg sodium

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PREP TIME: 15 minutes / TOTAL TIME: 50 minutes / SERVINGS: 6

2 lbs brussels sprouts, washed and thoroughly dried
1 Tbsp canola oil
½ teaspoon salt
½ c low-fat plain Greek yogurt
¼ c fresh orange juice
1 Tbsp honey
1 Tbsp poppy seeds
1 tsp orange zest

1. HEAT the oven to 400°F.
2. TRIM the brussels sprout stems, leaving the sprouts intact, and discard any damaged outer leaves. Place on a baking sheet and toss with the oil, salt, and freshly ground black pepper.
3. ROAST in the lower third of the oven, turning once or twice, until deep golden brown, 32 to 36 minutes.
4. WHISK together the yogurt, orange juice, honey, poppy seeds, and zest in a small bowl. Serve with the brussels sprouts and provide wooden picks for dipping.

NUTRITION (per serving) 122 cal, 6 g pro, 19 g carb, 5 g fiber, 3.9 g fat, 0.6 g sat fat, 49 mg sodium

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PREP TIME: 10 minutes / TOTAL TIME: 35 minutes / SERVINGS: 4

2 sweet potatoes, peeled, cut into walnut-sized chunks
8 oz brussels sprouts, halved
4 garlic cloves, thinly sliced
2 tsp canola oil
¼ tsp salt
½ tsp regular or hot toasted sesame oil
Freshly ground black pepper

1. PREHEAT a covered grill.
2. COMBINE the sweet potatoes, brussels sprouts, garlic, canola oil, and salt in a large bowl. Toss to coat.
3. PLACE the vegetables in a grill basket or portable grill rack. Set on the grill and cover. Grill, turning occasionally, for 20 to 25 minutes, or until tender.
4. TRANSFER the vegetables to a platter. Drizzle the sesame oil on top. Season to taste with black pepper. Toss.

NUTRITION (per serving) 134 cal, 4 g pro, 19 g carb, 4 g fiber, 5.2 g fat, 0.3 g sat fat, 195 mg sodium

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PREP TIME: 14 minutes / TOTAL TIME: 30 minutes / SERVINGS: 4

2 c brussels sprouts, trimmed
1 c mushrooms, sliced
½ c red, yellow, and/or green bell pepper, diced
¼ c milk
1 Tbsp mayonnaise
2 tsp cornstarch
1 Tbsp fresh parsley, minced
1 tsp curry powder
¼ tsp ground black pepper

1. COOK the brussels sprouts in a steamer basket over simmering water, partially covered, for 5 to 8 minutes, or until just softened. Add the mushrooms and bell pepper and steam for 2 minutes longer. Remove the vegetables from the steamer.
2. DRAIN the pan, reserving ¼ cup of the steaming liquid in the pan.
3. COMBINE the milk, mayonnaise, and cornstarch in a cup. Stir until the cornstarch is dissolved. Add it to the liquid in the pan. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles.
4. STIR in the parsley, curry powder, and black pepper. Return the steamed vegetables to the pan, toss with the sauce, and heat through.

NUTRITION (per serving) 60 cal, 3 g pro, 9 g carb, 3 g fiber, 2.1 g fat, 0.5 g sat fat, 46 mg sodium

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PREP TIME: 25 minutes / TOTAL TIME: 1 hour, 20 minutes / SERVINGS: 4

1 lb piece winter squash, such as butternut or acorn, peeled and cut into 1" cubes (2 c)
½ lb brussels sprouts (about 12), quartered
3 lg carrots, peeled and cut into ¼" diagonal slices
1 red onion, chopped
3 Tbsp olive oil, divided
1 tsp salt, divided
2 Tbsp chopped fresh parsley
1½ Tbsp white wine vinegar
¼ tsp freshly ground black pepper

1. PREHEAT oven to 450°F.
2. TOSS squash, brussels sprouts, carrots, and onion with 2 tablespoons of the oil and ½ teaspoon of the salt in large bowl.
3. SPREAD vegetables in single layer on baking sheet (use two if necessary) and roast until browned and tender, about 30 minutes. Stir once or twice during cooking. Return vegetables to bowl and toss with parsley, vinegar, pepper, and remaining 1 tablespoon oil and ½ teaspoon salt.

NUTRITION (per serving) 193 cal, 4 g pro, 25 g carb, 6 g fiber, 10.6 g fat, 1.5 g sat fat, 634 mg sodium

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PREP TIME: 10 minutes / TOTAL TIME: 40 minutes / SERVINGS: 6

1 bunch sm carrots
4 med beets, trimmed and quartered
6 brussels sprouts
8 oz cremini mushrooms, halved
5 shallots, halved
¼ c extra-virgin olive oil
1 Tbsp coarse salt
Black pepper

1. PREHEAT the oven to 400°F.
2. SPREAD the vegetables in clusters on a baking sheet. Drizzle with the oil. Sprinkle with salt and pepper.
3. ROAST for about 30 minutes, until the vegetables are tender and caramelized.

NUTRITION (per serving) 160 cal, 4 g pro, 17 g carb, 4 g fiber, 9.6 g fat, 1.4 g sat fat, 1039 mg sodium

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PREP TIME: 5 minutes / TOTAL TIME: 15 minutes / SERVINGS: 4

2 c shredded cheddar
1½ Tbsp flour
½ c stout
3 Tbsp apple juice concentrate
1 Tbsp Dijon mustard
2 rolls
2 apples
2 c cauliflower
2 c brussels sprouts
2 c red potatoes

1. TOSS the cheddar with the flour.
2. SIMMER the stout, apple juice concentrate, and mustard; add cheese.
3. SERVE with the rolls, apples, cauliflower, brussels sprouts, and red potatoes.

NUTRITION (per serving) 420 cal, 22 g pro, 56 g carb, 7 g fiber, 13.3 g fat, 7.3 g sat fat, 728 mg sodium

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PREP TIME: 10 minutes / TOTAL TIME: 30 minutes / SERVINGS: 4

1 lb brussels sprouts (trimmed and halved)
2 Tbsp maple syrup
2 Tbsp olive oil
10 sm garlic cloves (peeled and halved)
½ tsp salt
¼ tsp pepper

TOSS ingredients in a large bowl. Roast at 400°F on a baking sheet until garlic cloves are browned and softened and sprouts are lightly browned and tender-crisp, 18 to 20 minutes.

NUTRITION (per serving) 150 cal, 4 g pro, 19 g carb, 5 g fiber, 9 g sugars, 7 g fat, 1 g sat fat, 320 mg sodium

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PREP TIME: 20 minutes / TOTAL TIME: 20 minutes / SERVINGS: 4

¾ lb brussels sprouts, shredded
1 lg carrot, peeled and shredded
1 granny smith apple, shredded
3 oz prosciutto, chopped
⅓ c dried cherries
3 Tbsp extra-virgin olive oil
¼ c hazelnuts, plus more for serving
2 Tbsp cider vinegar
2 Tbsp pure maple syrup
2 tsp Dijon mustard
1 tsp lemon zest
1 garlic clove, crushed
Salt to taste
Freshly ground pepper to taste
Shaved Parmesan or pecorino cheese, for serving

1. TOSS together the shredded brussels sprouts, carrot, and apple in a large bowl. Add the prosciutto and cherries.
2. PLACE the olive oil, hazelnuts, vinegar, syrup, mustard, lemon zest, and garlic in a food processor or blender and blend until the dressing is mostly smooth but still slightly chunky. Season with salt and pepper.
3. TOSS the dressing with the slaw and garnish with Parmesan or pecorino cheese.

NUTRITION (per serving) 365 cal, 14 g pro, 35 g carb, 7 g fiber, 20.1 g fat, 3.8 g sat fat, 939 mg sodium

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PREP TIME: 12 minutes / TOTAL TIME: 21 minutes / SERVINGS: 4

1 pkg (10 oz) fresh brussels sprouts, halved lengthwise
1½ Tbsp maple syrup
1 Tbsp unsalted butter
½ tsp grated orange peel
¼ tsp salt
⅛ tsp black pepper

1. STEAM brussels sprouts in steamer basket set over simmering water, covered, 8 minutes, or just until tender.
2. COMBINE maple syrup and butter in small microwaveable dish. Cover with plastic wrap. Microwave on high 40 seconds, or until butter is just melted. Stir in orange peel, salt, and pepper. Toss with hot brussels sprouts

NUTRITION (per serving) 76 cal, 2 g pro, 12 g carb, 3 g fiber, 3.1 g fat, 1.9 g sat fat, 166 mg sodium

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PREP TIME: 10 minutes / TOTAL TIME: 40 minutes / SERVINGS: 1

¾ c brussels sprouts
1 c cubed pumpkin
2 tsp olive oil
1 oz crumbled goat cheese
2 Tbsp pistachios
½ med pear, sliced
2 Tbsp balsamic vinegar
2 tsp yellow mustard

TOSS brussels sprouts and pumpkin with oil and roast for 30 minutes at 350°F, turning halfway through. Remove from oven and toss with remaining ingredients.

NUTRITION (per serving) 414 cal, 14 g pro, 38 g carb, 8 g fiber, 25.3 g fat, 8.1 g sat fat, 286 mg sodium

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PREP TIME: 20 minutes / TOTAL TIME: 20 minutes / SERVINGS: 4

12 oz brussels sprouts (about 20), ends trimmed, tough outer leaves removed
½ head radicchio, cored and cut in half
½ Fuji apple, cored and cubed
1 oz toasted Marcona almonds, sliced
¼ c shredded manchego cheese

Vinaigrette
¼ c extra-virgin olive oil
2 Tbsp water
2 Tbsp sherry or red wine vinegar
1 tsp Dijon mustard
1 Tbsp finely minced shallot
2 tsp honey
¼ tsp salt
¼ tsp black pepper

1. WHISK together all vinaigrette ingredients until well blended.
2. SHAVE the sprouts and radicchio using a mandoline or food processor with a slicing disk. Toss the sprouts and radicchio with the apple and dressing until evenly coated. Divide among plates, and top each with almonds and cheese.

NUTRITION (per serving) 259 cal, 7 g pro, 17 g carb, 5 g fiber, 19.5 g fat, 3.2 g sat fat, 286 mg sodium

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PREP TIME: 15 minutes / TOTAL TIME: 35 minutes / SERVINGS: 4

2 c thinly sliced brussels sprouts (about 8 oz)
¾ c thinly sliced scallions (10–12 thin)
¾ c shredded carrots
¼ tsp salt
4 eggs
2 egg whites
1 Tbsp grated fresh ginger
2 Tbsp water
6 tsp ground flaxseed

1. COAT a large nonstick skillet with cooking spray. Add the brussels sprouts, scallions, carrots, and salt. Toss to mix. Cover and cook over medium heat, tossing occasionally, for 7 to 10 minutes or until the vegetables are wilted and lightly browned. Reduce the heat slightly if the vegetables are browning too fast.
2. MEANWHILE, beat the eggs, egg whites, ginger, and water with a fork in a mixing bowl.
3. HEAT a 9" nonstick omelet pan over medium-high heat. Turn the heat off and coat the surface with cooking spray. Turn the heat back on, to medium. Ladle one-quarter of the egg mixture (5 tablespoonfuls) into the pan. Cook for 20 to 30 seconds or until the edges start to set. Using a silicone spatula, carefully lift the edges, tipping the pan to allow runny mixture to get underneath. When the eggs are almost set and just shimmering on top, about 1 minute, sprinkle on 1½ teaspoons flaxseed and ½ cup of the reserved vegetable mixture. Cook for about 30 seconds or until the eggs are completely set.
4. SLIDE the pancake onto a dinner plate or roll the pancake like a jelly roll before sliding onto the plate. Repeat for the remaining 3 pancakes.

NUTRITION (per serving) 136 cal, 12 g pro, 10 g carb, 4 g fiber, 6.8 g fat, 1.6 g sat fat, 288 mg sodium

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