8 Brussels Sprouts Recipes
You may or may not like Brussels Sprouts, I totally understand. When I was growing up, my mom boiled them and added lemon juice. Period. I didn’t like them. Now I add some butter and I can eat them. Add some other ingredients and I love Brussels Sprouts!
When I met Mark, he mentioned he loved Brussels Sprouts. So I boiled them like my mom and we ate them, with butter. Here’s the deal, in the last few years everyone is buying these babies! And what’s awesome, people are making them a gourmet side dish.
You can cook them in your pressure cooker for about 3 minutes. Please remember to add one cup of water before you push that pressure cook button. I actually like baked ones over the pressure-cooked variety because I like the crispness that a conventional oven gives them. It’s almost like they are caramelized, in a way. Anyway, either way, is awesome, we are eating healthy, right?
You may notice, I use very few spices in my recipes because I like the natural taste of things. I love garlic and onions, so you will see plenty of those in my recipes. I’m a simple cook who likes to prepare food with friends and
Related: Instant Pot Brussel Sprouts
Brussels Sprouts Nutrition
Here are some stats for that vegetable everyone is buying at the grocery store:
- 38 calories per cup
- Cholesterol 0
- Saturated Fat 0.1 g
- Monounsaturated Fat 0
- Polyunsaturated Fat 0.1g
- Potassium 342 mg
- Sodium 22 mg
- Protein 3g
- Total Carbs 8g
- Dietary Fiber 3.3g
- Sugar 1.9 g
- Vitamin A 13%
- Vitamin C 124%
Wow, you can see why people are grabbing bags at the grocery store. These are healthy vegetables. This may seem lazy, but I love buying Brussels Sprouts in bags that are sliced and ready to use. It makes my day go a little smoother. There is a grocery store here in Southern Utah that caters to retired folks and college students.
They have so many food items cut and chopped fresh every day. I LOVE it! Sometimes my hands can’t chop one more thing. Life is good with a few shortcuts, right?
1. Roasted Brussels Sprouts
- 1-1/2 pounds Brussels Sprouts, trimmed and cleaned
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked pepper (freshly ground)
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Preheat the oven to 400 degrees. Place the Brussels Sprouts in a sealable bag with the oil and gently coat all of them. Spread them out on a greased cookie sheet and sprinkle with salt and pepper. Bake for 30-45 minutes. This will depend on the size of the Brussels Sprouts.
2. Brussels Sprouts With Bacon
- 1 pound chopped or sliced Brussels Sprouts
- 6 slices thick bacon
- 2 tablespoons butter
- 1/2 onion, chopped into bite-size pieces
- salt and pepper to taste
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Grab a frying pan and fry the bacon. Pour the bacon grease into a safe container to save or discard later. Drain the bacon on paper towels, and chop into bite-size pieces when cool enough to handle. Add the Brussels Sprouts, onion, and butter into the frying pan. Cook for about 7-8 minutes or until desired doneness. Add the bacon back into the pan and salt and pepper to taste.
3. Brussels Sprouts Salad
- 1-1/2 pounds cleaned, chopped or shredded Brussels Sprouts
- 1/2 cup pine nuts or choice of nuts
- 1/2 cup freshly chopped parsley
- 2 cups lettuce or spinach
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon prepared mustard
- 2 teaspoons honey
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Combine the ingredients, you can add more or less of any of the vegetables and nuts. You can also add chopped apples if desired.
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Combine the ingredients for the dressing in a small mason jar and mix thoroughly. Pour the dressing over the salad and serve immediately.
4. Brussels Sprouts with Cranberries
- 2 pounds Brussels Sprouts, washed, and sliced
- 2 tablespoons olive oil
- 1/2 cup dried cranberries
- 1/4 cup pecan halves or chopped pecans
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
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Preheat oven to 400 degrees. Place the Brussels Sprouts in a sealable bag with the oil, pecans, and cranberries. Coat evenly with the olive oil. Spread the Brussels Sprouts and cranberries evenly on the cookie sheet. Sprinkle with salt and pepper. Roast for about 20-25 minutes or until desired tenderness.
5. Brussels Sprouts with Veggies
- 1-1/2 pounds Brussels Sprouts, washed and sliced
- 1 potato, cubed
- 1 cup chopped fresh green beans, cut in half
- 1 cup chopped onions
- 1 pound one-inch in diameter tube sausage
- 3 tablespoons olive oil
- salt and pepper to taste
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Preheat oven to 425 degrees. Brown the sausage, drain it on paper towels. Slice into bite-slice pieces. Place the Brussels Sprouts, potato, green beans, and onions in a bowl with the olive oil. Coat all of the veggies. Place the vegetables on a cookie sheet and bake for about 35-45 minutes or until the potatoes are tender. Add the sausage to cookie sheet filled with the vegetables the last 15 minutes of the baking time.
6. Brussels Sprouts & Parmesan
- 1 pound Brussels Sprouts, sliced in half
- 4 slices bacon
- 3 tablespoons olive oil
- 2 cloves minced garlic
- 1/4 cup freshly grated Parmesan cheese
- salt and pepper to taste
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Preheat oven to 400 degrees. Cook the bacon, drain the strips on a paper towel. Cut the bacon into bite-size pieces when cool. Combine the Brussels Sprouts, olive oil, garlic, and thoroughly coat them in a large bowl. Bake the Brussels Sprouts for about 20-25 minutes or until tender. Serve with the bacon sprinkled on top with freshly grated Parmesan cheese. Salt and Pepper to taste.
7. Brussels Sprouts & Sun-Dried Tomatoes
- 1 pound Brussels Sprouts, sliced
- 1/3 cup pine nuts
- 2 tablespoons butter, melted
- 2 tablespoons olive oil
- 1/4 cup sun-dried tomatoes in oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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Preheat oven to 425 degrees. Combine everything but the sun-dried tomatoes in a large bowl. Spread evenly on a cookie sheet. Bake for about 25-30 minutes or until tender. Add the sun-dried tomatoes to the cookie sheet the last 5 minutes of baking.
8. Brussels Sprouts-Rice-Onions & Green Beans
- 1 tablespoon olive oil
- 1-1/2 pounds Brussels Sprouts
- 1/2 pound fresh green beans, cut into 2-inch pieces
- 1/2 red onion, sliced very thin
- 1 tablespoon lemon juice
- 2 cups cooked rice
- salt and pepper to taste
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Preheat the oven to 425 degrees. Drizzle the oil in a cookie sheet. Heat the cookie sheet for 5 minutes. Place the Brussels Sprouts evenly on the cookie sheet. Bake 5 minutes. Add the green beans, rice, and onions to the pan. Bake another 10 minutes or until heated through. When finished transfer to a serving dish. Squeeze the lemon juice over the serving dish. Sprinkle with salt and pepper to taste.
Final Word
I’m really trying to post the recipes I use all the time so those who want to cook from scratch can learn one recipe at a time. Please let me know what Brussels Sprouts Recipe is your favorite! Let’s teach the world to eat at home again. You can save money and eat so much healthier. Thanks for being prepared for the unexpected. May God bless this world, Linda
Linda,
We love the roasted Brussel Sprouts and also the ones with bacon so delish.
Thanks for the recipes
Hi Debbie, thank you!! Glad you can use the recipes! Linda
I love Brussel Sprouts! I have a roasted recipe similar to yours, Linda! It’s one of the few veggies my husband will eat.
I was also going to mention that Brussel Sprouts are fairly easy to grow. Here in NW Florida (zone 8b & 9) I’ve planted seedlings in mid September and enjoyed Brussel Sprouts for New Year’s Day dinner.
Hi BDN, I may try growing Brussels Sprouts this year, thanks for the tip. I love roasted vegetables. I just bought an Air Fryer to see if they are something I can use. I will be writing a post in a few days. Wish me luck!! Linda
Linda:
I loved the recipes. Don’t think a couple will go over with my family but the one with bacon sure will. Can’t wait till we can get some fresh ones to use in the recipes. I think all veggies are better when cooked or canned fresh.
HI Jackie, thank you for the 5 stars, my sweet friend!! Anything with bacon is yummy!! Linda