Once relegated to the realm of overcooked, mushy side dishes, Brussels sprouts have undergone a culinary renaissance in recent years. These nutrient-packed “mini cabbages” have emerged as a versatile and delicious addition to any meal or even the star of the show as a substantial vegetarian main dish.
This powerhouse vegetable brims with a variety of nutrients, including Vitamin C, Vitamin K, iron and calcium. While sometimes overlooked because they can have a bitter taste, that issue is easily remedied by cooking and seasoning Brussels sprouts just right. In fact, Brussels sprout recipes offer a wide range of potential cooking methods, from baking or roasting to boiling or sautéing. The secret to preserving optimal flavour is taking care not to overcook them.
Prep might take a minute, but it’s easy once you get the hang of it. You’ll trim the ends off each sprout; remove damaged leaves; and typically cut them into halves or quarters. Soaking the trimmed veggies in cold water can help remove bitterness, just make sure to pat them dry before cooking.
Read on for ideas that will turn you into a Brussels sprouts believer and have your family clamouring for more.
ROASTED BRUSSELS SPROUTS
Get out your cast iron skillet for this recipe, which features caramelized Brussels sprouts blanketed in a rich balsamic glaze and seasoned just right with garlic powder, ginger, onion powder, ground sage and thyme leaves. With upscale add-ins like pecan halves, goat cheese and dried cranberries, these sprouts are festive enough for your holiday table—but too delicious not to serve throughout the year.
MAPLE BACON BRUSSELS SPROUTS
Brussels sprouts and bacon go together like poutine and fries, and this recipe combines the dream team of crispy bacon and tender Brussels sprouts with pure maple syrup and the pleasant bite of paprika, garlic salt and red pepper. The best part? (Besides the taste of course.) This dish comes together with minimal fuss and cleanup as a one-pan wonder you’ll pop in the oven. No messy, time-consuming bacon frying required.
TOFU BUTTERNUT SQUASH AND BRUSSELS SPROUT SKEWERS
This Asian-inspired vegetarian main or hearty side dish brings together cubes of tender tofu and colourful vegetables marinated in a savoury blend of soy sauce, tamarind concentrate, chile, garlic sauce and ground ginger, finished with crunchy toasted sesame seeds to add satisfying texture. It’s a snap to put together because you’ll first microwave the Brussels sprouts and squash to get them tender fast, then thread them on skewers for a quick 3- to 6-minute visit to the grill.
LEEK AND BRUSSELS SPROUTS GRATIN
Realised you’re craving the velvety comfort of mac and cheese, but want a nutritious twist? In this dish, you’ll swap carb-heavy pasta for antioxidant-packed leeks and Brussels sprouts, simmered with half-and-half and punctuated by the tang of McCormick Dry Mustard. Layer the tender veggies, top with a crunchy coating of panko and shredded cheese, and bake to a bubbling golden brown.
SMOKED APPLEWOOD BRUSSELS SPROUTS WITH RED PEPPER DIP
We get it — you can’t get enough of Brussels sprouts and bacon. Here’s another take featuring all the flavour of bacon without the frying step, thanks to a generous shake of Club House La Grille Smouldering Smoked Applewood seasoning. Pair your roasted Brussels sprouts with a creamy dipping sauce infused with the bright flavour of basil, the subtle heat of roasted red peppers and a squeeze of fresh lemon juice, all tied together with a hint of garlic powder.
More Vegetable Side Dish Recipes
Enjoying the brussels sprouts recipes? Find more inspiration here:
