We’re about to turn orange. And no, it’s not because we’re nervous or embarrassed; it’s not because we’re stressed about planning that gigantic meal for next week. It’s because we’re eating way too many sweet potatoes, squashes, pumpkins, and carrots.
It’s time to get some green back in our lives; it’s time to eat more brussels sprouts. And it’s time to start thinking about the ones you’ll serve on Thanksgiving. A basic Brussels sprouts recipe would likely call for arranging the greens on a sheet pan, sprouts cut side down, drizzling them with olive oil, and roasting them in the oven for 20 minutes to 30 minutes, or until they’re golden brown. Season the cooked Brussels sprouts with a little bit more salt and pepper, maybe some Parmesan cheese or red pepper flakes, and call it a day.
But there are so many other ways to cook and eat Brussels sprouts. They’re great in soups and salads, stuffing and sides. Pro tip: No matter how you prepare to cook Brussels sprouts, always remove the outer leaves first. They’re usually the toughest and bitter and no amount of olive oil or honey can save them. Here are 24 of our favorite Brussels sprouts recipes— because green is the new black.
Weeknight dinner has never been easier, thanks to this creative sheet pan pasta dinner. Pre-cooked pasta bakes alongside halved Brussels sprouts, red onion, and lots and lots of cheese for a family-friendly, quick-cooking meal.
“Minestrone made with green vegetables (like beans, peas, and zucchini) tastes crisp and fresh. But it still should be a soup that warms the soul, so I’ve added tiny meatballs, brightened with arugula and lime, for that cozy, hearty feeling,” writes recipe developer Meike Peters.
Make use of the always-popular multi-cooker for crispy-tender Brussels sprouts that are loaded with spice, thanks to an abundance of garlic (two! whole! heads!) and Fresno chile peppers.
Simple and sautéed, this Brussels sprouts recipe is a timeless side dish that never fails.
Choose your own adventure—in this case, your favorite shape of pasta—for this nutty Brussels sprout recipe that we want to eat all fall long.
The only way to make Brussels sprouts more delicious? Add bacon! Okay, it’s not the ONLY way, but it’s kind of the best way.
Pasta is often thought of as a quick dinner when you just want to “throw something together.” But Meryl Feinstein has taught us that it can be a labor of love, deeply innovative, and beautiful too. This autumnal recipe is the perfect example of that.
This Brussels sprout recipe was voted our readers’ favorite “green holiday side,” so you know it’s good. And really, you can’t go wrong with this trio of crunchy, nutty ingredients.
If the only hash you’re acquainted with is potato, it might be time to widen your horizons. Here, slivers of sprouts served with butter, garlic, and olives instantly upgrades a breakfast of fried eggs and toast.
Ribbons of Brussels sprouts and bitter kale team up for a cheesy, crunchy salad that will be at the center of the dinner table all fall long. The two greens are known for being quite bitter, so a sweet dressing made with balsamic vinegar, honey, and soy sauce is key.
Chestnuts are roasting on an open fire for this beautiful Brussels sprouts recipe by the one and only Julia Child.
If you have leftover cranberry sauce post-Thanksgiving feast, turn it into a rich syrupy glaze for roasted sprouts.
The perk of making stuffing in a sheet pan instead of a deep baking dish is that the croutons get extra crispy and crunchy versus custardy…and let’s face it, sometimes a little soggy!
We’ve said it here before, but we’ll say it again. Brussels sprouts and bacon are a dream team. So put them on the best base ever: pizza!
Quickly sautéeing sprouts in a skillet over high heat gets them crispy, and a sprinkle of crunchy poppy seeds, garlic, white wine, and lemon juice brings it all together.
“With its Brussels sprouts, apple, cheddar, rye bread, and mustard, this hearty salad is the kind of thing you’ll want alongside a sausage and beer on a Saturday, but—good news—it’s also light enough for Tuesday’s lunch, and making it won’t drag you down, either,” writes recipe developer Ali Slagle.
A savory mix of winter squash, brussels sprouts, cranberries, apples, nuts, and good bread (think: sourdough or cornbread) make an unstoppable Thanksgiving stuffing.
Bacon and apples and Brussels sprouts, oh my! Meet the trio of peak-fall ingredients in this fall side dish recipe.
You may be thinking, “boiling? Why, of all the cooking methods on the planet, would you boil Brussels sprouts?” I thought the same thing too, until this thoughtful recipe changed my mind. Follow it exactly and you won’t end up with sprouts that are mushy, smelly, ugly, or any of the other horrid qualities you may associate with boiled Brussels sprouts.
What is your favorite way to prepare Brussels sprouts? Let us know in the comments below!