Looking for the best way to whip up your Brussels sprouts? This list of Best Brussels Sprouts Recipes will teach you several ways to prepare one of my favorite green veggies.
From simply roasted with another delicious and nutritious vegetable or cooked in an ultra-flavorful marinade or topped with dynamic sauce, this list has something for everyone.
And if you’re not currently a fan of Brussels sprouts, likely because you’ve only had them boiled and soggy, I am bound and determined to change your mind!
I’m confident that within this list, you will find the recipe that converts you into a Brussels-obsessed veggie lover like me!
Green Tip: Seasonal and local foods have less associated transportation costs and fuel emissions. Check when Brussels sprouts are in season in your area with this Seasonal Food Guide.
As an environmental scientist, I always try to stick to seasonal eating! It’s one of the easiest (and most delicious!) ways to support local farmers and improve your carbon footprint.
7+ Best Brussels Sprouts Recipes
1. Roasted Teriyaki Brussels Sprouts
2. 20-Minute Roasted Brussels Sprouts and Carrots
3. Sweet and Salty Brussels Sprouts
4. 20-Minute Roasted Brussels Sprouts and Asparagus
5. Roasted Maple Balsamic Brussels Sprouts
6. 30-Minute Roasted Brussels Sprouts and Sweet Potatoes
7. Crispy Parmesan Crusted Brussels Sprouts
I hope this list of 7+ Best Brussels Sprouts Recipes inspires you to eat more green vegetables! If you’re still not sure where to start, I included this recipe for finger-licking-worthy Sweet and Salty Brussels Sprouts.
7+ Best Brussels Sprouts Recipes, including Sweet and Salty Brussels SproutsPRINT PIN RATE
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic
- 1 teaspoon lemon juice (1 lemon = approx. 4 tablespoons lemon juice)
- 1 tablespoon honey (or agave nectar)
- 2 tablespoons soy sauce (regular or reduced sodium)
- Preheat oven to 375°F.
- Prepare the Brussels sprouts by rinsing, removing them from the stalk if necessary, cutting off the stems, and cutting them in half longways. Spread them out in a single layer on a large baking sheet, ensuring they are not overlapping one another.
- Pour the olive oil, salt, pepper, and minced garlic over the brussels spouts and use clean hands or a large spoon to toss, ensuring they are evenly coated.
- Roast the Brussels sprouts for 20 minutes, then turn the oven up to 500°F and broil for an additional 2 minutes.
- Meanwhile, in a separate glass or small bowl, whisk together lemon juice, honey, and soy sauce until smooth.
- Remove the Brussels from the oven and transfer them to a large plate. Pour the sauce over just before serving.
- Sometimes when you cut the Brussels sprouts, some of the outer layers will shed off. Keep them! They get nice and crunchy in the oven and add texture.
- The longer the Brussels sprouts sit in the sauce, the more you risk them losing their crunch. Pour the sauce over the sprouts immediately before serving.