Growing up, broccoli was my favorite vegetable. I would eat those little trees every day happily. Then, I discovered the multifaceted flavour of the Brussels sprout. Since then, I’ve grown to love almost every vegetable, but Brussels sprouts remain in my top 5.
They are fairly easy to prepare and currently in season here in Ireland, so I thought I’d run through some of my top 25 ways to prepare Brussels sprouts. Some of these are dishes I’ve been served at restaurants or friends’ homes, while others are ones my parents would make as part of our routine dinners. I do not go into much detail because these aren’t recipes I created myself just ones briefly explained to me as the bowl was handed over. However, I do have a couple recipes in separate Brussels Sprout recipe blog posts on here if you want step-by-step instruction. This list will hopefully serve as inspiration for you!
- Roasted Brussels Sprouts with Garlic and Parmesan: Toss halved Brussels sprouts with olive oil, garlic, and Parmesan cheese before roasting in the oven until crispy and golden.
- Shaved Brussels Sprouts Salad: Shave raw Brussels sprouts on a mandoline or with a sharp knife and toss with a lemon vinaigrette, toasted nuts, and dried cranberries.
- Brussels Sprouts Gratin: Layer thinly sliced Brussels sprouts in a baking dish with cream, butter, and Gruyere cheese before baking until bubbly and golden.
- Brussels Sprouts and Bacon: Toss halved Brussels sprouts with bacon, olive oil, and balsamic vinegar before roasting in the oven.
- Brussels Sprouts with Mustard and Maple: Toss halved Brussels sprouts with olive oil, Dijon mustard, maple syrup, and chopped thyme before roasting in the oven.
- Brussels Sprouts and Sausage: Toss halved Brussels sprouts with sliced sausage, olive oil, and balsamic vinegar before roasting in the oven. My friend Rachel made this for me when she stayed with us and it was so lovely.
- Brussels Sprouts with Lemon and Parmesan: Toss halved Brussels sprouts with olive oil, lemon zest, and Parmesan cheese before roasting in the oven.
- Brussels Sprouts and Pecans: Toss halved Brussels sprouts with olive oil, chopped pecans, and maple syrup before roasting in the oven.
- Brussels Sprouts and Quinoa: Toss cooked quinoa with halved Brussels sprouts, chopped parsley, and a lemon vinaigrette.
- Brussels Sprouts and Apples: Toss halved Brussels sprouts with diced apples, olive oil, and balsamic vinegar before roasting in the oven.
- Brussels Sprouts and Butternut Squash: Toss cubed butternut squash with halved Brussels sprouts, olive oil, and maple syrup before roasting in the oven.
- Brussels Sprouts and Carrots: Toss halved Brussels sprouts and sliced carrots with olive oil and balsamic vinegar before roasting in the oven.
- Brussels Sprouts and Potatoes: Toss halved Brussels sprouts and sliced potatoes with olive oil and rosemary before roasting in the oven.
- Brussels Sprouts and Shallots: Toss halved Brussels sprouts and sliced shallots with olive oil, balsamic vinegar, and chopped thyme before roasting in the oven.
- Brussels Sprouts and Chestnuts: Toss halved Brussels sprouts with roasted and chopped chestnuts, olive oil, and balsamic vinegar before roasting in the oven. I enjoyed this in France one rainy winter evening at a friend’s house.
- Brussels Sprouts and Cranberries: Toss halved Brussels sprouts with dried cranberries, olive oil, and balsamic vinegar before roasting in the oven.
- Brussels Sprouts and Walnuts: Toss halved Brussels sprouts with toasted chopped walnuts, olive oil, and balsamic vinegar before roasting in the oven.
- Brussels Sprouts and Pearl Onions: Toss halved Brussels sprouts and pearl onions with olive oil, balsamic vinegar, and chopped thyme before roasting in the oven.
- Brussels Sprouts and Blue Cheese: Toss halved Brussels sprouts with crumbled blue cheese, olive oil, and balsamic vinegar before roasting in the oven.
- Brussels Sprouts and Pears: Toss halved Brussels sprouts with diced pears, olive oil, lemon juice, maple syrup, almonds, and pomegranate arils.
What is your favorite way to enjoy Brussels sprouts? Or if you’re not a fan, what is your favorite vegetable?