20 Delicious Brussel Sprout Recipes for Every Occasion

Brussel sprouts: love ’em or hate ’em, there’s no denying their versatility in the kitchen! Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or craving some comfort food, we’ve got you covered. Dive into our roundup of 20 Delicious Brussel Sprout Recipes for Every Occasion and discover new ways to make these little greens the star of your plate. Let’s get cooking!

Roasted Brussel Sprouts with Balsamic Glaze

These Roasted Brussels Sprouts with Balsamic Glaze turn the humble veggie into a caramelized, tangy side dish that steals the show.

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the sprouts in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway, until they’re golden and crispy on the edges.
4. While the sprouts roast, whisk together the balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 3-5 minutes until the mixture thickens slightly.
5. Transfer the roasted Brussels sprouts to a serving dish and drizzle with the balsamic glaze. Toss gently to coat.

The magic here is in the glaze—its sweetness and acidity perfectly balance the sprouts’ natural bitterness, creating a side dish that’s anything but ordinary.

Tip: For an extra crunch, sprinkle with toasted almonds or pecans before serving.

Garlic Parmesan Brussel Sprouts

Transform your Brussels sprouts into a crispy, cheesy delight with this Garlic Parmesan Brussels Sprouts recipe that’s sure to win over even the skeptics.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the Brussels sprouts with 3 tbsp olive oil, 3 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread the sprouts in a single layer on the prepared baking sheet and roast for 20 minutes, stirring halfway through, until they’re golden and crispy on the edges.
4. Sprinkle 1/2 cup grated Parmesan cheese over the hot sprouts and return to the oven for 2-3 minutes, just until the cheese is melted.

The magic of this dish lies in the crispy edges of the sprouts paired with the savory melt of Parmesan, creating a texture and flavor combo that’s irresistibly good.

Tip: For an extra crunch, broil the sprouts for the last minute of cooking, but keep a close eye to prevent burning.

Brussel Sprouts with Bacon and Maple Syrup

Transform humble Brussels sprouts into a show-stopping side with the irresistible combo of crispy bacon and sweet maple syrup.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped
• 2 tbsp pure maple syrup
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread them out on the prepared baking sheet.
3. Scatter the chopped bacon over the Brussels sprouts. Roast in the preheated oven for 20 minutes, stirring halfway through, until the sprouts are tender and the bacon is crispy.
4. Drizzle the maple syrup over the roasted Brussels sprouts and bacon, then toss to combine. Return to the oven for 5 more minutes to caramelize the syrup slightly.
5. Serve warm, with the crispy bacon bits and sweet maple glaze making every bite a perfect balance of flavors and textures.

Tip: For an extra crunch, sprinkle with toasted pecans or walnuts right before serving.

Brussel Sprout and Apple Salad

This Brussel Sprout and Apple Salad is a crisp, refreshing dish that brings a delightful crunch and a sweet-tart balance to your table.

Ingredients

• 1 lb Brussel sprouts, trimmed and thinly sliced
• 1 large apple, thinly sliced
• 1/4 cup chopped walnuts
• 1/4 cup dried cranberries
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the thinly sliced Brussel sprouts and apple slices.
2. Add the chopped walnuts and dried cranberries to the bowl.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well combined.
4. Pour the dressing over the Brussel sprout mixture and toss until everything is evenly coated.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The contrast between the crunchy Brussel sprouts, sweet apples, and tart cranberries makes this salad a standout side dish that’s as beautiful as it is tasty.

Tip: For an extra burst of flavor, toast the walnuts in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Brussel Sprout Gratin

Transform humble Brussels sprouts into a creamy, cheesy delight with this Brussel Sprout Gratin that’s sure to steal the spotlight at any dinner table.

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 1/2 cups shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Bring a large pot of salted water to a boil. Add Brussels sprouts and cook for 5 minutes, then drain and set aside.
3. In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Gradually whisk in milk and heavy cream, then add salt, pepper, and nutmeg. Simmer until thickened, about 5 minutes.
4. Remove from heat and stir in Gruyère cheese until melted. Add Brussels sprouts to the sauce, tossing to coat, then transfer to the prepared baking dish.
5. Sprinkle Parmesan cheese and panko breadcrumbs evenly over the top. Bake for 25 minutes until bubbly and golden.

The magic of this gratin lies in the crispy panko topping contrasting with the tender sprouts beneath, all enveloped in a velvety cheese sauce.

Tip: For an extra crunch, toast the panko breadcrumbs in a dry skillet before sprinkling over the gratin.

Brussel Sprout and Quinoa Bowl

Looking for a hearty yet healthy bowl that packs a punch of flavor and texture? This Brussel Sprout and Quinoa Bowl is your answer, combining crispy sprouts with fluffy quinoa for a satisfying meal.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 lb Brussel sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp balsamic vinegar
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped walnuts

Instructions

1. Preheat your oven to 400°F. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
2. While the quinoa cooks, toss the Brussel sprouts with olive oil, salt, black pepper, and garlic powder on a baking sheet. Roast in the oven for 20 minutes, stirring halfway, until crispy and golden.
3. Fluff the quinoa with a fork and divide it between two bowls. Top with the roasted Brussel sprouts, drizzle with balsamic vinegar, and sprinkle with feta cheese and chopped walnuts.

The magic of this bowl lies in the contrast between the crunchy walnuts and sprouts against the soft quinoa, all brought together by the tangy balsamic and creamy feta.

Tip: For an extra flavor boost, toast the walnuts in a dry pan over medium heat for 2-3 minutes before adding them to the bowl.

Brussel Sprout Pizza with Caramelized Onions

Transform your pizza night with this Brussel Sprout Pizza with Caramelized Onions, a delightful twist that combines savory sweetness with a crispy crust.

Ingredients

• 1 pre-made pizza dough (16 oz)
• 2 tbsp olive oil, divided
• 1 large onion, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt
• 1 cup Brussel sprouts, trimmed and thinly sliced
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp red pepper flakes
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 475°F. Roll out the pizza dough on a floured surface to a 12-inch circle and transfer to a baking sheet.
2. In a skillet over medium heat, heat 1 tbsp olive oil. Add the sliced onion, sugar, and 1/4 tsp salt. Cook, stirring occasionally, for 15 minutes until caramelized. Remove from heat.
3. Toss the Brussel sprouts with the remaining 1 tbsp olive oil, 1/4 tsp salt, black pepper, and red pepper flakes.
4. Spread the caramelized onions over the pizza dough, then top with Brussel sprouts, mozzarella, and Parmesan cheese.
5. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.

The magic of this pizza lies in the contrast between the sweet caramelized onions and the earthy, slightly charred Brussel sprouts, all atop a perfectly crisp crust.

Tip: For an extra crispy crust, preheat your baking sheet in the oven before adding the rolled-out dough.

Brussel Sprout and Sweet Potato Hash

Wake up your mornings with this vibrant Brussel Sprout and Sweet Potato Hash, a dish that’s as nutritious as it is colorful.

Ingredients

• 2 cups Brussels sprouts, trimmed and halved
• 2 cups sweet potato, peeled and diced into 1/2-inch cubes
• 1 medium onion, diced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 cloves garlic, minced

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sweet potato and onion, cooking for 5 minutes until the onion becomes translucent.
2. Add Brussels sprouts, salt, black pepper, and smoked paprika. Stir to combine and cook for another 10 minutes, stirring occasionally, until the vegetables are tender.
3. Add minced garlic and cook for 1 more minute until fragrant.

The smoky paprika and garlic elevate this hash beyond the ordinary, making it a standout side or hearty main. Tip: For a crispy finish, press the hash down in the skillet and let it cook undisturbed for the last 2 minutes.

Brussel Sprout Slaw with Lemon Tahini Dressing

This Brussel Sprout Slaw with Lemon Tahini Dressing is a crunchy, refreshing twist on traditional slaw, perfect for adding a bright note to any meal.

Ingredients

• 1 lb Brussels sprouts, trimmed and thinly sliced
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced red onion
• 1/4 cup tahini
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp water

Instructions

1. In a large bowl, combine the Brussels sprouts, carrots, and red onion.
2. In a small bowl, whisk together the tahini, lemon juice, honey, garlic, salt, pepper, and water until smooth.
3. Pour the dressing over the slaw and toss until everything is evenly coated.
4. Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld.

The magic of this slaw lies in the creamy, tangy dressing that clings to every shred of Brussels sprout, transforming it into something unexpectedly delightful.

Tip: For an extra crunch, sprinkle some toasted almonds or sunflower seeds on top before serving.

Brussel Sprout and Mushroom Stir Fry

This Brussel Sprout and Mushroom Stir Fry is a quick, flavorful dish that brings a delightful crunch and umami richness to your weeknight dinner rotation.

Ingredients

• 1 lb Brussel sprouts, trimmed and halved
• 8 oz cremini mushrooms, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add Brussel sprouts and cook for 5 minutes, stirring occasionally, until they start to brown.
2. Add 8 oz cremini mushrooms and 2 cloves minced garlic to the skillet. Cook for another 5 minutes, until the mushrooms are soft and the Brussel sprouts are tender.
3. Stir in 1 tbsp soy sauce, 1 tsp honey, and 1/2 tsp red pepper flakes. Season with salt and pepper to taste. Cook for 2 more minutes, until everything is well coated and fragrant.

The magic of this stir fry lies in the caramelized edges of the Brussel sprouts paired with the savory depth of mushrooms, all tied together with a sweet and spicy glaze.

Tip: For an extra crunch, try adding a handful of toasted almonds or walnuts right before serving.

Brussel Sprout and Chickpea Curry

Warm up your kitchen with this hearty Brussel Sprout and Chickpea Curry, a dish that’s as nourishing as it is flavorful.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 pound Brussel sprouts, trimmed and halved
• 1 can (14 oz) coconut milk
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• Fresh cilantro, for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the cumin, coriander, turmeric, and cayenne pepper, cooking for 1 minute until fragrant.
3. Add the chickpeas and Brussel sprouts to the skillet, stirring to coat with the spices.
4. Pour in the coconut milk and add the salt. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes, or until the Brussel sprouts are tender.
5. Remove from heat and stir in the lemon juice. Garnish with fresh cilantro before serving.

The creamy coconut milk balances the earthiness of the Brussel sprouts, while the chickpeas add a satisfying texture that makes this curry a standout.

Tip: For an extra crunch, try roasting the Brussel sprouts before adding them to the curry.

Brussel Sprout Tacos with Avocado Crema

Transform your taco night with these Brussel Sprout Tacos topped with a creamy avocado crema, a perfect blend of crunchy and creamy textures that will delight your taste buds.

Ingredients

• 1 lb Brussel sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 8 small corn tortillas
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 tsp salt
• 1/4 cup chopped cilantro
• 1/2 cup crumbled queso fresco

Instructions

1. Preheat your oven to 400°F. Toss the Brussel sprouts with olive oil, 1 tsp salt, chili powder, and garlic powder. Spread them on a baking sheet in a single layer. Roast for 25 minutes until crispy and golden.
2. While the sprouts roast, make the avocado crema by blending the avocado, sour cream, lime juice, and 1/4 tsp salt until smooth. Stir in the chopped cilantro.
3. Warm the tortillas according to package instructions.
4. Assemble the tacos by dividing the roasted Brussel sprouts among the tortillas. Drizzle with avocado crema and sprinkle with queso fresco.

The magic of these tacos lies in the contrast between the smoky, crispy sprouts and the cool, creamy avocado crema, creating a taco experience that’s anything but ordinary.

Tip: For an extra kick, add a dash of hot sauce to the avocado crema before blending.

Brussel Sprout and Sausage Pasta

This Brussel Sprout and Sausage Pasta is a hearty, flavorful dish that combines the earthy taste of brussel sprouts with the rich, savory flavor of sausage, all tossed with pasta for a satisfying meal.

Ingredients

• 8 oz pasta (penne or fusilli works great)
• 1 lb Italian sausage, casings removed
• 1 lb brussel sprouts, trimmed and halved
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil and cook pasta according to package instructions. Drain and set aside.
2. In a large skillet over medium heat, heat olive oil. Add sausage and cook, breaking it apart with a spoon, until browned, about 5 minutes.
3. Add brussel sprouts to the skillet and cook, stirring occasionally, until they begin to soften and caramelize, about 8 minutes.
4. Stir in garlic, salt, black pepper, and red pepper flakes, cooking for another 2 minutes until fragrant.
5. Add the cooked pasta to the skillet along with Parmesan cheese, tossing everything together until well combined and heated through.

The caramelized edges of the brussel sprouts paired with the spicy sausage create a depth of flavor that’s irresistibly delicious. This dish is a perfect example of how simple ingredients can come together to make something truly special.

Tip: For an extra crispy texture, try roasting the brussel sprouts in the oven at 400°F for 20 minutes before adding them to the skillet.

Brussel Sprout and Goat Cheese Tart

This Brussel Sprout and Goat Cheese Tart is a showstopper that’s surprisingly simple to make, blending earthy flavors with creamy tang in every bite.

Ingredients

• 1 sheet puff pastry, thawed
• 1 lb Brussels sprouts, trimmed and halved
• 4 oz goat cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 400°F. Roll out the puff pastry on a parchment-lined baking sheet, slightly folding over the edges to create a border.
2. Toss the Brussels sprouts with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Spread them evenly over the pastry.
3. Drizzle 1 tbsp honey over the Brussels sprouts, then scatter 4 oz crumbled goat cheese on top.
4. Bake at 400°F for 25 minutes until the pastry is golden and the sprouts are tender.

The magic of this tart lies in the contrast between the crispy pastry, caramelized sprouts, and the creamy, tangy goat cheese—a trio that’s sure to impress.

Tip: For an extra crunch, sprinkle some chopped walnuts over the tart before baking.

Brussel Sprout and Cranberry Stuffed Acorn Squash

This Brussel Sprout and Cranberry Stuffed Acorn Squash is a festive and flavorful dish that brings a pop of color and a burst of flavors to your table, perfect for those who love a sweet and savory combination.

Ingredients

• 2 medium acorn squashes, halved and seeds removed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup Brussel sprouts, trimmed and quartered
• 1/2 cup dried cranberries
• 1/4 cup pecans, chopped
• 2 tbsp maple syrup
• 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 400°F. Place the acorn squash halves on a baking sheet, cut side up. Drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Roast for 25 minutes until the edges start to caramelize.
2. While the squash roasts, heat a skillet over medium heat. Add the Brussel sprouts and cook for 5 minutes until they begin to soften. Stir in 1/2 cup dried cranberries, 1/4 cup pecans, 2 tbsp maple syrup, and 1/2 tsp cinnamon. Cook for another 3 minutes until everything is well combined and fragrant.
3. Remove the squash from the oven and fill each half with the Brussel sprout mixture. Return to the oven and bake for an additional 10 minutes until the filling is heated through and the squash is tender.

The contrast between the tender squash, crispy Brussel sprouts, and sweet cranberries creates a delightful texture and flavor profile that’s sure to impress.

Tip: For an extra crunch, toast the pecans in a dry skillet before adding them to the mixture.

Brussel Sprout and Prosciutto Flatbread

Transform your pizza night with this Brussel Sprout and Prosciutto Flatbread, a delightful twist that combines crispy, salty prosciutto with tender, caramelized Brussels sprouts.

Ingredients

• 1 pre-made flatbread or pizza dough (about 12 inches)
• 1 cup Brussels sprouts, trimmed and thinly sliced
• 2 oz prosciutto, torn into pieces
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Place the flatbread on a baking sheet.
2. In a bowl, toss the Brussels sprouts with 1 tbsp olive oil, garlic powder, salt, and black pepper until evenly coated.
3. Spread the remaining 1 tbsp olive oil over the flatbread. Sprinkle mozzarella cheese evenly over the top.
4. Arrange the seasoned Brussels sprouts and torn prosciutto pieces on top of the cheese. Finish with a sprinkle of Parmesan cheese.
5. Bake for 15-20 minutes, until the edges are golden and the cheese is bubbly.
6. Drizzle with balsamic glaze before serving.

The magic of this flatbread lies in the contrast between the crispy prosciutto and the sweet, tender Brussels sprouts, all brought together with a tangy balsamic finish.

Tip: For an extra crispy crust, pre-bake the flatbread for 5 minutes before adding the toppings.

Brussel Sprout and Pear Salad with Walnuts

This Brussel Sprout and Pear Salad with Walnuts is a delightful mix of crunchy, sweet, and nutty flavors that come together in a dish as beautiful as it is tasty.

Ingredients

• 1 lb Brussel sprouts, trimmed and thinly sliced
• 2 ripe pears, cored and thinly sliced
• 1/2 cup walnuts, roughly chopped
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the thinly sliced Brussel sprouts and pears.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well blended.
3. Pour the dressing over the Brussel sprouts and pears, tossing gently to coat everything evenly.
4. Add the roughly chopped walnuts to the salad and toss again to distribute them throughout.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The contrast between the crisp Brussel sprouts, juicy pears, and crunchy walnuts makes this salad a standout dish that’s perfect for adding a fresh, vibrant touch to any meal.

Tip: For an extra layer of flavor, toast the walnuts in a dry skillet over medium heat for 3-5 minutes before adding them to the salad.

Brussel Sprout and Lentil Soup

Warm up your kitchen with this hearty Brussel Sprout and Lentil Soup, a perfect blend of earthy flavors and comforting textures that’s sure to become a weeknight favorite.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup green lentils, rinsed
• 4 cups vegetable broth
• 2 cups Brussel sprouts, trimmed and halved
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp lemon juice

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in lentils and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
3. Add Brussel sprouts, salt, black pepper, and smoked paprika. Continue to simmer, uncovered, for another 15 minutes or until lentils and sprouts are tender.
4. Remove from heat and stir in lemon juice. Taste and adjust seasoning if necessary.

The smoky paprika and fresh lemon juice in this soup create a vibrant flavor profile that elevates the humble Brussel sprout and lentil to something truly special.

Tip: For an extra layer of flavor, try topping each bowl with a sprinkle of grated Parmesan cheese before serving.

Brussel Sprout and Blue Cheese Risotto

This Brussel Sprout and Blue Cheese Risotto is a creamy, dreamy dish that combines earthy sprouts with tangy blue cheese for a flavor-packed meal.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1/2 lb Brussel sprouts, trimmed and halved
• 1/2 cup crumbled blue cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup dry white wine
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter

Instructions

1. Heat 1 tbsp olive oil in a large pan over medium heat. Add Brussel sprouts, cut side down, and cook for 5 minutes until golden. Remove and set aside.
2. In the same pan, add remaining 1 tbsp olive oil and sauté onion and garlic until soft, about 3 minutes.
3. Add Arborio rice, stirring to coat with oil, and toast for 1 minute. Pour in white wine and cook until absorbed.
4. Begin adding warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue for about 20 minutes until rice is creamy and al dente.
5. Stir in cooked Brussel sprouts, blue cheese, salt, and pepper. Cook for another 2 minutes until cheese melts.
6. Remove from heat. Stir in Parmesan cheese and butter until creamy. Serve immediately.

The magic of this risotto lies in the contrast between the crispy Brussel sprouts and the creamy, cheesy rice—a texture and flavor combo that’s irresistibly comforting.

Tip: For an extra nutty flavor, toast the Brussel sprouts with a sprinkle of crushed walnuts before adding them to the risotto.

Brussel Sprout and Pumpkin Seed Pesto Pasta

This Brussel Sprout and Pumpkin Seed Pesto Pasta is a delightful twist on classic pesto, offering a nutty depth and a vibrant green hue that’s as pleasing to the eye as it is to the palate.

Ingredients

• 8 oz pasta of your choice
• 1 cup Brussels sprouts, trimmed and halved
• 1/2 cup pumpkin seeds
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1 garlic clove
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Cook pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a skillet over medium heat, toast pumpkin seeds for 3-4 minutes until fragrant. Remove and let cool.
3. In the same skillet, heat 1 tbsp olive oil over medium heat. Add Brussels sprouts, cut side down, and cook for 5 minutes until golden brown. Flip and cook for another 3 minutes until tender.
4. In a food processor, combine toasted pumpkin seeds, basil, Parmesan, garlic, remaining olive oil, salt, pepper, and lemon juice. Pulse until smooth, adding reserved pasta water as needed to reach desired consistency.
5. Toss the cooked pasta and Brussels sprouts with the pesto until evenly coated. Serve warm.

The roasted Brussels sprouts add a caramelized sweetness that perfectly balances the earthy pumpkin seed pesto, making every bite a harmonious blend of flavors.

Tip: For an extra crunch, sprinkle some additional toasted pumpkin seeds on top before serving.

Conclusion

We hope this roundup of 20 delicious Brussels sprout recipes inspires your next meal, whether it’s a cozy family dinner or a festive gathering. Each recipe is a testament to the versatility and yumminess of this humble veggie. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!

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