Not sold on sprouts? We get it. For a long time, this humble green vegetable didn’t get much love. But believe us, there are some downright delicious ways to cook them to perfection. From grilled to shredded, these delightful recipes will change the way you think about the underrated veggie.
In this scene-stealing appetizer, Parmesan cheese is pressed into puff pastry dough, which blankets prosciutto-wrapped roasted Brussels sprouts. Bake them to golden perfection and watch them disappear before they can even cool down.
Air-Fryer Brussels Sprouts
Did you know it’s possible to make crispy, flavour-packed Brussels sprouts with only one tablespoon of olive oil? It is when you use this clever air-fryer recipe.
Orecchiette with Vegan Sausage and Brussels Sprouts
This hearty and flavour-packed pasta dish boasts caramelized Brussels sprouts, onion and Italian-style vegan sausage (more vegan dinner ideas here) that is equally great as a casual weeknight dish or as a dinner party main.
Brussels Sprouts with Mushrooms and Ginger
Use a wok to make tender Brussels sprouts with a hint of char. Combine them with shiitake mushrooms and freshly grated ginger for a palate-pleasing side.
Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
Pair Giada De Laurentiis’ medley of roasted root vegetables, potatoes and sprouts with a beautiful roast chicken for the perfect Sunday night supper.
Warm Brussels Sprout Salad
Shaved Brussels sprouts and sliced pancetta are cooked in a large skillet, then served warm with a tangy red-wine vinaigrette. It’s a side dish that can be served year-round, from summer barbecues to holiday feasts.
The Epic Winter Salad
This winter salad features the season’s finest produce, including beets, kale and, of course, Brussels sprouts. Finish with dried cranberries or pomegranate seeds for sweetness, and a bold roasted garlic dressing.
Sriracha and Orange Glazed Brussels Sprouts
Pan-roasting gives a golden-brown crust without overcooking, so your Brussels sprouts stay tender-crisp. Orange juice and marmalade, along with Sriracha, bring something sweet-and-spicy to the sprouts, balancing out their slightly bitter edge.