29 Brussels Sprouts Recipes We Love, Full Stop
Your mind likely goes to side dishes when you think of brussels sprouts recipes, but those vitamin-packed, itsy-bitsy cabbage-looking thingies can do so much more. Sure, they take well to a roasting and a balsamic glaze as an accompaniment to Thanksgiving turkey, but did you know they make a killer pizza topping? (It’s true.) They can also be shredded into a slaw, mixed with kale, and topped with poached chicken for lunch. They can be crisped up, paired with sliced avocados, and stuffed into tortillas for taco night. They can be stir-fried with sliced onions and pork sausage for an easy weeknight dinner. We could go on…or you could scroll on. Here are our best brussels sprouts recipes that do the absolute most.
Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Dayna Seman1/29Roasted Brussels Sprouts
Photo by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige Hicks3/29Air Fryer Crispy Brussels Sprouts With Honey Butter
These air fryer brussels sprouts are a textural masterpiece: supremely crunchy on the outside, tender on the inside. And then there’s the velvety sauce made with ginger, turmeric, honey, butter, red pepper flakes, kosher salt, and lots of lemon juice.
Photograph by Isa Zapata, Food Styling by Kaitlin Wayne, Prop Styling by Carla Gonzalez-Hart5/29Balsamic-Roasted Brussels Sprouts
A simple mixture of extra-virgin olive oil, balsamic vinegar, garlic, salt, and black pepper will make this one of your go-to brussels sprouts recipes. Even the equipment list is minimal: a baking sheet, a bowl, and tongs (or, honestly, your hands).
Photograph by Isa Zapata, Food Styling by Kaitlin Wayne, Prop Styling by Marina Bevilacqua6/29Five-Spice Brussels Sprouts and Sausage Stir-Fry
Brussels sprouts love pork—pork chops, pancetta, bacon—and the hot Italian sausage in this stir-fry is no exception. With cinnamon, star anise, and cloves, the five-spice powder brings in big autumnal energy.
Alex Lau7/29Sheet-Pan Pizza With Brussels Sprouts and Salami
We love this sheet-pan pizza’s versatility. It can be cut into small squares and served as an appetizer. Go up a little bit in size and, along with a simple green salad, it can be lunch or dinner. Don’t let anything stop you from eating leftovers with a fried egg on top for breakfast.
Photo by Alex Lau, styling by Rick Martinez8/29Cheesy Brussels Sprouts Gratin
When in doubt if your dinner party guests love brussels sprouts as much as you do, cover them in heavy cream, Parmesan, Gruyère, and pancetta. (Cover the veggies, we mean; not the people. LOL.)
Photo by Chelsie Craig, Food Styling by Kate Buckens10/29Hot Honey Brussels Sprouts
Preheating the sheet pan gives these sprouts their deeply charred edges. A buttery honey glaze with vinegar and chile flakes brings the sweet, tangy heat.
It’s one of our favorite Thanksgiving side dishes, and equally good on any autumn weeknight.
Photograph by Isa Zapata, food styling by Judy Kim, prop styling by Beth Pakradooni12/29Teriyaki-Style Brussels Sprouts
Photo by Alex Lau13/29Chopped Salad
This salad calls for white balsamic vinegar, which is beloved by chefs. It’s a far cry from its more syrupy sibling: During production, it’s prevented from browning so it stays floral and fruity, plus it’s aged for a shorter amount of time.
Photo by Chelsie Craig, Food Styling by Dana Bonagura15/29Turmeric Rice Salad With Roasted Brussels Sprouts
Pack the various components—sautéed rice, dressing, and cranberry-herb mixture—separately if transporting to a potluck. (Hello, fall sports-watching season.) Dress and assemble just before serving; no need to reheat.
Photograph by Chris Simpson, Food Styling by Taneka Morris, Prop Styling by Gözde Eker16/29Roasted Brussels Sprouts With Maple-Soy Caramel
In fairness to the rest of the recipes here, we’re not going to say this is the best brussels sprouts dish for Thanksgiving dinner, but it’s definitely one of the top. A sauce of maple syrup, heavy cream, soy sauce, and sriracha takes basic roasted sprouts to the next level.
Photo by Alex Lau, food styling by Pearl Jones17/29Okonomiyaki-Style Brussels Sprouts
The classic Japanese okonomiyaki accompaniments—the sweet, acidic, gingery sauce, Kewpie mayo, crushed nori, and piles of wispy bonito flakes—are great on pretty much anything.
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski18/29Brussels Sprout Tacos With Spicy Peanut Butter
Photo by Emma Fishman, Food Styling by Rebecca Jurkevich, Prop Styling by Sophie Strangio19/29Berbere-Spiced Roast Chicken and Vegetables
Photo by Emma Fishman, Food Styling by D’mytrek Brown21/29Coconut Brussels Sprouts Gratin
Here, coconut milk delivers all of the creamy, comforting goodness without any of the full dairy heft—yes, she’s vegan!—plus, it brings a pleasantly mild, nutty flavor to the mix.
Photo by Emma Fishman22/29Farro-Vegetable Hash With Chermoula
This colorful breakfast hash is filled with tender sweet potatoes, chewy farro, and crispy brussels sprouts. We recommend making a little extra chermoula; the North African–style green sauce can be dolloped onto grilled fish or steaks for dinner later.
23/29Texas Toast Turkey Sandwich
Texas toast is the perfect vehicle for this sandwich stacked with the best Thanksgiving leftovers: sweet potatoes, brussels sprouts, stuffing, roast turkey breast, and cranberry sauce.
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski24/29Stir-Fried Brussels Sprouts
Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime25/29Brussels Sprouts With Cranberry Mostarda
If cranberry sauce tends to be too sweet for you, perhaps cranberry mostarda, which gets its pep from mustard seeds, is the answer. Bonus: You can make it weeks ahead of time.
