24 Brilliant & Definitely Not Bitter Brussels Sprouts Recipes

Get some green back in your life, especially for Thanksgiving.

September 21, 2021
Photo by Julia Gartland

We're about to turn orange. And no, it's not because we're nervous or embarrassed; it's not because we're stressed about planning that gigantic meal for next week. It's because we're eating way too many sweet potatoes, squashes, pumpkins, and carrots

It's time to get some green back in our lives; it's time to eat more brussels sprouts. And it's time to start thinking about the ones you'll serve on Thanksgiving. A basic Brussels sprouts recipe would likely call for arranging the greens on a sheet pan, sprouts cut side down, drizzling them with olive oil, and roasting them in the oven for 20 minutes to 30 minutes, or until they’re golden brown. Season the cooked Brussels sprouts with a little bit more salt and pepper, maybe some Parmesan cheese or red pepper flakes, and call it a day.

But there are so many other ways to cook and eat Brussels sprouts. They’re great in soups and salads, stuffing and sides. Pro tip: No matter how you prepare to cook Brussels sprouts, always remove the outer leaves first. They’re usually the toughest and bitter and no amount of olive oil or honey can save them. Here are 24 of our favorite Brussels sprouts recipes— because green is the new black.

1. Brussels Sprouts Gratin

Combine thinly sliced Brussels sprouts with heavy cream, whole grain mustard, and maple syrup for the base of this creamy vegetarian gratin, and top with a pecan-breadcrumb crumble. 

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Brussels Sprouts Gratin

2. Sheet-Pan Pasta With Brussels Sprouts & Garlicky Walnut Crumbs

Weeknight dinner has never been easier, thanks to this creative sheet pan pasta dinner. Pre-cooked pasta bakes alongside halved Brussels sprouts, red onion, and lots and lots of cheese for a family-friendly, quick-cooking meal.

Sheet-Pan Pasta With Brussels Sprouts

3. Green Minestrone With Lime-Arugula Meatballs

“Minestrone made with green vegetables (like beans, peas, and zucchini) tastes crisp and fresh. But it still should be a soup that warms the soul, so I’ve added tiny meatballs, brightened with arugula and lime, for that cozy, hearty feeling,” writes recipe developer Meike Peters.

Green Minestrone

4. Sheet-Pan Miso Tofu With Brussels Sprouts, Apple & Arugula

Extra-firm tofu and Brussels sprouts team up for one flavorful, colorful fall feast. Soy sauce, miso, and maple syrup bring bursts of umami and sweetness to every bite. 

Sheet Pan Miso Tofu

5. Crispy Brussels Sprouts With Garlic-Chile Butter in a Multi-Cooker

Make use of the always-popular multi-cooker for crispy-tender Brussels sprouts that are loaded with spice, thanks to an abundance of garlic (two! whole! heads!) and Fresno chile peppers. 

Crispy Brussels Sprouts With Garlic-Chile Butter

6. Sautéed Brussels Sprouts

Simple and sautéed, this Brussels sprouts recipe is a timeless side dish that never fails. 

Sautéed Brussels Sprouts

7. Pasta With Brown Butter & Brussels Sprouts

Choose your own adventure—in this case,  your favorite shape of pasta—for this nutty Brussels sprout recipe that we want to eat all fall long.

Pasta With Brown Butter

8. Brussels Sprouts With Bacon

The only way to make Brussels sprouts more delicious? Add bacon! Okay, it’s not the ONLY way, but it’s kind of the best way.

Brussels Sprouts With Bacon

9. Squash & Brown Butter Tortelli With Brussels Sprouts & Balsamic

Pasta is often thought of as a quick dinner when you just want to “throw something together.” But Meryl Feinstein has taught us that it can be a labor of love, deeply innovative, and beautiful too. This autumnal recipe is the perfect example of that.  

Squash & Brown Butter Tortelli

10. Turmeric Chickpea Soup With Charred Brussels Sprouts

Crispy pan-fried Brussels sprouts are served atop a piping hot bowl of vegan soup made with chickpeas, turmeric, and coconut milk.

Turmeric Chickpea Soup With Charred Brussels Sprouts

11. Roasted Brussels Sprouts With Pears & Pistachios

This Brussels sprout recipe was voted our readers’ favorite “green holiday side,” so you know it’s good. And really, you can’t go wrong with this trio of crunchy, nutty ingredients.

Roasted Brussels Sprouts With Pears

12. Brussels Sprouts Hash & Eggs

If the only hash you’re acquainted with is potato, it might be time to widen your horizons. Here, slivers of sprouts served with butter, garlic, and olives instantly upgrades a breakfast of fried eggs and toast.

Brussels Sprouts Hash

13. Brussels Sprouts Caesar Salad

“Thinly shaved brussels sprouts have a discernible flavor that stands up to and complements the lemon juice, garlic, and parmesan cheese of the Caesar dressing,” writes recipe developer Josh Cohen.

Brussels Sprouts Caesar Salad

14. Kale & Brussels Sprout Salad With Honey Balsamic Dressing

Ribbons of Brussels sprouts and bitter kale team up for a cheesy, crunchy salad that will be at the center of the dinner table all fall long. The two greens are known for being quite bitter, so a sweet dressing made with balsamic vinegar, honey, and soy sauce is key.

Kale & Brussels Sprouts Salad

15. Julia Child's Brussels Sprouts With Braised Chestnuts

Chestnuts are roasting on an open fire for this beautiful Brussels sprouts recipe by the one and only Julia Child.

Julia Child's Brussels Sprouts

16. Roasted Brussels Sprouts With Bacon & Balsamic-Cranberry Glaze

If you have leftover cranberry sauce post-Thanksgiving feast, turn it into a rich syrupy glaze for roasted sprouts.

Roasted Brussels Sprouts With Cranberry Glaze

17. Sheet Pan Stuffing With Brussels Sprouts and Pancetta

The perk of making stuffing in a sheet pan instead of a deep baking dish is that the croutons get extra crispy and crunchy versus custardy...and let’s face it, sometimes a little soggy!

Sheet Pan Stuffing With Brussels Sprouts

18. Warm, Cheesy Brussels Sprouts Salad

Roasted red peppers, canned artichoke hearts, and Castelvetrano olives pack a punch in this Brussels sprouts recipe that can serve two as an entrée, or a few more as a side salad.

Warm, Cheesy Brussels Sprouts Salad

19. Gaby Dalkin's Shaved Brussels Sprouts & Bacon Pizza

We’ve said it here before, but we’ll say it again. Brussels sprouts and bacon are a dream team. So put them on the best base ever: pizza!

Shaved Brussels Sprouts Pizza

20. Union Square Café’s Hashed Brussels Sprouts With Poppy Seeds & Lemon

Quickly sautéeing sprouts in a skillet over high heat gets them crispy, and a sprinkle of crunchy poppy seeds, garlic, white wine, and lemon juice brings it all together.

Hashed Brussels Sprouts

21. Brussels Sprouts & Apple Salad With Cheddar & Rye Bread Crumbs

“With its Brussels sprouts, apple, cheddar, rye bread, and mustard, this hearty salad is the kind of thing you’ll want alongside a sausage and beer on a Saturday, but—good news—it’s also light enough for Tuesday’s lunch, and making it won’t drag you down, either,” writes recipe developer Ali Slagle.

Brussels Sprouts & Apples

22. Butternut Squash, Brussels Sprout & Bread Stuffing With Apples

A savory mix of winter squash, brussels sprouts, cranberries, apples, nuts, and good bread (think: sourdough or cornbread) make an unstoppable Thanksgiving stuffing. 

Butternut Squash, Brussels Sprout & Bread Stuffing

23. Brussels Sprouts With Honeycrisp Apples

Bacon and apples and Brussels sprouts, oh my! Meet the trio of peak-fall ingredients in this fall side dish recipe.

Brussels Sprouts With Honeycrisp Apples

24. Boiled Brussels Sprouts With Bacon Mayo

You may be thinking, “boiling? Why, of all the cooking methods on the planet, would you boil Brussels sprouts?” I thought the same thing too, until this thoughtful recipe changed my mind. Follow it exactly and you won’t end up with sprouts that are mushy, smelly, ugly, or any of the other horrid qualities you may associate with boiled Brussels sprouts.

Boiled Brussels Sprouts With Bacon Mayo

What is your favorite way to prepare Brussels sprouts? Let us know in the comments below!

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    Brussels Sprouts for Breakfast
Brette Warshaw

Written by: Brette Warshaw

I'm a reader, eater, culinary thrill-seeker, and food nerd.


kbehroozi November 25, 2013
This is a great list. I'd add to it the genius Mark Bittman recipe from the NYT a couple of years ago: shredded brussels sprouts sauteed with bacon and chopped, dried figs, dressed with salt, pepper, and a bit of balsamic vinegar. It's more or less perfect.
Noel November 25, 2013
If you are just trying Brussel sprouts out for the first time I'd say cut them in half, drizzle them with olive oil, sea salt, slices of garlic and roast them on a sheet pan , stirring them here and there so they caramelize evenly. Roasting just gives them a nutty, yummy flavor. You can throw in some onion slices too. I am roasting everything now. So good.
Roger S. November 25, 2013
Very neat feature. Such delicious recipes and refreshingly good pictures
jaime98903 November 25, 2013
For several weeks now I have been reading recipes regarding brussels sprouts and am in amazement when reading the wonderful expressions of their gusto in brussels sprouts, for as i grew up I was taught to loathe and get sick over brussels sprouts. More than one time I was made to sit at the dinner table and could not leave until I had finished the over boiled, soggy vinegar drenched brussels sprouts. I had to sit there. More than once I was finally scolded and sent off to bed. So you see I have this 'thing' with brussels sprouts. Reading all these recipes and comments etc. I think "what am I missing here??" but afraid to try to find out lest I flashback to the past..

That is background. Now I would like the collective genius and creativity of the readers to propose to me a recipe that can win me over and not make me gag and run... but rather desire to explore further. There must be one.. I have diabetes so I need to watch the carb load.. I figure I have one more shot and if it wins me over then I can continue exploring what so many gush over. If it does not win me over it very well might be the last time I even try. So, guide me...
Brussels S. November 20, 2013
Gotta love a good Brussels Sprout list!
laurenlocally November 19, 2013
Love this wrap up so much, Brette!