Brussels sprouts recipes (2024)

Brussels sprouts are chock-full of vitamins C and K as well as folate, fiber and cancer-fighting antioxidants. When picked and prepared correctly, these hardy little orbs can be downright delicious. Think you don’t like Brussels sprouts? Learn to love them with these tasty recipes that will have you and your family clamoring for more.

Choosing the best Brussels sprouts

Brussels sprouts are available fresh year-round; however, they’re best from autumn to early spring. When choosing Brussels sprouts, look for those that are smaller in size, firm and dense. They should have bright-green leaves, no yellow or brown spots and no holes in them. You should pick Brussels sprouts of similar size so they’ll be easier to cook evenly.

Maple-glazed Brussels sprouts

Serves 4 – 6

Ingredients:

• 1-1/2 pounds Brussels sprouts, blanched with bottoms trimmed, halved
• 1 tablespoon soy sauce
• 1 tablespoon Dijon mustard
• 1/4 cup maple syrup
• 1/4 teaspoon salt
• Fresh black pepper to taste
• 1 tablespoon vegetable oil
• 1 small onion, julienned
• 1 red bell pepper, julienned

Directions:

1. To make the glaze, combine soy sauce, mustard, maple syrup, salt and pepper.
2. Saute the onion and pepper in oil in a skillet for 5 minutes. Mix in the Brussels sprouts and saute for 4 minutes.
3. Pour the glaze over the Brussels sprouts and cook until coated and glaze is thick, about 2 minutes.

Brussels sprouts souffle recipe

Serves 4 – 6

Ingredients:

• 10 ounces fresh Brussels sprouts, blanched (instructions above) and diced
• 3 tablespoons butter
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 cup milk
• 1 teaspoon grated onion
• 4 eggs, separated
• 1 cup goat cheese, crumbled

Directions:

1. Preheat the oven to 300 degrees F. In a large pot, combine butter, flour, salt and pepper. Mix in milk and the onion, then stir it until thick.
2. Whisk egg yolks and mix them into the warm butter mixture. Stir in the cheese and cook for 1 minute, stirring continually. Mix the sprouts into the mixture and remove them from the heat.
3. Beat egg whites until stiff peaks form, and gently fold them into mixture.
4. Pour the mixture into a 2-quart souffle dish and bake, undisturbed, for 1-1/2 hours. Serve right away.

Parmesan-crusted Brussels sprouts recipe

Serves 4

Ingredients:

• 24 small Brussels sprouts
• 1 tablespoon extra-virgin olive oil, plus more for rubbing
• Fine-grain sea salt
• Freshly ground black pepper
• 1/4 cup Parmesan cheese, grated

Directions:

1. Slice Brussels sprouts in half and toss with olive oil. Heat 1 tablespoon of oil in a large skillet over medium heat. Lay the Brussels sprouts in the pan, flat-side-down in one layer in the skillet. Sprinkle with salt and cook for 5 minutes, covered, until just browned and tender.
2. Take the lid off the pan and continue cooking over high heat until the bottoms are brown and caramelized. Toss in the pan to brown the round side. Season with salt and pepper and place it in a serving bowl to toss with cheese.

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