I promise this isn’t going to be yet another post about the food blogger who suddenly discovered they actually liked Brussels sprouts. Because let’s face it, everyone and their brother is on the Brussels sprouts bandwagon these days.
Gone are the days of eating tiny mushy over-cooked smelly cabbages.
It seems as though everyone is discovering there is more to this little vegetable than being steamed to oblivion.
Whether you grow them yourself, find them locally at your farmer’s market, or buy them on sale at the local supermarket – Brussels sprouts are back.
But beyond roasting, what do you do with them?
Here is a list of incredibly delicious Brussels sprout dishes, including two of my creations. Hot, cold, fermented! As a snack, as a side dish, as the entrée, even Brussels sprouts for breakfast.
With this many options, I’m sure this tasty vegetable will become a weekly staple.
Choosing and preparing Brussels sprouts
When growing your own, you’ll want to pick your sprouts, working from the bottom of the stalk moving upwards. When the heads are 1-2 inches across and firm, twist them off the stem.
Brussels sprouts are also one of several plants that become sweeter after a frost. Read more about these tasty frosty vegetables!
If you are purchasing sprouts, look for firm green heads, free from yellow leaves and black spots.
Wash your sprouts and slice the very bottom edge off, then remove the outermost two leaves.
11 Delicious Ways To Eat Brussels Sprouts
Let’s start this list off right with the dish that’s known for changing everyone’s minds when it comes to Brussels sprouts.
Roasting does magical things to vegetables. It enhances the natural sugars by caramelizing them, turning ordinary into oh my goodness this is amazing!
Here’s a great tutorial for roasting Brussels sprouts.
I can’t even begin to describe how well these three flavors go together. Sweet, salty, and crunchy. I will make this dish quite often as a full meal and add blue cheese crumbles just before serving.
If you haven’t heard, a healthy gut is essential. Every day we are learning more about the connection between good health and our gut microbiome.
Fermented foods can help and one of the tastiest ferments is kimchi.
Don’t you just love refrigerator pickles? Easy and delicious, I’ll never go back to water bath canned pickles.
This recipe will have you snacking on crispy and tangy pickled Brussels sprouts in only a few days. I love snacks like this in the winter; it’s a good way to eat something bright and crunchy.
5. Brussels Sprout Coleslaw
This is one of my creations. I’ve never been a big coleslaw fan, but a local restaurant has a Brussels sprout and kale version that I love. I knew I wanted to make it at home. So, this is what I came up with.
I skipped the kale, added apples, and made my version a bit tangier. You’re going to love it. This slaw makes for a great lunch in the winter when I’m tired of heavy foods.
In a large bowl toss together the following:
- 3 cups of shredded Brussels sprouts
- ½ cup of chopped apple
- 1/3 cup of chopped roasted almonds or walnuts
- ½ cup of grated parmesan (grate it using the larger holes on the grater)
Mix the dressing in a small bowl:
- ½ cup of mayonnaise
- 2 tablespoons of apple cider vinegar
- 2 teaspoons of Dijon mustard
- Salt and pepper to taste
Gently toss the dressing with the Brussels sprout mix, cover, and refrigerate for two hours before enjoying.
If you’re looking for an impressive side dish or a potluck that will wow, then it’s time to break out this amazing gratin. Creamy and cheesy, I’ll bet you’ve never had Brussels sprouts like this before. The panko breadcrumb crust pushes this dish into gourmet territory.
While roasting our little sprout friends is great, don’t forget you can still create delicious and crispy Brussels sprouts on the stovetop. Braising is another excellent way to bring out the very best flavor in vegetables.
Here’s a great recipe to try.
Sauerkraut is another healthy fermented food that will feed your gut. Here’s a fun twist on this classic dish.
If you’ve ever made sauerkraut before you know it can be a little smelly for the first few weeks, but stick it out, and you’ll have a tangy and delicious batch of Brussels sprout sauerkraut.
One of my favorite weeknight sides is vegetable hash. Finely chopped or chiffonade vegetables stir-fried to perfection. Make those vegetables Brussels sprouts and shallots, and you’ve got a winning combination.
Brussels sprouts for breakfast? You bet!
This hearty and healthy sheet pan meal is a fantastic way to start your day. Or if you’re anything like me, you’ve enjoyed your fair share of ‘brinners’ (breakfast-dinner!) Whatever meal you make it for; it’s sure to become a favorite.
Finally, I thought we could wrap up our list with one of my favorite ways to enjoy Brussels sprouts – in a quiche!
This quiche is a little labor-intensive, but it’s worth every bite in the end. Homemade or store-bought pie crust, either works fine for this recipe.
11. Bacon and Brussels Sprout Quiche
- Pie crust for 9” pie plate
- 5 strips of bacon
- 1 ½ cups Brussels sprouts, halved
- ½ cup sliced shallots
- ¾ cup grated parmesan cheese
- 1 ¼ cup grated gruyere cheese
- 1 ¼ cup heavy cream
- 3 eggs
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme
- Dash of nutmeg
- Salt and pepper to taste
Place bacon strips on a sheet pan and cook in a 325-degree oven for 18-25 minutes, or until crispy. Put the bacon on paper towels to drain, and chop to 1” pieces.
Raise your oven temp to 400 degrees. Toss the Brussels sprouts and shallots with a tablespoon of bacon grease and salt and pepper. Roast in a single layer on a sheet pan for 12-18 minutes.
While the vegetables are roasting, toss the two kinds of cheese to blend in a small bowl. Place the pie crust in the pie pan. In a bowl, whisk together the heavy cream, eggs, mustard, thyme, nutmeg, salt, and pepper.
When the vegetables have finished roasting, reduce the oven temperature to 375 degrees
Place the roasted vegetables in the pie pan and sprinkle the bacon evenly over the top. Sprinkle half of the cheese over the vegetables and bacon. Pour the egg mixture evenly over the veggies and cheese.
Bake the quiche for 40 minutes. When the top begins to brown, remove the quiche and sprinkle the remaining cheese over the top. Place back in the oven for another 5-10 minutes or until the cheese is melted and golden.
Remove and let the quiche rest for ten minutes before serving. Enjoy!
As you can see, Brussels sprouts are genuinely one of the most versatile vegetables. Consider adding them to your garden, and definitely add them to your table.