Get ready to fall in love with the humble Brussels sprout! These little green veggies are a staple in many cuisines, and for good reason – they’re packed with nutrients, versatile, and delicious. Whether you’re looking for a quick and easy side dish or a show-stopping main course, we’ve got you covered with our collection of 20 crispy vegetarian Brussels sprout recipes. From classic roasted versions to innovative twists like tacos and pizza, these recipes are sure to inspire your next meal.
In this article, we’ll take you on a journey through the world of Brussels sprouts, exploring flavors and techniques that will elevate this humble veggie from ordinary to extraordinary. Whether you’re a long-time fan or just discovering the joys of Brussels sprouts, you’ll find inspiration in our collection of 20 mouth-watering recipes.
Stay tuned for more!
Roasted Garlic Parmesan Brussels Sprouts
Roasted Garlic Parmesan Brussels Sprouts Recipe
Elevate your side dish game with this flavorful recipe that combines the earthy taste of Brussels sprouts with the richness of roasted garlic and parmesan cheese.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed and halved
– 2 cloves garlic, peeled and separated into individual bulbs
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
– 1 tablespoon chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 20-25 minutes, or until tender and caramelized.
4. Meanwhile, wrap garlic bulbs in foil and roast alongside the Brussels sprouts for 15-20 minutes, or until soft and mashed.
5. Remove both from the oven and let cool slightly.
6. Squeeze roasted garlic into a bowl, discarding skins.
7. Toss cooked Brussels sprouts with roasted garlic, Parmesan cheese, and parsley.
8. Serve hot, garnished with additional parsley if desired.
Cooking Time: 35-40 minutes
Balsamic Glazed Brussels Sprouts with Honey
Elevate your vegetable game with this sweet and tangy recipe that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 2 tablespoons balsamic vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Optional: 1/4 cup chopped pecans or walnuts for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until well coated.
3. Spread the sprouts on a baking sheet in a single layer.
4. Roast in the preheated oven for 20-25 minutes or until tender and caramelized.
5. While the sprouts are roasting, whisk together balsamic vinegar and honey in a small saucepan over medium heat.
6. Bring to a simmer and cook for 5-7 minutes or until slightly thickened.
7. Remove sprouts from oven and toss with the balsamic glaze.
8. Garnish with chopped nuts, if desired.
9. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Crispy Air Fryer Brussels Sprouts
Get ready to delight your taste buds with this simple and delicious recipe that yields crispy, flavorful Brussels sprouts with minimal effort!
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder (optional)
Instructions:
1. Preheat the air fryer to 400°F (200°C).
2. Rinse the Brussels sprouts and pat them dry with a paper towel.
3. In a bowl, toss the Brussels sprouts with olive oil, salt, black pepper, and garlic powder (if using) until they’re evenly coated.
4. Load the air fryer basket with the Brussels sprouts in a single layer, leaving some space between each sprout for even cooking.
5. Cook the Brussels sprouts for 12-15 minutes, shaking the basket halfway through. They should be tender and caramelized, with a crispy exterior.
Cooking Time: 12-15 minutes
Maple Sriracha Roasted Brussels Sprouts
Elevate your veggie game with this sweet and spicy twist on roasted Brussels sprouts! This recipe combines the natural bitterness of Brussels sprouts with the rich flavors of maple syrup and sriracha.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 tablespoons olive oil
– 1 tablespoon pure maple syrup
– 1-2 teaspoons sriracha sauce (depending on desired level of heat)
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, maple syrup, and sriracha sauce until evenly coated.
3. Season with salt to taste.
4. Spread the sprouts in a single layer on a baking sheet.
5. Roast for 20-25 minutes or until tender and caramelized, stirring occasionally.
Cooking Time: 20-25 minutes
Brussels Sprouts and Quinoa Salad
This hearty salad combines the nutty flavor of quinoa with the caramelized sweetness of roasted Brussels sprouts, all tied together with a tangy dressing. A perfect side dish or light lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup chopped pecans (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cook quinoa according to package instructions.
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
3. In a large bowl, whisk together apple cider vinegar and Dijon mustard. Add roasted Brussels sprouts, cooked quinoa, and chopped pecans (if using). Toss to combine.
4. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Vegan Brussels Sprouts Stir-Fry with Tofu
Transform ordinary Brussels sprouts into a savory and flavorful dish by stir-frying them with crispy tofu and an array of aromatic spices. This quick and easy recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. Add the onion and garlic to the pan and cook until the onion is translucent.
4. Add the Brussels sprouts and cook until tender, about 5 minutes.
5. Stir in soy sauce and sesame oil. Return the tofu to the pan and stir-fry for an additional minute.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions, if desired.
Cooking Time: 15-20 minutes
Brussels Sprouts Gratin with Cashew Cream
This creamy Brussels sprouts gratin is a perfect side dish for the holidays or any special occasion. The roasted Brussels sprouts are topped with a rich and creamy cashew-based sauce, making it a vegan-friendly alternative to traditional gratins.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup cashews
– 1/4 cup vegetable broth
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, onion, garlic, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. Soak cashews in water for at least 30 minutes. Drain and blend with vegetable broth, lemon juice, and salt to create the cream sauce.
5. In a separate dish, combine roasted Brussels sprouts and cashew cream sauce.
6. Bake for an additional 10-15 minutes or until hot and bubbly.
7. Garnish with thyme leaves, if desired.
Cooking Time: Approximately 35-40 minutes
Lemon Tahini Brussels Sprouts Bowl
Brighten up your meal with this vibrant and flavorful bowl, combining the earthy sweetness of roasted Brussels sprouts with the tanginess of lemon-tahini sauce.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup tahini
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
3. In a small bowl, whisk together lemon juice and tahini until smooth. Season with salt to taste.
4. To assemble the bowls, divide roasted Brussels sprouts among four bowls. Top with a spoonful of lemon-tahini sauce.
5. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 25 minutes
Spicy Brussels Sprouts Tacos with Avocado Crema
Add a Mexican twist to your favorite veggie side dish and experience the perfect harmony of flavors.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Avocado Crema (recipe below)
– Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco
Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, toss Brussels sprouts with olive oil, onion, jalapeño, garlic, cumin, smoked paprika, salt, and pepper.
3. Spread on a baking sheet and roast for 20-25 minutes or until tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning roasted Brussels sprouts onto tortillas and topping with Avocado Crema.
Avocado Crema:
– 2 ripe avocados, mashed
– 1/2 lime, juiced
– 1/4 teaspoon salt
– 1 tablespoon plain Greek yogurt
Mix all ingredients until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 25-30 minutes (including prep time)
Brussels Sprouts and Sweet Potato Hash
A flavorful and nutritious side dish that combines the earthy sweetness of sweet potatoes with the tangy crunch of roasted Brussels sprouts. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: red pepper flakes for added heat
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large bowl, toss Brussels sprouts with the remaining 1 tablespoon olive oil, onion, garlic, salt, and pepper.
4. Spread Brussels sprouts mixture on a separate baking sheet and roast for 15-20 minutes or until caramelized and tender.
5. Combine roasted sweet potatoes and Brussels sprouts in a serving dish. Toss gently to combine.
6. Serve hot, garnished with optional red pepper flakes if desired.
Cooking Time: Approximately 40-50 minutes.
Brussels Sprouts Pizza with Vegan Cheese
Elevate your pizza game with this unique combination of roasted Brussels sprouts and creamy vegan cheese!
Ingredients:
– 1 package of frozen Brussels sprouts, thawed and halved
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup vegan pizza sauce
– 1/4 cup vegan mozzarella shreds
– 1 pre-baked whole wheat pita or naan bread
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, toss Brussels sprouts with olive oil, onion, garlic, salt, and pepper.
3. Spread on a baking sheet and roast for 20-25 minutes or until tender and caramelized.
4. Roll out pita bread and spread pizza sauce evenly, leaving a small border around the edges.
5. Top with roasted Brussels sprouts, vegan mozzarella shreds, and chopped basil (if using).
6. Bake in preheated oven for an additional 10-12 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Brussels Sprouts and Chickpea Curry
This hearty curry combines the earthy flavor of Brussels sprouts with the creamy texture of chickpeas, all wrapped up in a flavorful Indian-inspired sauce. Perfect as a side dish or main course for a plant-based meal.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pan, heat 2 tablespoons of oil over medium-high heat.
2. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic, curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute.
4. Add Brussels sprouts and chickpeas. Cook for an additional 5 minutes, stirring occasionally.
5. Pour in coconut milk and season with salt and pepper to taste.
6. Simmer for 10-15 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Serve: Garnish with chopped cilantro, if desired. Perfect as a side dish or main course.
Brussels Sprouts Slaw with Apple Cider Dressing
This refreshing slaw combines the natural sweetness of apple cider with the tangy flavor of Brussels sprouts, creating a perfect side dish for fall gatherings.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. In a large bowl, whisk together apple cider vinegar and olive oil.
2. Add the halved Brussels sprouts, thinly sliced onion, and chopped parsley. Toss until the slaw is well coated with the dressing.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, sprinkle with grated cheddar cheese (if using).
Cooking Time: None! This slaw is a perfect no-cook side dish.
Brussels Sprouts and Mushroom Risotto
This creamy risotto dish combines the earthy flavors of roasted Brussels sprouts and mushrooms with a rich Arborio rice base. Perfect as a comforting side or main course, this recipe is sure to please.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 4 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/4 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
2. In a large skillet, sauté chopped onion and minced garlic in butter until softened.
3. Add Arborio rice and cook for 1 minute, stirring constantly.
4. Add warmed broth, 1/2 cup at a time, stirring continuously until absorbed before adding the next batch.
5. After 20-25 minutes of cooking risotto, stir in roasted Brussels sprouts and sautéed mushrooms. Season with salt and pepper to taste.
6. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: approximately 45 minutes
Brussels Sprouts Chips with Sea Salt
Transform humble Brussels sprouts into a deliciously addictive snack, perfect for munching on the go. These crispy chips are flavored with the simplicity of sea salt and the natural sweetness of roasted sprouts.
Ingredients:
– 1 pound Brussels sprouts
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup sea salt
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the Brussels sprouts in half and remove any stems or damaged leaves.
3. In a large bowl, toss the sprouts with olive oil, salt, and pepper until evenly coated.
4. Spread the sprouts in a single layer on a baking sheet lined with parchment paper.
5. Roast for 20-25 minutes or until tender and caramelized, stirring occasionally.
6. Remove from oven and sprinkle with sea salt to taste.
7. Let cool completely before serving.
Cooking Time: 20-25 minutes
Brussels Sprouts and Lentil Stew
This comforting stew combines the earthy sweetness of Brussels sprouts with the nutritious goodness of red lentils, all wrapped up in a flavorful broth. Perfect for a cozy weeknight dinner or a satisfying lunch.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can diced tomatoes (14.5 oz)
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the Brussels sprouts and cook until tender, about 5 minutes.
5. Stir in the lentils, vegetable broth, diced tomatoes, salt, and pepper.
6. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until the lentils are tender.
Cooking Time: 35-40 minutes
Brussels Sprouts Pasta with Garlic and Olive Oil
This recipe combines the natural sweetness of roasted Brussels sprouts with the richness of garlic and olive oil, all tossed with pasta for a satisfying and healthy meal.
Ingredients:
– 12 oz (340g) pasta of your choice
– 1 pound (450g) Brussels sprouts, trimmed and halved
– 3 cloves of garlic, minced
– 2 tablespoons (30ml) olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add minced garlic and cook for 1 minute.
5. Toss cooked pasta with roasted Brussels sprouts, garlic, and Parmesan cheese (if using). Season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 30-35 minutes
Brussels Sprouts and Walnut Pesto Pasta
A vibrant and flavorful pasta dish that combines the earthy sweetness of Brussels sprouts with the richness of walnut pesto.
Ingredients:
– 8 oz. pasta (such as spaghetti or fettuccine)
– 1 lb. Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup walnuts
– 1/4 cup fresh parsley, chopped
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add the Brussels sprouts and cook for 5-7 minutes or until tender and caramelized.
3. In a food processor, combine the cooked garlic, walnuts, parsley, lemon juice, salt, and pepper. Process until smooth, adding reserved pasta water as needed to achieve desired consistency.
4. Toss the cooked pasta with the Brussels sprouts mixture, ensuring everything is well coated. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Brussels Sprouts and Cranberry Stuffed Acorn Squash
A seasonal twist on the classic roasted vegetable dish, this recipe combines the sweetness of acorn squash with the tanginess of cranberries and the earthy flavor of Brussels sprouts.
Ingredients:
– 1 large acorn squash (about 2 lbs)
– 1 pound Brussels sprouts, trimmed and halved
– 1/4 cup fresh or frozen cranberries
– 2 tablespoons olive oil
– 1 tablespoon honey
– Salt and pepper to taste
– Optional: chopped pecans or walnuts for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise, scoop out seeds and pulp.
3. Toss Brussels sprouts with olive oil, salt, and pepper; spread on a baking sheet.
4. Roast Brussels sprouts for 20-25 minutes or until tender.
5. Stuff each squash half with roasted Brussels sprouts, cranberries, and honey; season with salt and pepper to taste.
6. Bake stuffed squash for an additional 10-15 minutes or until the squash is tender.
Cooking Time: Approximately 40-50 minutes
Brussels Sprouts and Farro Salad with Pomegranate
This vibrant salad combines the earthy sweetness of roasted Brussels sprouts, nutty farro, and tart pomegranate seeds for a refreshing winter side dish.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 cups cooked farro
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– 1/4 cup pomegranate seeds
Instructions:
1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
2. In a large bowl, combine cooked farro, roasted Brussels sprouts, apple cider vinegar, and honey. Toss to coat.
3. Top with pomegranate seeds and season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Summary
Get ready to fall in love with Brussels sprouts all over again! This collection of 20 crispy vegetarian recipes showcases the versatility and deliciousness of this often-maligned veggie. From classic roasted garlic parmesan to innovative dishes like spicy tacos and walnut pesto pasta, there’s something for every occasion and taste bud. Whether you’re a longtime fan or just discovering the joys of Brussels sprouts, these mouthwatering recipes are sure to inspire your next meal.
