20 Recipes to Convince You Brussels Sprouts Are Actually Delicious (2024)

We’re so glad we outgrew our childhood hatred of Brussels sprouts. No one has to nag us to eat them now — in fact, we’re kind of obsessed. This trendy veggie seems to go well with everything and adds some new appeal to classic recipes. It’s also packed with nutritional benefits. Delicious and nutritious? No wonder we just can’t get enough! Join the Brussels sprout party and try out one of our 20 favorite recipes below.

1. Purple Brussels Sprout Salad With Pecans + Orange Garlic Dressing: You know we can’t get enough of that purple color pop. It doesn’t hurt that this beauty is packed with flavors — nutty pecans, vibrant citrus and a sharp hit of garlic. If you’re serving this at your next soiree, you could glam this salad up by color blocking the purple and green sprouts. (via Fake Food Free)

2. Chili-Spiced Sweet Potato Hash Browns With Roasted Veggies: A savory veggie fix for brunch? We’re sold. This dish combines spicy and sweet with a hearty topping of our favorite roasted veggie. (via Veggie and the Beast Feast)

3. Brussels Sprouts + Cheddar Quiche: Broccoli cheddar is delish, but why not try a new veggie cheese combo for your quiche? Brussels sprouts make this simple quiche extra special. (via The Chic Life)

4. Green Power Salad With Roasted Veggies: Walnuts, chickpeas and Brussels sprouts, oh my! A few of our favorite ingredients join forces in this nutritious, flavor-packed salad. It’s the perfect hearty vegetarian meal. (via Lemons and Basil)

5. Shaved Brussels Sprout Salad With Pear, Cranberries + Vegan Parmesan: Looking for a dreamy vegan salad? We’ve got you covered. Crunchy shaved sprouts pair perfectly with sweet pears and cranberries, while vegan parmesan gives the whole dish a salty kick. (via Love and Lentils)

6. Brussels, Bacon + Leek Fritters: Bacon meet Brussels in this killer recipe. Fry these two up in the form of fritters and it’s a match made in food heaven. (via Bell’alimento)

7. Brussels Sprout + Apple Coleslaw: Skip the same old coleslaw and give this unique raw slaw a try. We love the unexpected apples, which add a pop of sweetness and crunch. (via Lorimer Street Kitchen)

8. Cacio e Pepe With Brussels Sprouts: Who says Brussels sprouts can’t be decadent? Classic comfort food gets a gorgeous green upgrade when you add thinly sliced sprouts. (via What’s Gaby Cooking)

9. Potato and Brussels Sprout Salad: Swap out traditional potato salad with this light twist on a picnic classic! Brussels sprouts add an extra pop of flavor and texture. (via Highgate Hill Kitchen)

10. Tahini + Sprout Pie: This rustic savory pie is chock full of delicious super foods. Get your daily dose of ultra nutritious Brussels sprouts and tahini, served up on a decadent slab of pie crust. (via Chase That I Love)

11. Brussels Sprout Pesto: Skip the basil and try a whole new take on pesto! Brussels sprouts give traditional pesto a unique flavor while maintaining that beloved texture and color. This spread is perfect for crostinis or a gorgeous bowl of pasta. (via Multiculti Kitchen)

12. Pomegranate Lime Brussels Sprouts: Bright pomegranate seeds meet tart lime and fresh Brussels, delivering a color and flavor packed salad sure to lift you out of your salad rut. (via PDX Food Love)

13. Brussels Sprouts Pita Pizzas: How awesome is this stylish, grown-up take on the mini pizza?! Simple pita bread becomes the backbone for an elegant veggie-topped treat. (via Kitchen Treaty)

14. Roasted Brussels Sprouts With Sriracha Honey Drizzle: Roasted Brussels sprouts offer luxurious layers of crunch. They’re even more addictive when they’re dressed up with unexpected flavors, like this spicy sweet Sriracha honey drizzle. (via Dash of East)

15. Brussels Sprout Au Gratin with Horseradish + Parmesan Cheese: Feel a little more virtuous about a warm bowl of creamy, melted cheese by substituting the traditional potato with brussels sprouts. A little green makes that parmesan and cream taste even better. (via Natalie’s Daily Crave)

16. Roasted Brussels Sprout Chips With Balsamic: Meet your new movie night go-to snack. Popcorn and potato chips? Delish, but so last season. Get all the snacky, salty crunch you need with roasted Brussels sprout chips. (via Inspired Edibles)

17. Cheesy Brussels Sprout Dip: Everything is better with lots and lots of cheese, right? Right. (via Baked In)

18. Brussels Sprouts Roasted on the Stalk With Maple Butter Dijon Glaze: Have you ever seen Brussels sprouts still attached to the stalk? They’re gorgeous! We love the rustic feel of this roasted Brussels sprouts presentation. A maple syrup and dijon mustard laced butter glaze adds some flavorful flair. (via The Right Recipe)

19. Warm Bacon Brussels Sprout Salad: This recipe combines all of our favorites in one bowl — Brussels sprouts, warm bacon,and parmesan cheese. Yum! (via Table)

20. Seared Sea Scallops With Golden Raisin Puree + Bacon Braised Brussels Sprouts: We could always go for some seared sea scallops with all the trimmings, including Brussels sprouts braised in bacon. It’s the perfect recipe for the next time you want to wow your guests, or, you know, make yourself an awesome meal and binge watch TV. (via In Sock Monkey Slippers)

What’s your favorite Brussels sprout recipe? Leave us a comment and let us know how you’re cooking up your sprouts!

Claire Moshenberg

Claire is a freelance writer on the hunt for great recipes, DIYs, and cheese. She writes about her baking adventures and travels at A Sound That Quakes.

20 Recipes to Convince You Brussels Sprouts Are Actually Delicious (2024)

FAQs

What gives Brussel sprouts a better taste? ›

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

What makes Brussel sprouts good? ›

Brussels sprouts are high in vitamin C, an antioxidant that's important for immune health, iron absorption, collagen production, and the growth and repair of tissues.

How to remove bitterness from Brussels sprouts? ›

The flavor components that contribute to a bitter flavor are concentrated in the center of the brussels sprout. If you slice the the veggie in half, it helps to release some of those compounds during the cooking process. Smaller is better when it comes to tenderness and flavor.

Why are Brussel sprouts tasty now? ›

About 30 years ago, a Dutch scientist identified the chemicals that made brussels sprouts bitter. He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter.

Why do you soak brussel sprouts before cooking? ›

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

Why do people soak brussel sprouts? ›

Not only can soaking make the centers more malleable, but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make your Brussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.

When should I not eat brussel sprouts? ›

Things You Should Know

Throw out fresh brussel sprouts that have a foul odor, yellow or wilted leaves, a mushy or slimy texture, or dark spots. Use fresh brussel sprouts within 1–2 weeks of getting them. Store the brussel sprouts in a plastic bag inside your fridge, and wash them before cooking them.

How many brussel sprouts should you eat a day? ›

A ½ cup of Brussels sprouts is a good source of Vitamin K (137% RDI) and Vitamin C (81% RDI) Kids, Ages 5-12 Teens and Adults, Ages 13 and up Males 2½-5 cups per day 42 - 6½ cups per day Females 2½-5 cups per day 3½-5 cups per day *If you are active, eat the higher number of cups per day.

Why do some brussel sprouts taste bad? ›

A 2011 study by Cornwall College found that sprouts contain a chemical, similar to phenylthiocarbamide, which only tastes bitter to people who have a variation of a certain gene. The research found that around 50 per cent of the world's population have a mutation on this gene.

Why do my Brussels sprouts taste weird? ›

If brussels sprouts taste bitter to you, you may have a gene that senses bitter compounds in brassicas. It is similar to the gene that makes cilantro taste like soap to the people who have it, and like a yummy herb to people who don't. What tastes good on Brussels sprouts?

Why do some people find brussel sprouts bitter? ›

Sprouts contain a chemical, similar to phenylthiocarbamide, which only tastes bitter to people who have a variation of a certain gene. Around 50 per cent of the world's population have a mutation on this gene.

When did they make brussel sprouts taste better? ›

In 1999, the scientists published their findings. Soon, plants grown from the old seeds were cross-pollinated with modern, high-yielding varieties, but it took years for any perceptible changes to really take hold. "From then on, the taste was much better. It really improved," Sintenie said.

Can you eat Brussels sprouts raw? ›

It's hard to beat the caramelized crispness of roasted Brussels sprouts (perhaps with a maple-Dijon glaze), but these little green guys can also be eaten raw. They're delicious when shaved in a salad dressed with olive oil and lemon juice, to start.

Why are brussel sprouts not bitter anymore? ›

Syngenta scientists first discovered the relationship between glucosinolates and bitter taste in the early 1990s, Van der Toorn says: 'The lower the level of some glucosinolates the less bitter the taste of the Brussels, which is perceived as milder or sweeter.

Do big or small brussel sprouts taste better? ›

The larger the Brussels sprouts grow, the more they take on the qualities of cabbage. Large pieces will be slightly more bitter, while smaller Brussels sprouts are a little bit sweeter. Save the big ones for roasting, when the combo of high heat and fat coaxes out every drop of sweetness.

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