15 Brussel Sprout Recipes That You Will Actually Want to Eat

If you’ve only ever had soggy, overboiled Brussels sprouts, get ready to completely change your mind. These brussel sprout recipes that you will actually want to eat are crispy, cheesy, saucy, and full of flavor.

Keep your fridge stocked with fresh Brussels sprouts and your pantry loaded with basics like garlic powder and shredded Parmesan, and you’ll always be ready to roast a delicious batch.

Crispy Garlic Parmesan Roasted Brussels Sprouts

These crispy garlic Parmesan Brussels sprouts are golden on the outside and tender on the inside.

They’re the kind of brussel sprout recipe that even skeptics will reach for first at the dinner table.

Ingredients

• 1 ½ pounds fresh Brussels sprouts, trimmed and halved
• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• ⅓ cup shredded Parmesan cheese
• 1 teaspoon Italian seasoning
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper
• Large nonstick sheet pan

Directions

1. Preheat your oven to 425°F and line a nonstick sheet pan with parchment paper if desired.
2. In a large mixing bowl, toss the halved Brussels sprouts with the olive oil, minced garlic, Italian seasoning, salt, and pepper.
3. Spread the Brussels sprouts cut-side down on the prepared sheet pan in a single layer.
4. Roast for 18–22 minutes, until the edges are deeply browned and crispy.
5. Immediately sprinkle with the Parmesan cheese, toss gently, and serve hot.

Honey Balsamic Glazed Brussels Sprouts

Sweet, tangy, and sticky, these honey balsamic Brussels sprouts make a perfect side for chicken, turkey, or ham.

The caramelized glaze makes this one of those brussel sprout recipes that feels restaurant-worthy.

Ingredients

• 1 ½ pounds Brussels sprouts, trimmed and halved
• ¼ cup balsamic vinegar
• 3 tablespoons honey
• 3 tablespoons olive oil
• ½ teaspoon garlic powder
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper
• Rimmed baking sheet

Directions

1. Preheat your oven to 425°F and place a rimmed baking sheet in the oven to heat.
2. In a mixing bowl, whisk together the balsamic vinegar, honey, olive oil, garlic powder, salt, and pepper.
3. Add the halved Brussels sprouts and toss to coat well.
4. Carefully remove the hot sheet pan from the oven and spread the sprouts in an even layer, cut-side down.
5. Roast for 18–20 minutes, tossing halfway through, until the glaze is caramelized and the sprouts are tender and browned.

Maple Bacon Brussels Sprouts

Maple bacon Brussels sprouts are smoky, salty, and sweet all at once.

This brussel sprout recipe is a holiday favorite and pairs perfectly with mashed potatoes and turkey.

Ingredients

• 2 pounds Brussels sprouts, trimmed and halved
• 6 slices thick-cut bacon, chopped
• 3 tablespoons pure maple syrup
• 2 tablespoons olive oil
• ½ teaspoon smoked paprika
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• Half sheet pan

Directions

1. Preheat your oven to 400°F and line a half sheet pan with parchment.
2. Spread the chopped bacon in a single layer on the pan and bake for 8–10 minutes until some of the fat has rendered but the bacon is not yet crisp.
3. In a mixing bowl, toss the Brussels sprouts with the olive oil, maple syrup, smoked paprika, salt, and pepper.
4. Carefully remove the pan from the oven, add the Brussels sprouts to the bacon, and toss everything together in the rendered fat.
5. Roast for 20–25 minutes, stirring once or twice, until the sprouts are caramelized and the bacon is crisp.

Cheesy Brussels Sprouts Gratin

This cheesy Brussels sprouts gratin is rich, creamy, and bubbling with golden cheese on top. It’s one of those brussel sprout recipes that feels like a main event on the table.

Ingredients

• 2 pounds Brussels sprouts, trimmed and halved
• 1 ½ cups heavy cream
• 1 cup shredded Gruyère cheese
• ½ cup grated Parmesan cheese
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ cup panko bread crumbs
• 2 tablespoons melted butter
• 9x13-inch baking dish
• 1 teaspoon kosher salt
• ¼ teaspoon white or black pepper

Directions

1. Preheat oven to 400°F and lightly grease a 9x13-inch casserole dish.
2. Bring a large pot of salted water to a boil and blanch the Brussels sprouts for 3 minutes. Drain and pat dry with paper towels.
3. Arrange the sprouts in the prepared baking dish. In a bowl, whisk together the heavy cream, garlic powder, onion powder, salt, and pepper.
4. Pour the cream mixture over the sprouts and sprinkle with the Gruyère and Parmesan.
5. In a small bowl, stir together the panko crumbs and melted butter, then sprinkle over the top.
6. Bake for 20–25 minutes, until the top is golden and the sauce is bubbling.

Lemon Pepper Shaved Brussels Sprout Salad

This bright lemon pepper shaved Brussels sprout salad is crunchy, fresh, and perfect when you want a lighter Brussels sprout recipe.

It holds up well for potlucks and make-ahead lunches.

Ingredients

• 1 ¼ pounds Brussels sprouts, trimmed and very thinly sliced
• Zest and juice of 1 large lemon
• ¼ cup extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• ⅓ cup shaved Parmesan cheese
• ⅓ cup toasted sliced almonds
• 1 teaspoon freshly ground black pepper
• ¾ teaspoon fine sea salt
• Mandoline slicer or sharp knife

Directions

1. Use a mandoline slicer or sharp chef’s knife to shave the Brussels sprouts into thin slices. Place them in a large salad bowl.
2. In a small measuring cup, whisk together the lemon juice and zest, olive oil, Dijon mustard, honey, salt, and pepper.
3. Pour the dressing over the shaved sprouts and toss well with salad tongs.
4. Sprinkle in the shaved Parmesan and toasted almonds, tossing again before serving.

Sesame Garlic Brussels Sprouts Stir-Fry

This sesame garlic Brussels sprouts stir-fry is quick, flavorful, and perfect as a side for rice or tofu.

It’s a fun brussel sprout recipe when you’re craving something a little different from roasted veggies.

Ingredients

• 1 pound Brussels sprouts, halved or quartered
• 1 cup julienned carrots
• ¼ cup low-sodium soy sauce
• 2 tablespoons toasted sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey or agave
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon toasted sesame seeds
• Large nonstick skillet or wok

Directions

1. Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat.
2. Add the Brussels sprouts and cook for 5–6 minutes, stirring often, until they begin to brown.
3. Add the julienned carrots, minced garlic, and grated ginger. Stir-fry for another 2 minutes.
4. In a small bowl, whisk together the soy sauce, rice vinegar, remaining sesame oil, and honey.
5. Pour the sauce into the pan, toss to coat the vegetables, and cook for 2–3 more minutes until the sprouts are crisp-tender.
6. Sprinkle with toasted sesame seeds and serve immediately.

Buffalo Brussels Sprouts Bites

Buffalo Brussels sprouts bites are spicy, tangy, and perfect for game day or party snacking. This brussel sprout recipe is a fun twist on wings, but with a veggie base.

Ingredients

• 1 ½ pounds Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ⅓ cup Buffalo wing sauce
• 2 tablespoons melted butter
• ¼ cup blue cheese crumbles (optional)
• Ranch dressing for dipping
• Rimmed sheet pan

Directions

1. Preheat oven to 425°F and line a sheet pan with parchment.
2. Toss the Brussels sprouts with olive oil, garlic powder, and a pinch of salt.
3. Spread on the prepared sheet pan and roast for 18–20 minutes until crispy and browned.
4. In a small bowl, whisk together the Buffalo sauce and melted butter.
5. Transfer hot sprouts to a large bowl, pour the sauce over, and toss to coat.
6. Sprinkle with blue cheese and serve with ranch dressing.

Brussels Sprouts and Sweet Potato Sheet Pan Medley

This Brussels sprouts and sweet potato sheet pan medley is colorful, cozy, and perfect for fall dinners.

It’s an easy brussel sprout recipe that uses just one pan for roasting.

Ingredients

• 1 pound Brussels sprouts, halved
• 2 medium sweet potatoes, peeled and cubed
• 1 small red onion, sliced
• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• ¼ teaspoon ground cinnamon
• ½ teaspoon smoked paprika
• ½ cup pecan halves
• Large sheet pan

Directions

1. Preheat the oven to 425°F and lightly oil a nonstick sheet pan.
2. In a large bowl, combine the Brussels sprouts, cubed sweet potatoes, and sliced red onion.
3. Drizzle with olive oil and maple syrup, then sprinkle with cinnamon, smoked paprika, salt, and pepper. Toss to coat.
4. Spread the mixture evenly on the prepared sheet pan.
5. Roast for 20 minutes, then sprinkle with pecan halves and roast an additional 8–10 minutes, until tender and caramelized.

Miso Roasted Brussels Sprouts

These miso roasted Brussels sprouts have a savory umami kick and a light sweetness.

It’s a unique brussel sprout recipe that pairs wonderfully with salmon, tofu, or rice bowls.

Ingredients

• 1 ¼ pounds Brussels sprouts, halved
• 2 tablespoons white miso paste
• 1 tablespoon rice vinegar
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon maple syrup
• 2 tablespoons avocado oil or neutral oil
• 1 tablespoon sesame seeds
• Sheet pan

Directions

1. Preheat oven to 425°F and line a sheet pan with parchment.
2. In a small bowl, whisk together the miso paste, rice vinegar, soy sauce, maple syrup, and oil.
3. Toss the Brussels sprouts with the miso mixture in a large mixing bowl.
4. Spread on the prepared sheet pan and roast for 18–20 minutes, stirring once, until caramelized.
5. Sprinkle with sesame seeds before serving.

Brussels Sprouts with Cranberries and Pecans

This Brussels sprouts dish with cranberries and pecans hits all the holiday notes—sweet, tart, nutty, and savory.

It’s a brussel sprout recipe that looks gorgeous on a Christmas or Thanksgiving table.

Ingredients

• 1 ½ pounds Brussels sprouts, halved
• ½ cup dried cranberries
• ½ cup toasted pecan halves
• 2 tablespoons balsamic vinegar
• 2 tablespoons maple syrup
• 3 tablespoons olive oil
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• Rimmed sheet pan

Directions

1. Preheat oven to 425°F and line a rimmed sheet pan with parchment.
2. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
3. Spread on the prepared sheet pan and roast for 18–20 minutes, until browned and tender.
4. In a small bowl, whisk together the balsamic vinegar and maple syrup.
5. Transfer the roasted sprouts to a serving bowl, add the dried cranberries and toasted pecans, then drizzle with the balsamic maple mixture and toss.

Creamy Brussels Sprouts Alfredo Pasta

This creamy Brussels sprouts Alfredo pasta is rich, cheesy, and totally comforting. It’s a brussel sprout recipe that turns a simple side into a full-on pasta dish.

Ingredients

• 12 ounces fettuccine or linguine
• 1 pound Brussels sprouts, thinly sliced
• 4 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 ¼ cups heavy cream
• 1 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon kosher salt (plus more for pasta water)
• ½ teaspoon black pepper
• Large sauté pan

Directions

1. Cook the pasta in a large pot of salted boiling water according to package directions. Reserve ½ cup pasta water, then drain.
2. While the pasta cooks, heat the olive oil and 2 tablespoons butter in a large sauté pan over medium heat.
3. Add the sliced Brussels sprouts and cook 6–8 minutes until tender and slightly browned.
4. Stir in the minced garlic and cook 1 minute.
5. Add the remaining butter and heavy cream, bringing to a gentle simmer.
6. Reduce heat to low and stir in the Parmesan cheese, salt, and pepper.
7. Toss the cooked pasta with the Brussels sprouts Alfredo sauce, adding a splash of reserved pasta water if needed to loosen.

Brussels Sprouts and Quinoa Power Bowl

This Brussels sprouts and quinoa power bowl is nutritious, filling, and perfect for meal prep. It’s a lighter brussel sprout recipe that still feels satisfying and complete.

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups vegetable broth
• 1 pound Brussels sprouts, halved
• 1 (15-ounce) can chickpeas, drained and rinsed
• 3 tablespoons olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Juice of 1 lemon
• 2 tablespoons tahini
• 1 tablespoon maple syrup
• Sheet pan

Directions

1. In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer 15 minutes. Fluff with a fork.
2. Preheat oven to 425°F and line a sheet pan with parchment.
3. Toss the Brussels sprouts and chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper.
4. Spread on the sheet pan and roast 20 minutes until crispy.
5. In a small bowl, whisk together tahini, lemon juice, maple syrup, a pinch of salt, and a splash of water to thin.
6. Assemble bowls with quinoa, roasted Brussels sprouts, and chickpeas, then drizzle with the tahini dressing.

Everything Bagel Roasted Brussels Sprouts

Everything bagel roasted Brussels sprouts are salty, savory, and super snackable.

This brussel sprout recipe is incredibly simple but packed with flavor thanks to the seasoning blend.

Ingredients

• 1 ¼ pounds Brussels sprouts, halved
• 3 tablespoons olive oil
• 2 tablespoons everything bagel seasoning
• ½ teaspoon sea salt
• Sheet pan

Directions

1. Preheat oven to 425°F and line a sheet pan with parchment.
2. In a mixing bowl, toss the Brussels sprouts with olive oil, everything bagel seasoning, and salt.
3. Spread the sprouts cut-side down on the sheet pan in a single layer.
4. Roast for 18–20 minutes until crispy and golden, then serve immediately.

Brussels Sprouts and Mushroom Skillet

This Brussels sprouts and mushroom skillet is earthy, savory, and perfect alongside steak, chicken, or tofu.

It’s a stovetop brussel sprout recipe that comes together quickly.

Ingredients

• 1 pound Brussels sprouts, halved
• 10 ounces cremini mushrooms, sliced
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• ½ teaspoon dried thyme
• ⅓ cup vegetable broth
• 1 tablespoon lemon juice
• Large skillet or cast iron pan

Directions

1. Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
2. Add the Brussels sprouts cut-side down and cook for 5–6 minutes undisturbed.
3. Flip the sprouts, then add the sliced mushrooms. Cook another 5–6 minutes until browned.
4. Stir in the minced garlic and thyme; cook 1 minute.
5. Pour in the vegetable broth and simmer 3–4 minutes, then finish with remaining butter and lemon juice.

Sheet Pan Gnocchi with Brussels Sprouts and Cherry Tomatoes

This sheet pan gnocchi with Brussels sprouts and cherry tomatoes is a full dinner baked on one pan.

It’s an easy brussel sprout recipe that feels fancy but takes almost no effort.

Ingredients

• 1 (16-ounce) package shelf-stable potato gnocchi
• 1 pound Brussels sprouts, halved
• 1 ½ cups cherry tomatoes
• 4 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ⅓ cup grated Parmesan
• Large sheet pan

Directions

1. Preheat oven to 425°F and lightly oil a nonstick sheet pan.
2. On the pan, toss the gnocchi, Brussels sprouts, and cherry tomatoes with the olive oil, garlic powder, Italian seasoning, salt, and pepper.
3. Spread into an even layer and roast for 20–22 minutes, stirring once halfway through.
4. Remove from the oven and sprinkle with Parmesan cheese before serving.

FAQ

How do I make Brussels sprouts crispy instead of soggy?

For brussel sprout recipes that you will actually want to eat, high heat and enough oil are key. Roast your fresh Brussels sprouts at 400–425°F on a large nonstick sheet pan without crowding, and coat them well in olive oil. Placing them cut-side down helps them caramelize and crisp up.

Can I use frozen Brussels sprouts for these recipes?

You can use frozen Brussels sprouts, but for brussel sprout recipes that you will actually want to eat, fresh usually gives better texture. If you do use frozen, thaw and pat them very dry with paper towels before roasting on a hot sheet pan, and don’t be shy with olive oil and seasonings.

How far in advance can I prep Brussels sprouts?

For busy holidays, you can trim and halve Brussels sprouts up to 2 days ahead for any of these brussel sprout recipes that you will actually want to eat. Store them in airtight glass containers in the fridge, then toss with oil and seasonings right before roasting on your sheet pan.

What flavors go best with Brussels sprouts?

Brussels sprouts pair well with bold flavors like garlic, lemon, bacon, maple, balsamic, and Parmesan, which is why these brussel sprout recipes that you will actually want to eat use such tasty combos. Keep basics like balsamic vinegar, Parmesan, and smoked paprika on hand to mix and match flavors.

How do I reheat leftover Brussels sprouts so they still taste good?

To keep brussel sprout recipes that you will actually want to eat tasting great the next day, reheat leftovers in a hot oven or air fryer instead of the microwave. Spread them on a small sheet pan, drizzle with a little olive oil, and roast at 400°F for 5–8 minutes until warmed and crisped.

How can I get picky eaters to like Brussels sprouts?

For picky eaters, start with brussel sprout recipes that you will actually want to eat too—like cheesy gratins or maple bacon versions. Using a flavorful Buffalo sauce, a shower of Parmesan, or a drizzle of maple syrup can turn Brussels sprouts into a treat instead of just another veggie.

Brussel Sprout Recipes

These brussel sprout recipes that you will actually want to eat prove that Brussels sprouts can be crispy, cheesy, saucy, and seriously delicious.

From honey balsamic glazes and Buffalo bites to hearty sheet pan dinners and creamy pastas, there’s a recipe here for every craving and occasion.