Brussels Sprouts

Brussels Sprouts


Brussels sprouts are a part of the cabbage family and contain high amounts of protein and carbohydrates.

How to Prepare:

Pare off the tough bottom part of the sprout stem and remove the two outermost leaves.

How to Cook:

Brussels sprouts can be enjoyed in a variety of ways including cooked, steamed, raw, marinated, pureed, or in soups and stews.

How to Store:

Refrigerate unwashed sprouts in a plastic bag. They are best used fresh but can be stored for up to 1 week in the refrigerator. For long-term storage, they may be frozen.

Information adapted from From Asparagus to Zucchini


Roasted Brussels Sprouts with Pecans


  • 2 lbs Brussels sprouts, trimmed and halved
  • 1 cup pecans, roughly chopped
  • 2 Tbsp olive oil
  • 2 cloves garlic, finely chopped
  • Kosher salt and black pepper


Heat oven to 400° F. On a large rimmed baking sheet, toss the Brussels sprouts, pecans, oil, garlic, ½ tsp salt, and ¼ teaspoon pepper. Turn the Brussels sprouts cut-side down.

Roast until golden and tender, 20 to 25 minutes.

Recipe courtesy of Real Simple

Brussels Sprouts Gratin


  • 2 hickory-smoked bacon slices
  • 4 large shallots, thinly sliced
  • 2 lbs Brussels sprouts, trimmed and halved
  • 1 cup water
  • ½ teaspoon kosher salt, divided
  • ¼ teaspoon freshly ground black pepper
  • Cooking spray
  • 1 (2-ounce) slice French bread baguette
  • 3 Tbsp butter


Preheat broiler. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble. Increase heat to medium-high. Add shallots to drippings in pan; sauté for 2 minutes or until tender, stirring occasionally. Add Brussels sprouts and 1 cup water; bring to a boil. Cover pan loosely with aluminum foil; cook 6 minutes or until Brussels sprouts are almost tender. Uncover and remove from heat. Sprinkle with ¼ tsp salt and pepper; toss to combine. Spoon Brussels sprouts mixture into a 2-quart broiler-safe glass or ceramic baking dish coated with cooking spray.

Place bread in a food processor, and process until finely ground. Melt butter in skillet over medium-high heat. Add breadcrumbs and remaining ¼ tsp salt to pan; sauté for 2 minutes or until toasted, stirring frequently. Add cooked, crumbled bacon to toasted breadcrumb mixture. Sprinkle the breadcrumb mixture over Brussels sprouts mixture. Broil 3 minutes or until golden and thoroughly heated.

Recipe courtesy of My recipes

Broccoli and Brussels Sprout Delight


  • 3 Tbsp butter, divided
  • 2 cloves garlic, chopped
  • 2 cups broccoli florets
  • 8 Brussels sprouts, trimmed and halved
  • 1 small tomato, seeded and diced
  • ¼ tsp salt
  • ⅛ tsp red pepper flakes


Melt 1 Tbsp butter in a skillet over medium heat; cook and stir garlic in hot butter until fragrant, 1 to 2 minutes. Stir broccoli and Brussels sprouts into garlic; add tomato and remaining butter. Season with salt and red pepper flakes.

Stir Brussels sprouts mixture until well-combined, cover the skillet, and cook until browned on one side, about 5 minutes. Flip sprouts and broccoli, cover the skillet again, and cook until browned on the other side, about 4 minutes.

Recipe courtesy of Allrecipes

Roasted Brussels Sprouts with Chestnuts


  • 4 cups trimmed and quartered Brussels sprouts (about 1 ½ lbs)
  • 1 ¼ cups halved bottled chestnuts
  • 4 tsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp coarsely ground black pepper
  • Dash of ground red pepper
  • 1 Tbsp butter


Preheat oven to 400°.

Combine sprouts and chestnuts in a large bowl. Add oil, salt, and peppers; toss well to coat. Spread in a single layer on a jelly-roll pan.

Bake at 400° for 25 minutes or until sprouts are tender, stirring after 15 minutes. Remove from oven. Add butter to sprout mixture, tossing until butter melts.

Recipe courtesy of My recipes

Brussels Sprout Slaw


  • 1 Tbsp grainy mustard
  • 3 Tbsp white-wine vinegar
  • 2 tsp honey
  • 2 Tbsp olive oil
  • Salt and pepper
  • 1 pound Brussels sprouts, trimmed and shredded
  • 1 small head radicchio, cored and thinly sliced
  • ½ cup chopped fresh chives
  • ¼ cup toasted sunflower seeds


In a large bowl, whisk together mustard, vinegar, honey, and oil. Season with salt and pepper. Add Brussels sprouts, radicchio, chives, and sunflower seeds and toss to combine.

Recipe courtesy of Martha Stewart