Years ago, Brussels sprouts were considered a controversial vegetable. It’s not just that times have changed–sprouts have changed too. The sprouts we consume now have fewer of the bitter compounds that made these vegetables unpopular in the past. Today, sprouts are a welcome addition to any plate. We love roasting them and serving them as a side dish or shaving them and eating them as a raw salad. Sometimes we’ll even get creative! Try our favorite recipes for Brussels sprouts, including cheesy pizzas and meaty pastas.
Brussels sprouts recipes
For this hearty side, tender roasted vegetables are finished in a sweet and spicy hot honey vinaigrette, then topped with pepitas and almonds for a welcome bit of crunch.
Here, a hearty trio of roasted sprouts, carrots, and shallot gets a boost of sweet and savory flavors from toppings of pickled peppers, parmesan cheese, and a drizzle of maple syrup vinaigrette.
We’re taking a comfort food favorite, risotto (a classic Italian dish of rice slow-cooked in liquid until creamy and al dente) and adding creamy goat cheese for rich flavor, plus a topping of crispy roasted sprouts for delightful textural contrast.
In this recipe, warm flour tortillas are loaded with a delicious duo of mashed black beans and Brussels sprouts tossed with fiery chipotle chile paste and roasted until perfectly tender.
To give this dish a sophisticated lift, we’re dolloping a rich, flavorful compound butter (simply butter combined with capers) onto savory pan-seared steaks. Sides of mashed potatoes and roasted sprouts round out the plate on a comforting note.
For unique flavor and texture, we’re topping this veggie flatbread with slightly sweet red onion and hearty sprouts (thinly sliced and roasted in the oven into deliciously crispy bites). A drizzle of hot honey just before serving lends sweet heat to the finished dish.
This easy pasta dish features delicate prosciutto (a style of dry-cured ham) stirred in alongside our plump gnocchi, verdant Brussels sprouts, and a zesty sauce of honey, creamy butter, and lemon––with just a touch of crushed red pepper flakes for welcome heat.
A side of smooth mashed potatoes and a trio of raw sprouts, apple, and almonds dressed in creamy mustard sauce make this dinner a standout.
Nutty freekeh and roasted sprouts get pops of sweetness from pickled peppers and dates, balanced by briny crumbled Feta.
In this take on the beloved Vietnamese sandwich, toasted baguettes are piled high with bites of roasted tofu. A side of sesame roasted sprouts make this dinner complete.
Heartier than spaghetti, bucatini pasta is the perfect vehicle for our take on bolognese—the famous meat sauce named after Bologna, a city located in northern Italy. Tender sprout leaves, stirred in with the pasta, add a fall touch to the dish, and fresh basil lends its sweet, peppery fragrance.
For these vegetarian grail bowls, a base of hearty barley is served with a bevy of toppings: roasted sweet potato and sprouts (finished with hot honey), tender kale, pickled shallot, crunchy walnuts, and a dollop of creamy yogurt to bring it all together.
This simple, sophisticated pasta gets plenty of bright, sunny flavor from a generous squeeze of lemon juice that finishes our sautéed sprouts and shallot.
Find more recipes like these in the Blue Apron cookbook.