Brussel Sprout Recipes

This recipe for roasted brussels sprouts from Mark Bittman is our most popular version and is perfect as a Thanksgiving side dish. If you haven’t yet figured out a go-to recipe, this simple preparation is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.

1. Add the prepared Brussels sprouts to a sheet pan.
2. Drizzle with olive oil.
3. Add sliced garlic, grated Parmesan cheese, and season with salt and pepper.
4. Toss to evenly coat.
5. Roast at a high temperature until crispy and golden.

Sautéed Brussels Sprouts

Pan sautéed Brussels sprouts are a quick, easy way to make delicious Brussels sprouts you’ll want to eat every night! Crispy, caramelized, and addictive!

Prep: 5min

Total: 20min

Yield: 4

Serving Size: 1 (of 4) without toppings

Nutrition Facts: servingSize 1 (of 4) without toppings, calories 114 kcal, Carbohydrate 11 g, Protein 4 g, Fat 7 g, Saturated Fat 1 g, Fiber 4 g, Sugar 3 g

Ingredients:

• 1 pound Brussels sprouts (trimmed and halved)
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon balsamic vinegar or lemon juice
• 1 to 2 tablespoons raw pine nuts (or chopped raw walnuts, almonds, or pecans (optional))
• Chopped fresh herbs like parsley (cilantro or mint (optional))
• A handful of Parmesan (feta, or goat cheese (optional))

Instruction:

1. Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
2. Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
3. Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren’t toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.

Brussels Sprouts with Crispy Bacon and Balsamic Vinaigrette

Roasted Brussels sprouts are paired with the rich molasses flavor of Domino® Dark Brown Sugar, then tossed with crispy bacon and the sharp bite of balsamic vinegar to create amazing depth of flavor.

Prep: min

Total: min

Yield: 8 servings

Serving Size: 8 servings

Nutrition Facts: servingSize 8 servings, calories 250 cal, Fat 12 g

Ingredients:

• 2 pounds brussels sprouts (clean and cut in half)
• 1/4 cup olive oil
• To taste Kosher salt
• To taste freshly ground black pepper
• 8 ounces bacon (diced)
• 1/4 cup balsamic vinegar
• 4 tablespoons Domino® Dark Brown Sugar

Instruction:

Step 1Preheat the oven to 450º degrees F.Step 2Place the Brussels sprouts on a sheet pan lined with aluminum foil. Add the olive oil, salt and pepper and toss with your hands. Spread out the evenly. Roast the Brussels sprouts for 20 to 30 minutes, until they are tender and browned. Step 3Meanwhile in a medium pan, sauté bacon until golden and crispy. Remove from the pan and set aside. Discard the fat the bacon rendered from the pan but leave the crispy residue of the bacon. In that same pan, at medium heat, add balsamic vinegar and sugar until reduced to about half. Set aside.Step 4When Brussels sprouts are ready, coat with the balsamic vinaigrette and add the crispy bacon on top. Serve warm.

Brussels Sprouts Cooked Perfectly! | Chef Jean-Pierre

FAQ

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