Type what you have

Ingredients

• ✓ brussels sprout
• olive oil
• red pepper flake
• salt
• black pepper
• red onion
• garlic
• butter

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half.
2. 2 Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut-sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes.
3. 3 Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.
4. 4 Place butter in a cold saucepan and place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low and cook while constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.

By OCGIRLSTAR

Ingredients

• ✓ brussels sprout
• flat-leaf parsley
• potato
• balsamic vinegar
• flat-leaf parsley
• celery
• carrot
• chicken broth
• dark beer
• caraway seed
• bay leaf
• flour
• garlic
• onion
• butter
• vegetable oil
• black pepper
• salt
• pork shoulder

Instructions

1. 1 Season pork with salt and black pepper.
2. 2 Heat oil in a large pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl.
3. 3 Melt butter in the same pot over medium heat. Cook and stir onion in hot butter with a pinch of salt until onion is softened and translucent, 7 to 10 minutes. Add garlic; sauté until fragrant, about 30 seconds.
4. 4 Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour in beer. Cook and stir until thickened, 1 to 3 minutes.
5. 5 Stir browned pork, broth, carrots, and celery into beer mixture; bring to a simmer. Stir 1/4 cup parsley and balsamic vinegar into stew; reduce heat to medium-low and simmer until pork is fork-tender, about 2 hours.
6. 6 Meanwhile, bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in boiling water until almost tender, about 5 minutes. Drain.
7. 7 Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper.
8. 8 Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and garnish with 1 teaspoon parsley.

By John Mitzewich

Ingredients

• ✓ brussels sprout
• butter
• bread crumb

Instructions

1. 1 Place the Brussels sprouts into a large saucepan and fill with enough water to cover. Bring to a boil and cook until tender enough to easily pierce with a fork, 15 to 20 minutes. Drain and allow to dry for a few minutes.
2. 2 Place the Brussels sprouts into a serving dish and toss with melted butter to coat. Stir in the breadcrumbs gently until evenly distributed.

By olivia13

Ingredients

• ✓ brussels sprout
• salad dressing
• hot sauce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in boiling water, stirring occasionally, until tender, about 15 minutes. Drain and transfer to a large bowl.
2. 2 Pour Italian dressing and hot sauce over Brussels sprouts; toss to coat.
3. 3 Marinate in the refrigerator, stirring occasionally, for 4 hours.

By Allrecipes Member

Ingredients

• ✓ brussels sprout
• olive oil
• garlic powder
• seasoned salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Trim ends off Brussels sprouts. Quarter large ones and halve smaller ones. Place in a large bowl; drizzle with olive oil and mix well. Pour onto a rimmed baking sheet. Sprinkle with garlic powder and seasoned salt.
3. 3 Bake in the preheated oven until tender, 30 to 45 minutes.

By FrackFamily5 CACT

Ingredients

• ✓ brussels sprout
• bacon
• raisin
• coleslaw dressing

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender, 6 to 8 minutes. Drain and pat Brussels sprouts dry.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove to a paper towel-lined plate to drain and cool.
3. 3 Add Brussels sprouts to bacon grease in the skillet. Cook and stir over medium heat until coated, about 1 minute. Remove Brussels sprouts to a paper towel-lined plate.
4. 4 Chop cooled bacon and combine with Brussels sprouts and raisins in a bowl. Pour coleslaw dressing on top and toss to combine. Refrigerate for at least 1 hour for flavors to meld.

By posisme

Ingredients

• ✓ brussels sprout
• olive oil
• salt

Instructions

1. 1 Gather the ingredients and preheat the oven to 425 degrees F (220 degrees C).
2. 2 Trim Brussels sprouts to remove any hard stems. Cut sprouts in half and place onto a baking sheet. Drizzle with olive oil and mix until coated. Season with salt.
3. 3 Roast in the preheated oven until tender with crispy edges, 15 to 20 minutes.

By Nourishing Greens

Ingredients

• ✓ brussels sprout
• olive oil
• salt
• black pepper
• maple syrup
• bacon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Arrange Brussels sprouts in a single layer on a foil-lined 10x15-inch baking pan. Drizzle with oil; toss to coat. Sprinkle with salt and pepper.
3. 3 Roast in the preheated oven for 10 minutes. Drizzle with maple syrup; toss to coat. Roast until tender and beginning to brown, 10 to 15 minutes more.
4. 4 Toss Brussels sprouts mixture with bacon in a bowl.

By Allrecipes Magazine

Ingredients

• ✓ brussels sprout
• butter
• salt
• heavy cream
• lemon juice

Instructions

1. 1 Melt butter in skillet over medium-high heat. Add Brussels sprouts and salt. Cook, stirring occasionally, until sprouts are browned in spots, about 5 minutes.
2. 2 Pour in cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color.
3. 3 Remove the lid and stir in lemon juice. Allow sprouts to simmer a few minutes more until cream thickens and coats the sprouts.
4. 4 Season to taste with additional salt and lemon juice before serving.

By Pugged

Ingredients

• ✓ brussels sprout
• olive oil
• pecan
• orange juice
• cranberry
• ginger

Instructions

1. 1 Shred Brussels sprouts in a food processor.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir shredded Brussels sprouts in the hot oil until slightly softened, about 5 minutes. Reduce heat to low; cook and stir pecans into the Brussels sprouts until pecans are fragrant and toasted, about 2 minutes.
3. 3 Stir orange juice into Brussels sprouts mixture; fold in cranberries and ginger. Simmer mixture until juice is mostly evaporated, about 5 minutes.

By uwjester

Ingredients

• ✓ brussels sprout
• butter
• lime
• kosher salt
• black pepper

Instructions

1. 1 Heat butter in a skillet over medium heat. Cook and stir Brussels sprouts in the melted butter until tender, 6 to 8 minutes. Squeeze lime juice over sprouts and season with kosher salt and pepper.

By mommyluvs2cook

Ingredients

• ✓ brussels sprout
• water
• kosher salt
• sugar
• soy sauce
• olive oil
• black pepper

Instructions

1. 1 Preheat oven to 400 degrees F. Trim stems and remove wilted leaves from Brussels sprouts; rinse under cold water. In a large bowl, combine the water, salt, sugar, and soy sauce, stirring until all of the sugar and salt have dissolved. Add sprouts to the brine mixture (make sure they are submerged). Brine for 1 hour.
2. 2 Drain the Brussels sprouts, do not rinse. Toss the sprouts with olive oil and black pepper. Bake in an uncovered baking dish for 35 to 40 minutes, until crisp on the outside and tender on the inside, or desired doneness.

By Kikkoman

Ingredients

• ✓ brussels sprout
• butternut squash
• olive oil
• garlic powder
• paprika
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Place Brussels sprouts and butternut squash in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper.
3. 3 Roast in the preheated oven until golden and crispy, about 25 minutes.

By Fioa

Ingredients

• ✓ brussels sprout
• balsamic vinegar
• olive oil
• salt
• black pepper
• bacon
• lemon zest

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 15x10-inch baking pan with foil.
2. 2 Place Brussels sprouts into the prepared pan. Drizzle 1 tablespoon balsamic vinegar and olive oil on top. Season with salt and pepper; toss to coat.
3. 3 Roast in the preheated oven, stirring every 5 minutes, until Brussels sprouts are crisp-tender and brown, 15 to 20 minutes.
4. 4 While Brussels sprouts roast, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
5. 5 Drizzle roasted Brussels sprouts with remaining 1 tablespoon balsamic vinegar and sprinkle with crumbled bacon and lemon zest.

By Kisspookies

Ingredients

• ✓ brussels sprout
• butter
• salt
• black pepper
• lemon juice
• pine nut
• blue cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the Brussels sprouts into a casserole or Dutch oven with a lid. Arrange pieces of butter on top of the sprouts. Season with salt, pepper and lemon juice. Cover with the lid.
3. 3 Bake for 25 minutes in the preheated oven, or until sprouts are just barely tender. Stir now and then to keep them from sticking. During the last 10 minutes, sprinkle the pine nuts over the sprouts and remove the lid. When the sprouts are done, sprinkle blue cheese over them before serving.

By britishcolumbiagirl

Ingredients

• ✓ brussels sprout
• olive oil
• salt
• black pepper

Instructions

1. 1 Position a rack in the center of the oven. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place Brussels sprouts, oil, salt, and pepper in a large resealable plastic bag. Seal tightly; shake to coat.
3. 3 Arrange on a baking sheet in a single layer.
4. 4 Roast in the preheated oven, 30 to 45 minutes, shaking the pan every 5 to 7 minutes for even browning. Reduce the heat as needed to prevent burning. Brussels sprouts should be dark brown and crispy outside. Season with more salt, if needed.

By JAQATAC

Ingredients

• ✓ brussels sprout
• maple syrup
• olive oil
• dijon mustard
• apple cider vinegar
• cranberry
• almond

Instructions

1. 1 Cut cores out of Brussels sprouts using a paring knife. Peel layers apart to separate individual leaves; place leaves in a large bowl.
2. 2 Whisk maple syrup, olive oil, Dijon mustard, and apple cider vinegar together in a small bowl. Drizzle over Brussels sprout leaves; add cranberries and toss to coat. Add almonds and toss again before serving.

By Nicholio

Ingredients

• ✓ brussels sprout
• water
• salt
• olive oil
• garlic
• green onion
• red grape
• butter

Instructions

1. 1 Place the Brussels sprouts, water and salt in a medium saucepan and bring to a boil. Boil 10 minutes, or until sprouts are tender but firm.
2. 2 Over medium low heat in a large saucepan, mix the olive oil, garlic and green onions. Slowly cook and stir 5 minutes, until the green onions are soft. Mix in the Brussels sprouts, grapes and butter. Cover and simmer 20 minutes.

By Helaine

Ingredients

• ✓ brussels sprout
• salt
• butter
• parmesan cheese
• bread crumb
• garlic powder
• black pepper
• seasoning salt

Instructions

1. 1 Wash and trim Brussels sprouts. Cut an "X" about 1/8 inch deep in the stem of the sprouts (this helps cook the sprouts more evenly and quickly).
2. 2 In a medium-size pot, cover Brussels sprouts with water; add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.
3. 3 Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.
4. 4 Combine Parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt, and remaining butter and mix well; sprinkle mixture over sprouts.
5. 5 Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.

By William Uncle Bill Anatooskin

Ingredients

• ✓ brussels sprout
• red onion
• olive oil
• salt
• black pepper
• shallot
• balsamic vinegar
• rosemary

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
2. 2 Combine Brussels sprouts and onion together in a bowl; add 3 tablespoons olive oil, salt, and pepper and gently toss to coat. Spread sprouts mixture onto the prepared baking sheet.
3. 3 Bake in the preheated oven until sprouts and onion are tender and caramelized, 25 to 30 minutes.
4. 4 Heat remaining 2 tablespoons olive oil in a small skillet over medium-high heat; saute shallot until tender, about 5 minutes. Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes. Stir rosemary into glaze and pour over sprouts mixture.

By Barbara Zernicke

Ingredients

• ✓ brussels sprout
• bacon
• red onion
• olive oil
• garlic powder
• cayenne pepper
• salt
• pine nut

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Mix Brussels sprouts, bacon, onion, olive oil, garlic powder, cayenne, and salt together in a large bowl. Spread evenly on the prepared baking sheet.
3. 3 Roast in the preheated oven until bacon is crispy and reaches 145 degrees F (63 degrees C), about 40 minutes, stirring after 20 minutes.
4. 4 Remove from the oven. Toss with pine nuts and serve.

By g'ma

Ingredients

• ✓ brussels sprout
• butter
• pancetta bacon
• vegetable broth
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and add pancetta; cook until crispy, about 3 minutes. Add Brussels sprouts; cook until golden, about 7 minutes. Pour vegetable broth over Brussels sprouts and sprinkle with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

By Fioa

Ingredients

• ✓ brussels sprout
• bacon
• butter
• olive oil
• garlic
• chicken broth
• salt
• black pepper
• butter

Instructions

1. 1 Cut an 'X' in the core end of each Brussels sprout. Set sprouts aside.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes; drain and cool on paper towels. Crumble.
3. 3 Heat 1 teaspoon butter and olive oil in a large skillet over medium heat; cook and stir garlic until golden brown, 3 to 5 minutes. Add Brussels sprouts; toss to coat. Stir in broth, salt, and black pepper; cover and cook until Brussels sprouts are tender, 12 to 14 minutes. Drain liquid from pan.
4. 4 Stir remaining 2 teaspoons butter into Brussels sprouts mixture until melted. Mix in bacon and serve.

By smokey14903

Ingredients

• ✓ brussels sprout
• water
• butter
• cream of mushroom soup
• egg
• cheddar cheese
• bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain.
3. 3 In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.
4. 4 Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.

By SPROUT2000

Ingredients

• ✓ brussels sprout
• olive oil
• mustard
• paprika
• salt
• black pepper

Instructions

1. 1 Whisk oil, mustard, paprika, salt, and pepper together in a bowl. Add Brussels sprouts and toss to coat.
2. 2 Preheat an air fryer to 390 degrees F (195 degrees C).
3. 3 Add Brussels sprouts to the basket of the air fryer and cook for 7 minutes. Toss and cook until desired doneness, about 7 more minutes.

By Soup Loving Nicole

Ingredients

• ✓ brussels sprout
• bacon
• olive oil
• shallot

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat until crisp. Drain on paper towels, crumble, and set aside.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add shallots and cook until soft.
3. 3 Add Brussels sprouts, cut side down. Cook, undisturbed until browned, turning once or twice, 7 to 9 minutes total.
4. 4 Add bacon and stir until heated through, about 1 minute.

By MARNZ01

Ingredients

• ✓ brussels sprout
• bacon
• salt
• black pepper
• balsamic vinegar

Instructions

1. 1 Combine Brussels sprouts and bacon in a cast iron skillet; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts start to brown, 15 to 20 minutes. Drizzle 1/2 cup balsamic vinegar on top.
2. 2 Transfer Brussels sprouts and bacon to a serving platter; drizzle remaining balsamic vinegar on top.

By JW

Ingredients

• ✓ brussels sprout
• olive oil
• thai sweet chile sauce
• garlic
• soy sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet or line it with aluminum foil.
2. 2 Cut the tough stem off each sprout and cut each into quarters. Toss sprouts with olive oil in a large bowl. Pour onto the prepared baking sheet in a single layer.
3. 3 Bake in the preheated oven for 10 minutes. Toss sprouts and continue baking until desired doneness is reached, about 10 minutes more.
4. 4 Remove sprouts from oven and switch oven to high broil. Move the rack to the top 1/3 of the oven.
5. 5 Whisk chile sauce, garlic, and soy sauce together in a large bowl. Pour baked sprouts into the bowl and toss until evenly coated in glaze. Pour sprouts back onto the baking sheet.
6. 6 Broil sprouts in the hot oven until glaze is caramelized and sprouts are cooked to preference, about 5 minutes, watching carefully to prevent burning. Serve immediately and enjoy while hot.

By AmyLee

Ingredients

• ✓ brussels sprout
• water
• butter
• walnut
• brown sugar
• allspice
• nutmeg
• salt

Instructions

1. 1 In a saucepan, bring the water to a boil and add the Brussels sprouts. Return to boil, reduce heat, cover, and simmer 5 to 7 minutes, until sprouts are tender. Drain.
2. 2 In a microwave safe bowl, mix the butter, walnuts, brown sugar, allspice, nutmeg, and salt. Cover, and cook on High 3 to 4 minutes, stirring occasionally, until the butter is melted and the walnuts are warm. Pour over the cooked Brussels sprouts to serve.

By Paula Bellingar Gonzalez

Ingredients

• ✓ brussels sprout
• broccoli floret
• asparagus
• butter
• spinach
• garlic powder
• black pepper
• bread crumb
• cheddar cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish and set aside.
2. 2 Fill a saucepan with water, bring to a boil over medium heat, and boil the Brussels sprouts and broccoli for 2 minutes, until thawed. Add the asparagus, and boil for 3 more minutes, until the vegetables are hot, lightly cooked, and bright green.
3. 3 Drain the Brussels sprouts, broccoli, and asparagus, place into the prepared baking dish, and dot with butter. Stir to melt the butter, and mix in the spinach, garlic powder, black pepper, and bread crumbs.
4. 4 Bake in preheated oven for 10 minutes to heat the vegetables, remove from the oven, and stir in the Cheddar cheese. Return to the oven, and bake for 20 minutes or until cheese is melted, spinach is cooked, and casserole is hot.

By eileen