Type what you have

Ingredients

• ✓ brussels sprout
• dijon mustard
• honey
• olive oil
• almond
• cherry
• sea salt

Instructions

1. 1 Slice each Brussels sprout into 5 or 6 slices.
2. 2 Mix Dijon mustard and honey together in a small bowl.
3. 3 Heat olive oil in a large skillet over high heat. Add Brussels sprouts and cook for 1 minute. Pour in Dijon-honey mixture; cook and stir continuously until Brussels sprouts start to brown, 2 to 3 minutes. Add almonds and cherries in the last minute of cooking. Season with sea salt.

By Chef V

Ingredients

• ✓ brussels sprout
• shallot
• cider vinegar
• sunflower oil
• dijon mustard
• honey
• salt
• black pepper
• apple
• cranberry
• almond
• sunflower seed
• pumpkin seed

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk shallot, vinegar, oil, Dijon mustard, honey, salt, and black pepper together in a small bowl; set vinaigrette aside.
3. 3 Combine Brussels sprouts, apples, cranberries, almonds, sunflower seeds, and pumpkin seeds in a bowl; toss with vinaigrette to coat.
4. 4 Serve and enjoy!

By Ann Freele

Ingredients

• ✓ brussels sprout
• cooking spray
• sweet potato
• olive oil
• salt
• black pepper
• quinoa
• beet
• cranberry
• white vinegar
• white sugar
• onion
• poppy seed
• salt
• mustard
• feta cheese

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C). Spray a baking sheet with cooking spray.
2. 2 Place sweet potato and Brussels sprouts on the prepared baking sheet. Pour olive oil over top and season with salt and pepper.
3. 3 Roast in the preheated oven until tender and lightly browned, 15 to 20 minutes, checking every 5 minutes to make sure veggies aren't overcooking. Remove from the oven and let cool, 15 to 20 minutes.
4. 4 While veggies are cooling, place quinoa in a mixing bowl and stir in beets and cranberries.
5. 5 Combine vinegar, sugar, onion, poppy seeds, salt, and dry mustard in a bowl for dressing.
6. 6 Stir cooled vegetables into quinoa mixture. Add dressing and feta cheese and mix gently. Can be served at room temperature or cold.

By classyncasual

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
• salt
• black pepper

Instructions

1. 1 Put Brussels sprouts in a large bowl. Drizzle olive oil over the sprouts; season with salt and pepper. Toss sprouts to coat.
2. 2 Heat a large skillet over medium heat; cook and stir sprouts in hot skillet until bright green and beginning to brown on edges, about 5 minutes.

By Ruby

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
• olive oil
• mustard
• salt
• red pepper flakes

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place a rack in the top third of the oven. Line a baking sheet with aluminum foil.
2. 2 Mix together olive oil, Dijon mustard, sea salt, and red pepper flakes in a large bowl to make sauce.
3. 3 Trim stems of Brussels sprouts to release outermost leaves, about 5 leaves from each sprout. Reserve cores to roast another time. Place leaves in sauce in the bowl, tossing with your fingers until leaves are evenly coated. Spread leaves on the prepared baking sheet in a single layer.
4. 4 Roast leaves in the preheated oven until wilted and lightly browned, about 15 minutes. Transfer any crispy leaves to a serving plate; continue roasting, removing crispy leaves every 5 minutes, until all leaves are crispy, about 10 minutes more.

By Matt Wencl

Ingredients

• ✓ brussels sprout
• butter
• apricot
• water
• maple syrup
• lime juice

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Add sprouts and apricots to the skillet. Drizzle water over the sprouts mixture. Pour syrup over the the mixture. Saute sprouts mixture until sprouts are wilted, 5 to 10 minutes.
2. 2 Stir lime juice into sprouts mixture just before removing from heat.

By Shahana

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
• bacon
• avocado oil
• paprika
• garlic powder
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Toss together Brussels sprouts, bacon, avocado oil, smoked paprika, garlic powder, salt, and pepper in a bowl. Spread out in the air fryer basket.
3. 3 Air fry for 12 minutes, stirring every 4 minutes, until Brussels sprouts are cooked throughout and bacon is browned. Place into a serving dish and sprinkle Parmesan cheese over top.

By France Cevallos

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