Type what you have

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
• 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
• 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

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
• red potato
• lemon pepper seasoning
• seasoned salt
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil.
2. 2 Combine potatoes and Brussels sprouts in a large bowl. Sprinkle lemon pepper and seasoned salt over the top and toss to coat. Drizzle olive oil over the top and toss until evenly combined. Spread out onto the prepared baking sheet in a single layer.
3. 3 Cook in the preheated oven for 15 minutes. Using a spatula, flip vegetables over and continue cooking until desired browning is achieved, about 15 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
• garlic powder
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 390 degrees F (200 degrees C) for 15 minutes according to manufacturer's instructions.
2. 2 Meanwhile, trim Brussels sprouts. Place in a bowl. Add olive oil, garlic powder, salt, and black pepper; toss well.
3. 3 Spread sprouts evenly in the air fryer basket.
4. 4 Cook in the preheated air fryer for 15 minutes, checking and shaking the basket halfway through the cycle.
5. 5 Serve and enjoy!

By FrackFamily5 CACT

Ingredients

• ✓ brussels sprout
• butter
• honey
• dijon mustard
• dill weed
• onion powder

Instructions

1. 1 Place Brussels sprouts in a saucepan filled with lightly salted water; bring to a boil. Reduce heat; simmer until sprouts are just tender, 8 to 10 minutes. Drain.
2. 2 Combine butter, honey, Dijon mustard, dill, and onion powder in a large bowl; add sprouts and toss to coat

By Stacy

Ingredients

• ✓ brussels sprout
• olive oil
• kosher salt
• black pepper
• balsamic vinegar
• honey

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
3. 3 Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.

By cdbruss

Ingredients

• ✓ brussels sprout
• butter
• garlic powder
• black pepper
• seasoned salt
• lime

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Brush Brussels sprouts with butter; season with garlic powder, black pepper, and seasoned salt.
3. 3 Cook sprouts on the preheated grill until tender and grill marks appear, about 10 minutes. Squeeze lime juice over sprouts before removing from grill.

By CHEF CLAY

Ingredients

• ✓ brussels sprout
• cipollini onion
• butter
• salt
• black pepper
• lemon

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Fill a large pot with water and bring to a rolling boil. Cook Brussels sprouts in boiling water for 2 minutes. Use a slotted spoon to remove sprouts to a bowl of ice water to cool. Drain, pat dry, and set aside.
3. 3 Place onions in boiling water; cook until nearly tender, about 10 minutes. Drain, then rinse with cold water. Pat dry and set aside.
4. 4 Melt butter in an oven-proof skillet over medium heat. Stir in Brussels sprouts and onions; toss with butter to coat. Stir in salt and black pepper; cook for 2 minutes, stirring occasionally.
5. 5 Transfer the skillet to the preheated oven and roast until vegetables are golden and tender, 15 to 20 minutes. Garnish with lemon wedges to serve.

By John Mitzewich

Ingredients

• ✓ brussels sprout
• olive oil
• paprika
• salt
• black pepper
• kielbasa sausage

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Toss Brussels sprouts with 1 teaspoon oil, 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Spread on a baking sheet.
3. 3 Roast in the preheated oven until softened, about 15 minutes. Push to 1 side of the baking sheet.
4. 4 Toss kielbasa sausage with remaining 1 teaspoon oil, 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the bowl. Arrange cut-side down next to the Brussels sprouts on the baking sheet.
5. 5 Return to the oven and roast until Brussels sprouts are slightly crispy, about 15 minutes more. Toss together before serving.

By Tallgirl6234

Ingredients

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

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
2. 2 Trim and clean Brussels sprouts; halve any large ones. Transfer to a large bowl.
3. 3 Add bacon, salt, and pepper; dizzle in oil and syrup. Toss until well coated.
4. 4 Transfer to the prepared baking sheet in a single layer.
5. 5 Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 20 to 30 minutes, stirring halfway through.

By stefychefy

Ingredients

• ✓ brussels sprout
• olive oil
• salt
• black pepper
• butter
• hot sauce

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine Brussels sprouts, olive oil, salt, and pepper in a bowl; mix until evenly coated. Spread sprouts onto the prepared baking sheet.
3. 3 Bake in the preheated oven until edges are starting to wilt, about 20 minutes. Transfer sprouts to a bowl.
4. 4 Heat butter and hot sauce in a saucepan over low heat until melted and smooth, 2 to 3 minutes. Pour mixture over sprouts and stir until coated.

By MDMONS

Ingredients

• ✓ brussels sprout
• walnut oil
• orange
• walnut
• salt
• black pepper

Instructions

1. 1 Evenly spread walnut oil over the bottom of a large, heavy skillet set over medium-high heat. Place Brussels sprouts, cut-sides down, in the skillet; cook until lightly browned, 5 to 10 minutes. Pour orange juice over sprouts and continue cooking until tender, about 5 minutes. Transfer sprouts and juice to a large bowl.
2. 2 Cook walnuts in a small skillet over medium heat, stirring frequently, until lightly toasted, about 5 minutes.
3. 3 Add walnuts to Brussels sprouts along with orange zest. Gently toss and season with salt and pepper.

By Always Cooking Up Something

Ingredients

• ✓ brussels sprout
• chestnut
• orange
• chicken broth
• canola oil
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Trim each sprout by cutting a little piece off the bottom. With a small paring knife, make an X in the top of the sprout. Repeat with all sprouts and place in steamer over 2 inches of boiling water. Steam the sprouts covered for about 10 minutes or until tender.
3. 3 Remove sprouts from pot and allow to cool. Cut each sprout in half and place in a casserole dish. Layer the chestnuts on top of the sprouts. Place the oranges on top of the chestnuts. If using whole roasted chestnuts, follow instructions in step 4
4. 4 Add the broth and pour over all ingredients. Drizzle the casserole with oil. Grind in pepper and salt. Bake for 15 minutes or until oranges are soft.
5. 5 To roast whole chestnuts: Mark an X on the rounded side of each chestnut with a pairing knife. Place all the chestnuts on a baking sheet, and roast in the oven for about 30 minutes or until soft. Let cool. Peel, trying to keep the chestnuts as whole as possible.

By Robyn Webb

Ingredients

• ✓ brussels sprout
• olive oil
• kosher salt
• cayenne pepper
• honey
• balsamic vinegar
• feta cheese

Instructions

1. 1 Place Brussels sprouts in a medium bowl; toss with oil, salt, and cayenne. Place in an air fryer basket.
2. 2 Air fry until golden brown and crisp around the edges, 13 to 15 minutes.
3. 3 Meanwhile, whisk honey and balsamic vinegar together until smooth. Toss cooked sprouts in the glaze and sprinkle with feta cheese.

By Nicole McLaughlin

Ingredients

• ✓ brussels sprout
• duck fat
• salt
• black pepper
• cayenne pepper
• lemon

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Heat duck fat in a small saucepan over low heat until melted. Set aside.
3. 3 Combine Brussels sprouts, salt, black pepper, and cayenne pepper in a large bowl. Pour melted duck fat over Brussels sprouts and stir to coat evenly. Spread evenly onto the prepared baking sheet.
4. 4 Bake in the preheated oven until Brussels sprouts are browned and tender, but still slightly firm, 15 to 20 minutes, flipping sprouts halfway through. Top with freshly squeezed lemon juice.

By John Mitzewich

Ingredients

• ✓ brussels sprout
• olive oil
• sea salt
• black pepper
• red pepper flake
• pecorino romano cheese
• lemon

Instructions

1. 1 Bring a large pot of cold water to a boil. Add Brussels sprouts and cook until softened, 7 to 9 minutes, depending on size. Strain and transfer to an ice bath to stop cooking.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Strain cooled sprouts and spread onto paper towels to dry. Pat the tops dry as well.
4. 4 Transfer sprouts to a large baking sheet and smash with the bottom of a Mason jar. Pat dry with a paper towel to soak up any additional liquid. Drizzle with olive oil and sprinkle generously with sea salt and pepper. Sprinkle pepper flakes over the top, then shake the tray a bit to distribute the oil and spices.
5. 5 Bake in the preheated oven for 15 minutes. Gently flip sprouts and sprinkle with Pecorino Romano cheese. Return to the oven and bake until sprouts are soft and cheese is melted, 10 to 15 more minutes.
6. 6 Remove from the oven and place the baking sheet onto a wire cooling rack. Squeeze lemon over top, then transfer sprouts to a serving plate.

By Jonathan Charbz

Ingredients

• ✓ brussels sprout
• cooking spray
• hazelnut
• hazelnut
• butter
• shallot

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Spread out 1/2 cup plus 8 hazelnuts evenly on the prepared baking sheet.
3. 3 Toast hazelnuts in the preheated oven, stirring frequently, until the skins crack and they turn light brown, 3 to 5 minutes. Be careful not to burn them. Remove from oven and set aside until cool enough to handle. Roll cooled nuts between the palms of your hands to remove the skins.
4. 4 Set aside 8 hazelnuts and chop them coarsely for garnish. Transfer remaining hazelnuts to a food processor and finely chop.
5. 5 Melt 1 tablespoon butter in a skillet over medium heat and cook shallots until soft and translucent, about 5 minutes.
6. 6 Combine remaining 5 tablespoons butter, cooked shallots, and ground hazelnuts in a bowl and blend hazelnut butter well.
7. 7 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 just tender, about 5 minutes.
8. 8 Melt hazelnut butter in a pot over low heat. Add Brussels sprouts and toss to coat with the nut butter. Serve sprinkled with reserved chopped hazelnuts.

By Richard Denker

Ingredients

• ✓ brussels sprout
• butter
• all-purpose flour
• salt
• pepper
• milk
• processed cheese

Instructions

1. 1 Bring a saucepan of water to a boil; reduce heat to medium-low and cook the sprouts for 10 minutes. Drain, rinse in cold water, and set aside.
2. 2 Melt the butter in a saucepan over medium heat and stir in the flour, salt, and pepper. Cook the mixture until it turns a slight tan color, about 1 minute; whisk in the milk. Bring to a simmer, whisking constantly, and cook until thickened, about 2 minutes. Stir in the processed cheese until the cheese has melted and the sauce is thick and smooth. Transfer the Brussels sprouts into the sauce, stirring to coat.

By Katie Hanson

Ingredients

• ✓ brussels sprout
• olive oil
• garlic powder
• salt
• black pepper
• sweet chile sauce
• soy sauce

Instructions

1. 1 Set a rack to the highest position and preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place Brussels sprouts on the prepared baking sheet, cut-side down. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper.
3. 3 Roast in the preheated oven on the top shelf until golden brown, 15 to 17 minutes.
4. 4 Stir together sweet chili sauce and soy sauce. Dab or brush sauce on top of Brussels sprouts and continue to roast until glaze is hot and bubbly, 5 to 7 minutes.

By fitzsimm

Ingredients

• ✓ brussels sprout
• bacon
• butter
• black garlic
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Place bacon into a large cast iron skillet over medium heat and cook until fully browned, 7 to 10 minutes. Remove bacon to a paper towel-lined plate, but leave the bacon grease. Chop bacon when cool enough to handle.
2. 2 Add 1/4 cup butter and black garlic clove to the bacon grease. Mash the black garlic thoroughly, then cook and stir until fragrant, 1 to 2 minutes. Add Brussels sprouts and remaining butter; season with salt and pepper. Cook, stirring only a couple of times, until sprouts are browned and tender, 5 to 7 minutes.
3. 3 Remove from heat and add bacon and Parmesan cheese; stir until heated through and cheese is melted. Place into serving dish and cover with a lid if not serving immediately.

By Darrin Caldwell

Ingredients

• ✓ brussels sprout
• olive oil
• garlic
• salt
• black pepper
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a cast iron skillet until shimmering. Carefully place Brussels sprouts, cut-sides down, into hot oil. Sprinkle in garlic, salt, and pepper. Cook until Brussels sprouts begin to brown, 3 to 5 minutes.
3. 3 Transfer the skillet to the preheated oven; cook until Brussels sprouts are very browned and tender, 10 to 20 minutes. Shake the skillet every 5 minutes to ensure even cooking.
4. 4 Season with salt and pepper, stir in balsamic vinegar, and serve immediately.

By Pam Heller Griffith

Ingredients

• ✓ brussels sprout
• olive oil
• thyme
• salt
• black pepper
• cranberry
• maple syrup

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Toss Brussels sprouts in a bowl with olive oil, thyme, salt, and black pepper. Transfer to the prepared baking sheet in an even layer.
3. 3 Cook in the preheated oven for 10 minutes; stir in cranberries. Continue cooking for 10 minutes more.
4. 4 Transfer sprouts and cranberries to a serving bowl; drizzle with maple syrup and toss to coat.

By France Cevallos

Ingredients

• ✓ brussels sprout
• butter
• onion
• salt
• black pepper
• white cooking wine

Instructions

1. 1 Melt honey-flavored butter in a large skillet over medium-high heat; saute onion in butter until golden and glazed, 5 to 7 minutes.
2. 2 Add Brussels sprouts to the skillet; season with salt and pepper. Saute sprouts until crisp-tender, 5 to 7 minutes. Remove skillet from heat, drizzle wine over the sprouts, and toss to coat.

By Pat

Ingredients

• ✓ brussels sprout
• butter
• mushroom
• parsley
• lemon juice
• salt
• pepper

Instructions

1. 1 Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
2. 2 Melt butter in a large skillet over medium-high heat. Cook and stir mushrooms until lightly browned.
3. 3 Toss Brussels sprouts with mushrooms and sprinkle with parsley, lemon juice, salt, and pepper. Serve immediately.

By Marilyn Perzik

Ingredients

• ✓ brussels sprout
• bacon
• granny smith apple
• salt
• black pepper
• thyme

Instructions

1. 1 Place bacon in a large skillet or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and reserve bacon fat for later use.
2. 2 Place the grated apples into a clean kitchen towel and squeeze dry.
3. 3 Heat 2 tablespoons of the reserved bacon fat in a skillet or Dutch oven over medium to medium-high heat. Add Brussels sprouts, and cook, stirring frequently and adding more bacon fat as needed, until crisp-tender, about 5 minutes. Season with salt and pepper. Add grated apple, cooked bacon pieces, and thyme; cook and stir until apple and bacon are warmed, about 2 minutes. Transfer to a platter and serve immediately.

By Relish