Brussels sprouts are one of the many vegetables people flock to in colder months. And it’s clear why: The in-season veggie is healthy, filling, and versatile. That said, the go-to recipes—like maple and mustard, balsamic roasted, and pan-fried with honey and vinegar—can get old. It’s not that they don’t taste good (classics are classics for a reason!), but sometimes our taste buds (and dinner guests) want something with a little more pizzazz. So we searched high and low for Brussels sprouts recipes—entrées, salads, and sides—that bring new flavor and flare to table.
Get a taste of Thanksgiving no matter what time of year with this mouthwatering grilled cheese. Muenster, fresh cranberries (with their antioxidant boost), orange zest, and a dash of maple syrup for natural sweetness make this so delicious it’ll be your new go-to grilled cheese.
Take a plain brisket sandwich up a notch by sneaking in Brussels sprouts that have been tossed in sriracha mayo. You could forgo the spicy sauce, but why would you want to? If you don’t have brisket casually lying around, sliced roast beef or turkey are excellent substitutes.
This tasty frittata comes together easily but looks like you spent hours in the kitchen, which makes it the perfect dish for a Sunday brunch or holiday meal. It’s packed with spinach for a vitamin boost, made with truffle oil for an extra elegant touch, and topped with avocado slices for a dose of healthy fats. This recipe is meat-free, but it’s cooked with bacon fat—just use butter if you’re a vegetarian. If you eat meat, consider frying up a few slices of bacon to sneak in—for cooking purposes, of course.
Who needs beef when you’ve got these hearty veggie burgers? Brussels sprouts, beans, oats, and an egg make up the patty. Top them with a spicy strawberry salsa, goat cheese, and a drizzle of balsamic vinegar for meat-free burgers that both carnivores and plant eaters will love.
Give those greasy pizza pies a break and opt for this good-for-you version instead. The homemade crust is made of whole-wheat flour and flaxseed for an extra fiber and protein boost and topped with shallots, Brussels sprouts, and walnuts for a grown-up ‘za. If you can get your hands on burrata, your taste buds will thank you, but fresh mozzarella works too.
Need some vitamin C? Skip the oranges and add Brussels sprouts to your fried rice for a nutritional kick. Combined with crispy cauliflower (or whatever veggies you have on hand) and scallions, this vegan-friendly version is a great way to use up cooked rice.
This mac and cheese is healthy comfort food at its finest. The cheesy, homemade noodles mixed with green goodness from the sprouts is enough to convince anyone to toss out the blue box forever. Use whole-grain macaroni for more fiber, and if you dare, sneak in a few extra veggies, like broccoli or green beans.
Brussels for breakfast? You’ll be a convert with this recipe. Baked eggs get an upgrade with the addition of vitamin D-rich cremini mushrooms, Gruyere cheese, and leafy sprouts. We love that this makes a hearty serving for one that’s perfect for breakfast, brunch, or even brinner.
Sometimes a handful of ingredients—in this case, fresh lemon juice, olive oil, Parmesan cheese, garlic, and leafy Brussels—are all you need for a knock-your-socks-off meal. This recipe transforms plain pasta into a dish that’s yummy enough to serve as a main or a side.
Need a new way to use ever-popular kale? Mix it up with Brussels sprouts in this Asian-inspired noodle dish. The kale and Brussels sprouts work well as a salad, but toss in the soba noodles, and you’ve got an awesome dinner in just minutes.
Ready for a gourmet take on pizza? Balsamic vinegar stands in for tomato sauce and gets topped with roasted olive oil, goat cheese, and red pepper flakes for a hint of heat. Prepare the dough earlier in the day to get this pizza on the table in less time than delivery.
Brussels add a little crispiness and green, bacon (use a turkey or beef variety if you’re not down with pork) lends a smoky flavor, and cannellini beans add extra fiber and texture. Top the quesadillas off with a homemade blue cheese dip made with Greek yogurt and naturally sweetened with honey.
There’s no need to wait until dinnertime to get your dose of Brussels sprouts. Sweet potatoes balance out Brussels’ bitterness, while adding potassium and vitamins to this whopper of a breakfast dish. Crisp bacon pieces and a fried egg top it all off. For extra probiotics, add in a half cup of kimchi—the saltiness pairs well with the sweet potatoes.
Who needs takeout when you can make your own dumplings? These come together easily with wonton wrappers purchased at the supermarket. Filled with shredded Brussels sprouts, cooked shrimp, and green onions, these dumplings are full of protein, flavor, and healthy goodness. Make them vegetarian by subbing tofu for the shrimp.
Sick of the traditional pomegranate and Brussels sprouts combo? Spice things up (literally) by adding jalapeño, using white balsamic vinegar in place of regular, and throwing in a handful of toasted walnuts. No cheese needed—though this recipe tastes great sprinkled with soft goat varieties.
It wouldn’t be a complete list without a recipe that includes bacon, right? Made with Paleo mayo (Greek yogurt works too), hazelnuts, spices, and a dash of vinegar, this tasty salad is a great way to get your healthy fill—before dessert, of course.
Talk about a power salad. This recipe mixes nutrient-rich kale with Brussels sprouts, lemon juice, agave or honey, a touch of mustard, shallots, sliced almonds, and an optional cheese topping. To make it extra healthy, skip the cheese and top with hot sauce to boost your metabolism.
Caesar salads are often junk food masquerading as something nutritious. But when you sub Brussels sprouts for nutrient-deficient iceberg lettuce and whip up a homemade dressing, the salad becomes healthy and delicious. Whisk up an extra batch of the dressing to drizzle on salads throughout the week.
When you need a change from the usual leafy green suspects—we’re looking at you, spinach and kale—let Brussels sprouts make up the base of your next salad. Cooked, shredded chicken packs in the protein, while walnuts add crunch and healthy fats. The result is a salad that makes an easy main dish or a yummy side.
Fruits and vegetables go hand in hand in this warm salad. Crisp apples are tossed with roasted Brussels sprouts, then sprinkled with pomegranate seeds, drizzled with balsamic vinegar, and finished off with crumbled blue cheese and toasty, crunchy pecans. Take this one up a notch and add sliced strawberries. A little sweet, a little sour, and a lot delicious!
Mixing Brussels sprouts and mustard may sound like standard procedure, but have you tried spicy honey mustard? With an extra kick from red pepper flakes, these above-average Brussels are an easy, healthy way to change up Thanksgiving offerings—or any meal.
Gluten-free poppers? Don’t mind if we do. This fall snack is a foolproof crowd-pleaser: The crust is made from corn Chex and Italian seasoning, and the poppers are filled with goat cheese and sriracha. Serve as game-day snack or holiday appetizer.
Maple syrup tends to be the go-to sprout sweetener, but cinnamon works just as well. The spice gives the fibrous veggie a taste similar to Snickerdoodle cookies—can’t hate that! Dried cranberries and sliced almonds make tart and crunchy additions that pack extra antioxidants and healthy fats.
This recipe is sweet, sour, spicy, and salty—and that’s just the dressing. The addition of fresh herbs, chili, and scallions creates a beautiful presentation, and the mix of pan-frying and roasting creates an irresistibly crunchy outside and soft inside. Mix in chicken or tofu to make it a complete meal, or serve alongside soup.
Asian flavors are no stranger to Brussels sprouts, but miso is a new addition to the world of hoisin, soy, and sweet chili—and it’s a great one. Simply mix high-quality miso with maple syrup and onion powder, roast the Brussels until tender, and top with sesame seeds.
Switch up the usual carb-y potato gratin for this Brussels sprout and cauliflower version. The blend of cheeses pairs well with the Brussels sprouts. Plus, cancer-fighting cauliflower adds vitamins and antioxidants. Serve this as a side to a meat dish or just enjoy solo.
For a different spin on pesto, we love using Brussels sprouts and almonds, which are loaded with good fats and are more budget-friendly than traditional pine nuts. Mix them with pasta and Parmesan cheese for a delicious dinner, slather it onto bread before making a grilled cheese, or just enjoy a spoonful—we won’t tell.
Truffle oil is one of the oldest tricks in the book. A few small drops is enough to take any dish from oy vey to OH HEY! With only four ingredients (and salt, pepper, and olive oil), this recipe could be the easiest (and most impressive) one you serve all season. To make it even more decadent, top with a drizzle of thick balsamic.
If you’re looking for a crazy easy appetizer, these prosciutto and Brussels bites take the cake. Roast the sprouts, sauté the prosciutto, and thread them on skewers. So easy, so delicious—don’t wait for a party to prepare them.