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Brussels sprouts are quite possibly one of the most underrated vegetables out there. They tend to geta bad rap, and when brought up in conversation,the common response is aturned up noseand a face like a two year-old who’s just taken a bite of something they strongly disapprove of. But I maintain that this is because some people just haven’t had them cooked right, so they don’t know any better. Or, they were practically force-fed them on a regular basis as part of an “eat your greens” case instituted by their parents.
My mom was one of those people. She’s the opposite of a picky eater, but until recently, she’s been adamant about detesting brussels sprouts with a fiery passion. When she was a child, the only brussels sprouts she knew were sad and plain. Her motherseemingly hadn’t discovered the merits of caramelization and bacon grease!
Thankfully the times have changed, and brussels sprouts are making a comeback. They’re popping up more and more on menus and in food blogs, and we just can’t eat them fast enough. Currently, I’m obsessed with eating them raw, in a salad, with parmesan, avocado, walnuts, and a tangy dijon vinaigrette. I never thought salads could be addicting until I had brussels sprouts that way,but now I’m a devoted fan.
So if you’re one of those people who’s not a fan of brussels sprouts, we urge you to try some of these recipes and see the light. This surprisingly versatile veggie might just win you over.
Pesto Pasta with Chicken Sausage and Roasted Brussels Sprouts | Gimme Some Oven
Chopped Brussels Sprouts Salad with Creamy Shallot Dressing | Pinch of Yum
Honey Sriracha Roasted Brussels Sprouts | Shared Appetite
Shaved Brussels Sprouts Salad | Love & Olive Oil
| Gimme Some Oven
Asian Brussels Sprout Slaw with Carrots and Almonds | Cookie + Kate
Brie Quesadillas with Brussels Sprouts, Bacon and Beer-Glazed Onions | Domesticate Me
Brussels Sprouts Skillet | Paleo Foodie Kitchen
| Gimme Some Oven
Brussels Sprout Chopped Salad with Warm Bacon Vinaigrette | The Roasted Root
Brussels Sprouts Gratin | Skinny Taste
Shaved Brussels Sprouts with a Maple-Balsamic Vinaigrette | Orchard Street Kitchen
Sautéed Brussels Sprouts with Lemon Garlic Butter | What’s Gabby Cooking
Brussels Sprouts, Cranberry and Quinoa Salad | Gimme Some Oven
Bacon Brussels Sprouts Butternut Squash Flatbread | Nutmeg Nanny
posted on January 11, 2015 by Hayley @ Gimme Some Oven
Recipe Round-Ups
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Hayley @ Gimme Some Oven
Hayley Putnam lives to eat, and loves writing, particularly about food! She contributes to Foodie Crush, and also bakes and blogs for her own little nook of the food blogosphere,Tiptoes in the Kitchen.She lives in Greensboro, N.C., with her husband Jay and their four-legged furry daughter, Luma. You can also find Hayley on Pinterest and Instagram.
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8 comments on “15 Brussels Sprouts Recipes”
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Millie l Add A Little — January 11, 2015 @ 8:43 am Reply
I love brussels sprouts, my favourite way to prepare them is to roast – so addictive! Love the round up though Ali!
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Alley @ Alley's Recipe Book — January 11, 2015 @ 5:39 pm Reply
Looooove brussel sprouts! One of my fave veggies! I don’t know how they ever got a bad rap (probably too many people eating frozen sprouts). My favorite way if just crisped up on the stove top with a little butter, salt, and pepper. But I also make a gratin that even veggie haters love!
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Summer — January 11, 2015 @ 9:57 pm Reply
Great idea for a recipe round-up!
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Julia | Orchard Street Kitchen — January 14, 2015 @ 7:44 pm Reply
What a delicious roundup of recipes! I can’t wait to try them all out. And thank you for sharing mine :) You’re right that Brussels sprouts have a bad rap, which is so unfair–I’ll take them any day!
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Angie — March 18, 2015 @ 7:29 pm Reply
Love to try new stuff
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WhisperingTIde — July 28, 2016 @ 10:49 pm Reply
So, I’m basically a ‘super-taster’ – anything green that even thinks of coming near my mouth makes me gag from the sheer bitterness, any ideas on simple recipes that would help get vegetables into my body? That’s kinda why I’m here, but these all seem pretty complex…
Seriously, I don’t know what half of these ingredients are, and I’m too poor to afford anything that isn’t as cheap as the dirt it was grown on. Thoughts?-
Hayley @ Gimme Some Oven — July 29, 2016 @ 8:22 am
Hey there! Hmmm…our best advice would be to sneak (non-bitter, mild green veggies) into other dishes —things like lasagna, casseroles, pastas, etc. You can also make green smoothies (the fruit and other ingredients totally disguise the greens). You’d probably prefer spinach for these (versus kale or Swiss Chard). We hope this helps.
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Rita Fabricius — March 9, 2018 @ 4:00 am Reply
Thank you for a lot of ideas. I thought I just should steam some brussel sprouts and serve to beer braised knuckles of porks, afterwards roasted crispy in the owen!
Rita Denmark
