We’re sharing our favorite Brussels sprouts recipes—just in time for Brussels sprouts season.
When shopping for Brussels sprouts, look for vivid green, firm heads that are free of yellow or wilted leaves. Keep them unwashed in your refrigerator for up to 10 days.When you’re ready to eat them, be careful to not overcook the sprouts, as this can leach them of the vitamin C and folate they’re known to contain and also leave them with a soggy texture. Remove stems, wash thoroughly, and use the Brussels sprouts recipes below to add some serious flavor to your sprouts.
Start Simple: Steamed Brussels Sprouts with Brown Butter and Lemon Zest
For the true Brussels sprouts devotee, the cruciferous vegetable needs little dressing. This simple recipe adds only zesty lemon and browned butter to add a nutty aroma. Plate with roasted chicken or a filet of fish for a simple, yet delicious meal.
115 grams of Brussels Sprouts
32 grams of Unsalted Butter
1/2 tsp Salt
1 fruit without seed Lemons (with Peel)
In a medium cooking pot with a tight-fitting lid, set a steamer basket over 1 1/2 water. Add Brussels sprouts, and steam over high heat until tender, about 10 minutes.
Melt butter in a large skillet over medium-high heat. Add salt and cook, watching carefully, until butter sizzles, browns slightly, and gives off a nutty aroma.
Zest the entire lemon (about 1 tablespoon) then squeeze juice from lemon halves into the pan and add the zest.
Stir in Brussels sprouts; cook, shaking pan occasionally, until warmed through.
Play with Parmesan: Brussels Sprouts with Lemon and Parmesan
Take your lemon-flavored Brussels sprouts to the next level with the creamy, salty taste of parmesan. Saute the sprouts in olive oil, salt, and pepper to bring out their natural flavor, then toss with lemon juice. Top with shaved parmesan before eating.
1 tablespoon Olive Oil
450 grams of Brussels Sprouts
1 tbsp Fresh Lemon Juice
28 grams Parmesan Cheese (Hard)
Heat oil in a large skillet over medium-high heat. Add Brussels sprouts, season with salt and freshly ground black pepper, and saute until browned; about 5-8 minutes.
Add 1/3 cup water and 1 tsp lemon zest (optional). Continue to cook until the water has cooked off and the sprouts are tender; about 5 minutes.
Toss with 1 tbsp lemon juice, place in a serving bowl and top with shaved Parmesan.
Bring on the Bacon: Brussels Sprouts with Bacon and Parmesan
This hearty dish will sate appetites on chilly fall nights. Begin by browning the bacon in a skillet, making sure to save 1-2 tablespoons of the bacon grease to cook the sprouts in. Once the Brussels sprouts are golden brown, add cream and parmesan, then serve.
170 grams, raw Bacon
900 grams of Brussels Sprouts
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 cup Heavy Cream
1/2 cup Parmesan Cheese (Grated)
Wash, trim and cut Brussels sprouts in half.
Heat a medium skillet over medium-high heat. Brown bacon, transferring to a paper towel when done and set aside to cool. Once cool, cut or break into bite sized pieces. Set aside and remove all but 1-2 Tbsp bacon grease from the pan.
Add Brussels sprouts, salt and pepper to the pan. Sauté over medium-high heat, stirring occasionally until lightly golden and cooked through; about 15 minutes.
Add cream and Parmesan cheese. Stir to heat through another 1 minute. Transfer to a serving platter and sprinkle bacon over the top. Serve immediately.