The Ultimate Guide to Brussels Sprouts Recipes contains everything you need to know about Brussels Sprouts. Plus, we've included a roundup of the best Brussels Sprouts recipes.
Brussels sprouts recipes have made a serious comeback in the past few years and, for anyone who has eaten them properly prepared, it is easy to understand why. They take well to lots of different flavors and turn almost nutty tasting when well roasted. You can eat them every meal of the day, from breakfast to dessert. Seriously, even dessert.
In this guide, you'll find everything you need to know about Brussels sprouts, from how to buy and store them, why you should eat them, tons of delicious Brussels sprouts recipes and even a few fun facts.
How To Buy and Store Brussels Sprouts
Brussels sprouts can be purchased on the stalk or loose. When choosing the perfect Brussels, look for ones that are firm, heavy for their size, bright green and have tightly wrapped leaves. The smaller ones tend to be the sweetest.
Before you buy them, have a look at their stems; they should look freshly cut. If the stems look old, they won't last as long when you bring them home.
Store them in your fridge in a slightly opened plastic bag for up to 4-5 days. If you've left them a little too long and some of the leaves are turning yellow you can still use them, just make sure to peel off the yellowing leaves before you cook them.
Brussels Sprouts Season
Brussels sprouts are grown in temperate climates and harvested between September and March. If you are growing Brussels at home delay harvest until after a frost as they will become extra sweet.
Brussels sprouts other family members include: broccoli, kale, cabbage, kohlrabi, collard greens, and cauliflower.
Are Brussels Sprouts healthy?
Yes! Brussels sprouts are high in protein (for a green) and contain a full day's worth of vitamin A and K in just one serving. They're also high in dietary fiber, antioxidants and contain 20 vitamins and minerals. They are also being studied for cancer prevention.
Whether you like or loathe Brussels sprouts depends on if you have the gene TAS2R38. If you have this gene and eat something with phenylthiocarbamide (PTC), or a brassica, which contains a similar chemical, you will experience a taste of bitterness.
Brussels sprouts were used in paternal testing in the 1930s and 40s. Sort of. What actually happened is scientists would use PTC to determine if there was a genetic link between father and child.
The Guinness World Record for the person who ate the most Brussels sprouts in one minute belongs to Linea Urbanec of Sweden, who scarfed down 31 in 2008.
This delicious Shaved Brussels Sprout Salad has all of your favorite autumn flavors. The Brussels are first roasted and then tossed in an orange lemon vinaigrette. You'll find sweet potatoes, toasted walnuts, mandarin oranges, and pomegranate all hiding in this healthy and delicious side dish. It would be perfect on your Thanksgiving or Christmas table and delicious all winter long.
Whole Roasted Brussels Sprouts with Garlic is a super easy to make and delicious side dish recipe. The brussels turn dark and crispy on the outside and creamy inside. With some roasted garlic and a squeeze of lemon they are totally addictive!
Roasted brussels sprouts with bacon are as good as it gets. The brussels are roasted until deliciously dark in spots and the bacon is perfectly crisp. Bonus: they can be assembled ahead of time for a stress-free Thanksgiving or Christmas dinner!
This brussels sprouts au gratin is the perfect cheesy side to serve throughout the holidays. Brussels sprouts are baked in an irresistible creamy sauce until crisp and golden. It's an easy one-pan recipe, and it's ready in just 35 minutes.
This boldly-flavored brussels sprouts pizza features roasted brussels sprouts, caramelized onions, and blue cheese. It's baked until it's golden and crispy, then finished with a sweet balsamic glaze. It's surprisingly delicious, it's easy to make, and it's ready in under an hour!
These quick and easy pan seared brussels sprouts are the perfect weeknight side dish. They're cooked until crispy and tender, then drizzled with balsamic glaze, and topped with crunchy almonds. They're simply delicious and they're ready in just 10 minutes.
These Coconut Oil Fried Brussels Sprouts are the best fried Brussels sprouts I’ve ever eaten. They’re fried in healthy coconut oil with garlic and chilies and served with fresh lime. They are so delicious that you'll want to pop them like candy!
This shredded brussels sprouts salad is the perfect mix of crunchy, salty, and sweet. Shredded brussels sprouts, bacon, walnuts, and apricots are tossed in a tangy four-ingredient dressing. It's an easy winter or holiday salad that's ready in just 20 minutes!
This delicious Bacon Apple Chicken is the perfect fall dinner recipe. The bacon and chicken are crisped on your stovetop then everything gets nestled into a baking dish and roasted together. It's a healthy and easy to make recipe that is bursting with flavor.
I can only imagine the time you invested putting this together. THANK YOU!! What a great resource.
You’re so welcome, Deidre! I’m so happy that you find it useful. 🙂
Wow! I have never seen such a comprehensive guide to brussel sprouts OR more fabulous ideas to use them! I LOVE brussel sprouts. Don’t get the haters at all!
Ha ha I don’t get the haters at all either! (and I used to be one lol)
Hopefully this guide will help change a few opinions. 🙂
Loving this post! I’m sure I’ll be coming here many times looking for ideas for my brussels sprouts! I just wanted to ask you what’s your opinion on frozen brussel’s sprouts since sometimes those are the only ones I can get. Do you have any advice on preparing them? Should I wait them to defrost or prepare them coming out of the freezer? Thanks!
Thank you so much!
As far as frozen Brussels go I’ve never actually used them. Let me see if I can find out some information about them and add it to the guide. 🙂
Wow, this is very helpful! I haven’t seen anything so comprehensive!
Thank you so much, Vy! I’m so happy that you find it helpful!!
This is a fabulous resource Kristen – I think it’s enough to bring the most stubborn Brussels sprout haters to their knees!
Thanks, Sue! I’m convinced that if Brussels haters tried them properly prepared they would love them. 🙂