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Need A Good Brussel Sprout Recipe

What's your favorite Thanksgiving Brussel Sprout recipe?

I don't like heavy sauces.

Any ideas????

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  1. My favorite way to make brussels sprouts is.... easy.

    Trim and halve the sprouts. Place in the biggest bottomed skillet you have, after smearing the bottome with some generous grease. Duck fat preferred, but butter is a good second (I see your name is Veggigal..)

    Add about 1/4 inch of water, turn to high, cover and let steam/simmer for about 7-10 minutes. Remove the lid, turn to medium low, and let the water evaporate, and let a crisp form on the surace of the sprouts that are in contact with the skillet.


    3 Replies
    1. re: cheesemonger

      cheesemonger's sounds good; I would just add, at the end, some pecans and chopped apricots and warm them up once the sprouts are finished.

      1. re: cheesemonger

        I do nearly the same, but add whole peeled chestnuts and some sliced chinese sausage and put the skillet in a 350 oven for about 20 minutes, periodically turning.until the sprouts are a little crusty.

        1. re: cheesemonger

          Mine is easy too. Trim and cross the bottom of the spouts. Parboil in salted water until just beginning to be tender. While parboiling, sautee chopped garlic in olive oil. When parboiled, cut large spouts in half. Sautee in olive oil/garlic until just beginning to be slightly brown in spots. Simple and delicious!

        2. Separate into leaves, and saute with pancetta, maybe add a bit of sherry vineger at the end.

          2 Replies
          1. re: firecooked

            Mine is similar but I find small children to separate the leaves (very tedious task for the chef), add balsamic vinegar and parmesan with the pancetta at the end.

            1. re: Mila

              I love separating the leaves and sauteeing them so that they get super crispy...delicious!

          2. two very good [and simple!] ones...



            there's also one for 'brussels sprout hash with caramelized shallots' in the latest issue of bon appetit that sounds terrific, but it's not available online yet.

            1 Reply
            1. re: goodhealthgourmet


              so sorry...i completely overlooked the fact that you're a veg. can't believe i missed that considering i, myself, was one for 21 years!

              are you a strict veg? ovo-lacto? pesco? the reason i ask is because anchovies/anchovy paste can sometimes be a good flavoring alternative to bacon or pancetta. [but i wouldn't recommend vegetarian meat substitutes. at that point you're just better off finding another recipe.]

              one of the great things about brussels is that they develop a very complex, sweet & tangy flavor when you cook them certain ways. we had a long discussion about this on another board, and it applied to cauliflower as well [another option for your dish]. i warn you, it's a long thread, but if you're interested...


              anyway, here's my favorite preparation method for brussels: separate them into individual leaves or shred the whole sprouts into fine strips, toss with oil, season with salt, fresh pepper, and any other herbs spices you'd like [some suggestions - garlic, tarragon, chives, thyme, parsley]. roast at a very high temp or sautée in a very hot pan until golden & crisp...it's amazing the way either method can elevate them to an entirely different level.

              another option is to caramelize/glaze halved [or whole small] sprouts and shallots or cipollini onions with balsamic vinegar. actually, white balsamic is a great idea here, it lends a nice, round sweetness to help balance the bite of the onions and the bitterness of the sprouts.

              again, apologies for my oversight regarding your preferences.

            2. My favorite is simply roasted in an oven. Trim and toss with olive oil, kosher salt and pepper. Roast in a single layer for about 45 minutes at 400 degrees, shaking the pan a couple of times, until they are crisp and browned on the outside.

              5 Replies
              1. re: theatmosphere

                here here. roasted brussel sprouts are fantastic.

                and thse http://www.epicurious.com/recipes/foo... are great too!

                1. re: theatmosphere

                  my recipe also, but if I left mine in that long at 400 they'd be burnt! Might want to check them after 30 minutes...

                  1. re: susancinsf

                    I agree 45 minutes sounds too long. I also add lemon zest before cooking.

                  2. re: theatmosphere

                    Roasted brussels are the best.

                    I like to half them first and add LOTS of chopped garlic in the last 5 or so minutes of cooking (sometimes adding a touch more olive oil is prudent, too).

                    1. re: theatmosphere

                      this is the same way I make them - sometimes I cut the larger ones in half - and I also sprinkle dried thyme leaves over them - mixing them with the same ingredients as theatmosphere said- and I mix them with my hands - on the cookie sheet that they will roast on. YUM - they are so flavorful and nutty - and non-eating brussel sprout people are pleasantly surprised!

                    2. I am not crazy about sprouts but will eat them boiled and pureed with butter and a little heavy cream, salt and pepper.

                      1. This is a really simple recipe and goes over well with my friends/family --
                        Cut the sprouts in half and toss with a bit of olive oil, salt and pepper. Roast in a 400 degree oven until soft (and some leaves on the outside will be really dark - those are the best). When they are done, toss them with just a bit of olive oil, a squirt of lemon juice, more pepper (if desired), and some toasted walnuts. Top with shavings of a nice pecorino toscana (I've also done it with grana padano if I am out of the pecorino toscana). It's simple and really good.

                        1. My favorite is Lidia Bastianich's Skillet Brussel Sprouts. From her website: http://recipes.lidiasitaly.com/Produc...


                          3 Replies
                          1. re: monavano

                            ooh, that lemon sauce sounds fantastic! i've gotta try this one.

                            1. re: monavano

                              I am definitely trying this recipe this weekend. I love brussels sprouts, and I think this recipe will convince my family to like them too! Thanks

                              1. re: monavano

                                Thanks for the recipe. Finallyt got around to making them. So delicious. Even people who do not like brussel sprouts will love these. The sauce was great. They are a bit labor intensive to make, but well worth it. Recipes like this are fun to make- all of the work and the finished result are really rewarding. Definitely a keeper.

                              2. You guys are awesome. Thank you!

                                And yes Cheesemonger, I am a vegetarian.

                                1. I parboil them for a few minutes (don't let them get tender or you'll overcook them) and then cut them in half and saute in butter and rosemary until they get all brown and caramelized on the bottoms.


                                  1 Reply
                                  1. re: dalaimama

                                    Variation on your theme.

                                    I parboil them, then cook up a bit of chopped bacon and onion, toss in the brussels sprouts and finally sprinkle with chopped parsley.

                                  2. We made these Brussels sprouts several times during the holidays last year--the recipe contains cream, but it is not a heavy-tasting dish, just delicious.


                                    1. roasted BS rock, but if you want variety, my fav way is to boil them in chicken stock (or mushroom stock, if you're vegetarian). Drain and toss in browned butter, caraway seeds and a squeeze of lemon. It's not heavy at all, just tasty.

                                      1. Here are two excellent ways. Even people who do not like Brussel Sprouts love the first. The second is also terrific.

                                        SHREDDED BRUSSEL SPROUTS (from 'The Two Hot Tamales')

                                        1 1/2 lb Brussel sprouts
                                        1/4 c Butter
                                        1/2 ts Salt
                                        1/4 ts Ground white pepper
                                        2 ts Water
                                        1 tb Fresh lime juice

                                        1. In large bowl of cold, salted water, soak brussels sprouts 10 minutes. Drain; trim ends and discard any bitter outside leaves. Cut each sprout in half lengthwise; thinly slice crosswise. In a large skillet, over medium high heat, melt butter. Add sprouts, salt and pepper; over high heat, saute 5 minutes or until sprouts start to brown. Add the water; cook, stirring 2 to 3 minutes, until sprouts are crisp-tender. Stir in lime juice.

                                        ROASTED BRUSSEL SPROUTS

                                        (Adding pancetta to these is also very good)

                                        1 1/2 pounds Brussels sprouts
                                        3 tablespoons good olive oil
                                        3/4 teaspoon kosher salt
                                        1/2 teaspoon freshly ground black pepper

                                        Preheat oven to 400 degrees F.

                                        Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries), and serve immediately.

                                        1 Reply
                                        1. re: Tom P

                                          Yes! Yes! Roasted with chopped pancetta just like in the above recipe! I have converted many a former brussel sprouts hater with this recipe. You can also add carrots, cut about the same size as the sprouts, and roast together.

                                        2. I think all of these recipes sound delish. If you ae trying to get kids to eat them, I've found any form of roasting/sauteeing seems to be more acceptable to them if they are tossed with buttered browned bread crumbs. I'm not sure why, but kids (as well as adults, of course), seem to respond well to buttered bread crumbs. Works with Caulifower as well...I think it's the "crispy" factor. :-}

                                          1. Following is our friend Gordon's Brussel Sprout recipe - other guests have been known to phone before Thanksgiving or Xmas dinner to enquire as to whether Gordon is coming and bringing his Sprouts (just fielded a call a few minutes ago - Canadian Thanksgiving tomorrow and Gordon is bringing them)

                                            1 lb (approx) Brussel Sprouts
                                            2 eggs
                                            One cup Mayo
                                            One Medium onion finely diced
                                            1/4 cup diced red peppers
                                            One cup best quality Parmesan cheese
                                            2 tbsp butter
                                            Salt and Pepper

                                            Slice Brussel Sprouts and steam until tender - not fully cooked but take the raw edge off. Meanwhile, beat the eggs and add mayo, onion and pepper and then fold in Parmesan Cheese - salt and pepper to taste.

                                            Butter a large casserole - layer the sauce and the sprouts (starting with sauce and ending with sauce) - dust with bread crumbs and more parmesan. Dot with butter.

                                            Bake uncovered at 350F for 20-30 minutes.

                                            It's very puffy (and delicious) - when my husband makes it he ups the sauce by at least 50% because he loves it and adds alot more pepper - don't tell Gordon!

                                            4 Replies
                                            1. re: ElizabethS

                                              Question - do the onion and peppers cook through when added to the sauce or do they stay crunchy?

                                              1. re: mimilulu

                                                They're pretty soft - not completely but more than I thought would happen in that short time.

                                              2. re: ElizabethS

                                                ElizabethS --

                                                I bookmarked Gordon's brussels sprouts for Thanksgiving. It sounds delicious, almost like a version of a hot artichoke dip, but with brussels. That brings me to my question -- do you (and Gordon) serve this as a side dish or a warm dip?

                                                1. re: peppermint_sky

                                                  Side dish - it is somewhat like that dip (which we also make) but the eggs make it more solid. Delicious!

                                              3. I'm usually lazy and buy frozen brussel sprouts, but sometimes I do the fresh if they really look "fresh." Doesn't happen often in these parts. I rinse them well, put them in a porcelain casserole with a well fitting lid, sprinkle them with kosher salt to taste, then a good sprinkling of lavender de Provence. Add a tablespoon or two of water, then nuke them until they are just fork tender. Butter, transfer to a serving bowl and enjoy! I think the lavender enhances their flavor like nothing else.

                                                3 Replies
                                                1. re: Caroline1

                                                  Caroline, there is such a big difference it fresh and frozen. Fresh are sweet when just steamed. I've tried frozen but they seem so bitter compared to fresh.

                                                  1. re: scubadoo97

                                                    I prefer fresh, but when they're brown, shriveled, and look like they've spent the last two thousand years in a basket at the bottom of a pyramid, I'll go with frozen. Can't say I recall the frozen I've used tasting bitter though. However, the lavender may overcome that.

                                                    1. re: scubadoo97

                                                      I buy the frozen when I can't get the fresh ones on the stalk. There's no way of telling how old the cut ones are and you can get bitter ones very easily. Why do you think so many people hate them? That and overcooking or scorching them.
                                                      I get frozen brussels that are dependably as sweet as can be - as good as fresh for almost any use..

                                                  2. My favorite method currently is to shave them as well as shallots and saute with a little butter, salt and pepper.

                                                    1. Not necessarily a fit for Thanksgiving, but...
                                                      Kimchee makes an excellent addition to roasted or sauteed brussel sprouts. I like to sautee mine in bacon (you could leave it out for veggie version), add kimchee with liquid, and fresh mint. For fun, I might add a little sriracha. Mmm. So good.

                                                      1. I don't like brussels sprouts but my husband does. This recipe smells so good I am always tempted by it.

                                                        Brussels Sprouts with Red Wine Shallot and Garlic

                                                        6 servings

                                                        4 Tbs fruity olive oil
                                                        1 Tbs butter
                                                        12 large shallots, peeled and left whole, about 3/4 lb
                                                        2 garlic bulbs, cloves peeled and left whole, about 40 cloves
                                                        2 1/2 lbs Brussels sprouts, trimmed
                                                        1 cup red wine
                                                        1 cup chicken stock

                                                        In a heavy casserole with a tight lid, heat the olive oil and butter over medium-high heat. Add the shallot and garlic, and sauté until lightly browned, about 5 minutes. Add the Brussels sprouts, toss to coat with the oil and cook about 5 minutes.
                                                        Deglaze the pan with red wine. Cook 5 more minutes, stirring occasionally. Add the chicken stock, stir well and bring to a boil over high heat. Reduce heat, cover and braise just until Brussels sprouts are tender. Remove Brussels sprouts and reduce liquid until it just coats the Brussels sprouts. Add back Brussels sprouts, toss to heat and coat with sauce. Serve warm.

                                                        1 Reply
                                                        1. re: AGM_Cape_Cod

                                                          sounds like a recipe for the traditional "chicken with 40 cloves of garlic"...but without the chicken :)

                                                        2. I like Devilled sprouts...trim and X the bottom, steam til almost done with some red onion. Then add dijon and evoo....any amount you like, plus salt and pepper....tasty and different!

                                                          1. I steam some halved brussel sprouts. Then finish them off in a pan with some butter, mustard, and brown sugar. Then top with toasted pecans. This is a popular Turkey Day side in our house hold.

                                                            1. Steam first then stick them on metal skewers, olive oil, kosher salt, pepper, and on the grill they go (yup, even at Thanksgiving and it happens to be cold out).