How to Cook Brussels Sprouts: 30+ Recipes (Roasted, Sautéed & More)

Learning how to cook Brussels sprouts is easier than you think. This guide gathers 30 plus methods and flavor ideas so you can make sweet tender and crispy sprouts every time. You will master core prep like trimming halving blanching and shocking for bright green color.

Then choose your favorite technique including roasted Brussels sprouts at 425°F for 25 to 30 minutes sautéed Brussels sprouts in 10 minutes Cantonese style stir fry Spanish garlic sear quick deep fry at 190°C and air fryer batches in 15 to 20 minutes.

You will also find pleasing finishes such as garlic butter Parmesan bacon balsamic maple Dijon and lemon. Use this playbook to turn simple sprouts into fast weeknight sides or holiday favorites.

1. Simple Roasted Brussels Sprouts

Why this works

High heat and cut side down contact create a deep golden crust while the centers stay tender. Drying thoroughly and not tossing during the roast prevents steaming and keeps the crust intact.

Ingredients

Brussels sprouts 680 g about 1½ pounds trimmed and halved keep loose leaves
Olive oil 2 tablespoons
Kosher salt about ½ teaspoon or to taste
Black pepper about ¼ teaspoon

Directions

Heat the oven to 425°F or 220°C. Place a bare sheet pan on the counter.
Rinse the sprouts and dry them very well with a clean towel. Trim only a thin slice from the stem so the halves hold together. Halve each sprout.
On the sheet pan toss sprouts with olive oil salt and pepper. Turn every piece cut side down. Scatter the loose leaves around.
Roast for 25 to 30 minutes. Rotate the pan at the halfway mark but do not stir.
Serve when the cut faces are deep golden and the leaves range from caramel brown to still a little green. That mix of shades gives a mix of textures.

Notes and tips

Small to medium sprouts roast most evenly. Very large pieces may need 2 to 3 extra minutes.
Drying matters. Excess surface water encourages steaming and slows browning.
If your oven runs hot start checking at 20 minutes.

2. Garlic Parmesan Roasted Brussels Sprouts

Why this works

Garlic is added near the end so it perfumes the sprouts without burning. Parmesan melts and crisps in the final minutes which boosts savory depth without greasiness.

Ingredients

Brussels sprouts 680 g about 1½ pounds trimmed and halved
Olive oil 2 tablespoons
Kosher salt ½ teaspoon or to taste
Black pepper ¼ teaspoon
Garlic 3 to 4 cloves finely minced
Finely grated Parmesan ⅓ cup plus a little extra for the table
Optional pinch of chili flakes

Directions

Heat the oven to 425°F or 220°C. Dry sprouts thoroughly.
Toss sprouts with oil salt and pepper on a sheet pan. Arrange cut side down.
Roast for 18 to 20 minutes until the cut faces are well browned.
Pull the pan out. Sprinkle on the minced garlic and the Parmesan. If using chili flakes add a light pinch.
Return to the oven for 4 to 6 minutes until the garlic is fragrant and the cheese is melted with lightly crisp spots.
Serve immediately with a little extra Parmesan if you like.

Notes and tips

Finely minced garlic spreads better and cooks fast in the last minutes.
Whole or chunked cloves can be roasted from the start at hotter settings but minced garlic does best with this late addition method.
Keep the pieces cut side down for the first stage. That contact is what creates the restaurant style crust.

3. Balsamic Glazed Roasted Brussels Sprouts

Why this works

A simple reduction concentrates balsamic so a small drizzle adds sweet tangy shine without making the sprouts soggy.

Ingredients

Brussels sprouts 680 g about 1½ pounds trimmed and halved
Olive oil 2 tablespoons
Kosher salt ½ teaspoon
Black pepper ¼ teaspoon
Balsamic vinegar ⅓ cup reduces to about 3 to 4 tablespoons

Directions

Heat the oven to 425°F or 220°C. Dry sprouts well.
Toss with oil salt and pepper on a sheet pan then turn every piece cut side down.
Roast 25 to 30 minutes rotating the pan once at the halfway point.
While they roast place the balsamic in a small saucepan over gentle simmer and reduce by half to a syrupy consistency that lightly coats a spoon. This usually takes 5 to 8 minutes.
Transfer the hot sprouts to a bowl and drizzle with 1 to 2 tablespoons of the glaze to start. Toss and taste then add more as desired.

Notes and tips

Flavored balsamic also works. Use the reduction step so the texture stays glossy rather than watery.
If your sprouts are very small begin checking at 18 to 20 minutes.
Salt lightly at first. Reductions can concentrate salinity from the pan juices.

4. Holiday Brussels Sprouts with Dried Cranberries Crispy Bacon and Pecans

Why this works

Roasting gives the base crunch. Crisp bacon brings savoriness and depth. Dried cranberries and pecans add sweet tart and nutty notes so every bite has contrast.

Ingredients

Brussels sprouts 680 g about 1½ pounds trimmed and halved
Olive oil 2 tablespoons
Kosher salt ½ teaspoon plus more to taste
Black pepper ¼ teaspoon
Bacon 6 slices cut into pieces
Pecans ⅓ cup chopped lightly toasted
Dried cranberries ½ cup
White wine vinegar 1 to 2 teaspoons optional to brighten at the end
Parsley 1 tablespoon chopped optional

Directions

Heat the oven to 425°F or 220°C. Dry sprouts well. Toss with oil salt and pepper on a sheet pan and arrange cut side down. Roast 25 to 30 minutes rotating once.
Place the bacon in a cool skillet and set over medium heat. Cook until the fat renders and the pieces are crisp. Lift bacon out and reserve. Leave a thin layer of fat in the pan.
If you like a brighter finish warm the pecans in the rendered fat for 30 to 60 seconds then add a small splash of white wine vinegar to the pan. Let it sizzle for a few seconds and turn off the heat.
Move roasted sprouts to a large bowl. Add the bacon dried cranberries and pecans. Toss gently. Add parsley if using. Taste and season.
Serve warm while the edges are still crisp.

Notes and tips

Starting bacon in a cool pan helps even rendering.
A tiny splash of vinegar balances the natural sweetness of cranberries and pecans.
Keep the nuts chunky so they stay noticeable in the mix.

5. Maple Dijon Roasted Brussels Sprouts

Why this works

A simple equal parts blend of maple and Dijon clings to hot sprouts and gives a balanced sweet savory glaze without masking their roasted flavor.

Ingredients

Brussels sprouts 680 g about 1½ pounds trimmed and halved
Olive oil 2 tablespoons
Kosher salt ½ teaspoon
Black pepper ¼ teaspoon
Pure maple syrup 1½ to 2 tablespoons
Dijon mustard 1½ to 2 tablespoons
Optional lemon juice 1 teaspoon for brightness

Directions

Heat the oven to 425°F or 220°C. Dry sprouts thoroughly.
Toss with oil salt and pepper on a sheet pan then arrange cut side down. Roast 25 to 30 minutes rotating once.
In a small bowl stir together maple syrup and Dijon until smooth.
Transfer the hot sprouts to a bowl. Spoon on the maple Dijon and toss until evenly coated. If you enjoy a little extra zip add a teaspoon of lemon juice.
Serve right away so the glaze stays glossy.

Notes and tips

For a lighter glaze start with 1 tablespoon each and add more to taste.
The glaze goes on after roasting which keeps the cut faces crisp.
A pinch of chili flakes pairs well with this flavor set if you like gentle heat.

6. Sriracha Lime Vinaigrette Roasted Brussels Sprouts

Why this works

Roasting at a hot setting builds a deep crust on the cut sides. Tossing with a quick vinaigrette after the pan comes out keeps everything glossy and flavorful without softening the crisp edges. The balance of lime juice honey and Sriracha lifts the natural sweetness that develops in the oven.

Ingredients

Brussels sprouts 680 g about 1½ pounds trimmed and halved keep loose leaves
Olive oil 2 tablespoons
Kosher salt ½ teaspoon or to taste
Black pepper ¼ teaspoon
Lime juice 2 tablespoons
Olive oil 1 tablespoon for the vinaigrette
Honey 1 tablespoon
Sriracha 1 to 2 teaspoons to taste

Directions

Heat the oven to 425°F or 220°C. Dry the sprouts very well.
Toss with 2 tablespoons olive oil salt and pepper right on a bare sheet pan. Turn each piece cut side down and scatter loose leaves.
Roast for 25 to 30 minutes rotating the pan once halfway. Do not stir so the crust stays intact.
Whisk lime juice 1 tablespoon olive oil honey and Sriracha.
Move the hot sprouts to a bowl and spoon on the vinaigrette. Toss to coat and serve immediately.

Notes and tips

Add more Sriracha for heat or a little extra honey for balance.
Keeping the dressing off the pan prevents burning and preserves the roasted texture.

7. Garlic Butter Roasted Brussels Sprouts with Parmesan

Why this works

Using both butter and oil gives flavor and crisping power at a higher temperature. Whole or chunked cloves cook alongside without scorching. Parmesan added at the end melts and turns lacy in spots.

Ingredients

Brussels sprouts 900 g about 2 pounds trimmed and halved
Garlic 1 head cloves peeled left whole or cut into chunks
Melted butter ¼ cup 56 g
Olive oil 2 tablespoons
Kosher salt ½ teaspoon
Black pepper ½ teaspoon
Finely grated Parmesan ¼ cup for the last minutes

Directions

Heat the oven to 475°F or 245°C.
Toss sprouts and garlic with melted butter olive oil salt and pepper. Spread on an ungreased sheet in a single layer.
Roast for 20 to 25 minutes until edges are deeply browned and centers are tender.
Sprinkle Parmesan over the top for the final 5 minutes so it melts and lightly crisps.
Serve hot with any browned garlic scattered through.

Notes and tips

Do not mince the garlic at this temperature or it may burn.
Loose outer leaves become extra crisp. Save them for topping the bowl.

8. Convection Roasted Brussels Sprouts with Bay Seasoning

Why this works

A fan assisted oven browns efficiently at a slightly lower setting. A simple pantry blend of garlic powder onion powder salt and pepper seasons evenly. Arranging the pieces cut side up gives drier airflow to the tops while the undersides contact the pan for color.

Ingredients

Brussels sprouts 680 g about 1½ pounds trimmed and halved
Olive oil 2 tablespoons
Garlic powder ½ teaspoon
Onion powder ½ teaspoon
Kosher salt ½ teaspoon
Black pepper ¼ teaspoon

Directions

Heat the oven to 375°F or 190°C on convection. If using a standard oven heat to 400°F or 205°C. Line a sheet with parchment for easy transfer.
Toss sprouts with olive oil and the seasoning blend. Spread out with most pieces cut side up.
Roast for 20 to 30 minutes until the leaves are crisped and the cores are tender. Check at 20 minutes then continue to your preferred color.
Taste and adjust salt before serving.

Notes and tips

If you plan to fold in bacon or onions afterward keep the sprouts a touch firmer so they hold up in the final toss.
For extra savory depth finish with a squeeze of lemon or a small splash of white wine vinegar.

9. Parmesan Breadcrumb Roasted Brussels Sprouts

Why this works

Olive oil plus a little melted butter helps the crumb coating stick and brown. A mix of grated cheese and seasoned crumbs creates a crunchy outer layer while the centers stay juicy.

Ingredients

Brussels sprouts 680 to 900 g 1½ to 2 pounds trimmed and halved
Olive oil 2 tablespoons
Melted butter 1 tablespoon
Garlic powder ¼ teaspoon
Black pepper ¼ teaspoon
Kosher salt to taste
Parmesan breadcrumbs ⅓ cup
Finely grated Parmesan ⅓ cup plus 2 tablespoons to finish
Cooking spray for the pan

Directions

Heat the oven to 425°F or 220°C. Lightly spray a sheet pan.
Toss sprouts with olive oil and melted butter until lightly coated. Season with garlic powder black pepper and a pinch of salt.
Add Parmesan breadcrumbs and most of the grated Parmesan. Toss so every piece wears a thin coat.
Arrange in a single layer. Roast for 20 to 25 minutes until browned and fork tender. Check at 20 minutes.
Sprinkle the reserved Parmesan over the hot sprouts and scrape any toasty crumbs from the pan over the top.

Notes and tips

Orientation is flexible here. If you want a deeper crust place more pieces cut side down.
Any crumbs that fall to the pan become golden and make a great crunchy garnish.

10. Crispy Parmesan Sheet Brussels Sprouts with Chili

Why this works

Grating cheese directly onto parchment creates a bed that fries and crisps in the oven. Placing the halves cut side down on that layer bonds them to a cheesy skirt for maximum crunch. A small amount of oil and chili flakes seasons the sprouts without weighing them down.

Ingredients

Brussels sprouts 500 to 600 g blanched then halved
Extra virgin olive oil 20 milliliters about 1 tablespoon plus 1 teaspoon
Kosher salt and black pepper to taste
Red chili flakes ½ teaspoon
Finely grated Parmesan 80 g keep a spoonful back for finishing
Parchment paper for the tray

Directions

Heat the oven to 190°C fan. Line a large baking tray with parchment.
Toss halved sprouts with olive oil salt pepper and chili flakes.
Grate most of the Parmesan over the parchment in an even layer.
Arrange sprouts cut side down directly on the cheese. Grate a little more Parmesan on top.
Bake for 20 to 25 minutes until the cheese is crisp and the sprouts are charred at the edges.
Break the cheesy sheet with two spoons to separate the pieces. Move to a dish and finish with the last bit of Parmesan.

Notes and tips

For a gentle garlic note rub a small clove on the mixing bowl or add a pinch of garlic powder to the oil.
Let the tray cool one minute before lifting so the cheese sets and releases cleanly.

11. Ridiculously Easy Roasted Brussels Sprouts at 400°F

Why this works

A hot oven and dry sprouts give you caramelized cut faces and crisp leaves with tender centers. Keeping the pan bare and setting pieces cut side down encourages browning rather than steaming.

Ingredients

Brussels sprouts 450 g to 500 g trimmed and halved keep loose leaves
Olive oil 2 tablespoons
Kosher salt 1 teaspoon or to taste
Black pepper ¼ teaspoon
Garlic powder ¼ teaspoon
Freshly grated Parmesan optional for serving

Directions

Heat the oven to 400°F or 200°C. Pat sprouts very dry after rinsing.
Trim woody ends and halve. Toss on a bare sheet pan with olive oil salt pepper and garlic powder until evenly coated.
Arrange cut side down in a single layer.
Roast 15 minutes. Shake the pan to loosen without flipping most pieces then roast 15 minutes more.
Serve warm. Add a light shower of Parmesan over the hot sprouts if you like.

Notes and tips

Drying is the difference between roasting and steaming.
Non stick sheets release easily but lining is fine if your pan tends to stick.
If a few pieces flip during the shake put them cut side down again for the best crust.

12. Best Ever Roasted Brussels Sprouts with Parmesan at 425°F

Why this works

Quartering some larger sprouts creates more bite sized pieces and extra edges to brown. A little minced garlic and a modest amount of shredded Parmesan add aroma and savory depth without weighing the dish down.

Ingredients

Brussels sprouts 450 g trimmed halved or quartered for larger pieces
Olive oil 1 to 2 tablespoons
Minced garlic 1 teaspoon
Kosher salt 1 teaspoon
Black pepper 1 teaspoon
Shredded Parmesan ¼ cup

Directions

Heat the oven to 425°F or 220°C.
Cut off the stem ends remove any discolored leaves then halve or quarter.
Toss in a bowl with olive oil minced garlic salt and pepper until every piece is coated.
Spread on a baking sheet in an even layer. Sprinkle Parmesan over the top.
Roast 7 to 10 minutes. Toss with a spatula then roast another 7 to 10 minutes until browned at the edges and tender inside.
Rest a couple of minutes before serving. The cheese will soften and cling as the sprouts cool slightly.

Notes and tips

If your pan sticks line with foil and mist lightly with oil.
Aim for deep golden edges with a little charring for a sweet toasty flavor.
Lemon juice or balsamic drizzle is a nice table finish.

13. Pan Roasted Brussels Sprouts with Orange Cranberry Dressing and Toasted Walnuts

Why this works

A quick blanch keeps the interior vivid green and evenly cooked. A hard sear on the cut face builds deep char and a smoky note. The citrus dressing rehydrates the cranberries and coats every leaf while warm walnuts add crunch.

Ingredients

Brussels sprouts 1 kilogram trimmed and halved
Salted boiling water and an ice bath for blanching
Olive oil 50 milliliters for dressing plus a little for searing
Orange zest of 1
Orange juice of 1
Dried cranberries 100 g
Honey about 2 teaspoons a dessert spoon
Fresh thyme leaves about 1 teaspoon
Pinch of salt for the dressing
Walnuts a generous handful toasted and roughly chopped

Directions

Bring a large pot of salted water to a boil. Add halved sprouts and cook 3 minutes. Move straight to an ice bath. Chill about 10 minutes then drain very well.
Make the dressing by stirring together orange zest orange juice olive oil dried cranberries honey thyme and a pinch of salt. Let sit to plump the fruit.
Toast walnuts in a dry pan over medium low heat until fragrant.
Toss blanched sprouts with a little olive oil and salt. Heat a large frying pan until very hot.
Place sprouts cut side down in a single layer. Leave them undisturbed to get a deep char.
When well browned add the dressing and walnuts. Toss to coat and warm through.
Serve immediately so the outsides stay crisp and glossy.

Notes and tips

The blanch and the dressing can be prepared in advance.
The char is key to flavor so do not rush the cut side contact.
A pinch of chili flakes in the dressing is a fine optional twist.

14. Brussels Sprouts with Pancetta and Chestnuts with Lemon Finish

Why this works

Halved sprouts blanch quickly so they sauté evenly without turning soft. Rendering pancetta first gives you a flavorful fat to toast the sprouts. Chestnuts are added late to keep their gentle crunch. Lemon zest and juice brighten the rich flavors.

Ingredients

Brussels sprouts 450 g trimmed and halved
Pancetta 120 g to 170 g diced smoked streaky bacon works too
Olive oil 1 teaspoon
Cooked chestnuts 80 g to 100 g roughly chopped
Sea salt and black pepper
Lemon zest and lemon juice to finish

Directions

Boil salted water and blanch the halved sprouts for 2 minutes. Drain very well.
Heat a large pan with a teaspoon of olive oil. Add pancetta. Season lightly and cook until the fat renders and edges crisp.
Add the drained sprouts to the pan. Toss and toast until lightly browned and glossy.
Sprinkle in the chopped chestnuts and warm for 30 to 60 seconds.
Finish with lemon zest over the pan and a squeeze of lemon juice. Taste and adjust seasoning. Serve hot.

Notes and tips

Hold back on salt until the end since pancetta brings salinity.
Thyme or nutmeg echoes the aromatics often used in pancetta cures.
Dry sprouts give the best sizzle when they hit the pan.

15. Smoky Bacon Brussels Sprouts with Red Onion and Mixed Nuts

Why this works

Crisping bacon first gives you flavorful fat to soften red onion and toast nuts. Adding pre blanched sprouts at the end lets everything come together quickly while staying vivid green inside.

Ingredients

Brussels sprouts 700 g to 900 g blanched and drained from a base prep
Bacon 8 rashers cut into strips
Butter 30 g
Red onion 1 medium or 2 small finely diced
Mixed nuts such as pecans and almonds roughly chopped
Salt and black pepper

Directions

If the sprouts are not already blanched cook them in salted boiling water for 4 to 5 minutes then chill in very cold water. Drain thoroughly.
Melt butter in a large skillet over medium heat. Add the bacon and cook until the fat renders and the pieces begin to crisp.
Add the diced red onion and the chopped nuts. Cook 3 to 4 minutes until the onion turns soft and translucent.
Add the sprouts. Toss to coat in the bacon fat onion and nuts. Cook 5 minutes until hot in the center.
Season to taste and serve piled high.

Notes and tips

Work in batches if needed so the pan stays lively and nothing steams.
Use smoked almonds for a bacon free variation with similar depth.
A small splash of vinegar at the end brightens the dish without making it sour.

16. Buttered Leek and Garlic Brussels Sprouts

Why this works

A brief blanch keeps the centers tender and green. Softening leeks in butter builds sweetness, then sliced garlic infuses the butter without scorching. Finishing the blanched sprouts in that flavored butter coats every leaf.

Ingredients

Brussels sprouts 600 to 800 g trimmed and halved
Fine salt for blanching water
Ice water for shocking
Unsalted butter 65 g divided
One large leek split lengthwise rinsed well and sliced about 1 centimeter thick
Garlic 3 cloves thinly sliced
Pinch of salt and black pepper to season

Directions

Bring a large pot of salted water to a boil. Add sprouts and cook 4 to 5 minutes until bright green and just tender. Move them to an ice bath to stop cooking, then drain very well.
Set a wide skillet over medium heat. Add half the butter. When melted, add sliced leek, a pinch of salt, and cook about 5 minutes until silky.
Add the sliced garlic and cook about 5 minutes more so the butter picks up a gentle garlic flavor.
Add the drained sprouts and the remaining butter. Toss to coat and warm through for 4 to 5 minutes until hot in the center. Season to taste and serve.

Notes and tips

Rinsing the split leek removes hidden grit between layers.
Dry sprouts thoroughly after shocking so they glaze rather than steam in the pan.

17. Cantonese Garlic Stir Fry Brussels Sprouts

Why this works

A short blanch takes care of the dense core so the stir fry can stay brief. Garlic is started gently so it perfumes the oil. Light soy and oyster sauce add umami while a final minute on high heat delivers wok aroma.

Ingredients

Brussels sprouts 600 to 700 g trimmed and halved
Fine salt for blanching water
Neutral oil for the wok
Garlic 3 to 4 cloves chopped
Light soy sauce 1 to 1½ tablespoons
Oyster sauce 1 to 1½ tablespoons
Sugar 1 teaspoon
Salt a small pinch as needed
Ground white pepper a pinch
Optional chili flakes a pinch

Directions

Boil salted water. Blanch the sprouts about 2 minutes. Drain very well.
Heat a wok or large skillet over low to medium heat with a thin film of oil. Add chopped garlic and stir until aromatic.
Add the sprouts and toss to coat. Season with light soy, oyster sauce, sugar, a small pinch of salt, and white pepper.
Raise heat to high for the final minute, tossing constantly to develop a little smoky edge. Total stir fry time is about 2 to 3 minutes since the sprouts were blanched. Serve immediately.

Notes and tips

Keep the final high heat brief to avoid overcooking and to protect the green color.
If using chili flakes, add with the sauces so the heat blooms into the glaze.

18. Spanish Garlic Brussels Sprouts al Ajillo

Why this works

A very hot dry pan ensures a deep crust on the cut faces. A paste of garlic and parsley seasons evenly in seconds, and a squeeze of lemon wakes up the rich sear.

Ingredients

Brussels sprouts 450 g about one pound rinsed very dry trimmed and halved
Extra virgin olive oil 2 tablespoons
Garlic 8 cloves roughly chopped
Fresh parsley 2 tablespoons chopped
Sea salt and freshly cracked black pepper
Lemon juice to finish

Directions

Pound chopped garlic and parsley with a pinch of sea salt in a mortar until a paste forms. You can also pulse in a small processor.
Heat a large frying pan over medium high until hot and dry. Add the olive oil, then immediately add the sprouts. Toss to coat and arrange cut side down in a single layer.
Cook undisturbed 4 to 5 minutes until a crusty sear forms. Stir and cook one more minute.
Add the garlic parsley paste with a pinch of salt and black pepper. Cook 30 to 45 seconds, just until fragrant.
Remove from heat and finish with a squeeze of lemon. Serve at once.

Notes and tips

Drying the sprouts well is essential. Water on the surface will fight the sear.
Do not brown the paste. Add it at the end so the garlic stays sweet.

19. Sautéed Brussels Sprouts with Red Onion Garlic and Walnuts

Why this works

Red onion brings natural sweetness while a tight lid lets the vegetables release their own moisture and self steam. A touch of white wine vinegar balances the flavors. Walnuts are added at the end so they keep their crunch.

Ingredients

Brussels sprouts 600 to 700 g trimmed halved and any loose outer leaves saved
Olive oil for the pan
Red onion one large thinly sliced
Garlic 2 to 3 cloves lightly crushed
Salt and peperoncino or red chili flakes to taste
White wine vinegar 1 to 2 teaspoons
Walnuts ½ cup roughly chopped and lightly toasted

Directions

Warm a wide pan over medium heat with enough olive oil to film the bottom. Add the sliced onion and give it a brief head start so it softens slightly.
Add the crushed garlic and a pinch of salt. Stir.
Add the halved sprouts and any loose leaves. Season with salt and a pinch of peperoncino. Cover tightly and lower the heat so the vegetables cook in their own juices.
When the sprouts begin to wilt and turn tender, splash in the white wine vinegar and cover again. Total covered time is about 20 minutes, aiming for crisp tender rather than soft.
Uncover and raise the heat briefly to pick up a little caramelization on the bottom.
Fold in the toasted walnuts right at the end so they stay crunchy. Taste and adjust seasoning.

Notes and tips

Do not chop the walnuts too small or they will disappear into the dish.
The loose outer leaves wilt to silky ribbons while the halved cores keep a little bite.

20. Ten Minute Skillet Brussels Sprouts with Oil and Butter

Why this works

Gentle heat and a covered finish keep bitterness at bay. Butter gives richness and olive oil helps the cut faces take on light color without dark spots.

Ingredients

Brussels sprouts 450 g about one pound trimmed halved very large pieces cut into thirds
Olive oil 2 tablespoons
Butter 3 tablespoons
Salt and black pepper
Optional grated Parmesan for serving

Directions

Preheat a 10 to 11 inch skillet over medium low with olive oil and butter.
Arrange the sprouts cut side down in a single layer. Season with salt and pepper.
Sauté about 5 minutes until lightly golden. Avoid deep browning.
Flip the pieces, cover the pan, and cook 5 minutes more on low until a fork slips in easily.
Serve with the buttery pan juices. Add a little Parmesan if you like.

Notes and tips

Keep the heat moderate to prevent bitterness. The goal is tender with light gold color.
If your skillet is smaller, cook in two batches so the sprouts color rather than steam.

21. Classic Buttered Brussels Sprouts

Why this works

Steaming over boiling water keeps the leaves bright and the centers firm tender. A small cross at the stem on smaller whole pieces helps the core soften evenly. Finishing with butter plus salt and pepper lets the natural flavor come through.

Ingredients

Brussels sprouts 450 to 700 g trimmed
Butter 2 to 3 tablespoons
Sea salt and black pepper

Directions

Bring a pot of water to a steady boil. Fit a colander or steamer basket above the water so the sprouts sit in steam not in water.
Trim the base and remove one or two outer leaves. Leave small and medium sprouts whole and cut a small cross in the stem. Halve very large pieces.
Steam with the lid on for 6 to 8 minutes until a fork goes in with slight resistance.
Tip into a warm bowl. Add butter then season with salt and pepper. Toss until glossy and serve right away.

Notes and tips

Steaming preserves color and keeps flavor in the sprout rather than in the water.
For softer texture steam one or two minutes longer.
Finish at the table with a little extra melted butter if you like.

22. Boiled Brussels Sprouts to Crisp Tender

Why this works

A well salted boil seasons from within. Timing is guided by size. Large pieces in one example needed about 12 minutes to reach crisp tender where a fork enters with a bit of effort. They continue to soften slightly after removal from the pot.

Ingredients

Brussels sprouts any size washed trimmed of brown ends and loose leaves
Salted boiling water
Butter olive oil or simple seasonings to finish

Directions

Bring a large pot of water to a rolling boil and salt it well.
Lower in the sprouts carefully. Boil until tender to your preference. Start checking smaller pieces at 6 to 8 minutes and medium at 8 to 10 minutes. Large pieces may take around 12 minutes.
Lift out with a slotted spoon or drain. Remember they soften a touch as they sit.
Season to taste. Options include butter olive oil black pepper and a pinch of garlic powder.

Notes and tips

For very soft texture extend the boil by about 5 minutes beyond crisp tender.
If you want to lock the green quickly you can move them to ice water for a short chill then rewarm with butter.

23. Quick Deep Fried Brussels Sprouts

Why this works

A hot fry at about 190°C dries the surface fast and sets a thin crust that limits oil absorption between the leaves. The result is even browning and a light interior in about one minute per batch.

Ingredients

Brussels sprouts halved and very dry
Neutral oil for frying peanut rice bran or canola
Fine salt and black pepper
Optional finishers such as lemon zest maple with balsamic or a little grated Parmigiano

Directions

Heat oil in a deep pot to 190°C. Use enough depth so the sprouts can float freely.
Pat sprouts completely dry. Any moisture causes popping.
Fry in small batches for about 45 to 75 seconds until evenly deep brown and crisp. Do not crowd or the temperature will drop.
Lift to a rack or paper towel. Season immediately.
Serve hot with any simple finisher you enjoy.

Notes and tips

If the oil dips below 180°C wait before the next batch.
For extra crunch give each batch a ten to fifteen second second fry after a short rest.
Keep children and pets away when frying since sprouts can pop if damp.

24. Crispy Roasted Brussels Sprouts with Bacon Onion and Garlic

Why this works

Dry heat gives the sprouts a caramelized base. Bacon starts in a cool pan so the fat renders evenly. Onions soften in that fat and a quick splash of white wine vinegar loosens the browned bits and balances richness. Parsley adds a fresh note at the end.

Ingredients

Brussels sprouts 450 to 700 g trimmed and halved
Olive oil 1 to 2 tablespoons
Salt and black pepper
Bacon 6 slices cut into pieces
Onion 1 medium thinly sliced
Garlic 2 to 3 cloves chopped
White wine vinegar a generous splash
Parsley 1 to 2 tablespoons chopped

Directions

Heat the oven to 375°F or 190°C with convection or 400°F or 205°C without. Toss sprouts with oil salt and pepper. Spread on a parchment lined sheet mostly cut side up. Roast 20 to 30 minutes until browned and tender.
While they roast place bacon in a cool skillet and set over medium heat. Cook until crisp. Remove bacon with a slotted spoon leaving the fat.
Add onion to the skillet and cook until soft and lightly browned. Stir in garlic and cook about one minute.
Add a heavy splash of white wine vinegar. Scrape up the browned bits and let most of the liquid evaporate. Season lightly with salt and pepper and stir in parsley.
Slide the hot sprouts into a large bowl. Add bacon and the onion garlic mixture. Toss gently and serve.

Notes and tips

If you use less bacon add a little olive oil to help the onions soften.
Keep the garlic brief in the pan so it stays sweet.
The vinegar step brightens the mix without making it sour.

25. Smashed Air Fryer Brussels Sprouts with Lime Herb Sour Cream and Hazelnuts

Why this works

An eight minute blanch sets the interior. A light smash increases surface area for crisping in the air fryer. Tossing with a cold sour cream dressing at the last moment keeps the crackly edges while adding creamy tang. Hazelnuts give crunch.

Ingredients

Brussels sprouts blanched about 8 minutes then drained
Olive oil 1 to 2 tablespoons
Salt and minced fresh garlic for the sprouts
Sour cream about half a standard tub around 200 to 250 g
Mayonnaise 1 to 2 tablespoons
Garlic powder a pinch
Lime zest and juice of 1
Salt to taste
Chives and dill chopped
Hazelnuts chopped and lightly toasted
Extra dill to finish

Directions

After blanching drain the sprouts and let them steam dry. Gently smash each one with a meat mallet or the bottom of a pan to create cracks and flat spots.
Toss with olive oil salt and a little minced garlic.
Air fry at about 200°C or 400°F for 15 to 20 minutes until deeply crisp and golden.
Stir the dressing by mixing sour cream mayonnaise garlic powder lime zest and juice salt chives and dill. Taste and adjust.
While sprouts are still hot fold them with plenty of dressing. Pile onto a platter. Sprinkle hazelnuts and extra dill. Serve at once.

Notes and tips

Toss at the last minute so the exterior stays crisp.
You can roast instead of air fry at 220°C or 425°F for about 20 to 25 minutes.
Swap part of the sour cream with thick Greek yogurt for a lighter version if you prefer.

26. Date Balsamic Mustard Glazed Roasted Brussels Sprouts

Why this works

The glaze uses equal parts sweet and tangy so it clings without pooling. A lower oven keeps sugars from scorching while still caramelizing the cut faces. Brief marinating begins to hydrate the fruit sugars in date paste which helps shine and stickiness.

Ingredients

Brussels sprouts 3 cups trimmed and rough chopped or halved
Date paste 3 tablespoons
Balsamic vinegar 3 tablespoons any flavor you enjoy
Stone ground mustard 3 teaspoons
Parchment lined sheet pan

Directions

Heat the oven to 350°F or 175°C.
Stir date paste balsamic and mustard until smooth. Add the sprouts and massage to coat. Let sit about 10 minutes.
Spread in a single layer on the lined pan.
Bake 15 to 20 minutes until tender with glossy caramelized edges.
Transfer to a warm bowl and serve. For gatherings you can sprinkle in chopped walnuts and a little chopped dried fruit right before serving.

Notes and tips

The glaze goes on before baking at this temperature because it will not burn as easily.
If using a dark flavored balsamic reduce the salt elsewhere in the meal because the glaze is naturally bold.
You can marinate overnight then bake straight from the refrigerator. Expect the full 20 minutes if starting cold.

27. Cajun Spiced Roasted Brussels Sprouts

Why this works

A dry spice blend seasons every leaf while high heat creates a crust on the cut sides. The spice toasting happens on the sprout not in a skillet which keeps flavors bright.

Ingredients

Brussels sprouts 680 g trimmed and halved keep loose leaves
Olive oil 2 tablespoons
Cajun seasoning 1 to 2 teaspoons to taste choose a blend with salt or add salt separately
Black pepper a pinch if your blend is mild
Lemon wedges for serving optional

Directions

Heat the oven to 425°F or 220°C. Dry the sprouts thoroughly.
Toss with olive oil Cajun seasoning and pepper on a bare sheet pan. Turn each piece cut side down with leaves scattered between.
Roast 25 to 30 minutes rotating the pan once.
Serve hot. Squeeze a little lemon over the bowl if you enjoy a bright finish.

Notes and tips

If your Cajun blend includes a lot of salt start with a smaller amount and season at the table.
Loose leaves pick up spice and become extra crisp which adds texture to every bite.

28. Lemon Finished Roasted Brussels Sprouts

Why this works

Bright acid added after cooking wakes up the sweet roasted flavor without softening the crust. Zest perfumes the dish while juice balances any mild bitterness.

Ingredients

Brussels sprouts 680 g trimmed and halved
Olive oil 2 tablespoons
Kosher salt about one half teaspoon
Black pepper about one quarter teaspoon
Lemon one for zest and juice
Optional a pinch of chili flakes

Directions

Heat the oven to 425°F or 220°C.
Toss sprouts with oil salt and pepper on a sheet pan and turn cut side down.
Roast 25 to 30 minutes rotating the pan once at the halfway point.
Move sprouts to a warm bowl. Finely grate lemon zest over the top then squeeze in lemon juice to taste. If using chili flakes add a light pinch. Toss and serve.

Notes and tips

Add the lemon off heat so the aroma stays fresh.
This finish pairs well with sprouts that were roasted alongside whole garlic cloves.

29. Oven Roasted Brussels Sprouts with Lime Herb Sour Cream and Hazelnuts

Why this works

Roasting at a higher temperature gives deep color similar to an air fryer. Tossing with a cool herbed dressing at the very end keeps exteriors crisp while coating the cracks and leaves. Toasted nuts add crunch and a warm nutty note.

Ingredients

For the sprouts

Brussels sprouts 700 to 800 g trimmed and halved very dry
Olive oil 2 tablespoons
Kosher salt and black pepper

For the dressing

Sour cream about 200 to 250 g
Mayonnaise 1 to 2 tablespoons
Garlic powder a small pinch
Lime zest and juice of one
Fine salt to taste
Chives and dill chopped

For the finish

Hazelnuts a small handful chopped and lightly toasted
Extra dill

Directions

Heat the oven to 425°F or 220°C.
Toss sprouts with olive oil salt and pepper. Arrange cut side down on a bare sheet pan.
Roast 20 to 25 minutes until the faces are well browned and the centers are tender.
While they cook stir together sour cream mayonnaise garlic powder lime zest and juice salt chives and dill. Taste and adjust salt and lime.
Move the hot sprouts to a bowl and fold with enough dressing to coat generously.
Pile onto a platter and sprinkle with hazelnuts and extra dill. Serve immediately.

Notes and tips

Keep the dressing chilled until the last moment so the contrast of hot and cool stays vivid.
If you prefer a lighter sauce replace part of the sour cream with thick yogurt.

30. Boiled Brussels Sprouts with Garlic Butter and Black Pepper

Why this works

A steady boil seasons the vegetable from within. Timing is set by size so the centers reach crisp tender without turning soft. Butter and pepper go on after draining so the seasoning stays on the sprout rather than washing away.

Ingredients

Brussels sprouts any size trimmed and cleaned
Salt for the water about one tablespoon per large pot
Unsalted butter 2 to 3 tablespoons
Garlic powder a pinch or two
Freshly ground black pepper to taste
Extra salt if needed

Directions

Bring a large pot of salted water to a rolling boil.
Add sprouts and cook to preferred doneness. Small pieces begin to finish around 6 to 8 minutes. Medium pieces often need 8 to 10 minutes. Large pieces in one demonstration reached crisp tender at about 12 minutes.
Drain well. Remember they continue to soften slightly off heat.
Toss immediately with butter garlic powder and black pepper. Taste and add a little salt if needed. Serve warm.

Notes and tips

For very soft texture extend the boil by several minutes.
If you want bright color for the table you can chill briefly in cold water then rewarm with the garlic butter.

31. Crispy Parmesan Chili Roasted Brussels Sprouts

Why this works

Chili adds gentle heat while Parmesan melts into savory speckles during the final minutes of roasting. The cheese goes on late so it crisps without burning and the sprouts keep their crust.

Ingredients

Brussels sprouts 680 g trimmed and halved
Olive oil 2 tablespoons
Kosher salt about one half teaspoon
Black pepper about one quarter teaspoon
Red chili flakes one half teaspoon more to taste
Finely grated Parmesan one third cup plus a spoonful for serving

Directions

Heat the oven to 425°F or 220°C. Dry sprouts thoroughly.
Toss with olive oil salt pepper and chili flakes on a bare sheet pan. Turn cut side down.
Roast 18 to 20 minutes until the faces are browned.
Sprinkle Parmesan over the sprouts and return to the oven for 4 to 6 minutes until the cheese melts and forms crisp spots.
Move to a bowl and add the last spoonful of Parmesan. Serve hot.

Notes and tips

For a stronger chili note warm the flakes in the olive oil for a minute before tossing with the sprouts.
If you want an even crispier cheese skirt use the Parmesan sheet technique on parchment as an alternative method.