5 Brussel Sprouts Recipes That Will Make These Greens Your New Go-to Vegetable

Brussels Sprouts Fun Facts

Brussels sprouts are a little like cilantrosome love them, others hate them. Whatever your stand on these sprouts, you can't ignore the fact that this teeny-tiny vegetable packs quite the punch as far as nutrition goes. Brussels sprouts are a low carb, low fat, low-calorie and low-sugar food. But they're high in protein and dietary fiber.

The best part about these sprouts is that they can be used in myriad waysin pasta salads, mixed with sauteed vegetables, oven roasted, or pressure-cooked in an Instant Pot. It's what makes Brussels sprouts a good addition to any meal.

The United States is one of the leading countries that produce Brussels sprouts. On average, US growers produce about 70 million pounds of fresh sprouts yearly. Here are other interesting facts about this green-

1. Brussels sprouts are miniature cabbages and are part of the cabbage family (other members of this family include broccoli and cauliflower).
2. Brussels sprouts aren't one uniform size. Some heads are marble-sized; others may be as big as golf balls.
3. Bright purple sprouts result from a hybrid developed from purple cabbage in the 1940s.
   
4. One 3-ounce serving of these healthy veggies delivers four times more vitamin C than an orange.
   
5. Some people possess a gene, TAS2R38, which makes these sprouts taste bitter to them.
   
6. Each year, the average person consumes about 256 ounces of Brussels sprouts.
   
7. Brussels sprouts thrive in cool weather.
   
8. It takes about three months for the sprouts to mature.
   
9. Each plant produces approximately 40 Brussels sprouts.
   
10. They are named after Brussels, the capital of Belgium, where they were popular in the 16th century.
    

How to Pick the Right Brussels Sprouts

Here's how to choose the best Brussels sprouts at the market-

• The size of Brussels sprouts matter- Choose ones about a half-inch in diameter. The smaller they are, the less flavor they have. However, the ones that are too big may be bitter and tough.

• When it comes to Brussels sprouts, color matters- The best ones are deep green with compact heads. Steer clear of sprouts that are yellow or have loose, leafy heads.

• Is that firm? Press Brussels sprouts gentlythey should feel firm but not hard. Any sprout that feels soft or mushy has passed its prime.
  

Air Fried Brussels Sprouts with Balsamic Glaze

You can cook balsamic Brussels sprouts in an air fryer for a deliciously crispy side dish. Paired with garlic and balsamic vinegar, they even make delicious snacks that go well with drinks.

Ingredients-

• 16 oz Brussels sprouts
• 2 tablespoons olive oil
• 2 big garlic cloves (thinly sliced)
• 1 cup balsamic vinegar
• A quarter cup honey
• Salt and pepper (to taste)
• cup roasted pine nuts

1. Trim the outer leaves, halve the small brussels sprouts through the stems and cut the large ones into quarters. Soak them for five to seven minutes in ice-cold water and drain the water. Take a medium-sized mixing bowl and toss the brussels sprouts with half the olive oil and a pinch of salt.
   
2. Transfer the tossed brussels to the air fryer basket and fry for around 10 minutes at 300 F. Make sure you stir the sprouts halfway to prevent them from burning.
   
3. Add sliced garlic cloves to the basket and continue to fry them with the brussels sprouts until the garlic is golden brown, for another two minutes.
   
4. Meanwhile, take a small saucepan, and make the balsamic glaze by boiling the balsamic vinegar and honey together to a simmer on medium heat for around 12 minutes, or until the mixture reduces by about half. The consistency should be thick enough to look syrupy. Remove from heat and let it cool for five minutes.
   
5. To retain the texture and crunch of your roasted brussels sprouts, transfer them from the air fryer to a serving plate, add toasted nuts, drizzle with the balsamic glaze and serve warm or at room temperature.

Sheet Pan Roasted Brussels Sprouts with Bacon & Shallots

This is an easy, customizable oven roasted side dish with just the right amount of sophistication. In this recipe, the sprouts are flavored with shallots, bacon, vinegar, and brown sugar for an unforgettable taste.

Ingredients-

• 8 cups Brussels sprouts
• 1 cups medium-sized thinly sliced shallots
• 3 ounces of thick-cut bacon slices (chopped)
• 2 tablespoons extra-virgin olive oil (divided)
• 4 big-sized minced garlic cloves
• 1 teaspoon kosher salt
• teaspoon freshly crushed black pepper
• 2 tablespoons cider vinegar
• 2 teaspoons packed brown sugar

1. Preheat the oven to 350 F. Take an 18-inch by 13-inch rimmed sheet pan and lightly grease it with olive oil.
   
2. Place the halved Brussels sprouts, garlic, bacon, and shallots in the sheet pan and sprinkle salt and pepper on top. Pour the remaining olive oil and mix well.
   
3. Roast the seasoned ingredients uncovered for about 20 minutes or until the bacon is cooked and the Brussels sprouts are fork-tender. Make sure to flip them once in between so that they are cooked to perfection.
   
4. In the meantime, take a small bowl, add cider vinegar, and dissolve brown sugar in it with the help of a mini whisk.
   
5. Transfer your flavorful sheet pan-roasted Brussels sprouts with bacon and shallots to a serving plate. Drizzle with a vinegar-sugar dressing and enjoy this juicy, savory treat.
   

Gluten-free One-Pan Chicken with Potatoes & Brussels Sprouts

This quick and easy one-pan chicken with potatoes and Brussels sprouts dinner is an ideal weeknight meal. A gluten free main, it needs few ingredients and little time to prepare in the oven. (A bit like cooking one of your favorite Instant Pot Recipesconvenient and easy!)

Ingredients-

• 4 large skin-on, bone-in chicken drumsticks
• 2 teaspoons dried oregano (divided)
• 2 teaspoons paprika (divided)
• 1 teaspoon kosher salt
• teaspoon black pepper
• 2 cups red-skinned baby potatoes (halved)
• 2 cups medium-sized Brussels sprouts (trimmed and chopped in half)
• 4 tablespoons olive oil
• 4 minced big garlic cloves
• 1 teaspoon fresh lemon juice
• Zest of one lemon

1. Preheat the oven to 375 F. Take an 18X13-inch baking sheet, lightly grease it with olive oil, and set it aside.
   
2. Season the chicken with oregano, paprika, salt and pepper and let it sit for 10 minutes.
   
3. Take a large-sized mixing bowl and place the potatoes and Brussels sprouts in it. Add olive oil, garlic, lemon juice, lemon zest, and the remaining oregano and paprika and combine well. Flip the bowl onto the prepared baking sheet and evenly spread the potatoes and Brussels sprouts in a single layer. Top with chicken in a single layer. Make sure not to overcrowd the baking sheet for best results.
   
4. Roast for about 30 minutes or until the chicken is completely cooked and caramelized on top.
   
5. Serve immediately.
   

Parmesan-crusted Brussels Sprouts

This Parmesan Brussels Sprouts side dish is something every guest will love. With a perfect crunchy texture on the outside and soft on the inside, it can be served alongside any main dish. This versatile recipe pairs well with chicken, steak or salmon.

Ingredients-

• 3 cups Brussels sprouts (halved lengthwise)
• 4 tablespoons olive oil
• 3 minced big garlic cloves
• teaspoon paprika
• teaspoon salt
• teaspoon freshly crushed black pepper
• cup breadcrumbs
• cup finely grated Parmesan cheese

1. Preheat the oven to 375 F. Take a 17.5X12.5-inch half sheet pan and grease it with olive oil.
   
2. Take a large mixing bowl, add Brussels sprouts, garlic, paprika, salt, black pepper, breadcrumbs, olive oil, and Parmesan cheese and combine all the ingredients well with a spatula. Reserve one tablespoon of olive oil and one-third cup of Parmesan cheese for topping.
   
3. Evenly spread the mixture onto the half sheet pan in a single layer. Splash the remaining olive oil over it and throw the Parmesan cheese on top.
   
4. Bake for around 22-25 minutes or until the Brussels sprouts are fork-tender and the cheese forms a brown crust.
   
5. Serve this crispy side dish immediately.
   

Shredded Brussels Sprouts With Bacon

Brussels sprouts and bacon are a winning combination, making this side dish an excellent complement to just about any main dish or meal. A dash of lemon juice and garlic gives the dish a wonderful flavor, while toasted pecans elevate it to another level of goodness.

Ingredients-

• 2 cups of Brussels sprouts
• 1 tablespoon olive oil
• 2 oz thick-cut bacon slices (chopped)
• 3 minced big garlic cloves
• cup thinly sliced shallots
• 2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper (to taste)
• 2 tablespoons toasted pecans for topping

1. Take a medium-sized mixing bowl, soak Brussels sprouts for 10 minutes in ice-cold water, and drain thoroughly. Remove the stem, shred them lengthwise and set them aside.
   
2. Take a cast-iron skillet and heat olive oil over medium heat. Fry the bacon for three to four minutes or until it is browned and crisp on both sides. Remove the bacon onto a plate with paper towels and set it aside. Retain about two tablespoons of dripping in the skillet and discard the rest.
   
3. Reduce the heat to low, put minced garlic in the skillet, and cook for a minute.
   
4. Add shallots and cook for two minutes or until the shallots are soft.
   
5. Add the shredded Brussels sprouts to the skillet, stir with a spatula, and cook for about five minutes or until tender.
   
6. Finally, add lemon juice, a pinch of salt and pepper and toss with the fried bacon for one minute on low heat. Remove the skillet from the stovetop and serve shredded Brussels sprouts with bacon and a topping of toasted pecans.