Brussels sprouts have come a long way from their bland, boiled reputation. With the right method and pairings, they transform into something deeply flavorful, crisp, and satisfying, whether they’re roasted, sautéed, wrapped in bacon, or folded into casseroles and salads. Their earthy bite balances well with sweetness, salt, sharp cheeses, or rich sauces, which makes them a go-to ingredient for side dishes and one-pan meals alike. This list includes everything from stovetop favorites and sheet pan roasts to casseroles, soups, and pastas, all centered around Brussels sprouts but never repeating the same move twice. Some dishes are bold with spice, others lean comforting and creamy, and a few tuck them into spots you might not expect. If you’ve got a bag of Brussels sprouts in the fridge, here’s what to make next.
Brussels Sprouts Sauteed with Lemon, Dijon, and Parmesan
These sautéed sprouts get a bright, tangy boost from fresh lemon and Dijon mustard. A final dusting of Parmesan adds richness and salt that ties it all together. The texture is just tender with a bit of bite. Quick, flavorful, and great next to chicken or salmon.
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Maple and Balsamic Glazed Brussels Sprouts
Roasted sprouts are tossed in a sticky glaze of maple syrup and balsamic vinegar that caramelizes in the oven. The flavor is sweet, tangy, and savory all at once. The edges get crispy while the centers stay soft. A solid choice for holidays or everyday dinners.
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Caramelized Roasted Brussels Sprouts
These sprouts roast until deeply golden, with crisp edges and a slightly nutty flavor. A touch of oil and high heat is all it takes to bring out their natural sweetness. They work as a side for almost anything. Add a sprinkle of sea salt or fresh herbs to finish.
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Bacon Wrapped Brussels Sprouts
Each sprout is wrapped in a strip of bacon and roasted until crisp on the outside and tender in the middle. The salty bacon plays perfectly with the mellow flavor of the sprouts. Serve with toothpicks for an easy appetizer. Great for game days, parties, or snacky dinners.
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Brussel Sprouts Casserole
Tender Brussels sprouts bake with a mix of cream, cheese, and breadcrumbs for a warm, layered dish. The top turns golden and crisp while the inside stays soft and flavorful. This version keeps things classic and simple. A go-to for colder nights or family meals.
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Baked Brussels Sprouts and Carrots
These two veggies roast together until caramelized, soft, and lightly crisp around the edges. The mix of textures and colors makes for a simple, beautiful side. A drizzle of honey or balsamic before serving brings it all together. Great for holiday meals or weekly meal prep.
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Blackstone Brussel Sprouts with Bacon
On a Blackstone griddle, these sprouts cook fast and crisp up around the edges while staying juicy in the center. Bacon adds smoky richness to every bite. A squeeze of lemon or balsamic right at the end takes them up a notch. A great pick for outdoor cooking or big batches.
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Garam Masala Brussels Sprouts
These sprouts are roasted or pan-fried with warm garam masala spices for a bold, earthy twist. The spice blend adds depth without overpowering the natural flavor. Serve them with rice, yogurt sauce, or naan. A creative way to mix up your usual side dish routine.
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Brussel Sprouts Cups
Brussels sprouts leaves are separated and roasted into crisp little cups that hold dips, cheese, or savory fillings. The texture is light and crunchy with just a hint of bitterness. They’re fun to serve as appetizers or as part of a snack spread. Unexpected, but worth trying.
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Brussels Sprouts Caesar Salad
Shredded sprouts take the place of romaine in this twist on Caesar salad. Tossed with dressing, croutons, and plenty of Parmesan, it’s crisp and bold. The sprouts hold up well to the creamy dressing without getting soggy. A smart upgrade for salad lovers.
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Roasted Broccoli and Brussels Sprouts
These two green veggies roast side by side until crisped, caramelized, and full of flavor. The mix brings variety in texture and keeps things interesting. A squeeze of lemon or sprinkle of chili flakes finishes it off nicely. A simple side that goes with just about anything.
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Bacon and Brussels Sprouts Casserole
This rich casserole layers roasted sprouts and cooked bacon in a creamy cheese sauce that bakes to a golden top. Each bite is smoky, creamy, and full of savory depth. It’s indulgent without being too heavy. Great for holiday tables or comfort food cravings.
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Casserole with Brussel Sprouts
This straightforward casserole keeps the focus on the sprouts, baked with a creamy base and crisp topping. It’s adaptable, add mushrooms, cheese, or breadcrumbs depending on what you have. The sprouts stay tender and flavorful. Great for prepping ahead or bringing to a potluck.
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Creamy Brussels Sprouts Soup
Brussels sprouts simmer with onions, garlic, and broth before being blended into a smooth, comforting soup. A swirl of cream or dollop of cheese adds richness. It’s cozy, simple, and pairs well with bread or crackers. Great for chilly days or a light lunch.
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Honey Mustard Chicken and Brussels Sprouts Salad
This warm salad combines pan-seared chicken and roasted Brussels sprouts with a tangy honey mustard dressing. It’s hearty enough for dinner and packs big flavor in every bite. The sprouts bring bite and the dressing pulls it all together. A smart way to serve salad in cooler months.
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One Pot Chicken and Rice with Brussels Sprouts and Bacon
Everything cooks in one pot for this flavorful mix of juicy chicken, tender rice, smoky bacon, and Brussels sprouts. The sprouts soften into the mix while still keeping a bit of texture. It’s easy to throw together and deeply satisfying. Ideal for weeknights when you want fewer dishes.
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Brussels Sprouts Pasta
Sautéed sprouts are tossed with pasta, garlic, cheese, and a splash of lemon or cream for a simple, rich dish. The leaves crisp up while the centers stay tender. It’s cozy, fast, and works as a full meal or a side. Add breadcrumbs or chili flakes for extra texture.
Get the Recipe: Brussels Sprouts Pasta
