To be honest, kids are not running around begging for Brussels sprouts and people are not raving about serving them for dinner every night. Let’s face it, Brussels sprouts are not everyone’s favorite vegetable… They are a cruciferous and sulfur-containing vegetable. Which means if you don’t cook them right, they may end up tasting slightly bitter or tough. However, don’t give up on Brussels sprouts just yet because we have the five best ways to cook Brussels sprouts to bring out the most flavors and turn any one, including kids and picky adults, into Brussels sprout lovers.
Here are the five ways to cook Brussels sprouts for every taste bud and any occasion…
1. Simple
Simple Brussels sprouts recipe from Maggy Boyd’s “The Nutritious Foodie Cookbook”
This is the best basic recipe to kick start your newest Brussels sprout obsession. It’s the best because the recipe is easy to assemble, requires minimal ingredients, and simple to throw together any night. The best part about this simple style is that it is foolproof-free because if your burn it- they tastes even better!
If you don’t like Brussels sprouts, this is the recipe that will change your mind. This little cabbage may start off tough and bitter, but it ends up impeccably soft and seasoned with crisp leaves for an exceptional side dish.
Simple Brussels Sprouts Recipe
Ingredients
- 1 package Brussels sprouts
- 2-3 tbs. olive oil
- 1-2 tbs. balsamic vinegar
- 1 tsp. each spice: Garlic Salt, Sea Salt, Pepper
- Cooking spray
Recipe
- Preheat oven to 400 degrees.
- Cut brussels sprouts in half, length-wise.
- Place brussels sprouts on baking sheet and drizzle with olive oil, balsamic vinegar, and garlic salt.
- Bake for 20-25 minutes, or until golden brown; toss after 10 minutes.
- Toss and turn oven to broil for 2-3 minutes.
- Remove from oven and sprinkle with sea salt and pepper.
Makes 3 servings
2. Sweet & Sour
Sweet & Sour Brussels Sprouts Variation from Maggy Boyd’s “The Nutritious Foodie Cookbook”
These Brussels sprouts are roasted till crisp, and then gently coated with a sweet and sour sauce to blow your taste buds away. You’ll be cooking Brussels sprouts again and again after this exceptional recipe.
Follow the Simple Brussels Sprouts recipe above and make this sauce to douse the final product in.
Sweet & Sour Brussels Sprouts Recipe
- Using the Simple Brussels sprouts recipe, remove balsamic and spices.
- When finished roasting, mix ¼ cup soy sauce, 1 tbs. Sriracha, 1 tbs. honey, and 1 tsp. red peppercorns in small bowl.
- In larger bowl, combine cooked Brussels sprouts and sauce; toss to coat.
3. Bacon Lovers
Crispy Brussel Sprouts with Bacon and Garlic from What 2 Cook
If you are a bacon lover, then this is the recipe for you. If you like meat more than vegetables, then this is what will change your mind about vegetables. Heck, if you just like vegetables or bacon, this is the perfect recipe to get you started on Brussels sprouts or to simply change up your normal veggie routine!
4. Cheesy
Unbelievable Cheesy Garlic Brussels Sprouts Bake by Apple of My Eye
I have never seen anything as beautiful as this unbelievable cheesy garlic Brussels sprout bake recipe. If you are not turned onto Brussels sprouts yet, I guarantee this recipe will change your mind about vegetables forever. This rich and creamy recipe will take you back to the last time you had fettuccine already and blow your taste buds away. This will become your new favorite veggie side dish.
5. Crispy
The Best Brussels Sprouts by Horse and Heels
These crispy Brussels sprouts live up to their recipe name, “The Best Brussels Sprouts.” The crispy crunch of these sprouts makes them the best ever. The quick prep and short ingredient list make this one hard to resist.
You now have a collection of the best ways to cook Brussels sprouts, from simple to sweet & sour to bacon-lovers to cheesy to crispy. There’s no way to finish this blog post without drooling a little bit, looking up one of these recipes along the way, and/or starting to plan your next meal. Try out one of these five best ways to cook Brussels sprouts this week and tell us which one made you a Brussels sprouts convert!
