15+ Delicious Brussels Sprouts Recipes You’ll Love

It’s brussels sprouts season people! I have some serious love for these veggies because they’re easy to cook with, add a delicious crunch to any recipe, and retain all the flavaaaa. If you haven’t jumped on the brussels sprouts train yet, today is your lucky day.

And if you’re hesitant to try out the sprouts, start with any of these 17 delicious brussels sprouts recipes and get ready to have your mind blown.

I know the little green veggie can get a bad rap — probably because a lot of us grew up eating them steamed with *maybe* a little salt. NO THANKS. Trust me, these recipes using brussels sprouts will convert even the biggest haters.

Fall in love with brussels sprouts

There are plenty of reasons I have over 15 brussels sprouts recipes on my site. These veggies:

• Are a great source of vitamins C & K, and omega-3s. AKA perfect for the winter months!
• Pack in the fiber to keep you feeling full satisfied
• Are SO versatile and maintain their crunch well, which is why I love to use them as the base for salads instead of leafy greens!

How to prep your brussels sprouts

As you’ll see, there are tons of different ways to eat brussels sprouts including raw, sauteéd, and even grilled. You’ll start by removing the stems and outer leaves of each sprout, and if you plan to shred them for a salad, here are 3 easy ways to do it:

1. Use a food processor: trim the small stem off of the brussels sprouts and add them to your food processor about a handful or so at a time. Use the slicing attachment on your food processor and pulse until they’re nice and shredded.
2. Use a box grater: you can shred your brussels sprouts against a box grater on the side with the largest holes. I’d suggest spraying the grater with a bit of cooking spray so that the sprouts easily glide against the grater.
3. Shred them with a knife: this is the method I typically use, and once you get the hang of it it will go pretty quickly. Using a sharp knife cut the stem off of your brussels sprouts and then cut them in half lengthwise. Then, with each half laying flat side down, chop your brussels sprouts into fine shreds. No need for them to be perfect!

Let’s get brusselin’! Pick out a couple of new recipes to make this week, and have fun mixing them up with your fav proteins.

Apps & Sides

White Cheddar Brussels Sprouts & Pistachio Crostini with Hot Honey

Mushroom & Brussels Sprouts Au Gratin with Crispy Parmesan Walnut Panko ‘Fried’ Onion

Tony’s Melt-In-Your-Mouth Grilled Brussels Sprouts

Balsamic Herb Sheet Pan Roasted Vegetables

Spicy Maple Dijon Grilled Brussels Sprouts

Salads

Cashew Crunch Shredded Brussels Sprouts Salad

Winter Butternut Squash Brussels Sprouts Caesar Salad

Italian Chopped Brussels Sprouts Salad

Brussels Sprouts Kale Honeycrisp Apple Salad with Maple Cider Dressing

Warm Brussels Sprouts Salad

Shredded Brussels Sprouts & Kale Salad with Apple, Gorgonzola & Candied Pecans

Peach Brussels Sprouts Crunch Salad with Creamy Tahini Poppy Seed Dressing

Mains

Bacon Parmesan Brussels Sprouts Spaghetti

Spicy Maple Roasted Butternut Squash & Brussels Sprouts with Crispy Bacon

Brussels Sprouts Mac and Cheese

Sheet Pan Kickin’ Curry Honey Mustard Chicken & Veggies

Kung Pao Chickpea & Brussels Sprouts Stir-Fry

If you make any of these brussels sprouts recipes, be sure to leave a comment on the recipe to let me know how you liked it! You can also tag #ambitiouskitchen on Instagram so that I can see your creations.