Brussel Sprout Recipes

Short Intro
Tender-yet-crisp roasted Brussel sprouts tossed in a zesty balsamic glaze—this healthy side dish comes alive with garlic, bacon bits, or vegan Parmesan for flavor that’ll steal the show.

Brussel sprouts often get a bad rap, but these Brussel Sprout Recipes prove they’re anything but boring. I first whipped this up back in ’05 when I wanted a fresh holiday side that was simple, festive, and—dare I say—fun. Roasting brings out their natural sweetness, while a hit of garlic, a drizzle of balsamic vinegar, and a sprinkle of Parmesan (or vegan Parmesan) turn humble sprouts into a crowd-pleaser. And yes, adding bacon makes them downright irresistible, but I’ll show you how to keep it plant-based too. Perfect year-round—just when sweet, green veggies are in season, or whenever you crave a healthy, savory side.

Why You’ll Love This Recipe

• Super easy: just toss, roast, glaze, and dig in.
• Ready in under 40 minutes—even weeknights are covered.
• Roasted to crispy perfection; no soggy sprouts here.
• Balsamic-garlic combo packs a tangy punch.
• Bacon or vegan alternative—everyone’s happy.
• High in fiber and vitamin C—nutrient boost on the side.
• Makes a stunning holiday or dinner-party side.
• Leftovers are fridge-friendly for 2–3 days.

Ingredients
• 1½ pounds fresh Brussel sprouts, ends trimmed, outer leaves removed (choose firm, bright green heads)
• 3 tablespoons extra-virgin olive oil (use California Olive Ranch for fruity notes)
• 4 cloves garlic, minced (fresh is best; jarred works in a pinch)
• 3 tablespoons balsamic vinegar (try Olli or Colavita for depth)
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 3 slices thick-cut bacon, chopped (sub: 3 tablespoons coconut bacon or tempeh bacon for a vegan twist)
• 2 tablespoons grated Parmesan cheese or vegan Parmesan (follow Violife or Follow Your Heart)
• Optional garnish: toasted pine nuts or sliced almonds for crunch

Tips on ingredients:
– Pick small-to-medium sprouts; they roast more evenly.
– Dry sprouts thoroughly after washing to get crisp edges.
– Use a rimmed baking sheet—crowding leads to steaming, not roasting.

Directions

1. Preheat & prep: Heat oven to 400°F (200°C). Line a sheet pan with parchment paper or a silicone mat—clean-up is easier.
2. Season sprouts: In a large bowl, toss Brussel sprouts with olive oil, minced garlic, salt, and pepper. Make sure each sprout glistens.
3. Roast half-way: Spread sprouts cut-side down in a single layer. Roast 15 minutes, then stir in chopped bacon (or vegan bacon).
4. Finish roasting: Return to oven and roast another 10–12 minutes, until edges are golden-brown and bacon is crisp.
5. Glaze & cheese: Drizzle balsamic vinegar over hot sprouts, toss gently, then sprinkle Parmesan or vegan Parmesan.
6. Serve warm: Transfer to a platter, top with nuts if using, taste for salt, and serve immediately for best texture.

Servings & Timing
Makes 4–6 servings
Prep Time: 10 minutes
Roast Time: 25–27 minutes
Total Time: About 40 minutes—perfect for squeezing into dinner prep when you’re juggling homework, emails, and that phone call you can’t miss.

Variations
• Lemon-Garlic Twist: Add 1 tablespoon fresh lemon juice and lemon zest at the end for a bright finish.
• Maple-Balsamic: Swap half the balsamic for pure maple syrup for a hint of sweetness.
• Spicy Sriracha: Drizzle 1 teaspoon of sriracha into the balsamic before tossing.
• Herb Butter: Stir in 1 tablespoon chopped fresh rosemary or thyme with the oil.
• Vegan Pesto: Top with 2 tablespoons dairy-free pesto instead of Parmesan.

Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended—sprouts lose crispness.
Reheat: Spread on a sheet pan; rewarm at 375°F for 5–7 minutes to revive edges.
Make-ahead: Prep sprouts (trim and season) a day ahead, keep refrigerated, then roast when you’re ready.

Notes
When testing, I found that over-roasting makes sprouts bitter—aim for golden, not charred. If your oven runs hot, check at 22 minutes. Tossing halfway through ensures even caramelization. For extra garlic flair, infuse oil with garlic for 5 minutes on low heat before coating sprouts.

FAQs
Q: Can I use frozen Brussel sprouts?
A: Fresh yields the best texture; frozen sprouts tend to be softer. If you must, roast at 425°F and watch closely.

Q: How do I keep Brussel sprouts from smelling?
A: Undercooking helps; overcooked brassicas release sulfur. High heat roasting locks in flavor and keeps aroma mild.

Q: Is this recipe keto-friendly?
A: Yes—omit maple syrup and stick with olive oil, bacon, and Parmesan. Perfect low-carb side dish.

Q: Can I batch-roast for a crowd?
A: Absolutely—use two pans and rotate positions halfway through roasting for even browning.

Q: What’s the best pan for crispness?
A: A heavy steel or cast-iron sheet pan works wonders; it holds steady heat.

Q: How do I make it nut-free?
A: Skip pine nuts or almonds, or swap in pepitas for a seed option.

Q: Any tip for vegan flavor?
A: Nutritional yeast added with your vegan Parmesan amps up that cheesy vibe.

Q: Can I add other veggies?
A: Sure—halved baby potatoes or carrots roast well alongside; just cut to similar size.

Conclusion
These Brussel Sprout Recipes transform humble greens into a craveable side—crisp, tangy, and totally versatile. Whether you lean on bacon and Parmesan or keep it plant-based, you’ll love how they jazz up any meal. Give them a try, let me know how they turn out, and explore more veggie-packed dishes right here!