Stuff To Do With Brussels Sprouts

Why Brussels Sprouts Don’t Suck Anymore

Did you hate Brussels sprouts when you were a kid? I don’t blame you. They were nasty, bitter, likely overboiled things. However, they’re also one of the reasons you don’t have to hate genetically engineered food, or at least foods that have been bred to taste better. (Seriously? Breeding is the slow method of genetic engineering, which explains why there are so many different breed classes at the National Dog Show every year.)

So now they’ve lost at least some of the bitter taste. Also, boiling them will likely always be the worst way to prepare any vegetable. Roasting them with your favorite seasonings is better. Keep scrolling for some recipes to try. The good part is that, now, Brussels sprouts don’t have to be a nasty, mushy, bitter mess that you hesitate to eat even when you’re trying to eat healthier.

Where Brussels Sprouts Come From

Brussels sprouts, scientifically known as Brassica oleracea var. gemmifera, are believed to have originated in ancient Rome and later gained popularity in Belgium, which is how they got their name. The modern Brussels sprout is a cultivar of the wild cabbage plant and is part of the Brassicaceae family, which also includes cabbage, broccoli, and cauliflower.

The cultivation of Brussels sprouts can be traced back to the Mediterranean region. Over time, the vegetable spread to other parts of Europe. In the late 16th century, Brussels sprouts became particularly associated with Belgium, especially around the Brussels area, which contributed to their name.

Brussels sprouts were introduced to the United States in the 18th century, likely brought by French settlers. Today, they are grown in various parts of the world with suitable climates, including Europe, North America, and parts of Asia.

The vegetable grows as small, compact heads along the stem of the plant. Each head, resembling a miniature cabbage, consists of tightly packed leaves. Brussels sprouts are typically harvested in the late fall and winter, making them a popular vegetable for colder seasons. They are appreciated for their nutty flavor and are often used in a variety of culinary dishes like the ones below.

Chef Jean-Pierre’s Perfect Brussels Sprouts

Cheesy Bacon Brussels Sprouts


  • 4 strips bacon (about 113g), chopped
  • 1 pound (453g) Brussels sprouts, trimmed and cut in half lengthwise
  • 1 large shallot, finely chopped
  • 1/2 cup (120ml) half-and-half
  • 1 1/2 tablespoons (22.5g) Dijon mustard
  • 1/3 cup (80g) freshly grated Parmesan cheese
  • 1 cup (113g) shredded sharp Cheddar cheese, divided
  • 1 teaspoon (5g) garlic powder
  • salt and freshly ground black pepper to taste


Preheat oven to 190°C (375°F). Combine Parmesan, half of the Cheddar cheese, garlic powder, salt, and pepper in a bowl; set aside. In a cast-iron or 100% ceramic skillet, cook bacon until crispy; transfer to paper towel-lined plate. Keep the bacon grease in the skillet. Place Brussels sprouts in the skillet cut side down; cook and flip until lightly browned. Add shallots and cook 2-3 more minutes. Remove the sprouts and shallots from the skillet to a paper towel-lined plate. Wipe skillet clean and return to heat. Whisk half-and-half and Dijon mustard together in the skillet. Add cheese mix gradually, stirring with whisk until it’s evenly mixed in with no dry clumps. Stir in Brussels sprouts and shallots. Sprinkle remaining Cheddar cheese on top. Place skillet in preheated oven and bake for 12-15 minutes until the Brussels sprouts are tender. Add more half-and-half it if becomes too dry. Top with bacon and serve hot.

Crispy Parmesan Brussels Sprouts

Balsamic-Parmesan Roasted Brussels Sprouts


  • 1 (16 ounce) package Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 tablespoon balsamic vinegar
  • ¼ cup grated Parmesan cheese
  • 1 pinch red pepper flakes, or to taste


  1. Preheat your oven to 400°F (200°C).
  2. In a generous mixing bowl, combine Brussels sprouts with olive oil, garlic powder, black pepper, and salt. Ensure an even coating by tossing them well.
  3. Spread the seasoned Brussels sprouts evenly in a 9×13-inch baking pan.
  4. Roast in the preheated oven, giving them a good shake every 5 minutes, until they achieve a delightful crispiness and fork-tender texture, approximately 20 minutes.
  5. Stir in the balsamic vinegar, then generously sprinkle the Brussels sprouts with Parmesan cheese. Continue roasting until the cheese is perfectly melted, around 1 additional minute.
  6. Before serving, add a pinch of red pepper flakes to taste. Enjoy these flavorful Balsamic Roasted Brussels Sprouts as a tasty side dish!

Gordon Ramsay’s Brussels Sprouts With Pancetta & Chestnuts

Beer-Braised Pork Delight with Brussels Sprouts


  • 1 (2 1/2 pound) boneless pork shoulder, cut into 2-inch cubes
  • Salt and ground black pepper, to your liking
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 bay leaf
  • ¾ teaspoon caraway seed
  • 1 (12 fluid ounce) bottle of dark beer (try Guinness® for richness. Of course, be 21, drink responsibly.)
  • 2 cups chicken broth
  • 3 carrots, sliced into 1-inch pieces
  • 2 stalks celery, cut into 1-inch pieces
  • ¼ cup chopped fresh flat-leaf parsley
  • 3 tablespoons balsamic vinegar
  • 12 Brussels sprouts, halved
  • 3 cups mashed potatoes, or as needed
  • 1 teaspoon freshly chopped flat-leaf parsley, for that final touch


  1. Begin by generously seasoning the pork with salt and black pepper.
  2. In a large pot over high heat, heat the oil. Work in batches, cooking and stirring the pork until it gains a delightful brown color on all sides, which typically takes 5 to 10 minutes. Once browned, transfer the pork to a bowl.
  3. In the same pot, melt the butter over medium heat. Cook and stir the chopped onion in the hot butter with a pinch of salt until the onion turns soft and translucent, approximately 7 to 10 minutes. Introduce the minced garlic, sautéing until it releases its fragrant aroma, about 30 seconds.
  4. Stir in the flour into the onion mixture; cook and stir until the flour blends completely, which usually takes about 2 minutes. Add the bay leaf and caraway seed, cooking for an additional 2 minutes. Now, pour in the dark beer. Cook and stir until the mixture thickens, which typically takes 1 to 3 minutes.
  5. Stir the browned pork, chicken broth, carrots, and celery into the beer mixture. Bring the concoction to a gentle simmer. Stir in 1/4 cup parsley and the balsamic vinegar. Reduce the heat to medium-low and let it simmer until the pork reaches a fork-tender perfection, around 2 hours.
  6. While the stew is simmering away, bring a large pot of lightly salted water to a boil. Cook the Brussels sprouts until they reach an almost-tender state, approximately 5 minutes. Drain them.
  7. Stir the Brussels sprouts into the stew and let them simmer until heated through, about 5 minutes. Season the entire concoction with salt and pepper, ensuring it’s to your liking.
  8. For the finishing touch, divide the mashed potatoes between 6 bowls. Ladle the stew generously over the potatoes and garnish each serving with a teaspoon of freshly chopped parsley. Savor the hearty goodness of this Beer-Braised Pork Delight with Brussels Sprouts!

Barefoot Contessa’s Ina Garten’s Sauteed Shredded Brussels Sprouts

Sautéed Kielbasa and Brussels Sprouts


  • 1 tablespoon canola oil
  • 1 (16-ounce) package kielbasa sausage, sliced into 1/2-inch pieces
  • 1 red onion, finely chopped
  • 14 ounces baby Brussels sprouts, trimmed and halved
  • Salt and ground black pepper, to your liking


  1. Begin by heating the canola oil in a large skillet over medium-high heat.
  2. Add the sliced kielbasa sausage to the hot oil, allowing it to cook until it achieves a delightful golden brown color. This usually takes about 5-7 minutes.
  3. Introduce the finely chopped red onion to the skillet, sautéing it alongside the sausage until it becomes soft and translucent. This process generally takes around 3-5 minutes.
  4. Now, add the trimmed and halved baby Brussels sprouts to the mix. Continue to cook the ingredients until the Brussels sprouts develop a beautiful caramelized exterior, approximately 7-10 minutes.
  5. Season the entire concoction with salt and ground black pepper, ensuring the flavors are perfectly balanced and to your liking. Continue to sauté for an additional 3-5 minutes to allow the flavors to meld.
  6. Once everything is cooked to perfection, serve this Sautéed Kielbasa and Brussels Sprouts Delight hot, savoring the savory blend of flavors. Enjoy!

Air Fryer Brussel Sprouts

Herb-Infused Roasted Chicken and Brussels Sprouts Extravaganza


  • 4 (5-ounce) skin-on, bone-in chicken thighs
  • 1 pound Brussels sprouts, expertly halved
  • ½ cup dry white wine
  • 1 (3.5-ounce) link Italian sausage, thinly sliced
  • 3 large shallots, finely sliced
  • 1 medium lemon, thinly sliced for a citrusy zing
  • 4 cloves garlic, precisely sliced
  • 2 tablespoons olive oil, or as needed
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon fennel seeds
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh sage
  • Sea salt and freshly ground black pepper to taste
  • Nonstick cooking spray for a seamless cooking experience


  1. Start by cleaning and trimming any excess fat from the chicken thighs. Pat them dry with paper towels. Place the thighs in a spacious bowl along with Brussels sprouts, white wine, Italian sausage, shallots, lemon slices, garlic, olive oil, rosemary, fennel seeds, thyme, sage, salt, and pepper. Toss this medley together with your hands (or a sturdy metal or plastic spoon if you’re not a Klingon — either way, don’t forget to wash your hands on a regular basis). Allow it to marinate at room temperature for a minimum of 30 minutes, tossing occasionally for an even infusion of flavors.
  2. Preheat your oven to 475 degrees F (245 degrees C). Spray a baking pan generously with nonstick spray.
  3. Pour the chicken and vegetable concoction onto the prepared baking pan. Arrange the chicken thighs, ensuring they rest skin-side up over the vegetable mixture.
  4. Roast in the preheated oven until the chicken thighs achieve a golden browned and crispy exterior and a meat thermometer inserted near a bone reads 165 degrees F (74 degrees C). This process typically takes around 25 to 30 minutes.
  5. Allow the dish to rest for 5 to 10 minutes before serving. Serve with your favorite white wine (for the adults) or white grape juice (so the kids don’t feel left out).

Skillet-Roasted Brussels Sprouts with Chile, Peanuts, and Mint

A bonus for those who like Longhorn Steakhouse’s Brussels sprouts