24 Brilliant & Definitely Not Bitter Brussels Sprouts Recipes (2024)

We're about to turn orange. And no, it's not because we're nervous or embarrassed; it's not because we're stressed about planning that gigantic meal for next week. It's because we're eating way too many sweet potatoes, squashes, pumpkins, and carrots.

It's time to get some green back in our lives; it's time to eat more brussels sprouts. And it's time to start thinking about the ones you'll serve on Thanksgiving. A basic Brussels sprouts recipe would likely call for arranging the greens on a sheet pan, sprouts cut side down, drizzling them with olive oil, and roasting them in the oven for 20 minutes to 30 minutes, or until they’re golden brown. Season the cooked Brussels sprouts with a little bit more salt and pepper, maybe some Parmesan cheese or red pepper flakes, and call it a day.

But there are so many other ways to cook and eat Brussels sprouts. They’re great in soups and salads, stuffing and sides. Pro tip: No matter how you prepare to cook Brussels sprouts, always remove the outer leaves first. They’re usually the toughest and bitter and no amount of olive oil or honey can save them. Here are 24 of our favorite Brussels sprouts recipes— because green is the new black.

1. Brussels Sprouts Gratin

Combine thinly sliced Brussels sprouts with heavy cream, whole grain mustard, and maple syrup for the base of this creamy vegetarian gratin, and top with a pecan-breadcrumb crumble.

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Weeknight dinner has never been easier, thanks to this creative sheet pan pasta dinner. Pre-cooked pasta bakes alongside halved Brussels sprouts, red onion, and lots and lots of cheese for a family-friendly, quick-cooking meal.

3. Green Minestrone With Lime-Arugula Meatballs

“Minestrone made with green vegetables (like beans, peas, and zucchini) tastes crisp and fresh. But it still should be a soup that warms the soul, so I’ve added tiny meatballs, brightened with arugula and lime, for that cozy, hearty feeling,” writes recipe developer Meike Peters.

Extra-firm tofu and Brussels sprouts team up for one flavorful, colorful fall feast. Soy sauce, miso, and maple syrup bring bursts of umami and sweetness to every bite.

5. Crispy Brussels Sprouts With Garlic-Chile Butter in a Multi-Cooker

Make use of the always-popular multi-cooker for crispy-tender Brussels sprouts that are loaded with spice, thanks to an abundance of garlic (two! whole! heads!) and Fresno chile peppers.

6. Sautéed Brussels Sprouts

Simple and sautéed, this Brussels sprouts recipe is a timeless side dish that never fails.

Choose your own adventure—in this case, your favorite shape of pasta—for this nutty Brussels sprout recipe that we want to eat all fall long.

8. Brussels Sprouts With Bacon

The only way to make Brussels sprouts more delicious? Add bacon! Okay, it’s not the ONLY way, but it’s kind of the best way.

Pasta is often thought of as a quick dinner when you just want to “throw something together.” But Meryl Feinstein has taught us that it can be a labor of love, deeply innovative, and beautiful too. This autumnal recipe is the perfect example of that.

10. Turmeric Chickpea Soup With Charred Brussels Sprouts

Crispy pan-fried Brussels sprouts are served atop a piping hot bowl of vegan soup made with chickpeas, turmeric, and coconut milk.

This Brussels sprout recipe was voted our readers’ favorite “green holiday side,” so you know it’s good. And really, you can’t go wrong with this trio of crunchy, nutty ingredients.

13. Brussels Sprouts Caesar Salad

“Thinly shaved brussels sprouts have a discernible flavor that stands up to and complements the lemon juice, garlic, and parmesan cheese of the Caesar dressing,” writes recipe developer Josh Cohen.

Ribbons of Brussels sprouts and bitter kale team up for a cheesy, crunchy salad that will be at the center of the dinner table all fall long. The two greens are known for being quite bitter, so a sweet dressing made with balsamic vinegar, honey, and soy sauce is key.

15. Julia Child's Brussels Sprouts With Braised Chestnuts

Chestnuts are roasting on an open fire for this beautiful Brussels sprouts recipe by the one and only Julia Child.

If you have leftover cranberry sauce post-Thanksgiving feast, turn it into a rich syrupy glaze for roasted sprouts.

17. Sheet Pan Stuffing With Brussels Sprouts and Pancetta

The perk of making stuffing in a sheet pan instead of a deep baking dish is that the croutons get extra crispy and crunchy versus custardy...and let’s face it, sometimes a little soggy!

18. Warm, Cheesy Brussels Sprouts Salad

Roasted red peppers, canned artichoke hearts, and Castelvetrano olives pack a punch in this Brussels sprouts recipe that can serve two as an entrée, or a few more as a side salad.

We’ve said it here before, but we’ll say it again. Brussels sprouts and bacon are a dream team. So put them on the best base ever: pizza!

Quickly sautéeing sprouts in a skillet over high heat gets them crispy, and a sprinkle of crunchy poppy seeds, garlic, white wine, and lemon juice brings it all together.

“With its Brussels sprouts, apple, cheddar, rye bread, and mustard, this hearty salad is the kind of thing you’ll want alongside a sausage and beer on a Saturday, but—good news—it’s also light enough for Tuesday’s lunch, and making it won’t drag you down, either,” writes recipe developer Ali Slagle.

A savory mix of winter squash, brussels sprouts, cranberries, apples, nuts, and good bread (think: sourdough or cornbread) make an unstoppable Thanksgiving stuffing.

23. Brussels Sprouts With Honeycrisp Apples

Bacon and apples and Brussels sprouts, oh my! Meet the trio of peak-fall ingredients in this fall side dish recipe.

24. Boiled Brussels Sprouts With Bacon Mayo

You may be thinking, “boiling? Why, of all the cooking methods on the planet, would you boil Brussels sprouts?” I thought the same thing too, until this thoughtful recipe changed my mind. Follow it exactly and you won’t end up with sprouts that are mushy, smelly, ugly, or any of the other horrid qualities you may associate with boiled Brussels sprouts.

What is your favorite way to prepare Brussels sprouts? Let us know in the comments below!

24 Brilliant & Definitely Not Bitter Brussels Sprouts Recipes (2024)

FAQs

How to cook Brussels sprouts so they're not bitter? ›

Lightly steam or gently boil until tender and then slather them with salted butter. I recently had roasted Brussels sprouts and they were remarkably edible. Some olive oil and garlic definitely helped with the larger ones.

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Why aren't Brussels sprouts bitter anymore? ›

Over the last twenty years, farmers have mellowed the "unpleasant" flavor of brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates. So, brussels sprouts just taste better than they used to when we were kids. The rub is that glucosinolates help protect sprouts against pests.

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What gives Brussels sprouts a better taste? ›

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

Why boil Brussels sprouts before roasting? ›

Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness. Blanching also softens them and preserves their beautiful bright green color.

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Why do my Brussels sprouts taste bitter? ›

Sinigrin and progoitrin relate to the bitter taste on eating Brussels sprouts. However, the story is complicated as a mixture of glucosolinates and other compounds are involved in the bitterness and flavour of Brussels, and this taste experience varies from person to person.

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When did Brussels sprouts stop being bitter? ›

It's not that you've grown up with more sophisticated tastes; it's the Brussels sprouts that have changed. Scientists in the Netherlands tinkered with them, making the sprouts bitter no longer. National Public Radio reports that the sprouts began to change in the 1990s.

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Who made Brussels sprouts less bitter? ›

Genius. In the 1990s, a Dutch scientist named Hans Van Doorn identified the chemicals that make Brussels sprouts bitter: sinigrin and progoitrin. After discovering this, the scientist worked to identify Brussels sprouts seeds and varieties with lower levels of these bitter chemicals.

When should you not eat Brussels sprouts? ›

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

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Do brussel sprouts taste bitter to everyone? ›

Surprisingly, it could be your genes that determine your feelings about these controversial little vegetables. A 2011 study by Cornwall College found that sprouts contain a chemical, similar to phenylthiocarbamide, which only tastes bitter to people who have a variation of a certain gene.

Why do you soak brussel sprouts before cooking? ›

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

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Why do I feel so good after eating brussel sprouts? ›

Brussels sprouts are a source of fiber and may reduce inflammation. This cruciferous vegetable offers nutrients, including antioxidants, minerals, and vitamins.

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Why cut Brussels sprouts in half? ›

By doing so, you reduce the size of the sprouts, speeding up cooking. You also create a flat surface in the process (one flat surface for halved sprouts; two for quarters), which improves contact with the hot pan or baking sheet, allowing you to brown them more effectively.

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Why soak Brussels sprouts in salt water overnight? ›

For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.

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Why won't my brussel sprouts get crispy? ›

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

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Have brussel sprouts been bred to be less bitter? ›

He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter. And better-tasting brussels sprouts are good, not only for our appetites but also because most of us aren't eating enough vegetables.

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Who made brussel sprouts less bitter? ›

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Do brussel sprouts taste bitter to some people? ›

Because PTC is prevalent in Brussels sprouts, these so-called "Supertasters" perceive them as intensely bitter. This is all connected to a taste-related gene called TAS2R38, which has a variant called AVI and one called PAV.

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How long do you boil Brussels sprouts? ›

Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size. Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again. Drain and tip the sprouts into a bowl.

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