Brussels sprouts 5 delicious ways

Nov 18, 2014 at 11:00 a.m. ET

Brussels sprouts are never going out of style, and in my book, that is perfectly fine. My husband can't stand these little cabbages, but I grew up eating them from the ripe age of 7. Now that these cute little vegetables are finally in season, I'm adding them to everything.

Sorry, husband, looks like you have a whole lot of takeout Chinese and pizza in your future. Not only do Brussels sprouts add such an amazing depth of flavor to dishes, but don't they look pretty as a garnish too? I've eaten sprouts every possible way, but these five recipes have to be my new favorites.

1. Rich and cheesy Brussels sprouts and beer cheddar ale soup recipe

If you're a beer lover, then look no further than this creamy and delicious soup! Made with your favorite ale, lots of cheese and roasted vegetables, this soup will be a fall favorite for your family in no time.

Serves 6

Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes


  • 1 tablespoon unsalted butter
  • 1/2 cup chopped onion
  • 3 carrots, chopped
  • 1/2 cup Brussels sprouts, chopped
  • 1 (12 ounce) bottle beer (I used an amber ale)
  • 1-1/2 cups low-sodium vegetable broth
  • 1-1/2 cups heavy cream
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese
  • 1 cup shredded colby jack cheese
  • 1 cup cooked Brussels sprouts, chopped
  • Crispy bread
  • Salt and pepper, to taste


  1. In a large Dutch oven over medium-high heat, melt the butter. Add the onion, carrots and Brussels sprouts, and cook until the vegetables are softened, about 6 to 8 minutes. Pour in the beer and the broth, and bring the mixture to a boil. Reduce the heat to simmer, and let simmer for about 15 to 20 minutes or until the vegetables are softened. Add salt and pepper, to taste.
  2. Remove from the heat, and pour into a blender in batches. Blend until smooth. Pour the mixture back into the same Dutch oven, and whisk in the cream over medium-low heat. Remove from heat, and stir in the cheese.
  3. Pour into 6 bowls, and top with chopped bread and Brussels sprouts.

2. Brussels sprouts fettuccine Alfredo with Gruyère recipe

Cheese, cheese and more cheese — what's not to love? This creamy and indulgent pasta is loaded with rich flavor and lots of Brussels sprouts for added crunch. Add in other vegetables like squash and roasted garlic for even more flavor.

Serves 4-6

Prep time: 15 minutes | Cook time: 42 minutes | Total time: 57 minutes


  • 8 ounces fettuccine noodles
  • 2 tablespoons olive oil
  • 1/2 pound Brussels sprouts
  • 1 small red onion, chopped
  • 2 garlic cloves, chopped
For the sauce
  • 1 stick unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • Salt and pepper, to taste


  1. Bring a large pot of water to a rapid boil. Add the pasta, and cook until al dente, about 8 to 10 minutes. Pour into a colander, and rinse in cold water.
  2. Preheat the oven to 425 degrees F. Place the Brussels sprouts into a large 8- x 8-inch casserole dish. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for about 20 to 25 minutes or until softened. Remove from oven, and chop the Brussels sprouts into pieces.
  3. Meanwhile, prepare the sauce by melting the butter in a large skillet over medium heat. Add the onion and garlic, and cook until just softened, about 2 to 4 minutes. Whisk in the cream and whole milk. Stir for about 3 to 4 minutes. Remove from the heat, and immediately stir in the cheeses, salt and pepper.
  4. Pour the sauce over the noodles, and toss with the Brussels sprouts. Serve immediately with additional chopped Brussels sprouts.

3. Brussels sprouts, white cheddar and sweet potato-topped burgers recipe

Who said you can't top a burger with mashed potatoes? This is the perfect leftover burger recipe, since it's a great use for all those leftover sweet potatoes. Add in your favorite cheese to really make it your own, and sub in regular ground beef if you prefer.

Serves 4

Prep time: 25 minutes | Cook time: 35 minutes | Total time: 1 hour


For the burgers

  • Nonstick cooking spray
  • Salt and pepper
  • 1 pound ground pork
  • 4 tablespoons Worcestershire sauce
  • 1/2 cup onion, diced
  • 1/2 tablespoon pork seasoning
  • 4 hamburger buns (use this recipe)
  • 4 slices white cheddar
For the topping
  • 1 large cooked sweet potato
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter
  • Salt and pepper
  • 1 cup chopped and cooked Brussels sprouts


  1. To make the burgers, mix together the pork, salt, pepper, Worcestershire sauce, onion and pork seasoning. Chill the mixture for about 10 minutes.
  2. Preheat a grill or grill pan to medium-high heat, and spray it with nonstick cooking spray.
  3. Form the burger mixture into 4 patties. Place the burgers on the grill, and cook for about 5 minutes on each side or until fully cooked.
  4. Meanwhile, make the topping by mixing together the sweet potato, heavy cream, butter, salt and pepper. Stir in the Brussels sprouts.
  5. To assemble the burgers, place a patty on top of each bun. Top each with 2 tablespoons or so of the sweet potato mixture. Top with sliced white cheddar. Serve warm.

4. Steak-Brussels sprouts salad with spicy peanut sauce recipe

Who knew steak and peanut butter made such a great combo? This salad combines the flavors of creamy peanut butter with the tartness of cranberries. The addition of steak only makes it more delicious and protein packed.

Serves 4

Prep time: 15 minutes | Cook time: 10-15 minutes | Total time: 25-30 minutes


  • 2 dozen Brussels sprouts
  • 3 slices cooked bacon, chopped
  • 4 tablespoons chopped red onion
  • 1/4 cup chopped cranberries
  • 1 pound steak
  • Salt and pepper
  • Parmesan cheese, for garnish
For the dressing
  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 teaspoon brown sugar
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup warm water
  • Salt and pepper
  • Peanuts, for garnish


  1. Preheat a grill to medium-high heat. Spray the grill grates with nonstick cooking spray.
  2. Liberally salt and pepper the steak. Place on the grill, and cook for about 4 to 7 minutes on each side or until it reaches your desired doneness. Let rest about 10 minutes before slicing.
  3. Shave the Brussels sprouts with a mandoline, and place them into a large bowl. Mix with the red onion, chopped bacon and cranberries.
  4. Whisk together the dressing ingredients, and pour the dressing over the Brussels sprouts. Toss to combine.
  5. Once the steak has rested, slice it into thin slices, and place them over the salad. Garnish with more cranberries and peanuts. Add Parmesan cheese, to taste.

5. Fig, blue cheese and Brussels sprouts crostini recipe

If you're looking for a beautiful holiday appetizer, then look no further than these beautiful fig, Brussels sprouts and blue cheese crostinis! These would make a great addition to any Thanksgiving or Christmas spread.

Serves 12

Prep time: 10 minutes | Cook time: 12-14 minutes | Total time: 22-24 minutes


  • 1/2 pound Brussels sprouts
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • Salt and pepper
  • 12 baguette slices
  • 6 ounces blue cheese
  • 4 fresh figs
  • Olive oil, for drizzle


  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, and spray with nonstick cooking spray.
  2. In a large skillet, heat the olive oil over medium heat. Chop the Brussels sprouts, and add them to the skillet. Add in the garlic. Cook over medium heat for about 8 minutes or until softened and slightly browned.
  3. Place the baguette slices onto the baking sheet. Top each with about 1-1/2 tablespoons of Brussels sprouts. Divide the blue cheese equally over the Brussels sprouts, and drizzle with olive oil.
  4. Bake for about 7 to 10 minutes or until the cheese has melted.
  5. Slice the figs into small slices. Top each crostini with 2 to 3 slices of figs, and serve with salt and pepper, to taste.

More Brussels sprouts recipes

Baked Brussels sprouts gratin
Sunday Dinner: Pasta with Brussels sprouts
3 Tasty Brussels sprouts recipes