All veggies should be so lucky as Brussels sprouts — they’re rock stars, everywhere from upscale restaurants to your family’s Thanksgiving table. If you’re looking for new ways to make them at home this season, we’ve got ideas. Here are three Brussels sprouts recipes that are sure to be instant favorites.
Roasted Brussels sprouts
Something magical happens when you roast Brussels sprouts: They turn into green candy. Try this recipe that gets a flavorful twist from turkey kielbasa and golden raisins. We found it on Forest Feast, a blog that combines gorgeous images and simple, delicious recipes by Erin Gleeson, a food photographer.
Like nearly all of her recipes, Gleeson’s instructions for Roasted Brussels Sprouts are blissfully free of measurements and yet impossible to mess up.
Roasted Brussels sprouts recipe
Recipe and photo courtesy of Erin Gleeson of Forest Feast
- Halve a bunch of Brussels sprouts.
- Toss in a skillet with chunks of turkey kielbasa (Gleeson says to check out Trader Joe’s turkey kielbasa that is preservative and antibiotic free), golden raisins, olive oil, salt, pepper and a splash of vegetable broth.
- Roast in a 400 degree F. oven for 15 to 20 minutes.
- Serve hot with another little drizzle of oil.
Bacon-wrapped Brussels sprouts
Brussels sprouts and bacon have to be one of the great love stories of the food world. So when we spotted this appetizer recipe on the food blog Taste as You Go, we thought: Genius! No more waiting until the main course for this perfect pairing.
Bacon-wrapped Brussels sprouts recipe
Recipe and courtesy of Michelle Judd of Taste as You Go
- 1 pint Brussels sprouts, trimmed and cleaned
- 1/2 pound thick-cut bacon, cut in half
- Freshly ground black pepper, to taste
- Preheat oven to 400 degrees F.
- Line baking sheet with aluminum foil.
- Cut any large Brussels sprouts in half lengthwise so the sprouts are all roughly the same size. Wrap each sprout with a slice of bacon and arrange on baking sheet, seam-side down.
- Bake for 25-30 minutes, or until the Brussels sprouts are tender and the bacon is crisp. Serve immediately.
Chanterelles and mustard-glazed Brussels sprouts with pecans
Brussels sprouts get a sophisticated makeover in this dish from James Beard-nominated Chefs Colby and Megan Garrelts of Bluestem Restaurant in Kansas City, Missouri. Here, the sprouts are separated into leaves, which give this dish a more delicate feel. This recipe appears in the Garrelts’ cookbook, Bluestem.
Chanterelles and mustard-glazed Brussels sprouts with pecans recipe
Recipe courtesy of Chefs Colby and Megan Garrelts of Bluestem
Makes 4 servings
For the butter-mustard sauce:
- 1/3 cup dry white wine
- 5 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
- 1 tablespoon Dijon mustard
- 1 tablespoon grainy mustard
- Salt and freshly ground pepper
For the chanterelles and Brussels sprouts:
- 8 ounces Brussels sprouts, trimmed and leaves plucked
- 1 tablespoon unsalted butter
- 8 ounces fresh chanterelle mushrooms, trimmed
- Salt and freshly ground black pepper
For the pecans:
- 1/2 cup pecans
- 1 teaspoon olive oil
- Salt and pepper to taste
- Prepare the pecans: Toss the pecans with the oil and salt and pepper to taste and spread them out on a small baking sheet. Toast the nuts in the oven for seven minutes, stirring them at least once to prevent them from burning. Set aside to cool.
- Make the butter-mustard sauce: In a medium saucepan, bring the wine to a simmer over medium-low heat and reduce by half. Remove from the heat and whisk in the butter, one piece at a time, waiting for each piece to melt before adding the next.
- Whisk in the two mustards and season the sauce with salt and pepper. Keep the sauce in a warm place, like near the stove or above the stove, but do not heat it again or the emulsion will break (the butter will separate from the liquid).
- Cook the mushrooms and Brussels sprouts: First, prepare an ice bath. Bring a pot of water to a boil and blanch the Brussels sprout leaves for one minute. With a slotted spoon, drain the leaves and plunge them into the ice bath. Drain the leaves and pat them dry.
- Heat the one tablespoon of butter in a medium sauté pan over medium heat until it foams. Add the chanterelles and cook for five minutes, shaking the pan often to prevent the mushrooms from burning. Season the mushrooms with salt and pepper. Transfer the chanterelles to a plate lined with a paper towel to drain.
- Return the pan to the stove over medium heat. Add the Brussels sprout leaves and stir them occasionally until slightly charred, about one minute.
- Toss the Brussels sprout leaves, mushrooms and pecans with 1/4 cup of the butter-mustard sauce.