Brussels sprouts continue to be the hero vegetable that so many love — and those who shy away quickly change their minds with the right recipe. Here are three tasty ways to enjoy this vegetable, all some of our most popular recipes here on StyleBlueprint. Yes, they can be prepared as a side, but honestly, if it’s just us at home, we tend to make them into the main course!
Brussels Sprouts Caesar Salad
This recipe is a delicious meal on its own or as a side dish. For the recipe below, I left out the bacon, but it’s easy to add in should you choose. I made homemade Caesar dressing but used Greek yogurt for half the oil I typically use and had great results. Toss the entire mixture with the dressing and then salt and pepper again to taste.
What’s so great about this salad is that even dressed, because it’s Brussels sprouts and not lettuce, the salad will continue to be good for several days — just refrigerate. Ideas include using it instead of slaw on a BBQ sandwich, heating the next day and serving with a fried egg on top or cooking up some mountain trout as the flavors are great together!
- 3 pounds Brussels sprouts, shaved
- 2 tablespoons olive oil
- 1 cup broken pecan pieces
- 1 2 ounce can anchovies
- 1/2 cup olive oil
- 1/2 cup Greek yogurt, plain
- 1/2 cup Dijon mustard
- 1/2 cup lemon juice
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Tabasco sauce
- 6 cloves of garlic (or 1.5 tsp granulated garlic)
- 1/2 cup grated Parmesan cheese
- 1 tablespoon black pepper
- 1 teaspoons kosher salt, or to taste
- To shave the Brussels, cut off the core end and then use the mandolin blade of your food processor, or slice thinly. You can also buy them pre-shredded at many grocery stores. Roast two pounds in a 425 pre-heated oven, tossed in olive oil, salt and pepper, for 10-12 minutes or starting to char. Roast one pound per regular-sized cookie sheet to keep the vegetables shallow so that they crisp a little more when roasting them. Take them out to cool for approximately five minutes. Then, toss them with the other pound of raw shaved Brussels. Add eight ounces, or less depending on your taste, or pecan pieces and toss again.
- To make dressing, place all ingredients in your food processor with your chopping blade and blend for approximately 5-7 seconds.
- Toss Brussels sprouts with half the prepared dressing. Save the rest for another Caesar salad later in the week!
Brussels Sprouts With Bacon
I first made this recipe meant as a side for six people, and it only lasted about 30 minutes as a “pre-dinner” meal. My husband, middle daughter and I just couldn’t stop eating it. Then, it was all gone and our dinner was ruined as we just weren’t hungry for hours. But, I’m not sure there is any tastier way to ruin my appetite! Serve these Brussels sprouts as a side, solo in a bowl or over rice. It’s the perfect “I want a ton of vegetables, but I don’t mind a little meat” meal.
- 5 pieces thick-cut bacon
- 2 cups chopped onion
- 24 oz. Brussels sprouts (cut in half or quarters, depending on size of individual Brussels sprout)
- 1-2 T salted butter
- 1 cup chicken broth
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/8 tsp crushed red pepper
- 1/8 tsp ground thyme
- 1/2 tsp garlic powder
- Cook bacon in large skillet until completely cooked; remove and place on paper towel to cool. In the same pan with the bacon grease, carefully add 1 tablespoon of butter (2 if you are being decadent!) and then add chopped onions. Stir onions around until thoroughly coated with the grease/butter. Add cut Brussels sprouts and cook for 3 minutes. Add chicken stock and spices and cook for 10 minutes. There will still be chicken broth left in the pan, which is delicious, so don't think that this all needs to be absorbed.
- Serve immediately.
Silo’s Brussels Sprouts
Silo is located in Nashville’s Germantown neighborhood. Best known for its seasonal Southern cuisine, it was one of Music City’s first farm-to-table restaurants. With Clay Greenberg at the helm, this restaurant continues to wow.
- 2 pints Brussels sprouts, halved
- 3 ounces diced bacon
- 1 shallot, sliced
- 1 cup apple cider
- 1/4 cup apple cider vinegar
- 1 knob unsalted butter
- Salt and pepper
- Preheat the oven to 325 degrees.
- Place the Brussels sprouts on a rimmed baking sheet and roast in the oven for 20 minutes.
- Heat a skillet and add the bacon.
- When the fat is rendered, add the roasted Brussels sprouts and shallot.
- Saute until slightly brown.
- Deglaze the pan with the cider and vinegar.
- Add the knob of butter and reduce the liquid by half.
- Season to taste with salt and pepper.
Enjoy these tasty Brussels sprouts recipes, and check out all of our StyleBlueprint recipes HERE!