Our 17 Best Brussels Sprouts Recipes for Thanksgiving (2024)

FAQs

Do you cut the ends off of Brussels sprouts before you cook them? ›

No matter how you're going to cook your Brussels sprouts, you'll want to trim them first. At the base of each sprout is the spot where it was originally connected to the plant. Unless you've just cut the sprouts off the stalk yourself, this area will have become dry and browned during storage.

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.

Brussels Sprouts

Get them ready for your plate by placing the sprouts in a bowl filled with warm water and let them soak for about 10 minutes — this will flush out the dirt and any lurking pests. Give these crispy air fryer parmesan Brussels sprouts a go, once you do.

When we think about which meats go with Brussels sprouts, bacon usually comes to mind first. Upgrade that to prosciutto, add poultry and fish to the list, and leave room on the menu for steak.

Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.

Just keep in mind that the stalk is usually very woody and fibrous, therefore often inedible. Just simply twist and snap to remove the brussels sprouts from the stalk. You can enjoy brussels sprouts roasted, sautéed or raw. Don't hold back on the seasoning and strive for a mix of salt, acid and oil.

Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.

Not using enough oil.

The other secret to ridiculously crispy Brussels sprouts is tossing them in plenty of oil. We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven.

Sprouts on the stalk will stay fresher longer than sprouts that have been picked off and sold loose. Plan on about 1/2 pound (8 ounces) of raw brussels sprouts per person.

Clusters of aphids can be a real pain, sucking the life out of your Brussels sprouts with a vampire-like zeal. If you spot sticky leaves or see a bunch of ants acting like they own the place, you've got aphids setting up shop. Blast them off with a hose or go full ninja with insecticidal soap.

What are the little white bugs in Brussels sprouts? ›

Cabbage whitefly are small white-winged insects that can be found on the undersides of brassica leaves, they are often not a serious problem.

If you are making brussels sprouts as a separate side dish for your meal, you want to pair it with just the right dish. Lots of meats do very well with them and I find the options to be unlimited. Fish, pork, beef, chicken–there really isn't a lot you can go wrong with.

First and foremost, roasted Brussels sprouts are a delicious side dish. Serve them plain, simply seasoned with olive oil, salt, and pepper, or dress them up! Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas.

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.

Late August to mid September, or 3 weeks before the first harvest, is the best time to prune the tops in our region. The reason for doing it is to send the remaining energy of the plant in to sizing up your sprouts rather the in to creating new leaf growth. We do prune the tops of our sprouts in September.

All parts of the Brussels sprout plant is edible, including the leaves, which can serve as a substitute for cabbage in any recipe.