35+ Flavorful Brussels Sprout Dinner Recipes to Try Tonight

If you’re looking to add some healthy, delicious variety to your dinner table, Brussels sprouts are an excellent choice.

These little green powerhouses are packed with nutrients and are surprisingly versatile in the kitchen.

Whether you like them roasted, sautéed, or even in soups and casseroles, Brussels sprouts can elevate any meal.

In this blog post, we’ll explore over 35 mouthwatering Brussels sprout dinner recipes that will delight your taste buds and impress your guests.

From savory side dishes to hearty mains, these recipes will inspire you to make Brussels sprouts the star of your next dinner!

35+ Flavorful Brussels Sprout Dinner Recipes to Try Tonight

Brussels sprouts are more than just a side dish—they’re a flavorful and nutritious addition to any meal.

With these 35+ dinner recipes, you’ll discover new ways to enjoy them in diverse and exciting dishes.

Whether you’re in the mood for something light or a hearty main course, these recipes are sure to inspire creativity in your cooking.

So, next time you’re planning your dinner, consider incorporating Brussels sprouts for a healthy twist that doesn’t sacrifice flavor.

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts are enhanced with a sweet and tangy balsamic glaze, making for a simple yet flavorful side dish or a main dish when paired with grains or a protein. This recipe brings out the best in Brussels sprouts—crispy on the outside while tender inside—with a perfectly balanced glaze that will elevate any meal.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup balsamic vinegar
• 1 tbsp honey or maple syrup (optional)
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them evenly on a baking sheet, cut side down.
3. Roast for 20-25 minutes, or until golden brown and crispy on the edges, flipping halfway through.
4. While the Brussels sprouts are roasting, heat the balsamic vinegar in a small saucepan over medium heat. Bring to a simmer, then reduce heat and let it cook for about 5 minutes until it thickens slightly. If desired, add honey or maple syrup to sweeten and red pepper flakes for some heat.
5. Drizzle the balsamic glaze over the roasted Brussels sprouts and toss gently to coat.
6. Serve immediately, garnished with fresh herbs or a sprinkle of Parmesan, if desired.

This roasted Brussels sprouts recipe is a perfect way to introduce this often-underappreciated vegetable into your meals. The balsamic glaze offers a sophisticated touch with its sweet and tangy flavor profile that perfectly complements the earthy Brussels sprouts. It’s an easy recipe to prepare and can be served as a stand-alone dish or as a side to meats, grains, or salads. Ideal for both casual dinners and holiday feasts, it’s a dish sure to impress!

Brussels Sprout and Bacon Skillet

This Brussels sprout and bacon skillet is a delicious and savory dish that combines the crispiness of bacon with the natural sweetness of Brussels sprouts. The bacon adds a rich depth of flavor, while the Brussels sprouts offer a hearty texture, making it a great side dish or a main course when paired with a starch like mashed potatoes or quinoa.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices of bacon, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 tbsp olive oil (if needed)
• 1/4 tsp red pepper flakes (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving the rendered fat in the pan.
2. Add the Brussels sprouts to the skillet and cook in the bacon fat for about 8-10 minutes, stirring occasionally, until they begin to brown and soften.
3. Add the diced onion and cook for another 3-4 minutes until the onion softens.
4. Add the minced garlic, salt, pepper, and red pepper flakes, if using. Continue to sauté for 2 minutes until fragrant and the Brussels sprouts are tender.
5. Return the bacon to the skillet, toss everything together, and cook for an additional 1-2 minutes to combine the flavors.
6. Garnish with fresh parsley before serving.

The Brussels sprout and bacon skillet is a flavorful, satisfying dish that combines savory and crunchy elements with tender Brussels sprouts. The bacon fat infuses the sprouts with an irresistible smokiness, while the onions and garlic add a savory sweetness. This dish can be served as a side to complement meats like roast chicken or steak, or it can stand alone for a lighter, hearty meal. It’s perfect for any occasion where comfort food meets gourmet flavor.

Brussels Sprout and Sweet Potato Curry

This Brussels sprout and sweet potato curry offers a warm, flavorful, and aromatic combination of spicy, sweet, and savory elements. The creamy coconut milk balances the heat of the spices and the earthiness of the Brussels sprouts and sweet potatoes, creating a comforting dish perfect for cold evenings or when you’re craving something hearty but healthy.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 large sweet potato, peeled and cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) coconut milk
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/4 tsp cumin
• 1/4 tsp cinnamon
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until softened.
2. Add the garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
3. Stir in the curry powder, turmeric, cumin, and cinnamon, and cook for an additional 1-2 minutes to toast the spices.
4. Add the cubed sweet potatoes and Brussels sprouts to the pot, stirring to coat with the spices.
5. Pour in the coconut milk and 1 cup of water. Bring the mixture to a simmer, cover, and cook for 20-25 minutes, or until the sweet potatoes are tender and the Brussels sprouts are cooked through.
6. Season with salt and pepper to taste.
7. Serve the curry over rice or quinoa and garnish with fresh cilantro.

This Brussels sprout and sweet potato curry is a rich and hearty meal that’s perfect for cozy dinners. The combination of coconut milk and spices creates a comforting, creamy sauce that pairs beautifully with the slightly bitter Brussels sprouts and sweet, tender sweet potatoes. This curry is not only delicious but also nutritious, offering a well-rounded meal filled with vitamins and fiber. It’s ideal for those looking to enjoy a vegetarian, plant-based dish that’s both satisfying and packed with flavor.

Sautéed Brussels Sprouts with Garlic and Lemon

This simple yet vibrant recipe features Brussels sprouts sautéed with garlic and finished with a touch of fresh lemon juice. The result is a light, fresh, and flavorful dish that highlights the natural sweetness of the Brussels sprouts while providing a zesty, aromatic punch from the garlic and lemon. It’s a versatile side dish that complements a wide range of main courses.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• 1/4 tsp red pepper flakes (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the Brussels sprouts and cook, cut side down, for about 8-10 minutes, stirring occasionally, until they are golden brown and crispy.
2. Add the minced garlic to the pan and cook for another 2-3 minutes, stirring frequently, until the garlic is fragrant but not burnt.
3. Add the lemon zest and juice to the skillet, and toss the Brussels sprouts to coat evenly in the citrusy glaze.
4. Season with salt, pepper, and red pepper flakes, if desired.
5. Garnish with fresh parsley and serve immediately.

This sautéed Brussels sprouts with garlic and lemon is a quick, healthy dish with a fresh, zesty twist. The garlic infuses the sprouts with rich flavor, while the lemon provides a bright, refreshing contrast. It’s the perfect side dish to serve with roasted chicken, grilled fish, or even a pasta dish, bringing a burst of color and flavor to your meal. This recipe is simple to make and elevates Brussels sprouts from a basic side to a standout dish.

Brussels Sprouts and Quinoa Salad with Tahini Dressing

This Brussels sprouts and quinoa salad is a healthy, nutrient-packed meal that combines the hearty texture of Brussels sprouts with the protein-rich quinoa. The tahini dressing adds a creamy, nutty richness, making the salad both satisfying and full of flavor. It’s a great option for meal prep or as a light lunch or dinner.

Ingredients:

• 1 lb Brussels sprouts, trimmed and thinly sliced
• 1 cup quinoa, cooked
• 1/4 cup red onion, thinly sliced
• 1/4 cup dried cranberries
• 1/4 cup toasted pumpkin seeds or nuts (optional)
• 1 tbsp olive oil
• Salt and pepper, to taste

For the Tahini Dressing:

• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 2 tbsp warm water (to thin)
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sliced Brussels sprouts and cook for about 5-7 minutes, stirring occasionally, until they soften and begin to caramelize. Season with salt and pepper to taste. Remove from heat and set aside to cool.
2. In a large bowl, combine the cooked quinoa, Brussels sprouts, red onion, cranberries, and pumpkin seeds.
3. For the dressing, whisk together the tahini, lemon juice, olive oil, maple syrup, warm water, salt, and pepper until smooth and creamy.
4. Drizzle the tahini dressing over the salad and toss to combine.
5. Serve immediately, or refrigerate for up to 2 days for a chilled salad.

This Brussels sprouts and quinoa salad with tahini dressing is a wholesome, flavorful dish that’s perfect for those looking for a light yet filling meal. The quinoa adds protein and texture, while the Brussels sprouts provide a hearty, earthy flavor. The sweet and tangy cranberries complement the richness of the tahini dressing, creating a balanced and satisfying meal. It’s great for meal prep and can be easily made ahead, making it a convenient and nutritious option for busy days.

Brussels Sprouts and Mushroom Stir-Fry

This Brussels sprouts and mushroom stir-fry is a quick and flavorful dish that highlights the umami flavor of mushrooms paired with the earthy bitterness of Brussels sprouts. The stir-frying method preserves the vegetables’ textures while infusing them with savory seasonings. It’s a versatile dish that can be served as a side or a main when paired with rice or noodles.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 8 oz mushrooms, sliced (button, cremini, or shiitake)
• 2 tbsp sesame oil (or olive oil)
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame seeds (optional)
• 1 tbsp scallions, sliced, for garnish
• Salt and pepper, to taste

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the Brussels sprouts and cook for 5-7 minutes, stirring occasionally, until they begin to brown and soften.
2. Add the sliced mushrooms to the skillet and cook for an additional 4-5 minutes, until they release their moisture and begin to shrink and brown.
3. Add the garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
4. Stir in the soy sauce and rice vinegar, cooking for another 2 minutes to allow the sauce to reduce slightly.
5. Season with salt and pepper to taste.
6. Garnish with sesame seeds and sliced scallions before serving.

This Brussels sprouts and mushroom stir-fry is a savory, satisfying dish that can easily be prepared in under 30 minutes. The mushrooms add a rich, umami flavor that complements the Brussels sprouts, creating a hearty dish full of flavor. The soy sauce and rice vinegar balance the richness with a tangy depth, making it a great pairing with rice, noodles, or even as a topping for a salad. This recipe is perfect for weeknight dinners or meal prep, offering a healthy and delicious way to enjoy Brussels sprouts.

Brussels Sprouts and Feta Cheese Bake

This Brussels sprouts and feta cheese bake is a creamy and savory dish that combines roasted Brussels sprouts with rich feta cheese and a delicious, slightly tangy sauce. The Brussels sprouts are tenderized in the oven, while the feta adds a creamy, salty flavor. This dish makes a perfect side for roasted meats or can be enjoyed as a vegetarian main course.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (optional for extra crunch)
• 2 tbsp olive oil
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• 1 tbsp fresh thyme or rosemary, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the Brussels sprouts with olive oil, garlic, salt, and pepper. Spread them out evenly on a baking sheet.
3. Roast the Brussels sprouts for 20-25 minutes, flipping halfway through, until they are golden and tender.
4. In a small bowl, combine the feta cheese, Parmesan cheese, and breadcrumbs (if using).
5. Transfer the roasted Brussels sprouts to a baking dish and pour the heavy cream over the top. Sprinkle the cheese mixture over the Brussels sprouts.
6. Bake for an additional 10-15 minutes until the cheese is melted and golden brown.
7. Garnish with fresh herbs and serve warm.

This Brussels sprouts and feta cheese bake offers a rich and satisfying take on a classic vegetable. The roasted Brussels sprouts provide a wonderful texture and flavor, while the feta cheese brings a creamy, tangy element that ties everything together. The addition of Parmesan and breadcrumbs gives the dish a crispy, golden topping. It’s the perfect side dish for any hearty meal, or it can stand on its own as a delicious vegetarian option.

Brussels Sprouts and Chickpea Stir-Fry

This Brussels sprouts and chickpea stir-fry is a vibrant, hearty dish filled with plant-based protein from chickpeas and the earthy flavor of Brussels sprouts. The combination of spices adds warmth, while the chickpeas provide a satisfying crunch. It’s a wholesome, nutritious dish that works well as a main course or as a filling side dish.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, thinly sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp turmeric
• 1 tbsp soy sauce (or tamari for gluten-free)
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the Brussels sprouts and cook for 8-10 minutes, stirring occasionally, until they are browned and tender.
2. Add the garlic, cumin, paprika, and turmeric to the skillet, and cook for another 1-2 minutes until fragrant.
3. Stir in the chickpeas and red bell pepper, and cook for an additional 5-7 minutes until the chickpeas are heated through and the bell pepper softens.
4. Add the soy sauce and stir to combine. Season with salt and pepper to taste.
5. Garnish with fresh cilantro before serving.

The Brussels sprouts and chickpea stir-fry is a flavorful, nutrient-packed dish that’s perfect for anyone looking for a quick and healthy meal. The chickpeas add protein and texture, making the dish filling and satisfying, while the Brussels sprouts offer a rich, earthy flavor that pairs perfectly with the warm spices. This stir-fry is not only delicious but also versatile—serve it with rice, quinoa, or as is for a light yet filling meal. It’s a great option for weeknight dinners and meal prep.

Brussels Sprouts and Bacon Mac and Cheese

This Brussels sprouts and bacon mac and cheese combines the rich, creamy comfort of classic mac and cheese with the savory crunch of bacon and the earthy, slightly bitter flavor of Brussels sprouts. It’s an indulgent yet balanced dish that brings a new twist to the beloved pasta comfort food. Perfect for a hearty family dinner or a festive occasion.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 6 oz elbow macaroni or pasta of choice
• 4 slices bacon, chopped
• 1 cup sharp cheddar cheese, grated
• 1/2 cup mozzarella cheese, grated
• 1/4 cup Parmesan cheese, grated
• 2 cups whole milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• Salt and pepper, to taste
• 1/4 tsp garlic powder
• 1/4 tsp mustard powder (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
3. In a large skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove and set aside.
4. In the same skillet, add the Brussels sprouts and cook for 8-10 minutes until they begin to brown and soften. Remove from the skillet and set aside.
5. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste.
6. Slowly add the milk, whisking constantly, until the sauce thickens and becomes creamy. Stir in the cheddar, mozzarella, and Parmesan cheeses, and cook until melted and smooth.
7. Season with salt, pepper, garlic powder, and mustard powder (if using).
8. In a large bowl, combine the cooked pasta, Brussels sprouts, bacon, and cheese sauce. Stir until everything is evenly coated.
9. Transfer the mixture to a baking dish and bake for 15-20 minutes, until the top is golden and bubbly.
10. Serve immediately.

This Brussels sprouts and bacon mac and cheese is the ultimate comfort food, combining the creamy, cheesy goodness of mac and cheese with the savory flavors of bacon and Brussels sprouts. The Brussels sprouts add a depth of flavor, while the bacon provides a crunchy, salty contrast. The cheese sauce ties everything together in a rich, velvety coating that makes each bite irresistible. This dish is perfect for special occasions or as a satisfying meal for the whole family, and it’s sure to become a favorite!

Brussels Sprouts and Shrimp Stir-Fry

This Brussels sprouts and shrimp stir-fry is a light, yet savory dish that combines the crispiness of Brussels sprouts with the sweetness of shrimp. The garlic, ginger, and soy sauce create a flavorful sauce that ties the ingredients together, making this dish perfect for a quick and healthy weeknight dinner. The shrimp adds a burst of protein, while the Brussels sprouts provide a crunchy, hearty texture.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil or sesame oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• Salt and pepper, to taste
• 1/4 tsp red pepper flakes (optional)
• Green onions, sliced, for garnish

Instructions:

1. Heat the olive or sesame oil in a large skillet or wok over medium-high heat. Add the Brussels sprouts and cook for about 8-10 minutes, stirring occasionally, until they are golden brown and tender.
2. In the same skillet, push the Brussels sprouts to one side and add the shrimp. Cook for about 3-4 minutes per side, or until the shrimp turns pink and opaque.
3. Add the garlic and ginger to the pan, and cook for 1-2 minutes until fragrant.
4. Stir in the soy sauce, honey, rice vinegar, and red pepper flakes (if using). Toss everything together until the Brussels sprouts and shrimp are coated in the sauce.
5. Season with salt and pepper to taste, and garnish with sliced green onions before serving.

This Brussels sprouts and shrimp stir-fry is a perfect balance of savory and sweet, with the shrimp adding a satisfying protein and the Brussels sprouts providing a delightful crunch. The light sauce, made with soy sauce, honey, and rice vinegar, complements the ingredients without overpowering their natural flavors. This dish is ideal for anyone looking for a quick, healthy meal that’s packed with flavor. It pairs wonderfully with rice or noodles and is perfect for a weekday dinner or a special occasion.

Brussels Sprouts and Caramelized Onion Tart

This Brussels sprouts and caramelized onion tart combines savory Brussels sprouts with sweet, tender caramelized onions and a buttery crust. The tart’s filling is creamy and flavorful, making it a sophisticated dish that can be served as a light lunch, dinner, or appetizer. The caramelized onions bring a rich sweetness that complements the slightly bitter Brussels sprouts, creating a delightful contrast of flavors.

Ingredients:

• 1 sheet puff pastry (store-bought or homemade)
• 1 lb Brussels sprouts, trimmed and thinly sliced
• 2 medium onions, thinly sliced
• 2 tbsp olive oil
• 1/4 cup grated Gruyère cheese (optional)
• 1/4 cup heavy cream
• 1 egg
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Roll out the puff pastry onto a baking sheet lined with parchment paper.
2. Heat olive oil in a large skillet over medium heat. Add the onions and cook, stirring frequently, for 15-20 minutes until they are soft and golden brown. Season with salt and pepper and set aside.
3. In the same skillet, add the Brussels sprouts and cook for 5-7 minutes until they are softened and lightly browned. Season with salt and pepper.
4. In a small bowl, whisk together the heavy cream and egg. Season with salt and pepper.
5. Spread the caramelized onions evenly over the puff pastry, then top with the Brussels sprouts. Pour the cream and egg mixture over the top, and sprinkle with Gruyère cheese, if using.
6. Bake for 20-25 minutes, until the pastry is golden and the filling is set.
7. Garnish with fresh thyme before serving.

This Brussels sprouts and caramelized onion tart is a sophisticated and delicious dish that makes a perfect centerpiece for a light meal or a festive gathering. The Brussels sprouts bring a hearty, earthy flavor that’s balanced by the sweetness of the caramelized onions. The creamy filling and buttery pastry add richness, while the fresh thyme provides a fragrant finish. This tart is an excellent way to showcase Brussels sprouts in a unique and delicious way, perfect for any occasion.

Brussels Sprouts and Sweet Chili Chicken Skewers

Brussels sprouts and sweet chili chicken skewers combine the crispness of roasted Brussels sprouts with juicy, marinated chicken, all glazed in a sweet and spicy chili sauce. This dish is perfect for grilling or roasting and makes for a fun, flavorful meal. It’s a great option for a summer barbecue, or you can easily prepare it in the oven for a quick dinner.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
• 2 tbsp olive oil
• 1/4 cup sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 clove garlic, minced
• Salt and pepper, to taste
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

Instructions:

1. Preheat the grill or oven to medium-high heat (about 375°F or 190°C).
2. In a bowl, combine the sweet chili sauce, soy sauce, rice vinegar, honey, garlic, olive oil, salt, and pepper. Mix well to create the marinade.
3. Place the chicken cubes in the marinade and let them sit for at least 15 minutes (or up to 2 hours for more flavor).
4. While the chicken is marinating, prepare the Brussels sprouts by tossing them in olive oil, salt, and pepper. Thread the Brussels sprouts and marinated chicken onto the skewers, alternating between the two.
5. Grill or roast the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and the Brussels sprouts are tender and slightly charred.
6. Brush the skewers with additional sweet chili sauce during the last few minutes of cooking for extra flavor.
7. Serve the skewers immediately, garnished with fresh herbs if desired.

These Brussels sprouts and sweet chili chicken skewers are a flavorful and fun way to enjoy both chicken and Brussels sprouts. The sweet chili sauce gives the dish a perfect balance of heat and sweetness, which pairs beautifully with the earthy Brussels sprouts and juicy chicken. Whether grilled or roasted, these skewers are a great option for a casual dinner or a special occasion. They’re easy to prepare and sure to be a hit at your next barbecue or family meal!

Brussels Sprouts and Bacon Carbonara

This Brussels sprouts and bacon carbonara takes the classic pasta carbonara and elevates it by adding Brussels sprouts and crispy bacon. The rich, creamy sauce made from eggs and Parmesan cheese clings to the pasta, while the Brussels sprouts add a hearty, earthy flavor. The crispy bacon provides a savory crunch, making this dish a delicious and comforting meal that’s perfect for a cozy night in.

Ingredients:

• 1 lb Brussels sprouts, trimmed and thinly sliced
• 8 oz spaghetti or pasta of choice
• 4 slices bacon, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat a large skillet over medium heat and cook the bacon until crispy, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add the Brussels sprouts and cook for 5-7 minutes, stirring occasionally, until they are tender and lightly browned. Add the garlic and cook for an additional minute until fragrant.
4. In a separate bowl, whisk together the eggs, Parmesan cheese, and heavy cream. Season with salt and pepper.
5. Add the cooked pasta to the skillet with the Brussels sprouts. Toss to combine, then slowly pour the egg mixture over the pasta, stirring constantly to create a creamy sauce. Add reserved pasta water as needed to achieve the desired consistency.
6. Stir in the crispy bacon and season with additional salt and pepper if desired.
7. Garnish with fresh parsley and serve immediately.

This Brussels sprouts and bacon carbonara is a comforting, flavorful dish that adds a unique twist to the traditional pasta carbonara. The creamy sauce beautifully coats the pasta, while the Brussels sprouts add a delightful depth of flavor, and the crispy bacon brings an irresistible crunch. It’s a hearty and satisfying meal that’s perfect for any pasta lover and makes an excellent dinner option for the whole family.

Brussels Sprouts and Sausage Skillet

This Brussels sprouts and sausage skillet is a one-pan wonder that combines savory sausage, tender Brussels sprouts, and aromatic herbs in a quick and easy skillet dish. The sausage adds a rich, savory flavor, while the Brussels sprouts provide a delightful crunch. It’s a quick, hearty meal that’s perfect for busy nights and is sure to satisfy everyone at the table.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 sausage links (Italian, chicken, or turkey sausage), casing removed and crumbled
• 2 tbsp olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1/4 cup chicken broth (or white wine)
• 1 tsp dried thyme
• Salt and pepper, to taste
• Red pepper flakes, to taste (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the crumbled sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Remove the sausage from the skillet and set aside.
2. In the same skillet, add the onions and cook for 3-4 minutes until softened. Add the Brussels sprouts and cook for an additional 8-10 minutes, stirring occasionally, until they are golden brown and tender.
3. Add the garlic, thyme, salt, and pepper to the skillet, and cook for 1-2 minutes until fragrant.
4. Pour in the chicken broth (or white wine) and stir to deglaze the pan, scraping up any browned bits from the bottom.
5. Return the cooked sausage to the skillet and stir everything together. Let it cook for another 2-3 minutes to combine the flavors.
6. If desired, sprinkle with red pepper flakes for a bit of heat.
7. Serve immediately.

This Brussels sprouts and sausage skillet is a flavorful, easy-to-make dish that’s perfect for a busy weeknight. The combination of savory sausage and tender Brussels sprouts is satisfying, and the quick cooking time makes it an ideal choice for those looking for a hearty, one-pan meal. With minimal prep and cleanup, this skillet dish is both convenient and delicious—perfect for busy families or anyone craving a simple, flavorful dinner.

Brussels Sprouts and Roasted Beet Salad with Goat Cheese

This Brussels sprouts and roasted beet salad combines the earthy flavors of roasted beets with the slight bitterness of Brussels sprouts, all brought together with creamy goat cheese and a tangy balsamic vinaigrette. It’s a visually stunning and nutritious salad that can serve as a light main course or an elegant side dish. The sweetness of the roasted beets balances the savory Brussels sprouts, making each bite a delightful experience.

Ingredients:

• 1 lb Brussels sprouts, trimmed and thinly sliced
• 2 medium beets, peeled and diced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted (optional)
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil (for dressing)
• 1 tsp Dijon mustard
• 1 tsp honey

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced beets in olive oil, salt, and pepper, and spread them out in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender.
2. While the beets roast, heat a small amount of olive oil in a skillet over medium heat. Add the Brussels sprouts and sauté for 5-7 minutes, until they are tender and slightly caramelized. Season with salt and pepper.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, and honey to create the dressing.
4. To assemble the salad, combine the roasted beets, sautéed Brussels sprouts, crumbled goat cheese, and toasted walnuts (if using) in a large bowl.
5. Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
6. Serve immediately or chill in the refrigerator for a slightly colder salad.

This Brussels sprouts and roasted beet salad with goat cheese is a beautifully balanced dish that combines earthy, sweet, and tangy flavors. The roasted beets add sweetness and depth, while the Brussels sprouts bring a crunchy texture and savory flavor. The creamy goat cheese adds richness, and the balsamic vinaigrette ties everything together. This salad makes for a perfect side dish or a light main course, and it’s perfect for special occasions or weeknight meals when you want something both healthy and full of flavor.

Note: More recipes are coming soon!