25+ Easy and Delicious Brussel Sprouts Bread Crumbs Recipes

Brussels sprouts have long been celebrated for their unique flavor and impressive nutritional profile, making them a staple in many households.

But if you think Brussels sprouts are boring, think again! When paired with crispy breadcrumbs, these tiny green gems transform into a culinary delight that can elevate any meal.

Whether you’re looking for hearty side dishes, creamy casseroles, or innovative salads, the combination of Brussels sprouts and breadcrumbs can add texture and flavor to your dishes like no other.

In this article, we present 25+ delicious Brussels sprouts recipes featuring breadcrumbs.

From classic gratins and savory casseroles to zesty salads and more, each recipe is crafted to highlight the versatility of Brussels sprouts while embracing the satisfying crunch of breadcrumbs.

Join us as we explore exciting ways to enjoy this nutritious vegetable, proving that Brussels sprouts are anything but ordinary!

25+ Easy and Delicious Brussel Sprouts Bread Crumbs Recipes

With these 25+ Brussels sprouts and breadcrumb recipes, you can elevate your culinary creations and impress your family and friends with flavorful dishes that are sure to become new favorites.

Each recipe not only highlights the robust taste of Brussels sprouts but also incorporates the satisfying crunch of breadcrumbs, making them a delightful addition to any meal.

Whether you’re hosting a dinner party or simply seeking a nutritious weeknight dinner, these recipes will inspire you to experiment with this incredible vegetable.

So roll up your sleeves, grab some Brussels sprouts, and get ready to enjoy delicious meals that celebrate the perfect pairing of greens and crunch!

Brussels Sprouts and Garlic Breadcrumb Casserole

This Brussels sprouts casserole features tender sprouts baked to perfection with a crispy garlic breadcrumb topping.

The combination of sautéed garlic, creamy cheese, and crunchy breadcrumbs creates a comforting and savory dish that’s perfect for any occasion.

Serve it as a side at your next family gathering or as a hearty vegetarian main course.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups shredded cheese (cheddar or mozzarella)
• 1 cup breadcrumbs (preferably panko)
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• ¼ cup grated Parmesan cheese
• 1 tablespoon butter, melted

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20 minutes until they are tender and slightly caramelized.
3. Make the Breadcrumb Topping: In a skillet, heat the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the breadcrumbs and thyme, mixing until the breadcrumbs are evenly coated and golden brown. Remove from heat and set aside.
4. Assemble the Casserole: In a large baking dish, layer the roasted Brussels sprouts and sprinkle half of the shredded cheese over them. Add the remaining cheese and top with the garlic breadcrumbs.
5. Bake: Place the casserole in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are crispy.
6. Serve: Let it cool slightly before serving. Enjoy your Brussels sprouts casserole as a satisfying side dish!

This Brussels sprouts and garlic breadcrumb casserole is a delicious way to incorporate nutritious veggies into your meal. The roasted sprouts bring out a deep, nutty flavor, while the breadcrumb topping adds a satisfying crunch.

This dish not only pleases the palate but also serves as a wonderful centerpiece for any holiday table or family dinner. Plus, it’s easy to prepare ahead of time, making it a fantastic choice for busy cooks!

Brussels Sprouts and Cheddar Stuffed Portobello Mushrooms

These stuffed Portobello mushrooms are filled with a savory mixture of sautéed Brussels sprouts and sharp cheddar cheese, topped with crispy breadcrumbs.

This recipe combines earthy mushroom flavors with the nutty taste of Brussels sprouts, creating a satisfying and flavorful dish that can be served as an appetizer or main course.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 lb Brussels sprouts, finely chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup shredded sharp cheddar cheese
• ½ cup breadcrumbs
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon balsamic vinegar

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Mushrooms: Brush the Portobello caps with olive oil and sprinkle with salt and pepper. Place them on a baking sheet, gill side up.
3. Sauté the Brussels Sprouts: In a skillet, heat the olive oil over medium heat. Add the chopped Brussels sprouts and sauté for about 5-7 minutes until they are tender. Stir in the minced garlic and cook for an additional minute. Season with salt, pepper, and balsamic vinegar.
4. Stuff the Mushrooms: Divide the Brussels sprouts mixture evenly among the Portobello caps. Sprinkle the cheddar cheese over the top of each stuffed mushroom.
5. Make the Breadcrumb Topping: In a small bowl, combine the breadcrumbs with the parsley. Sprinkle this mixture generously over the cheese on each mushroom.
6. Bake: Bake the stuffed mushrooms in the preheated oven for 20-25 minutes until the cheese is melted and the breadcrumbs are golden brown.
7. Serve: Let cool slightly before serving. Enjoy these delicious stuffed mushrooms warm!

Brussels sprouts and cheddar stuffed Portobello mushrooms are not only visually appealing but also bursting with flavor. The earthy mushrooms provide a hearty base, while the Brussels sprouts add a fresh crunch, and the cheddar cheese brings richness to every bite.

These stuffed mushrooms can be served as a show-stopping appetizer or as part of a main course, making them versatile for any meal.

They’re sure to impress your guests and even entice those who typically shy away from Brussels sprouts!

Brussels Sprouts and Herb Breadcrumb Salad

This vibrant salad combines roasted Brussels sprouts with a medley of fresh herbs and a crunchy breadcrumb topping.

The bright flavors and textures make this salad a refreshing addition to any meal, providing a delightful contrast to heavier dishes.

Perfect for a light lunch or as a side at dinner, this salad showcases the versatility of Brussels sprouts.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil, divided
• Salt and pepper to taste
• 1 cup mixed herbs (parsley, dill, basil), chopped
• ½ cup breadcrumbs
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)
• Zest of 1 lemon

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Roast the Brussels Sprouts: Toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until they are golden brown and tender.
3. Prepare the Breadcrumb Topping: In a small skillet, heat the remaining tablespoon of olive oil over medium heat. Add the breadcrumbs and toast them until golden brown, stirring frequently. Remove from heat and set aside.
4. Make the Dressing: In a bowl, whisk together the lemon juice, Dijon mustard, honey (if using), lemon zest, and a pinch of salt and pepper.
5. Combine the Salad: In a large bowl, combine the roasted Brussels sprouts with the chopped herbs. Drizzle the dressing over the mixture and toss to combine.
6. Add the Breadcrumbs: Just before serving, sprinkle the toasted breadcrumbs over the salad for added crunch.
7. Serve: Enjoy this fresh Brussels sprouts salad as a light, nutritious dish!

This Brussels sprouts and herb breadcrumb salad is a refreshing take on traditional salads, offering a delightful crunch and vibrant flavors. The roasted Brussels sprouts lend a slightly sweet, nutty taste, complemented by the fresh herbs and a zesty dressing.

The crispy breadcrumb topping adds texture and makes this salad satisfying enough to stand on its own. Perfect for spring or summer gatherings, this dish is not only healthy but also a delightful way to enjoy Brussels sprouts in a new light.

Whether served as a main dish or a side, it’s bound to become a favorite at your table!

Brussels Sprouts and Bacon Breadcrumb Bake

This savory Brussels sprouts and bacon bake is a comforting dish that brings together the earthiness of roasted Brussels sprouts with the smoky richness of bacon, all topped with a crispy breadcrumb layer.

It’s a perfect side dish for any occasion, combining flavors that will please even the pickiest eaters.

The balance of crispy, crunchy, and creamy textures makes it an irresistible addition to your dinner table.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices of bacon, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup heavy cream
• 1 cup shredded Gruyère cheese
• 1 cup breadcrumbs (preferably panko)
• 2 tablespoons fresh thyme, chopped

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Bacon: In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the skillet.
3. Sauté the Brussels Sprouts: In the same skillet, add the Brussels sprouts to the bacon drippings and sauté for about 5-7 minutes until they start to caramelize. Season with salt and pepper.
4. Combine Ingredients: In a mixing bowl, combine the sautéed Brussels sprouts, cooked bacon, heavy cream, and half of the Gruyère cheese. Mix well.
5. Transfer to Baking Dish: Pour the mixture into a greased baking dish and top with the remaining cheese and the breadcrumbs. Sprinkle with fresh thyme.
6. Bake: Bake for 25-30 minutes, or until the top is golden brown and bubbly.
7. Serve: Let it cool for a few minutes before serving. Enjoy this creamy, indulgent bake as a side dish or a main course!

This Brussels sprouts and bacon breadcrumb bake is a luxurious twist on a classic dish. The creamy base enhances the nutty flavor of the roasted sprouts while the crispy bacon adds a savory depth.

Topped with a golden breadcrumb crust, this dish is not only visually appealing but also packed with flavor. It’s perfect for holiday gatherings or family dinners, and its rich, comforting qualities will have everyone asking for seconds.

This recipe is a wonderful way to introduce Brussels sprouts to those who may be hesitant, making it a crowd-pleaser at any meal!

Brussels Sprouts and Feta Cheese Quinoa Salad with Breadcrumbs

This vibrant quinoa salad features roasted Brussels sprouts and tangy feta cheese, creating a light yet filling dish.

The addition of crispy breadcrumbs adds a delightful crunch, while the lemon dressing brightens the flavors. This recipe is ideal for meal prep, as it holds up well in the refrigerator and can be served cold or at room temperature.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 tablespoon olive oil
• Salt and pepper to taste
• ½ cup crumbled feta cheese
• ½ cup breadcrumbs
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Cook the Quinoa: In a saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the quinoa is cooked. Fluff with a fork and set aside.
3. Roast the Brussels Sprouts: Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and golden brown.
4. Make the Breadcrumb Topping: In a skillet, toast the breadcrumbs over medium heat until golden and crispy. Remove from heat and set aside.
5. Prepare the Dressing: In a small bowl, whisk together the lemon juice, Dijon mustard, honey (if using), salt, and pepper.
6. Combine the Salad: In a large bowl, combine the cooked quinoa, roasted Brussels sprouts, and crumbled feta. Drizzle with the dressing and toss gently to combine.
7. Add the Breadcrumbs: Just before serving, sprinkle the toasted breadcrumbs on top for added crunch. Garnish with fresh parsley.
8. Serve: Enjoy this healthy and hearty salad as a side dish or a light main course.

This Brussels sprouts and feta cheese quinoa salad with breadcrumbs is a delightful blend of flavors and textures. The nutty quinoa pairs beautifully with the earthy Brussels sprouts and tangy feta, while the crispy breadcrumbs provide a satisfying crunch.

This salad is not only nutritious but also incredibly versatile, making it a perfect choice for meal prep or a potluck dish.

Its vibrant colors and refreshing flavors are sure to impress your family and friends, offering a tasty way to enjoy Brussels sprouts in a lighter, healthier format!

Brussels Sprouts and Spinach Gratin with Breadcrumbs

This Brussels sprouts and spinach gratin is a creamy, indulgent dish that combines the earthy flavors of Brussels sprouts with the freshness of spinach.

Topped with a crunchy breadcrumb mixture, this gratin is perfect for a cozy dinner or as a side dish for holiday feasts.

The layers of flavor and creamy texture make it a favorite for both adults and kids alike.

Ingredients:

• 1 lb Brussels sprouts, trimmed and quartered
• 2 cups fresh spinach, chopped
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup breadcrumbs (preferably panko)
• 2 tablespoons butter, melted
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 teaspoon dried oregano

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Brussels Sprouts: In a large pot of boiling salted water, blanch the Brussels sprouts for 3-4 minutes until slightly tender. Drain and transfer them to an ice bath to stop cooking.
3. Make the Cream Mixture: In a bowl, whisk together the heavy cream, garlic powder, oregano, salt, and pepper. Stir in half of the mozzarella and Parmesan cheese.
4. Combine the Ingredients: In a greased baking dish, layer the blanched Brussels sprouts and chopped spinach. Pour the cream mixture over the top and mix gently to combine. Sprinkle the remaining cheese over the top.
5. Make the Breadcrumb Topping: In a small bowl, combine the breadcrumbs with melted butter, mixing until the crumbs are evenly coated. Sprinkle this mixture evenly over the gratin.
6. Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbling.
7. Serve: Let it cool for a few minutes before serving. Enjoy this creamy gratin as a comforting side dish!

This Brussels sprouts and spinach gratin with breadcrumbs is a rich and comforting dish that transforms humble ingredients into something extraordinary.

The creamy sauce envelops the sprouts and spinach, while the breadcrumb topping adds a delightful crunch. It’s a fantastic option for a holiday gathering or a cozy family dinner, appealing to both adults and children.

This gratin not only showcases the deliciousness of Brussels sprouts but also makes them more approachable for those who might be wary of their strong flavor.

Serve it alongside roasted meats or enjoy it on its own for a satisfying vegetarian meal!

Brussels Sprouts and Cheddar Stuffed Portobello Mushrooms

This recipe combines the earthy flavors of Portobello mushrooms with savory Brussels sprouts and sharp cheddar cheese, all topped with a crispy breadcrumb mixture.

These stuffed mushrooms make a perfect appetizer or a light main dish, ideal for impressing guests at a dinner party.

The umami-rich mushrooms, combined with the hearty Brussels sprouts, create a delicious flavor profile that everyone will love.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 lb Brussels sprouts, trimmed and finely chopped
• 1 cup sharp cheddar cheese, grated
• 1 cup breadcrumbs (preferably panko)
• 2 tablespoons olive oil
• 2 tablespoons butter, melted
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Sauté the Brussels Sprouts: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped Brussels sprouts, garlic powder, salt, and pepper. Sauté for about 5-7 minutes until tender.
3. Prepare the Mushroom Caps: Brush the Portobello mushroom caps with the remaining olive oil and place them on a baking sheet, gill side up.
4. Combine the Filling: In a mixing bowl, combine the sautéed Brussels sprouts, cheddar cheese, and half of the breadcrumbs. Mix well until combined.
5. Stuff the Mushrooms: Fill each Portobello mushroom cap generously with the Brussels sprouts and cheese mixture.
6. Prepare the Topping: In a separate bowl, mix the remaining breadcrumbs with melted butter. Sprinkle this mixture evenly over the stuffed mushrooms.
7. Bake: Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown.
8. Serve: Garnish with fresh parsley before serving. Enjoy these stuffed mushrooms as a delicious appetizer or a satisfying main dish!

These Brussels sprouts and cheddar stuffed Portobello mushrooms are a delightful fusion of flavors and textures. The meaty mushrooms provide a perfect vessel for the cheesy, savory filling, making them an elegant option for any occasion.

Not only are they visually stunning, but they are also packed with nutrients, making them a great choice for a healthier appetizer or light meal.

The combination of the crispy breadcrumb topping and the creamy filling will have everyone coming back for seconds, ensuring they are a hit at your next gathering!

Brussels Sprouts and Sausage Stuffed Bread Rolls

These Brussels sprouts and sausage stuffed bread rolls are a savory delight, perfect for brunch or as a snack.

The combination of hearty sausage, tender Brussels sprouts, and gooey cheese wrapped in soft bread makes these rolls both comforting and satisfying.

With a crispy breadcrumb coating, they are sure to be a crowd-pleaser at any gathering.

Ingredients:

• 1 lb Brussels sprouts, trimmed and finely chopped
• 1 lb Italian sausage, casings removed
• 1 cup shredded mozzarella cheese
• 1 cup breadcrumbs (preferably panko)
• 2 tablespoons olive oil
• 1 package pre-made pizza dough or bread dough
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Cook the Sausage: In a skillet over medium heat, cook the Italian sausage until browned. Break it into small pieces as it cooks. Drain excess fat if necessary.
3. Sauté the Brussels Sprouts: Add the chopped Brussels sprouts to the skillet with the sausage and cook for another 5-7 minutes until the sprouts are tender. Season with salt and pepper.
4. Prepare the Dough: Roll out the pizza or bread dough on a floured surface. Cut into equal-sized squares or circles (about 4-5 inches in diameter).
5. Fill the Rolls: Place a spoonful of the sausage and Brussels sprout mixture in the center of each dough piece. Top with shredded mozzarella cheese. Fold the dough over the filling and pinch the edges to seal tightly.
6. Coat with Breadcrumbs: Brush each roll with the beaten egg and sprinkle the breadcrumbs on top.
7. Bake: Arrange the rolls on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.
8. Serve: Garnish with fresh basil before serving. Enjoy these rolls warm as a delightful snack or appetizer!

Brussels sprouts and sausage stuffed bread rolls are a perfect blend of comfort and flavor. These rolls encapsulate the savory essence of Italian sausage combined with the earthy richness of Brussels sprouts, all wrapped in soft, pillowy dough.

The crispy breadcrumb coating adds an extra layer of texture that enhances the overall eating experience. Whether served as an appetizer at a party or enjoyed as a savory snack, these rolls are sure to impress and satisfy your guests.

They are also great for meal prep, as they can be easily frozen and reheated for a quick, delicious bite any time!

Brussels Sprouts and Herb-Crusted Fish with Breadcrumbs

This herb-crusted fish recipe pairs tender Brussels sprouts with flaky fish, all topped with a flavorful breadcrumb mixture.

The freshness of the herbs and the nuttiness of the roasted Brussels sprouts complement the fish perfectly, making this dish a delightful option for a light yet satisfying meal.

It’s an excellent way to enjoy seafood while incorporating nutritious veggies into your diet.

Ingredients:

• 4 white fish fillets (such as cod or tilapia)
• 1 lb Brussels sprouts, trimmed and halved
• 1 cup breadcrumbs (preferably panko)
• 2 tablespoons olive oil
• 2 tablespoons melted butter
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 lemon, zested and juiced
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Brussels Sprouts: Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 15-20 minutes until golden and tender.
3. Make the Breadcrumb Mixture: In a bowl, combine the breadcrumbs, melted butter, parsley, dill, lemon zest, salt, and pepper. Mix until the breadcrumbs are evenly coated.
4. Prepare the Fish: Place the fish fillets on a greased baking sheet. Squeeze fresh lemon juice over each fillet and season with salt and pepper.
5. Top with Breadcrumbs: Evenly distribute the breadcrumb mixture over the fish fillets, pressing lightly to adhere.
6. Bake: Add the baking sheet with the Brussels sprouts to the oven and bake the fish for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Serve: Plate the fish alongside the roasted Brussels sprouts for a delightful meal.

This Brussels sprouts and herb-crusted fish with breadcrumbs is a refreshing and wholesome dish that highlights the natural flavors of both the fish and the Brussels sprouts.

The crunchy, herby breadcrumb topping adds a satisfying texture that elevates the entire meal. This dish is not only quick to prepare but also makes for an impressive presentation at any dinner table.

Whether you’re looking for a weeknight dinner or a meal to impress guests, this recipe is a fantastic choice that offers a delicious balance of flavors and nutrition. Enjoy it with a side salad for a complete and satisfying meal!

Brussels Sprouts and Bacon Quiche with Breadcrumb Crust

This Brussels sprouts and bacon quiche features a savory combination of crispy bacon, tender Brussels sprouts, and creamy eggs, all nestled in a crunchy breadcrumb crust.

It’s perfect for breakfast, brunch, or even dinner. The richness of the quiche pairs beautifully with the earthy Brussels sprouts, while the bacon adds a smoky depth that makes every bite delicious.

Ingredients:

• 1 lb Brussels sprouts, trimmed and sliced thin
• 6 slices of bacon, chopped
• 1 cup heavy cream
• 4 large eggs
• 1 cup shredded Swiss cheese
• 1 cup breadcrumbs (preferably panko)
• 2 tablespoons butter, melted
• Salt and pepper to taste
• Fresh chives for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Bacon: In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pan.
3. Sauté the Brussels Sprouts: In the same skillet, add the sliced Brussels sprouts to the bacon drippings and sauté until tender and slightly caramelized, about 5-7 minutes. Season with salt and pepper.
4. Prepare the Breadcrumb Crust: In a bowl, mix the breadcrumbs with melted butter. Press the breadcrumb mixture evenly into the bottom and up the sides of a pie dish to form a crust.
5. Combine the Filling: In a mixing bowl, whisk together the heavy cream and eggs. Stir in the sautéed Brussels sprouts, cooked bacon, and shredded Swiss cheese. Season with additional salt and pepper.
6. Assemble the Quiche: Pour the egg mixture into the breadcrumb crust, spreading it evenly.
7. Bake: Bake in the preheated oven for 30-35 minutes, or until the quiche is set and golden brown on top.
8. Serve: Allow the quiche to cool slightly before slicing. Garnish with fresh chives if desired. Enjoy warm or at room temperature!

This Brussels sprouts and bacon quiche with a breadcrumb crust is a show-stopping dish that beautifully combines flavors and textures. The crispy, buttery breadcrumb crust provides a satisfying crunch that complements the creamy filling.

With the savory bacon and the nutty Brussels sprouts, this quiche is a wholesome option for any meal of the day. It can also be made ahead of time and served at room temperature, making it an excellent choice for brunch parties or gatherings.

Pair it with a fresh salad for a complete meal that’s sure to delight your guests!

Brussels Sprouts and Feta Stuffed Bell Peppers with Breadcrumb Topping

These Brussels sprouts and feta stuffed bell peppers are a vibrant and healthy option for a weeknight dinner.

The sweet bell peppers are filled with a savory mixture of sautéed Brussels sprouts, tangy feta cheese, and aromatic herbs, all topped with crispy breadcrumbs.

This colorful dish is not only visually appealing but also bursting with flavor, making it a wholesome and satisfying meal.

Ingredients:

• 4 bell peppers (any color), halved and seeds removed
• 1 lb Brussels sprouts, trimmed and finely chopped
• 1 cup crumbled feta cheese
• 1 cup breadcrumbs (preferably panko)
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Sauté the Brussels Sprouts: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped Brussels sprouts, oregano, salt, and pepper. Sauté for about 5-7 minutes until tender.
3. Mix the Filling: In a bowl, combine the sautéed Brussels sprouts, crumbled feta cheese, and lemon juice. Mix well until combined.
4. Prepare the Bell Peppers: Place the halved bell peppers cut side up in a baking dish. Drizzle with the remaining olive oil and season with salt and pepper.
5. Stuff the Peppers: Fill each bell pepper half with the Brussels sprouts and feta mixture, pressing down gently to pack the filling.
6. Top with Breadcrumbs: Sprinkle the breadcrumbs evenly over the stuffed peppers, ensuring each one is generously coated.
7. Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the breadcrumbs are golden brown and the peppers are tender.
8. Serve: Garnish with fresh parsley before serving. These stuffed peppers make a delightful and nutritious meal!

Brussels sprouts and feta stuffed bell peppers are a colorful and nutritious dish that showcases the wonderful flavors of seasonal ingredients.

The combination of tender Brussels sprouts, tangy feta, and the sweetness of bell peppers creates a harmonious balance that’s both satisfying and healthy.

The crispy breadcrumb topping adds a delightful crunch, making each bite a pleasure. These stuffed peppers are perfect for a busy weeknight dinner, as they can be made ahead of time and baked just before serving.

Enjoy them as a stand-alone meal or alongside a light salad for a complete dinner!

Brussels Sprouts and Ricotta Pasta Bake with Breadcrumbs

This Brussels sprouts and ricotta pasta bake is a comforting and creamy dish that’s perfect for family dinners.

The combination of tender pasta, creamy ricotta cheese, and roasted Brussels sprouts topped with crispy breadcrumbs creates a hearty meal that everyone will love.

It’s a great way to incorporate more vegetables into your diet while enjoying a delicious pasta dish.

Ingredients:

• 12 oz pasta (penne or rigatoni work well)
• 1 lb Brussels sprouts, trimmed and halved
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup breadcrumbs (preferably panko)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 teaspoon red pepper flakes (optional)
• Fresh basil for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Pasta: Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
3. Roast the Brussels Sprouts: On a baking sheet, toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper. Roast in the oven for 20 minutes until golden and tender.
4. Mix the Pasta Bake: In a large mixing bowl, combine the cooked pasta, roasted Brussels sprouts, ricotta cheese, and half of the mozzarella cheese. Mix until well combined.
5. Transfer to a Baking Dish: Pour the pasta mixture into a greased 9×13 inch baking dish. Spread evenly.
6. Top with Cheese and Breadcrumbs: Sprinkle the remaining mozzarella cheese over the top, followed by an even layer of breadcrumbs. If desired, sprinkle red pepper flakes for extra heat.
7. Bake: Bake in the preheated oven for 25-30 minutes until the top is golden brown and bubbly.
8. Serve: Garnish with fresh basil before serving. This pasta bake is a comforting and delicious meal that everyone will enjoy!

This Brussels sprouts and ricotta pasta bake is the ultimate comfort food, combining the creamy richness of ricotta with the earthy flavors of roasted Brussels sprouts.

The crispy breadcrumb topping adds a delightful texture that contrasts perfectly with the soft pasta. This dish is not only hearty and filling but also a great way to sneak in some veggies, making it ideal for family dinners.

It’s simple to prepare and can easily be made ahead of time, making it perfect for busy weeknights or gatherings. Serve it with a side salad for a complete meal that’s sure to please both kids and adults alike!

Brussels Sprouts Gratin with Herbed Breadcrumbs

This Brussels sprouts gratin is a luxurious side dish that elevates the humble Brussels sprout with a creamy cheese sauce and a crunchy herbed breadcrumb topping.

The combination of rich cheeses and fresh herbs creates a deliciously indulgent dish, perfect for special occasions or holiday gatherings.

The crispy topping contrasts beautifully with the tender, creamy Brussels sprouts, making it an irresistible addition to any meal.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 cup heavy cream
• 1 cup shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1 cup breadcrumbs (preferably panko)
• 2 tablespoons butter, melted
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Blanch the Brussels Sprouts: Bring a pot of salted water to a boil. Add the halved Brussels sprouts and blanch for 3-4 minutes. Drain and set aside.
3. Make the Cheese Sauce: In a saucepan, heat the heavy cream over medium heat. Stir in the Gruyère and half of the Parmesan cheese until melted and smooth. Season with salt and pepper.
4. Combine Ingredients: In a large baking dish, combine the blanched Brussels sprouts and the cheese sauce. Mix until the sprouts are well coated.
5. Prepare the Breadcrumb Topping: In a bowl, combine the breadcrumbs, melted butter, dried thyme, garlic powder, and remaining Parmesan cheese. Mix until the breadcrumbs are evenly coated.
6. Assemble the Gratin: Spread the breadcrumb mixture evenly over the Brussels sprouts and cheese sauce in the baking dish.
7. Bake: Bake in the preheated oven for 25-30 minutes or until the topping is golden brown and the cheese is bubbling.
8. Serve: Garnish with fresh parsley before serving. This gratin pairs wonderfully with roasted meats or can be enjoyed on its own as a decadent vegetarian option.

This Brussels sprouts gratin with herbed breadcrumbs is a sumptuous dish that takes Brussels sprouts to new heights. The creamy cheese sauce enveloping the tender sprouts provides a rich flavor profile, while the herbed breadcrumb topping adds a delightful crunch.

This recipe is a fantastic choice for holiday dinners or special gatherings, ensuring your guests will be impressed. Serve it alongside a roasted protein for a complete meal or as a stand-alone vegetarian delight. It’s sure to become a favorite in your culinary repertoire!

Brussels Sprouts and Quinoa Casserole with Crispy Breadcrumb Topping

This Brussels sprouts and quinoa casserole is a healthy yet hearty dish that incorporates protein-packed quinoa, roasted Brussels sprouts, and a crispy breadcrumb topping.

The combination of flavors and textures makes this casserole a wholesome choice for lunch or dinner.

The nutty quinoa pairs beautifully with the earthy Brussels sprouts, creating a satisfying meal that’s both nutritious and delicious.

Ingredients:

• 1 lb Brussels sprouts, trimmed and quartered
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 cup breadcrumbs (preferably panko)
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 teaspoon smoked paprika (optional)
• Fresh thyme for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Quinoa: In a medium pot, bring the vegetable broth or water to a boil. Add the rinsed quinoa, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed. Set aside.
3. Roast the Brussels Sprouts: On a baking sheet, toss the quartered Brussels sprouts with olive oil, garlic powder, salt, pepper, and smoked paprika if using. Roast in the oven for 20 minutes until golden and tender.
4. Combine Ingredients: In a large bowl, combine the cooked quinoa, roasted Brussels sprouts, and half of the cheddar cheese. Mix well and transfer to a greased 9×13 inch baking dish.
5. Top with Cheese and Breadcrumbs: Sprinkle the remaining cheddar cheese over the top, followed by an even layer of breadcrumbs.
6. Bake: Bake in the preheated oven for 25-30 minutes until the top is golden brown and the casserole is heated through.
7. Serve: Garnish with fresh thyme before serving. This casserole is a nutritious meal that can be enjoyed any time!

This Brussels sprouts and quinoa casserole with a crispy breadcrumb topping is a nourishing and flavorful dish that’s perfect for any occasion.

The combination of roasted Brussels sprouts and fluffy quinoa creates a satisfying texture, while the cheese adds a comforting creaminess. This dish can be served as a main course or as a hearty side dish.

It’s a great way to incorporate more vegetables and whole grains into your diet, making it an excellent choice for health-conscious diners. Enjoy leftovers for lunch or as a simple weeknight meal—this casserole is sure to become a family favorite!

Brussels Sprouts and Mushroom Risotto with Crunchy Breadcrumbs

This Brussels sprouts and mushroom risotto is a creamy, comforting dish that’s perfect for a cozy dinner. The combination of earthy mushrooms and tender Brussels sprouts creates a delightful flavor profile, while the addition of crunchy breadcrumbs adds a textural contrast. This risotto is rich, creamy, and incredibly satisfying, making it a great centerpiece for any meal.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup mushrooms, sliced (cremini or button)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 cup breadcrumbs (preferably panko)
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the Broth: In a saucepan, heat the vegetable broth over low heat and keep it warm.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent. Add the sliced mushrooms and cook until tender. Stir in the halved Brussels sprouts and sauté for another 5 minutes.
3. Toast the Rice: Add the Arborio rice to the skillet, stirring to coat the grains with oil. Cook for 2-3 minutes until the rice is slightly translucent.
4. Add Broth Gradually: Pour in a ladle of warm vegetable broth and stir continuously until absorbed. Continue adding broth one ladle at a time, allowing the rice to absorb the liquid before adding more, stirring frequently. This process will take about 18-20 minutes until the rice is creamy and al dente.
5. Finish the Risotto: Once the risotto is cooked, remove from heat and stir in the butter and Parmesan cheese. Season with salt and pepper to taste.
6. Prepare the Breadcrumb Topping: In a small pan, toast the breadcrumbs over medium heat until golden and crunchy. Season lightly with salt and pepper.
7. Serve: Spoon the risotto into bowls and top with the crunchy breadcrumbs and fresh parsley. Enjoy this rich and comforting dish!

Brussels sprouts and mushroom risotto with crunchy breadcrumbs is a decadent dish that showcases the earthy flavors of seasonal ingredients.

The creamy texture of the risotto pairs perfectly with the sautéed Brussels sprouts and mushrooms, while the crispy breadcrumb topping adds a delightful crunch.

This recipe is not only a comfort food favorite but also an excellent way to impress guests with its rich flavors and elegant presentation. Serve it as a main dish or alongside grilled meats for a well-rounded meal.

This risotto is sure to become a beloved addition to your cooking repertoire, perfect for special occasions or a cozy dinner at home!

Note: More recipes are coming soon!