24+ Mouthwatering Summer Brussel Sprout Recipes for the Perfect Seasonal Feast

When most people think of Brussels sprouts, they may envision hearty, fall dishes or winter meals.

But these mini cabbage-like vegetables are incredibly versatile and perfect for summer too!

With their earthy, slightly bitter flavor, Brussels sprouts can be transformed into a variety of light, vibrant dishes that are ideal for the warm months.

Whether you’re looking to incorporate them into a light salad, roast them with summer herbs, or even use them as a grilling ingredient, there are countless ways to enjoy Brussels sprouts in the summer.

In this blog post, we’ve gathered 24+ summer Brussels sprout recipes that will turn this humble vegetable into your new seasonal favorite.

These recipes are simple, fresh, and full of flavor, making them perfect for barbecues, picnics, or family dinners.

So, if you’ve been looking for creative ways to enjoy Brussels sprouts this summer, you’re in the right place!

24+ Mouthwatering Summer Brussel Sprout Recipes for the Perfect Seasonal Feast

Brussels sprouts are incredibly versatile, and with these 24+ summer Brussels sprout recipes, you can make the most of this delicious vegetable all season long.

Whether you prefer them roasted with fresh lemon, tossed into a vibrant slaw, or sautéed with your favorite summer herbs, Brussels sprouts are a fantastic addition to any meal.

Plus, they’re loaded with nutrients, so you can feel good about serving them to family and friends.

By incorporating Brussels sprouts into your summer menu, you’ll not only enjoy a healthy, flavorful dish, but you’ll also surprise your guests with something unexpected.

From light salads to hearty main dishes, these recipes prove that Brussels sprouts can be just as bright, refreshing, and tasty as any other summer vegetable.

Grilled Brussels Sprouts with Lemon-Herb Marinade

Perfect for summer cookouts, these grilled Brussels sprouts are charred to perfection and infused with a zesty lemon-herb marinade.

The light, citrusy flavor pairs beautifully with smoky grilled notes, making this a standout side dish for barbecues or al fresco dinners.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh parsley
• Salt and pepper to taste
• Skewers (if using wooden, soak in water for 30 minutes)

Instructions:

1. In a large bowl, whisk together olive oil, lemon zest and juice, garlic, Dijon mustard, parsley, salt, and pepper.
2. Add the Brussels sprouts to the bowl and toss to coat evenly. Let marinate for at least 20 minutes.
3. Thread the Brussels sprouts onto skewers or place in a grill basket.
4. Preheat the grill to medium-high heat.
5. Grill for 10–12 minutes, turning occasionally, until charred and tender.
6. Remove from grill and serve warm or at room temperature.

These Brussels sprouts are a deliciously fresh take on traditional grilling sides.

The bright lemon and fresh herbs elevate the flavor, making it a delightful summer dish that’s as easy to prep as it is to love.

Shaved Brussels Sprout Slaw with Apple and Mint

This crisp, refreshing slaw brings together thinly shaved Brussels sprouts, juicy apples, and fresh mint for a cooling salad that’s ideal on hot summer days.

It’s light yet flavorful, with a perfect balance of sweetness, tang, and crunch.

Ingredients:

• 4 cups shaved Brussels sprouts (about 1 lb)
• 1 large green apple, julienned
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup slivered almonds, toasted
• 1/4 cup crumbled feta cheese (optional)
• 3 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tsp honey
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the shaved Brussels sprouts, apple, mint, and almonds.
2. In a small bowl, whisk together apple cider vinegar, olive oil, honey, salt, and pepper.
3. Pour the dressing over the slaw and toss until evenly coated.
4. Top with crumbled feta if using.
5. Chill for 15 minutes before serving to let the flavors meld.

This slaw is a vibrant and cooling side dish that’s perfect for summer lunches, picnics, or as a complement to grilled mains.

It’s a clever way to use Brussels sprouts raw, showcasing their versatility and crunch in a totally unexpected (and refreshing) way.

Brussels Sprout and Quinoa Summer Bowl

Packed with color, flavor, and nutrients, this summery bowl combines roasted Brussels sprouts with fluffy quinoa, juicy cherry tomatoes, and a creamy avocado-lime dressing.

It’s a wholesome vegetarian main or hearty side dish that’s full of seasonal brightness.

Ingredients:

• 1 lb Brussels sprouts, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1 avocado
• Juice of 1 lime
• 2 tbsp plain Greek yogurt (or non-dairy alternative)
• 1 tbsp chopped cilantro
• 1 small garlic clove
• Water as needed to thin dressing

Instructions:

1. Preheat oven to 425°F (220°C). Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20–25 minutes until crispy and golden.
2. While sprouts roast, prepare the avocado-lime dressing by blending avocado, lime juice, yogurt, cilantro, garlic, salt, and enough water to reach desired consistency.
3. In a large bowl, combine quinoa, cherry tomatoes, red onion, and roasted Brussels sprouts.
4. Drizzle with avocado-lime dressing and toss gently to combine.
5. Serve immediately or chill slightly for a cool summer meal.

This bowl is both satisfying and summery, combining warm roasted vegetables with cooling, creamy elements.

It’s a great option for meal prep or a picnic-ready dish that feels indulgent while keeping things fresh and nourishing.

Crispy Brussels Sprout Tacos with Corn Salsa

These vibrant vegetarian tacos are a flavor-packed way to enjoy Brussels sprouts in the summer.

Roasted until crispy, the sprouts are paired with a sweet and spicy corn salsa that adds just the right amount of heat and brightness. It’s a handheld feast that’s as fun to make as it is to eat.

Ingredients:

• 1 lb Brussels sprouts, trimmed and quartered
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 cup fresh corn kernels (or frozen and thawed)
• 1/2 red bell pepper, diced
• 1 jalapeño, finely chopped (optional)
• 2 tbsp red onion, minced
• Juice of 1 lime
• 1/4 cup chopped cilantro
• Small corn or flour tortillas
• Optional toppings: avocado, sour cream, cotija cheese

Instructions:

1. Preheat oven to 425°F (220°C). Toss Brussels sprouts with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until crispy.
2. In a bowl, mix corn, bell pepper, jalapeño, red onion, lime juice, and cilantro to make the salsa. Chill while sprouts roast.
3. Warm the tortillas on a dry skillet or in the oven.
4. Assemble tacos by layering roasted sprouts, corn salsa, and your favorite toppings.
5. Serve immediately.

These tacos are a creative and colorful summer meal that celebrates peak-season produce.

The crispy sprouts offer a satisfying bite, while the zesty corn salsa provides a cool, juicy contrast that’s absolutely crave-worthy.

Chilled Brussels Sprout and Farro Salad with Lemon Vinaigrette

This hearty, chilled salad is perfect for picnics or summer potlucks.

Nutty farro pairs beautifully with blanched Brussels sprouts and a bright lemon vinaigrette, creating a dish that’s refreshing, filling, and easy to make in advance.

Ingredients:

• 1 cup farro
• 1 lb Brussels sprouts, trimmed and halved
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts, chopped
• Zest and juice of 1 lemon
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook farro according to package instructions. Drain and let cool.
2. Bring a pot of salted water to a boil. Blanch Brussels sprouts for 2–3 minutes, then transfer to an ice bath. Drain and slice thinly.
3. In a large bowl, combine farro, Brussels sprouts, parsley, goat cheese, and walnuts.
4. Whisk together lemon zest, juice, olive oil, mustard, salt, and pepper to make the vinaigrette.
5. Pour over salad and toss well. Chill for 30 minutes before serving.

This salad is a go-to for sunny days when you want something cool and satisfying.

The lemon vinaigrette brings the dish together with a pop of citrus that makes each bite feel light and energizing.

Brussels Sprout and Peach Flatbread with Balsamic Glaze

Sweet summer peaches meet savory Brussels sprouts on this mouthwatering flatbread that’s both elegant and easy to prepare.

Topped with creamy cheese and finished with a tangy balsamic drizzle, it’s a gourmet bite perfect for summer gatherings.

Ingredients:

• 1 store-bought flatbread or naan
• 1/2 lb Brussels sprouts, thinly sliced
• 1 ripe peach, thinly sliced
• 1/2 cup shredded mozzarella or goat cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp balsamic glaze
• Fresh basil for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a pan, sauté sliced Brussels sprouts in olive oil for 5–6 minutes until softened. Season with salt and pepper.
3. Place flatbread on a baking sheet. Layer with cheese, sautéed sprouts, and peach slices.
4. Bake for 10–12 minutes until the crust is crispy and cheese is melted.
5. Drizzle with balsamic glaze and sprinkle with fresh basil before serving.

This flatbread is a delightful balance of sweet and savory flavors, perfect for an appetizer, light dinner, or picnic treat.

The peaches add a summery sweetness that pairs unexpectedly well with Brussels sprouts, making this dish a total crowd-pleaser.

Brussels Sprout and Pesto Pasta

This vibrant pasta dish combines the rich flavor of Brussels sprouts with a herby, nutty pesto sauce.

The roasted Brussels sprouts add a crispy texture that complements the creamy pasta, creating a well-rounded and satisfying meal perfect for a summer evening.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 lb pasta (fusilli, spaghetti, or penne work well)
• 1/2 cup pesto (store-bought or homemade)
• 1/4 cup Parmesan cheese, grated
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss Brussels sprouts with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until crispy and golden.
2. While Brussels sprouts roast, cook pasta according to package directions. Drain, reserving a bit of pasta water.
3. Toss the cooked pasta with pesto and a little pasta water to make a smooth sauce.
4. Add roasted Brussels sprouts to the pasta and gently toss to combine.
5. Serve with a sprinkle of Parmesan and fresh basil.

This pesto pasta is a comforting yet fresh dish, with Brussels sprouts adding a satisfying bite that elevates the classic pasta recipe.

The savory pesto ties everything together, making it a perfect choice for a summer meal or dinner party.

Brussels Sprout and Avocado Toast

This trendy yet simple recipe turns Brussels sprouts into a delightful topping for creamy avocado toast.

The crispy sprouts add crunch and earthiness, while the avocado provides smoothness and richness, making this a perfect light breakfast, snack, or lunch option.

Ingredients:

• 1/2 lb Brussels sprouts, trimmed and shredded
• 2 ripe avocados
• 4 slices of whole-grain or sourdough bread
• 1 tbsp olive oil
• Salt and pepper to taste
• Red pepper flakes (optional)
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add shredded Brussels sprouts and sauté for 5–7 minutes until crispy and golden. Season with salt and pepper.
2. While the Brussels sprouts cook, toast the bread slices until golden brown.
3. Mash the avocado with a pinch of salt and pepper in a bowl.
4. Spread the mashed avocado generously on the toasted bread.
5. Top with crispy Brussels sprouts, a sprinkle of red pepper flakes (if using), and a squeeze of fresh lemon juice.
6. Serve immediately and enjoy!

This Brussels sprout and avocado toast is a wholesome twist on the classic, offering a perfect combination of textures and flavors.

The crispy sprouts add a savory bite to the creamy avocado, creating a breakfast or snack that’s both healthy and satisfying.

Brussels Sprout Frittata with Goat Cheese and Sun-Dried Tomatoes

This easy and flavorful frittata combines the earthiness of Brussels sprouts with tangy goat cheese and the sweetness of sun-dried tomatoes.

It’s a versatile dish that works for brunch, lunch, or even a light dinner, showcasing the versatility of Brussels sprouts in egg dishes.

Ingredients:

• 1/2 lb Brussels sprouts, trimmed and thinly sliced
• 8 large eggs
• 1/4 cup milk or cream
• 2 tbsp olive oil
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup goat cheese, crumbled
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a cast-iron or oven-safe skillet over medium heat. Add Brussels sprouts and sauté for 5–7 minutes until softened and lightly browned.
3. In a bowl, whisk together eggs, milk, salt, and pepper. Stir in the sun-dried tomatoes and half of the goat cheese.
4. Pour the egg mixture over the Brussels sprouts in the skillet. Cook on the stove for 2-3 minutes until the edges start to set.
5. Sprinkle the remaining goat cheese on top and transfer the skillet to the oven. Bake for 10–15 minutes until the frittata is set and golden.
6. Garnish with fresh thyme or parsley before serving.

This Brussels sprout frittata is rich, savory, and packed with flavor.

The combination of crispy sprouts, creamy goat cheese, and tangy sun-dried tomatoes creates a well-balanced dish that’s perfect for a light summer meal or brunch.

Brussels Sprout and Sweet Potato Hash

This hearty yet vibrant hash is a perfect one-pan meal, packed with the sweet flavors of roasted sweet potatoes and the savory crunch of Brussels sprouts.

It’s a fantastic breakfast, brunch, or dinner option that’s full of nutrients and flavor, and it works wonderfully topped with a fried egg for extra richness.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 small red onion, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2-4 eggs (optional, for topping)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the Brussels sprouts and sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread in a single layer on a baking sheet.
3. Roast for 20-25 minutes, stirring halfway through, until the vegetables are golden and tender.
4. Meanwhile, heat a skillet over medium heat and sauté the bell pepper and red onion for 5-7 minutes until softened.
5. Add the roasted Brussels sprouts and sweet potatoes to the skillet and toss to combine.
6. If using eggs, cook them in a separate pan to your desired doneness, and top each serving of hash with a fried egg.
7. Garnish with fresh parsley and serve immediately.

This Brussels sprout and sweet potato hash is a hearty, flavorful dish that’s perfect for a wholesome meal.

The smoky paprika ties the roasted vegetables together, while the fried egg adds a rich, velvety touch that makes this dish even more satisfying.

Brussels Sprout and Cherry Tomato Salad with Balsamic Vinaigrette

This fresh and tangy salad is a great way to enjoy Brussels sprouts in a lighter, more refreshing format.

The Brussels sprouts are shaved thin, allowing them to take on a delicate texture, while sweet cherry tomatoes and a balsamic vinaigrette bring a burst of flavor to every bite.

Ingredients:

• 1 lb Brussels sprouts, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1 tbsp honey (optional)

Instructions:

1. In a large bowl, combine the thinly sliced Brussels sprouts, cherry tomatoes, red onion, and fresh basil.
2. In a separate small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey (if using), salt, and pepper.
3. Drizzle the vinaigrette over the salad and toss gently to combine.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

This salad is light, crisp, and bursting with flavor.

The slightly bitter Brussels sprouts are balanced by the sweetness of the cherry tomatoes and the tangy balsamic vinaigrette, making it a perfect side dish or a refreshing main course for a summer meal.

Brussels Sprout and Zucchini Frittata

This delicious, vegetable-packed frittata is perfect for breakfast, brunch, or a light dinner.

The combination of Brussels sprouts and zucchini creates a fresh and hearty base, while the eggs provide a rich, satisfying texture. It’s an easy and versatile dish to prepare that will impress at any gathering.

Ingredients:

• 1/2 lb Brussels sprouts, trimmed and thinly sliced
• 1 medium zucchini, sliced
• 8 large eggs
• 1/4 cup milk or cream
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh thyme or oregano for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a cast-iron or oven-safe skillet over medium heat. Add Brussels sprouts and zucchini, and sauté for 5-7 minutes until softened.
3. In a bowl, whisk together eggs, milk, Parmesan cheese, salt, and pepper.
4. Pour the egg mixture over the vegetables in the skillet, stirring gently to distribute the vegetables evenly.
5. Cook on the stovetop for 2-3 minutes until the edges begin to set. Then transfer the skillet to the oven and bake for 10-15 minutes, until the frittata is golden and fully set.
6. Garnish with fresh thyme or oregano before serving.

This Brussels sprout and zucchini frittata is a fantastic dish that’s light yet satisfying.

The vegetables shine through in every bite, and the Parmesan adds a savory depth of flavor, making it a great choice for a quick and delicious meal.

Brussels Sprout and Bacon Skewers

These Brussels sprouts are roasted with crispy bacon on skewers, creating a smoky and savory dish perfect for grilling or baking.

It’s a fun and flavorful way to serve Brussels sprouts, making it an ideal appetizer or side for any summer gathering.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 8 oz bacon, cut into thirds
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp smoked paprika
• Fresh parsley for garnish

Instructions:

1. Preheat your grill to medium-high heat or preheat your oven to 400°F (200°C).
2. Toss the Brussels sprouts in olive oil, smoked paprika, salt, and pepper.
3. Thread the Brussels sprouts and pieces of bacon onto skewers, alternating between the two.
4. If grilling, cook the skewers on the grill for 12–15 minutes, turning occasionally until the bacon is crispy and the Brussels sprouts are tender. If baking, place the skewers on a baking sheet and bake for 20–25 minutes, flipping halfway through.
5. Once done, remove from heat and garnish with fresh parsley before serving.

These Brussels sprout and bacon skewers are an irresistible blend of smoky, savory flavors, making them a perfect appetizer or side dish for summer parties.

The crispy bacon adds an extra layer of deliciousness that pairs perfectly with the earthy Brussels sprouts.

Brussels Sprout and Feta Stuffed Portobello Mushrooms

These Portobello mushrooms are stuffed with a savory Brussels sprout and feta filling, creating a rich and satisfying vegetarian dish.

It’s a fantastic option for a main course or appetizer, offering a hearty, flavor-packed bite that’s perfect for summer dinners.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 lb Brussels sprouts, trimmed and shredded
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 cup breadcrumbs
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the garlic and Brussels sprouts, sautéing for 5-7 minutes until the sprouts are tender and slightly crispy.
3. Remove from heat and stir in the feta cheese, breadcrumbs, parsley, salt, and pepper.
4. Place the Portobello mushrooms on a baking sheet, gill side up, and stuff each mushroom cap with the Brussels sprout mixture.
5. Bake for 20–25 minutes, or until the mushrooms are tender and the stuffing is golden brown.
6. Serve warm, garnished with extra parsley if desired.

These Brussels sprout and feta stuffed Portobello mushrooms are the perfect combination of earthy, cheesy, and savory.

The Brussels sprouts offer a slight crunch, while the creamy feta and tender mushrooms create a satisfying, flavorful dish.

Brussels Sprout and Shrimp Stir-Fry

This quick and easy stir-fry combines Brussels sprouts and shrimp, creating a healthy, flavorful dish that’s perfect for a weeknight meal.

The sprouts are sautéed to a crispy texture, while the shrimp are perfectly seared, making this a light yet filling dish.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 lb shrimp, peeled and deveined
• 2 tbsp sesame oil
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1/4 cup soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 green onions, sliced
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add the Brussels sprouts and sauté for 5–7 minutes, stirring occasionally, until the sprouts are crispy and golden.
3. Push the Brussels sprouts to the side of the skillet and add the shrimp. Cook for 2-3 minutes per side until the shrimp are pink and opaque.
4. Add the garlic and ginger, stirring to combine, and cook for an additional 1–2 minutes until fragrant.
5. In a small bowl, whisk together soy sauce, honey, and rice vinegar, then pour the sauce over the shrimp and Brussels sprouts. Toss to coat.
6. Garnish with sliced green onions and sesame seeds, if using, before serving.

This Brussels sprout and shrimp stir-fry is a flavorful, quick meal that’s packed with protein and vegetables.

The combination of savory soy sauce and sweet honey creates a deliciously balanced sauce that ties the dish together beautifully.

Brussels Sprout and Butternut Squash Gratin

This rich and creamy gratin is a perfect side dish for any special occasion or holiday meal.

The Brussels sprouts and butternut squash pair together beautifully with a cheesy, crispy topping, making it a comforting and indulgent dish that’s perfect for cooler summer nights or fall gatherings.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 cups butternut squash, peeled and diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 1/2 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 1/4 tsp nutmeg

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss Brussels sprouts and butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly browned.
3. In a small bowl, mix together heavy cream, Gruyère cheese, nutmeg, and melted butter.
4. Once the vegetables are roasted, transfer them to a baking dish and pour the cream mixture over the top.
5. Sprinkle panko breadcrumbs over the dish and bake for 15-20 minutes, or until the top is golden and bubbly.
6. Let cool for a few minutes before serving.

This Brussels sprout and butternut squash gratin is the perfect comfort food, with a creamy texture and a crunchy, cheesy topping.

It’s a versatile dish that pairs wonderfully with roasted meats or a simple salad for a balanced meal.

Brussels Sprout and Cabbage Slaw with Spicy Peanut Dressing

This vibrant slaw brings together the earthy crunch of Brussels sprouts and cabbage, all tossed in a creamy, spicy peanut dressing.

It’s a refreshing yet filling salad that’s perfect for summer barbecues or as a side to a grilled main.

Ingredients:

• 1 lb Brussels sprouts, thinly sliced
• 2 cups shredded cabbage (green or purple)
• 1/4 cup chopped cilantro
• 1/4 cup roasted peanuts, chopped
• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil
• 1/2 tsp sriracha or chili paste (adjust to taste)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced Brussels sprouts, shredded cabbage, and chopped cilantro.
2. In a separate small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, salt, and pepper until smooth.
3. Pour the peanut dressing over the Brussels sprouts and cabbage, tossing to coat evenly.
4. Garnish with chopped peanuts for extra crunch.
5. Let the slaw sit for about 15 minutes to allow the flavors to meld, then serve.

This Brussels sprout and cabbage slaw with spicy peanut dressing is a punchy and satisfying salad, perfect for adding a bit of heat and crunch to your meal.

It’s a great side dish for grilled chicken or fish, or can be enjoyed as a light lunch on its own.

Brussels Sprout and Chickpea Curry

A comforting and hearty curry that pairs Brussels sprouts with chickpeas in a flavorful, spiced sauce.

This dish is vegan, healthy, and easy to make, offering a warm, satisfying meal for a cozy summer evening. It’s also great for meal prep, as the flavors deepen the longer it sits.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large onion, diced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5-7 minutes until softened.
2. Add garlic and ginger, cooking for 1-2 more minutes until fragrant.
3. Stir in curry powder, turmeric, and cumin, and cook for an additional minute to toast the spices.
4. Add the Brussels sprouts, chickpeas, diced tomatoes, and coconut milk. Stir well and bring to a simmer.
5. Let the curry cook for 20-25 minutes, stirring occasionally, until the Brussels sprouts are tender and the sauce has thickened.
6. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This Brussels sprout and chickpea curry is rich and flavorful, with a perfect balance of spices and creamy coconut milk.

It’s a satisfying, plant-based meal that’s perfect served with rice or naan for a complete dinner.

Brussels Sprout and Corn Fritters

These crispy and savory Brussels sprout and corn fritters are perfect for a light summer snack or as a side dish.

The sweetness of corn pairs perfectly with the earthy Brussels sprouts, and the golden crispy exterior adds texture and flavor to every bite.

Ingredients:

• 1 lb Brussels sprouts, trimmed and finely chopped
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup milk
• 1/4 tsp baking powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Olive oil for frying
• Fresh cilantro or parsley for garnish

Instructions:

1. In a large bowl, combine the chopped Brussels sprouts, corn kernels, flour, eggs, milk, baking powder, garlic powder, salt, and pepper. Mix until well combined.
2. Heat a tablespoon of olive oil in a large skillet over medium heat.
3. Scoop spoonfuls of the fritter mixture into the skillet and flatten slightly with a spatula.
4. Cook for 3-4 minutes per side until golden brown and crispy.
5. Remove from the skillet and drain on paper towels.
6. Garnish with fresh cilantro or parsley before serving.

These Brussels sprout and corn fritters are a delicious and crispy treat, perfect as a side dish or appetizer.

The combination of sweet corn and earthy Brussels sprouts gives these fritters a unique flavor that will be a hit at any meal or gathering.

Brussels Sprout and Mango Salad

This light and refreshing salad combines the crunchiness of Brussels sprouts with the tropical sweetness of mango.

The contrast between the crisp sprouts and juicy mango, combined with a zesty lime dressing, makes this salad a perfect dish for hot summer days or BBQs.

Ingredients:

• 1 lb Brussels sprouts, trimmed and thinly sliced
• 1 ripe mango, peeled and diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp honey
• Salt and pepper to taste
• 1/4 tsp chili flakes (optional)

Instructions:

1. In a large bowl, combine the thinly sliced Brussels sprouts, diced mango, red onion, and chopped cilantro.
2. In a separate small bowl, whisk together olive oil, lime juice, honey, salt, pepper, and chili flakes (if using).
3. Drizzle the dressing over the salad and toss gently to combine.
4. Let the salad sit for about 10-15 minutes to allow the flavors to meld before serving.

This Brussels sprout and mango salad is vibrant, light, and bursting with flavor.

The sweet mango contrasts beautifully with the earthy Brussels sprouts, while the lime dressing adds a tangy kick, making it a perfect side dish for grilled meats or as a standalone meal.

Brussels Sprout and Goat Cheese Pizza

This gourmet pizza combines the bold flavors of roasted Brussels sprouts with tangy goat cheese and caramelized onions, creating a sophisticated twist on a classic.

The crispy crust and rich toppings make this pizza a unique and flavorful choice for a summer dinner.

Ingredients:

• 1 lb Brussels sprouts, trimmed and thinly sliced
• 1/2 small red onion, thinly sliced
• 1 pizza dough (store-bought or homemade)
• 1/2 cup goat cheese, crumbled
• 2 tbsp olive oil
• 1 tsp balsamic vinegar
• Salt and pepper to taste
• Fresh arugula for garnish (optional)

Instructions:

1. Preheat the oven to 475°F (245°C).
2. Toss the sliced Brussels sprouts and red onion with olive oil, salt, and pepper.
3. Roast the Brussels sprouts and onions on a baking sheet for 15-20 minutes, stirring halfway through, until golden and crispy.
4. Roll out the pizza dough on a lightly floured surface and transfer to a pizza stone or baking sheet.
5. Drizzle a bit of olive oil on the pizza dough and top with the roasted Brussels sprouts, caramelized onions, and crumbled goat cheese.
6. Bake in the oven for 10-12 minutes, or until the crust is golden and the cheese is melted and bubbly.
7. Drizzle with balsamic vinegar and top with fresh arugula before serving.

This Brussels sprout and goat cheese pizza is a sophisticated, flavorful dish that’s perfect for summer evenings.

The roasted Brussels sprouts add a rich, smoky flavor, while the goat cheese brings creaminess and tang. The balsamic vinegar drizzle adds a touch of sweetness that ties everything together beautifully.

Brussels Sprout and Lemon Risotto

This creamy Brussels sprout and lemon risotto is a comforting yet fresh dish, perfect for a summer evening.

The Brussels sprouts add a nice crunch and depth, while the lemon brings a refreshing brightness, making this dish balanced and delicious.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 cup Arborio rice
• 1/2 cup white wine
• 4 cups vegetable broth, kept warm
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp butter
• Zest and juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet or pot over medium heat. Add the Brussels sprouts and sauté for 5–7 minutes, until golden and slightly crispy. Remove from the skillet and set aside.
2. In the same skillet, add a little more olive oil and sauté the onion and garlic until softened and fragrant, about 3 minutes.
3. Add the Arborio rice and cook for 1–2 minutes, stirring constantly, until lightly toasted.
4. Pour in the white wine and cook until the liquid is mostly absorbed.
5. Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth. Continue this process until the rice is creamy and cooked through (about 18–20 minutes).
6. Stir in the sautéed Brussels sprouts, Parmesan cheese, butter, lemon zest, and lemon juice. Season with salt and pepper to taste.
7. Serve immediately, garnished with extra Parmesan if desired.

This Brussels sprout and lemon risotto is creamy, comforting, and a little tangy from the lemon.

It’s a unique twist on a classic dish, making it a perfect side for roasted meats or a satisfying vegetarian main.

Brussels Sprout and Sausage Stuffed Acorn Squash

This hearty, flavorful stuffed acorn squash combines Brussels sprouts, sausage, and a blend of savory herbs, making it a perfect fall or winter dish.

It’s a warm and filling meal that’s sure to impress, whether for a special occasion or a cozy dinner.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 lb Brussels sprouts, trimmed and shredded
• 1/2 lb sausage (such as Italian or turkey sausage), removed from casing
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Drizzle the acorn squash halves with olive oil, salt, and pepper. Place them cut-side down on a baking sheet and roast for 30–40 minutes, or until the squash is tender.
3. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the sausage and cook, breaking it up into small pieces, until browned and cooked through (about 5-7 minutes).
4. Add the diced onion and garlic to the skillet with the sausage, and sauté for 3–4 minutes until softened.
5. Stir in the shredded Brussels sprouts and cook for an additional 5–7 minutes, until the sprouts are tender.
6. Remove from heat and stir in the breadcrumbs, Parmesan cheese, thyme, salt, and pepper.
7. Once the acorn squash halves are done, flip them over and fill each with the Brussels sprout and sausage mixture.
8. Return to the oven and bake for an additional 10–15 minutes, until the tops are golden and crispy.
9. Garnish with fresh parsley and serve warm.

This Brussels sprout and sausage stuffed acorn squash is a cozy, filling dish that’s packed with savory flavors.

The roasted squash adds natural sweetness, which pairs beautifully with the savory Brussels sprouts and sausage, making it a great centerpiece for a fall or winter meal.

Brussels Sprout and Cauliflower Mash

This creamy and healthy Brussels sprout and cauliflower mash is a low-carb alternative to traditional mashed potatoes, making it perfect for those looking for a lighter side.

The Brussels sprouts add a subtle earthy flavor, while the cauliflower keeps the dish light and fluffy.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 medium cauliflower, cut into florets
• 1/4 cup unsweetened almond milk (or regular milk)
• 2 tbsp butter
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh chives for garnish (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Add the cauliflower florets and Brussels sprouts, cooking for 10-12 minutes until both are tender.
2. Drain the vegetables and return them to the pot. Add the butter, almond milk, and garlic.
3. Use a potato masher or immersion blender to mash the vegetables until smooth and creamy. If you prefer a smoother texture, blend for an extra 1-2 minutes.
4. Season with salt and pepper to taste.
5. Garnish with fresh chives if desired, and serve immediately.

This Brussels sprout and cauliflower mash is a great alternative to traditional mashed potatoes, offering a unique flavor and lighter texture.

The Brussels sprouts add a subtle earthiness, while the creamy cauliflower keeps the dish comforting and satisfying.