Let’s face it, Brussels sprouts have had quite the glow-up, transforming from the dreaded veggie of childhood dinners to the star of the plate in kitchens across North America. Whether you’re craving something cozy for a weeknight dinner or looking for a show-stopping side for your next gathering, our roundup of 18 delicious vegetarian recipes has got you covered. Dive in and discover sprouts in a whole new light!
Roasted Brussel Sprouts with Balsamic Glaze
Creating the perfect roasted Brussels sprouts with balsamic glaze is simpler than you might think. Let’s break it down into easy-to-follow steps.
Ingredients
- A pound of Brussels sprouts, trimmed and halved
- A couple of tablespoons of olive oil
- A pinch of salt and pepper
- A quarter cup of balsamic vinegar
- A tablespoon of honey
- A splash of water
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
- Toss the halved Brussels sprouts with olive oil, salt, and pepper in a large bowl until they’re evenly coated.
- Spread them out on a baking sheet in a single layer to ensure even roasting, and pop them into the oven.
- Roast for 20-25 minutes, stirring halfway through, until they’re golden brown and crispy on the edges.
- While the sprouts are roasting, combine balsamic vinegar, honey, and a splash of water in a small saucepan over medium heat.
- Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 5 minutes, until it thickens slightly into a glaze.
- Once the Brussels sprouts are done, drizzle the balsamic glaze over them and toss to coat evenly.
- Serve immediately for the best texture and flavor.
Variety is the spice of life, and this dish offers a delightful contrast between the crispy, caramelized sprouts and the sweet, tangy glaze. Try serving them over a bed of creamy polenta for a comforting meal.
Brussel Sprouts and Quinoa Salad
Kickstart your meal prep with this vibrant Brussel Sprouts and Quinoa Salad, a dish that’s as nutritious as it is delicious. Perfect for beginners, this recipe walks you through each step to ensure a flawless result every time.
Ingredients
- 1 cup of quinoa, rinsed
- 2 cups of water
- a couple of cups of Brussel sprouts, trimmed and halved
- a splash of olive oil
- a pinch of salt
- a handful of dried cranberries
- a sprinkle of feta cheese
- a dash of balsamic vinegar
Instructions
- Preheat your oven to 400°F to roast the Brussel sprouts to perfection.
- In a medium saucepan, combine the rinsed quinoa and water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Let it sit covered for 5 minutes off the heat to fluff up.
- Toss the halved Brussel sprouts with olive oil and a pinch of salt, then spread them on a baking sheet. Roast for 20 minutes, stirring halfway, until they’re golden and crispy.
- In a large bowl, mix the cooked quinoa, roasted Brussel sprouts, dried cranberries, and feta cheese. Tip: The warmth of the quinoa will slightly melt the feta, creating a creamy texture.
- Drizzle with balsamic vinegar right before serving for a tangy finish. Tip: Add the vinegar sparingly; you can always add more to suit your taste.
Zesty and satisfying, this salad offers a delightful crunch from the Brussel sprouts paired with the soft, nutty quinoa. Serve it as a hearty side or top with grilled chicken for a complete meal.
Garlic Parmesan Roasted Brussel Sprouts
Forget the days of bland, mushy Brussels sprouts; this Garlic Parmesan Roasted Brussels Sprouts recipe will change your mind with its crispy edges and savory flavors. Follow these steps to create a side dish that’s as nutritious as it is delicious.
Ingredients
- A pound of Brussels sprouts, trimmed and halved
- A couple of tablespoons of olive oil
- Three cloves of garlic, minced
- A quarter cup of grated Parmesan cheese
- A splash of balsamic vinegar
- Salt and freshly ground black pepper, to your liking
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
- Toss the halved Brussels sprouts with olive oil, minced garlic, salt, and pepper in a large bowl until evenly coated. Tip: Make sure each sprout is well-coated for maximum flavor.
- Spread the sprouts in a single layer on a baking sheet. Tip: Use parchment paper for easy cleanup and to prevent sticking.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they’re golden and crispy on the edges.
- Remove from the oven and immediately drizzle with balsamic vinegar and sprinkle with Parmesan cheese. Tip: The heat from the sprouts will melt the cheese beautifully.
- Give everything a gentle toss to combine before serving.
Just out of the oven, these Brussels sprouts boast a perfect balance of crispy and tender textures, with the garlic and Parmesan adding a rich, umami depth. Try serving them alongside a juicy steak or mixed into a grain bowl for a hearty meal.
Brussel Sprouts Stir Fry with Tofu
Venturing into the world of stir-fries can be a delightful journey, especially when it involves the humble yet versatile Brussel sprouts paired with tofu. This recipe is a perfect blend of texture and flavor, designed to guide you through each step with precision, ensuring a delicious outcome every time.
Ingredients
- A couple of cups of Brussel sprouts, halved
- 1 block of firm tofu, pressed and cubed
- 2 tbsp of olive oil
- A splash of soy sauce
- 1 tbsp of maple syrup
- A pinch of red pepper flakes
- 2 cloves of garlic, minced
Instructions
- Heat a large skillet over medium heat and add 1 tbsp of olive oil.
- Add the cubed tofu to the skillet, ensuring each piece has space to brown. Cook for about 5 minutes on each side until golden. Tip: Pressing the tofu beforehand removes excess water, leading to better browning.
- Remove the tofu from the skillet and set aside. In the same skillet, add the remaining olive oil.
- Toss in the halved Brussel sprouts and minced garlic, stirring occasionally for about 7 minutes until the sprouts are slightly charred. Tip: Don’t overcrowd the skillet to ensure each sprout gets nicely caramelized.
- Return the tofu to the skillet with the Brussel sprouts.
- Add a splash of soy sauce, 1 tbsp of maple syrup, and a pinch of red pepper flakes. Stir everything together and cook for another 2 minutes. Tip: The maple syrup adds a subtle sweetness that balances the savory soy sauce perfectly.
- Remove from heat and serve immediately.
Kick back and enjoy the contrast of crispy tofu against the tender, slightly sweet Brussel sprouts. This dish shines when served over a bed of fluffy rice or alongside a crisp salad for a complete meal.
Crispy Brussel Sprouts with Spicy Aioli
Now, let’s dive into making a dish that transforms the humble Brussel sprout into a crispy, flavorful delight paired with a spicy aioli that’ll have everyone asking for seconds.
Ingredients
- A pound of Brussel sprouts, trimmed and halved
- A couple of tablespoons of olive oil
- A pinch of salt
- A splash of water
- Half a cup of mayonnaise
- A tablespoon of sriracha
- A squeeze of lemon juice
- A small garlic clove, minced
Instructions
- Preheat your oven to 400°F to ensure it’s hot enough to crisp up the Brussel sprouts nicely.
- Toss the halved Brussel sprouts with olive oil and a pinch of salt in a bowl until they’re evenly coated. Tip: Make sure each sprout is cut side down on the baking sheet for maximum crispiness.
- Roast in the preheated oven for 20-25 minutes, or until the edges are golden and crispy. Halfway through, give them a stir for even cooking.
- While the sprouts roast, whisk together mayonnaise, sriracha, lemon juice, and minced garlic in a small bowl to make the spicy aioli. Tip: Adjust the sriracha to your heat preference.
- Once the Brussel sprouts are done, remove them from the oven and let them cool for a minute. Tip: A splash of water on the hot baking sheet makes cleanup easier.
- Serve the crispy Brussel sprouts hot with the spicy aioli on the side for dipping or drizzle the aioli over the top for a bold presentation.
What you’ll love about this dish is the perfect contrast between the crispy, almost nutty Brussel sprouts and the creamy, spicy aioli. Try serving them as a standout side at your next dinner party or enjoy them as a indulgent snack straight from the baking sheet.
Brussel Sprouts Gratin with Almond Milk
Many home cooks shy away from Brussels sprouts, but this Brussel Sprouts Gratin with Almond Milk recipe will change your mind with its creamy, comforting layers. Let’s walk through each step to ensure your dish comes out perfectly golden and delicious.
Ingredients
- 1 pound of Brussels sprouts, trimmed and halved
- A splash of olive oil
- A couple of cloves of garlic, minced
- 1 cup of almond milk
- 1/2 cup of grated Parmesan cheese
- A pinch of nutmeg
- Salt and pepper, just enough to season
- 1/2 cup of breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Toss the halved Brussels sprouts with a splash of olive oil, minced garlic, salt, and pepper on a baking sheet. Tip: Make sure they’re in a single layer for even roasting.
- Roast in the preheated oven for 20 minutes, or until they start to get a bit golden around the edges.
- While the sprouts roast, warm the almond milk in a small saucepan over low heat. Stir in the grated Parmesan and a pinch of nutmeg until the cheese melts into a smooth sauce. Tip: Keep the heat low to prevent the milk from scalding.
- Transfer the roasted Brussels sprouts to a baking dish and pour the almond milk sauce over them, ensuring they’re well coated.
- Sprinkle the breadcrumbs evenly over the top for a crispy finish.
- Bake for another 15 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes, but watch closely to avoid burning.
You’ll love the contrast between the creamy sauce and the crispy breadcrumb topping. Serve this gratin as a standout side at your next dinner party or enjoy it as a hearty vegetarian main.
Maple Glazed Brussel Sprouts with Pecans
Kickstart your culinary adventure with this delightful dish that transforms the humble Brussel sprout into a caramelized, nutty masterpiece. Perfect for both weeknight dinners and special occasions, this recipe is a game-changer for sprout skeptics.
Ingredients
- 1 pound of Brussel sprouts, trimmed and halved
- A couple of tablespoons of olive oil
- Salt, just a pinch
- 1/4 cup of pure maple syrup
- A splash of balsamic vinegar
- 1/2 cup of pecans, roughly chopped
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
- Toss the halved Brussel sprouts with olive oil and a pinch of salt on a baking sheet, making sure they’re evenly coated for that perfect roast.
- Roast in the preheated oven for 20 minutes, then give them a stir to ensure even browning.
- While the sprouts are roasting, whisk together the maple syrup and balsamic vinegar in a small bowl for the glaze.
- After the initial 20 minutes, drizzle the glaze over the sprouts and add the chopped pecans, tossing everything together to coat evenly.
- Return the tray to the oven for another 10 minutes, or until the sprouts are caramelized and the pecans are toasted.
- Let the dish cool for a couple of minutes before serving to allow the flavors to meld together beautifully.
This dish boasts a delightful contrast of textures, from the crispy outer leaves of the sprouts to the crunchy pecans, all brought together by the sweet and tangy glaze. Try serving it alongside a roasted chicken or as a standout side at your next potluck.
Brussel Sprouts and Sweet Potato Hash
Here’s a simple yet flavorful dish that combines the earthy tones of Brussel sprouts with the sweet, comforting notes of sweet potatoes. Perfect for a hearty breakfast or a side dish, this hash is as nutritious as it is delicious.
Ingredients
- 2 cups of Brussel sprouts, halved
- 1 large sweet potato, diced into 1/2-inch cubes
- 1 medium onion, thinly sliced
- 2 tbsp olive oil
- A splash of apple cider vinegar
- A couple of garlic cloves, minced
- 1/2 tsp smoked paprika
- Salt and pepper, just enough to season
Instructions
- Preheat your skillet over medium heat and add the olive oil.
- Once the oil is shimmering, add the diced sweet potato. Cook for about 5 minutes, stirring occasionally, until they start to soften.
- Tip: Don’t overcrowd the skillet to ensure each piece gets nicely browned.
- Add the Brussel sprouts and onion to the skillet. Cook for another 5 minutes, stirring occasionally.
- Tip: A little patience here allows the vegetables to caramelize, adding depth to the flavor.
- Stir in the minced garlic, smoked paprika, salt, and pepper. Cook for 2 more minutes until fragrant.
- Finish with a splash of apple cider vinegar, stirring well to combine. Cook for a final minute to let the flavors meld.
- Tip: The vinegar adds a bright note that balances the sweetness of the potatoes.
Once cooked, the hash should have a delightful mix of textures: crispy edges on the Brussel sprouts, tender sweet potatoes, and a slight bite from the onions. Serve it topped with a fried egg for a breakfast that’s sure to impress, or alongside roasted chicken for a comforting dinner.
Brussel Sprouts Pasta with Lemon and Garlic
Even if you’re new to cooking, this Brussel Sprouts Pasta with Lemon and Garlic is a straightforward dish that’ll make you feel like a pro. Let’s break it down into simple steps to ensure delicious results every time.
Ingredients
- 8 oz of pasta (your choice, but something like penne or fusilli works great)
- a couple of cups of Brussel sprouts, trimmed and halved
- 3 cloves of garlic, minced
- the zest and juice of 1 lemon
- a splash of olive oil
- a pinch of red pepper flakes (optional, for a bit of heat)
- salt, to get the seasoning just right
- a handful of grated Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes.
- While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the Brussel sprouts, cut side down, and let them cook without stirring for about 5 minutes to get a nice char.
- Flip the Brussel sprouts, add the minced garlic and a pinch of red pepper flakes if using, and cook for another 3 minutes until the garlic is fragrant.
- Drain the pasta, reserving a cup of the pasta water. Add the pasta to the skillet with the Brussel sprouts.
- Stir in the lemon zest and juice, and a splash of the reserved pasta water to create a light sauce. Toss everything together until well combined.
- Season with salt to taste, and serve with a generous sprinkle of Parmesan cheese.
What you’ll love about this dish is the perfect balance of flavors—the tangy lemon and garlic complement the earthy Brussel sprouts beautifully. For an extra touch, top with some toasted breadcrumbs for added crunch.
Shaved Brussel Sprouts Salad with Apples and Walnuts
This shaved Brussels sprouts salad is a crisp, refreshing dish that combines the earthy flavors of sprouts with the sweetness of apples and the crunch of walnuts. Perfect for a light lunch or as a side, it’s surprisingly simple to make.
Ingredients
- A couple of cups of shaved Brussels sprouts
- One large apple, thinly sliced
- A handful of walnuts, roughly chopped
- A splash of olive oil
- A tablespoon of apple cider vinegar
- A teaspoon of honey
- A pinch of salt
- A dash of black pepper
Instructions
- Start by washing the Brussels sprouts thoroughly under cold water.
- Using a sharp knife or a mandoline, shave the Brussels sprouts into thin slices. Tip: For easier handling, trim the stem end first.
- In a large bowl, combine the shaved Brussels sprouts with the thinly sliced apple and chopped walnuts.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well blended. Tip: Adjust the honey according to your sweetness preference.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Let the salad sit for about 10 minutes before serving to allow the flavors to meld.
Unbelievably fresh and vibrant, this salad offers a delightful contrast of textures and flavors. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it on its own for a healthy, satisfying dish.
Brussel Sprouts and Chickpea Curry
Zesty and vibrant, this Brussel Sprouts and Chickpea Curry is a delightful way to bring some warmth to your table. Perfect for beginners, this recipe walks you through each step to ensure a flavorful outcome.
Ingredients
- 1 cup of Brussel sprouts, halved
- 1 can (15 oz) of chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tbsp of ginger, grated
- 1 can (14 oz) of coconut milk
- 2 tbsp of curry powder
- A splash of olive oil
- A couple of fresh cilantro leaves for garnish
- 1 cup of basmati rice, cooked
Instructions
- Heat a splash of olive oil in a large pan over medium heat until shimmering.
- Add the finely chopped onion, sautéing until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Sprinkle the curry powder over the onion mixture, stirring well to coat and toast the spices for about 30 seconds.
- Add the halved Brussel sprouts to the pan, stirring to mix with the spices. Cook for 5 minutes until they start to soften.
- Pour in the coconut milk and add the drained chickpeas, bringing the mixture to a gentle simmer.
- Reduce the heat to low, cover, and let it cook for 15 minutes, stirring occasionally.
- While the curry simmers, cook the basmati rice according to package instructions for a perfect side.
- After 15 minutes, check the Brussel sprouts for tenderness. They should be soft but still hold their shape.
- Garnish with fresh cilantro leaves before serving.
Aromatic and hearty, this curry pairs beautifully with fluffy basmati rice. The Brussel sprouts add a slight crunch, contrasting nicely with the creamy coconut milk and tender chickpeas. For an extra touch, serve with a side of naan bread to scoop up the delicious sauce.
Brussel Sprouts Pizza with Vegan Cheese
Now, let’s dive into creating a Brussel Sprouts Pizza with Vegan Cheese that’s sure to impress. This recipe combines the earthy flavors of Brussel sprouts with the creamy goodness of vegan cheese, all on a crispy pizza base.
Ingredients
- 1 pre-made pizza dough (or your favorite homemade recipe)
- A couple of cups of Brussel sprouts, trimmed and halved
- A splash of olive oil
- 1 cup of your favorite vegan cheese, shredded
- A pinch of salt and pepper
- A drizzle of balsamic glaze (optional for serving)
Instructions
- Preheat your oven to 425°F (220°C) to ensure it’s hot enough for a crispy crust.
- Roll out your pizza dough on a floured surface to your desired thickness, then transfer it to a baking sheet lined with parchment paper.
- Toss the Brussel sprouts with a splash of olive oil, a pinch of salt, and pepper until they’re evenly coated.
- Spread the vegan cheese evenly over the pizza dough, leaving a small border for the crust.
- Arrange the Brussel sprouts cut-side down on top of the cheese for optimal caramelization.
- Bake in the preheated oven for 15-20 minutes, or until the crust is golden and the Brussel sprouts are tender.
- For an extra flavor boost, drizzle with balsamic glaze right before serving.
Finally, this pizza offers a delightful contrast between the crispy crust, tender Brussel sprouts, and melty vegan cheese. Serve it with a side salad for a complete meal or cut into small squares for a party appetizer.
Brussel Sprouts Tacos with Avocado Cream
Discover how to transform humble Brussel sprouts into a taco filling that’s both nutritious and bursting with flavor, paired with a creamy avocado sauce that’ll have everyone asking for seconds.
Ingredients
- a couple of cups of Brussel sprouts, trimmed and halved
- a splash of olive oil
- a pinch of salt and pepper
- 1 avocado, pitted and peeled
- a squeeze of lime juice
- a dollop of sour cream
- a handful of cilantro, chopped
- 4 small tortillas
- a sprinkle of chili flakes (optional)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Toss the Brussel sprouts with olive oil, salt, and pepper on the baking sheet until evenly coated.
- Roast in the oven for 20 minutes, flipping halfway through, until they’re golden and crispy on the edges.
- While the sprouts roast, mash the avocado in a bowl and mix in lime juice, sour cream, and cilantro until smooth.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- Spread a generous amount of the avocado cream on each tortilla, top with roasted Brussel sprouts, and sprinkle with chili flakes if you like a bit of heat.
Out of the oven, the Brussel sprouts bring a delightful crunch and deep, caramelized flavors that contrast beautifully with the smooth, tangy avocado cream. Serve these tacos with an extra lime wedge on the side for a bright finish, or layer on some pickled onions for an added zing.
Brussel Sprouts and Lentil Soup
Sometimes, the simplest ingredients come together to create something unexpectedly delightful. Brussel sprouts and lentil soup is a perfect example, offering a hearty, nutritious meal that’s as easy to make as it is satisfying.
Ingredients
- 1 tablespoon of olive oil
- 1 medium onion, diced
- 2 cloves of garlic, minced
- a couple of cups of Brussel sprouts, trimmed and halved
- 1 cup of dried green lentils
- 4 cups of vegetable broth
- a splash of apple cider vinegar
- salt and pepper, just enough to season
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
- Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, roughly 5 minutes.
- Toss in the Brussel sprouts, stirring occasionally until they start to brown, about 8 minutes.
- Rinse the lentils under cold water, then add them to the pot along with the vegetable broth.
- Bring the mixture to a boil, then reduce the heat to low, covering the pot to let it simmer for 25 minutes.
- After the lentils are tender, stir in a splash of apple cider vinegar for a bit of brightness.
- Season with salt and pepper, then give it a taste and adjust if needed.
Finished soup should be thick and hearty, with the Brussel sprouts tender but still holding their shape. The lentils add a creamy texture, while the apple cider vinegar brings a subtle tang. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of grated Parmesan for extra flavor.
Brussel Sprouts Slaw with Tahini Dressing
Over the years, I’ve discovered that transforming Brussels sprouts into a slaw is a game-changer for those who think they don’t like them. This Brussel Sprouts Slaw with Tahini Dressing is crunchy, creamy, and packed with flavors that will make you a believer. Let’s walk through the steps to create this delightful dish.
Ingredients
- 1 pound of Brussels sprouts, trimmed and thinly sliced
- A couple of tablespoons of tahini
- A splash of lemon juice
- A drizzle of olive oil
- A pinch of salt
- A teaspoon of honey
- A handful of chopped almonds for crunch
Instructions
- Start by washing the Brussels sprouts under cold water, then pat them dry with a clean towel.
- Trim the ends off the Brussels sprouts and slice them as thinly as possible for the perfect slaw texture.
- In a small bowl, whisk together the tahini, lemon juice, olive oil, salt, and honey until smooth. Tip: If the dressing is too thick, add a little water to thin it out.
- Toss the sliced Brussels sprouts with the tahini dressing in a large bowl until evenly coated. Tip: Let the slaw sit for about 10 minutes before serving to soften the sprouts slightly.
- Sprinkle the chopped almonds over the top for an added crunch. Tip: Toast the almonds beforehand for an extra layer of flavor.
You’ll love the contrast between the creamy tahini dressing and the crisp Brussels sprouts. Serve this slaw as a side dish or pile it high on a sandwich for a delicious crunch.
Brussel Sprouts and Mushroom Risotto
A risotto that combines the earthy flavors of Brussel sprouts and mushrooms can turn an ordinary dinner into a cozy, gourmet experience. Let’s walk through the process of making this comforting dish, ensuring every step is clear and manageable, even for beginners.
Ingredients
- 1 cup Arborio rice
- 2 cups Brussel sprouts, trimmed and halved
- 1 cup mushrooms, sliced
- 4 cups chicken or vegetable broth, kept warm
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- A splash of white wine (optional)
- A couple of tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to your liking
Instructions
- Heat the olive oil in a large pan over medium heat. Add the Brussel sprouts and mushrooms, cooking until they’re golden and slightly crispy, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure they roast instead of steam.
- Remove the veggies and set aside. In the same pan, add a bit more oil if needed, then sauté the onion until translucent, about 3 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the Arborio rice, coating it well with the oil and onions. Toast the rice for about 2 minutes until the edges become slightly translucent.
- If using, add the white wine and stir until it’s mostly absorbed. Tip: This step adds depth to the risotto’s flavor.
- Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This process should take about 18-20 minutes.
- Once the rice is al dente and the risotto is creamy, stir in the cooked Brussel sprouts and mushrooms, along with the Parmesan cheese. Season with salt and pepper. Tip: The residual heat will warm the veggies through without overcooking them.
Delightfully creamy with a satisfying bite from the al dente rice, this risotto is a testament to how simple ingredients can create profound flavors. Serve it with an extra sprinkle of Parmesan and a drizzle of olive oil for an elegant finish.
Brussel Sprouts Chips with Sea Salt
Overlooked no more, Brussel sprouts chips are the crispy, savory snack you’ve been missing out on. Perfect for beginners, this recipe transforms the humble sprout into a crunchy delight with just a few simple steps.
Ingredients
- A couple of cups of Brussel sprouts, trimmed and outer leaves removed
- A generous drizzle of olive oil
- A pinch of sea salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- Slice the Brussel sprouts thinly, aiming for uniform thickness to ensure even cooking. A mandoline slicer works wonders here for consistency.
- Toss the sliced sprouts in a bowl with a generous drizzle of olive oil until they’re lightly but evenly coated.
- Spread the sprouts out in a single layer on the prepared baking sheet, giving them space to crisp up without steaming.
- Sprinkle a pinch of sea salt over the sprouts before they go into the oven to enhance their natural flavors.
- Bake for 15-20 minutes, then flip the chips halfway through to ensure they crisp up evenly on both sides.
- Keep an eye on them during the last few minutes to prevent burning; they should be golden and crispy when done.
Yieldingly crisp and lightly salty, these Brussel sprouts chips offer a satisfying crunch with every bite. Serve them as a standalone snack or as a gourmet topping for soups and salads to add a nutritious crunch.
Brussel Sprouts and Black Bean Enchiladas
Let’s dive into making these Brussel Sprouts and Black Bean Enchiladas, a dish that perfectly blends the earthiness of sprouts with the heartiness of beans, all wrapped up in a cozy tortilla blanket. It’s a straightforward recipe that promises a delicious payoff, especially if you follow each step with care.
Ingredients
- a couple of cups of shredded Brussel sprouts
- a can of black beans, rinsed and drained
- a cup of shredded cheese (cheddar or Monterey Jack works great)
- a splash of olive oil
- a teaspoon of cumin
- a teaspoon of chili powder
- a pinch of salt
- a pack of 8-inch flour tortillas
- a cup of enchilada sauce
- a handful of chopped cilantro for garnish
Instructions
- Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
- In a large pan over medium heat, add a splash of olive oil, then toss in the shredded Brussel sprouts. Cook them for about 5 minutes until they start to soften. Tip: Don’t overcrowd the pan to ensure they cook evenly.
- Add the rinsed black beans, cumin, chili powder, and a pinch of salt to the pan. Stir everything together and cook for another 2 minutes. Tip: Taste and adjust the seasoning now, as it’s harder to do once assembled.
- Warm the tortillas for about 20 seconds in the microwave to make them pliable. Spoon the Brussel sprouts and black bean mixture onto each tortilla, sprinkle with cheese, then roll them up tightly and place seam-side down in the baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas and sprinkle the remaining cheese on top. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: Let them sit for 5 minutes after baking to set, making them easier to serve.
- Garnish with chopped cilantro before serving.
Out of the oven, these enchiladas are a delightful mix of crispy edges and soft, flavorful fillings. The Brussel sprouts add a nice crunch, while the black beans and cheese make every bite satisfying. Try serving them with a side of avocado slices or a dollop of sour cream for an extra touch of creaminess.
Conclusion
Looking for a way to jazz up your meals with nutritious Brussels sprouts? Our roundup of 18 delicious vegetarian recipes has something for every taste and occasion. From cozy weeknight dinners to festive holiday feasts, these dishes are sure to impress. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.