Roasted Brussels sprouts are the perfect fall side dish. Have fun playing around with these 4 fun & flavorful Brussels sprouts recipes!
Earlier this fall, I started making a list of my potential Thanksgiving blog recipes. One of the items on that list was called “Roasted Brussels Sprouts Recipe TBD.” As every other recipe got named, resolved, tested, and put in the works, “Roasted Brussels Sprouts Recipe TBD” remained on the list just like that. I love love love Brussels sprouts at this time of year, but I just couldn’t settle on one idea or flavor combination. Then it hit me – just like I did with sweet potatoes and overnight oats, I’ll post many ideas! And you can choose!
Any of these simple combinations would make for a delicious, last-minute holiday side dish (or a delicious any-night side dish). Each Brussels sprouts recipe starts with roasting the sprouts with olive oil, salt, and pepper, and then the fun flavor elements get added. Easy peasy. Here we go:
Spicy Peanut Roasted Brussels Sprouts Recipe
I love all of these variations, but these spicy sprouts are irresistible. Just like it sounds – the sprouts are roasted and then doused in a knockout tangy/spicy peanut sauce made of 5 simple ingredients:
- Peanut butter, for creaminess
- Lime juice, for tang
- Tamari, for salty savoriness
- Sriracha, for heat
- Water, to thin
Sprinkle crushed peanuts over the top and add sliced Thai chilis to wake everyone up at the T-giving table!
Shiitake Bacon & Brussels Sprouts Recipe
People always like bacon with their Brussels sprouts, so I thought – shiitake bacon! Finish these with the following components for fun, unexpected sprouts:
- A light, tangy sesame sauce
- Sesame seeds
- Microgreens
Delicious!
Tahini, Feta & Pomegranate Brussels Sprouts Recipe
I don’t often pick favorites in these situations, but I’m going to this time. This one is my favorite! Drizzle the sprouts with lemon tahini sauce, top them with feta & hazelnuts, and finally, sprinkle on pomegranate seeds. Together, these elements make a perfect combination of creamy, tangy flavors with a pop of pom.
Lemon-Thyme Parmesan Roasted Brussels Sprouts Recipe
I’m finishing this list with a classic combination. It may be tried and true, but that doesn’t make it any less special. Obviously, I love lemon on (just about) everything. In this recipe, salty Parmesan and herbaceous thyme leaves bring out the lemon’s brightness on the sprouts. Yum, yum.
If you love this roasted Brussels sprouts recipe…
Try my shredded Brussels sprouts salad, roasted beets, or roasted cauliflower next!
Brussels Sprouts, Many Ways
Ingredients
- 1 pound Brussels sprouts per recipe variation below
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- Choice of ingredients from the recipes below
Instructions
- Preheat the oven to 425° and line a baking sheet with parchment paper. Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet. Roast 30 to 40 minutes or until tender and golden brown around the edges.
- Continue with one of the recipes below.
Spicy Peanut Roasted Brussels Sprouts Recipe
Ingredients
Instructions
- In a small bowl, whisk together the peanut butter, lime juice, tamari, and sriracha. Add up to 1 tablespoon water, if necessary, to create a drizzle-able consistency. Drizzle the sauce over the roasted Brussels sprouts. Top with the crushed peanuts, cilantro, and sliced red chiles, if desired.
Shiitake Bacon & Roasted Brussels Sprouts Recipe
- 8 ounces shiitake mushrooms, stemmed and sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon + 1 teaspoon tamari, divided
- ½ teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 pound roasted Brussels sprouts (recipe above)
- 1 tablespoon sesame seeds
- Microgreens (optional)
- Make the Shiitake Bacon (can be made ahead and stored at room temp): Preheat the oven to 325°F and line a large baking sheet with parchment paper. Toss the shiitake mushrooms with the olive oil and 1 tablespoon of the tamari and and toss to coat. Spread in an even layer on the baking sheet. Roast 30 to 40 minutes or until dark brown and lightly crisp around the edges.
- In a small bowl, combine the additional 1 teaspoon tamari with the sesame oil and rice vinegar. Pour over the roasted Brussels sprouts. Top with the shiitake bacon, sesame seeds, and microgreens, if using.
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove
- ½ teaspoon maple syrup
- ¼ teaspoon sea salt
- Up to 3 tablespoons water
- 1 pound roasted Brussels sprouts (recipe above)
- ¼ cup feta cheese
- ¼ cup pomegranates
- Handful of toasted hazelnuts
- In a small bowl, whisk together the tahini, lemon juice, garlic, maple syrup, and salt. Add up to 3 tablespoons water, if necessary, to create a drizzle-able consistency. Drizzle the sauce over the roasted Brussels sprouts. Top with feta, pomegranates, and hazelnuts.
Lemon-Thyme Parmesan Roasted Brussels Sprouts Recipe
Ingredients
- 1 pound roasted Brussels sprouts, recipe above
- 1 tablespoon lemon juice
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon fresh thyme leaves
- 1/4 cup parsley leaves, optional
- Pinches of red pepper flakes, optional
- Lemon rounds or wedges for garnish
Instructions
- Toss the roasted Brussels sprouts with the lemon juice, Parmesan, and thyme leaves. Garnish with parsley and red pepper flakes, if desired. Serve with additional lemon wedges.
You are unbelievable. I have both your books and use them all the time. I anxiously await a new one.
Your sense of taste and adventure take me on mouthwatering journeys.
Thank you!! and keep it up! lol
sue
I’m so glad you’ve been enjoying the recipes!
have you ever served over pasta? wondering what you would do to create a bit more of a sauce…olive oil & garlic? some of the pasta water?
Hi Barbara, you could make this pasta recipe and put roasted Brussels sprouts on top: https://www.loveandlemons.com/spaghetti-aglio-e-olio/
Have you tried toasting farro grains in a stovetop skillet, stirring occasionally, until they are fragrant? Then cook them as you suggest.
So simple, but SO delicious! I made the lemon-thyme parmesan version and they were wonderful.
Omg. So delicious. Thank you!!
love all of the Brussells recipes,, thank you, and yes, sheet oan is definitely the way ro go
I fell in love with Brussels sprouts when I learned to roast them, quite a few years ago now. I usually just do them with olive oil and black pepper. But your recipe sounds intriguing. I’m not sure I have the patience to make sure all the cut sides down, though…