18 Unique Brussels Sprouts Recipes for Thanksgiving Sides

Brussels sprouts have come a long way from the sad, boiled versions of our childhoods. This Thanksgiving, wow your guests with 18 unique takes on this veggie—from crispy roasted to cheesy gratin. Trust me, even the skeptics will be reaching for seconds. Ready to shake up your holiday menu?

Roasted Brussels Sprouts with Balsamic Glaze

Sleek, caramelized, and kissed with a sweet-tart balsamic glaze, these roasted Brussels sprouts transform a humble vegetable into a showstopper side dish. The high heat brings out their natural sweetness while creating irresistible crispy edges, making them a crowd-pleaser at any table.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Roasted Brussels Sprouts

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Balsamic Glaze

• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1 clove garlic, minced

Instructions

1. Preheat the oven to 425°F (220°C). Ensure the Brussels sprouts are thoroughly dried after washing, as excess moisture will prevent caramelization.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
3. Spread the sprouts in a single layer on a rimmed baking sheet, cut-side down if possible, to maximize browning. Avoid overcrowding—use two sheets if needed. Tip: For extra crispiness, place the sheet on the lower oven rack.
4. Roast for 20-25 minutes, flipping halfway through, until the sprouts are tender on the inside and deeply golden with charred edges. Start checking at 18 minutes.
5. While the sprouts roast, prepare the glaze: In a small saucepan over medium heat, combine balsamic vinegar, honey, and minced garlic. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the glaze thickens enough to coat the back of a spoon. Tip: Watch closely to avoid burning; the glaze will continue to thicken as it cools.
6. Remove the roasted sprouts from the oven and transfer to a serving platter. Drizzle the warm balsamic glaze evenly over the top, tossing gently to coat. Tip: For a touch of heat, sprinkle with red pepper flakes before serving.

Golden brown and glistening, these sprouts offer a delightful contrast of tender interiors and crunchy exteriors. They pair beautifully with roasted chicken or steak, or can be served as an elegant vegetarian main alongside a grain salad.

Brussels Sprouts Gratin with Gruyère

Baked to golden perfection, this Brussels Sprouts Gratin with Gruyère transforms humble sprouts into a creamy, indulgent side dish that deserves a place at any holiday table.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Gratin

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 cup shredded Gruyère cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon freshly grated nutmeg

For the Topping

• 1/2 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 2 tablespoons grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F. Lightly butter a 9×13-inch baking dish or similar shallow gratin dish.
2. Bring a large pot of salted water to a boil. Add the Brussels sprouts and blanch for 3 minutes. Drain and immediately plunge into an ice bath to stop cooking. Drain well and pat dry.
3. In a small saucepan, combine the heavy cream, minced garlic, salt, pepper, and nutmeg. Warm over medium heat until steaming, about 3 minutes, but do not let it boil. Remove from heat and set aside.
4. Arrange the blanched Brussels sprouts cut-side down in the prepared baking dish in a single layer. Pour the warmed cream mixture evenly over the sprouts.
5. Sprinkle the shredded Gruyère evenly over the top. For the best melt and flavor, use freshly grated Gruyère rather than pre-shredded.
6. In a small bowl, mix the panko breadcrumbs with the melted butter and grated Parmesan until well combined. Sprinkle this mixture evenly over the cheese.
7. Bake for 25–30 minutes, until the gratin is bubbly around the edges and the topping is deep golden brown. Let rest for 5 minutes before serving—this allows the cream to set slightly for cleaner servings.

Beneath that golden crust, each bite reveals a velvety, nutty richness that will convert even the most skeptical diners. Serve alongside roasted chicken or a holiday roast for a comforting, elegant side.

Shaved Brussels Sprout Salad with Lemon Vinaigrette

Unveiling a salad that transforms humble Brussels sprouts into something utterly sophisticated: thinly shaved ribbons tossed with a bright lemon vinaigrette and toasted pecans. This dish is a celebration of texture and flavor, perfect for a light lunch or an elegant side.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 5 minutes

Ingredients

For the Salad

• 1 lb Brussels sprouts
• 1/2 cup pecans
• 1/2 cup shaved Parmesan cheese

For the Lemon Vinaigrette

• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 teaspoon Dijon mustard
• 1/3 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 350°F. Spread the pecans on a small baking sheet and toast for 5 minutes, until fragrant. Let cool, then roughly chop.
2. Trim the tough ends of the Brussels sprouts and remove any discolored outer leaves. Using a mandoline or a sharp chef's knife, shave the sprouts crosswise into thin ribbons, about 1/8-inch thick.
3. In a small bowl, whisk together the lemon juice, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking constantly until emulsified.
4. Place the shaved Brussels sprouts in a large mixing bowl. Add the toasted pecans and shaved Parmesan. Pour the vinaigrette over the top and toss well to coat evenly.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld. Taste and adjust seasoning if needed.

Ultimately, this salad proves that raw Brussels sprouts can be a revelation—crisp, peppery, and bright. The toasted pecans add a buttery crunch, while the Parmesan lends a salty finish. Serve it alongside roasted chicken or as a standalone meal, and watch it disappear.

Skillet Brussels Sprouts with Bacon and Maple

Much like the perfect side dish, these skillet Brussels sprouts achieve a delightful balance of savory and sweet. The caramelized edges meet a glossy maple glaze, while crispy bacon adds a smoky crunch.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Brussels Sprouts

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 2 tbsp olive oil
• Salt and freshly ground black pepper

For the Maple Glaze

• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Pinch of red pepper flakes (optional)

Instructions

1. Cook bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Transfer bacon to a paper towel-lined plate, leaving about 1 tablespoon of rendered fat in the skillet. Tip: For extra crispiness, cook bacon slowly to render more fat.
2. Increase heat to medium-high. Add olive oil to the skillet with the bacon fat. Add Brussels sprouts, cut side down, in a single layer. Cook without moving for 4-5 minutes until deeply golden brown. Tip: Don't overcrowd the pan; work in batches if necessary to ensure proper searing.
3. Toss sprouts and continue cooking for 2-3 minutes until tender-crisp. Season with salt and pepper.
4. In a small bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard, and red pepper flakes. Pour over the Brussels sprouts and toss to coat. Cook for 1 minute until glaze is sticky. Tip: Let the glaze bubble and reduce slightly to achieve a sticky consistency.
5. Return bacon to the skillet and toss to combine. Serve immediately.

Make sure to scrape up any caramelized bits from the pan—they’re pure flavor. These sprouts shine alongside roasted chicken or a festive holiday roast. My family often requests them for Thanksgiving, and they vanish in minutes.

Brussels Sprouts with Chestnuts and Thyme

With their earthy sweetness and caramelized edges, Brussels sprouts become a winter showstopper when paired with roasted chestnuts and fresh thyme. This elegant side dish brings warmth and depth to any holiday table.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Brussels sprouts

• 1 lb Brussels sprouts
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For the chestnuts and finish

• 1/2 cup cooked chestnuts (roughly chopped)
• 4 sprigs fresh thyme
• 1 tbsp unsalted butter (optional)

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Trim the stem ends of Brussels sprouts and cut each in half lengthwise.
3. In a large bowl, toss the sprouts with olive oil, salt, and pepper until evenly coated.
4. Arrange the sprouts cut-side down on the prepared baking sheet in a single layer. (Tip: Don't overcrowd them or they'll steam instead of caramelize.)
5. Roast for 20 minutes without stirring.
6. Scatter the chopped chestnuts and thyme sprigs over the sprouts. (Tip: Use fresh thyme for the best aroma; dried will burn.)
7. Roast for another 10 minutes, until the sprouts are tender and deeply browned, and the chestnuts are slightly toasted.
8. If using butter, melt it and drizzle over the hot sprouts; toss gently to coat. Remove the thyme sprigs before serving. (Tip: For even more flavor, strip the thyme leaves and sprinkle them directly.)

Velvety on the inside with crisp, caramelized edges, these Brussels sprouts offer a delicate crunch from the chestnuts and a whisper of thyme in every bite. Serve alongside a roasted turkey or spoon over creamy polenta for a vegetarian main that feels both rustic and refined.

Brussels Sprouts with Cranberries and Pecans

Yearning for a side dish that balances earthy, sweet, and nutty notes? Look no further than these oven-roasted Brussels sprouts, where tart cranberries and crunchy pecans elevate every bite.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Roasted Brussels Sprouts

• 1 lb Brussels sprouts
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Cranberry Pecan Finish

• 1/3 cup dried cranberries
• 1/3 cup pecans, roughly chopped
• 1 tbsp maple syrup

Instructions

1. Preheat oven to 400°F. For even roasting, choose Brussels sprouts of similar size.
2. Trim the tough ends of Brussels sprouts and halve any large ones. Halving ensures even cooking and caramelization.
3. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated.
4. Spread in a single layer on a baking sheet. Avoid overcrowding to ensure crispiness.
5. Roast for 20 minutes, then add dried cranberries and roughly chopped pecans. Adding them later prevents burning.
6. Drizzle with maple syrup, toss gently, and roast for another 5 minutes until pecans are fragrant and sprouts are tender with crispy edges.
7. Transfer to a serving dish and serve warm.

Delightfully caramelized and bursting with contrasting textures, this dish brings a touch of elegance to any table. Serve it alongside roasted poultry or as a showstopping vegetarian main.

Crispy Air-Fryer Brussels Sprouts with Parmesan

Often overlooked in the vegetable drawer, Brussels sprouts are transformed into something irresistible when air-fried to a shatteringly crisp exterior. Tossed with nutty Parmesan and bright lemon zest, these little green gems become a savory, addictive side that even skeptics will love.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

For the Brussels Sprouts

• 1 lb Brussels sprouts, trimmed and halved lengthwise
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For the Finishing Touch

• 1/4 cup finely grated Parmesan cheese
• 1 tsp lemon zest

Instructions

1. Preheat the air fryer to 375°F (190°C) for 3 minutes.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Arrange the Brussels sprouts in a single layer in the air fryer basket, cut side down. Work in batches if needed to avoid overcrowding (overcrowding leads to steaming, not crisping).
4. Air-fry at 375°F for 10 minutes, shaking the basket halfway through. The sprouts should be deeply golden and tender when pierced with a fork.
5. Immediately transfer the hot Brussels sprouts to a serving bowl. Sprinkle with grated Parmesan and lemon zest, tossing gently to combine.
6. Let rest for 1 minute—the cheese will soften and cling to the sprouts. Serve warm.

The result is a perfect balance of crunchy, caramelized leaves and creamy Parmesan richness, lifted by a whisper of citrus. These sprouts are excellent alongside roasted chicken or as a topping for grain bowls, but they also disappear straight from the bowl.

Spicy Honey-Sriracha Roasted Brussels Sprouts

Just when you thought Brussels sprouts couldn't get any more irresistible, this recipe transforms them into caramelized, spicy-sweet bites that will steal the spotlight at any table. The combination of smoky roasted edges with a glossy honey-sriracha glaze creates a harmonious balance of heat and sweetness.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Brussels Sprouts

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For the Spicy Honey-Sriracha Glaze

• 3 tbsp honey
• 2 tbsp sriracha
• 1 tbsp soy sauce
• 1 tbsp unsalted butter

For Garnish (optional)

• 1 tsp toasted sesame seeds
• 1 lime, cut into wedges

Instructions

1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the sprouts in a single layer on the prepared baking sheet. Tip: Avoid overcrowding to ensure crispy edges; use two sheets if needed.
4. Roast for 20–25 minutes, flipping halfway through, until the sprouts are deeply golden and tender when pierced with a fork.
5. Meanwhile, prepare the glaze. In a small saucepan over medium heat, combine honey, sriracha, soy sauce, and butter. Stir until butter melts, then let simmer for 2 minutes until slightly thickened. Tip: The glaze will thicken further as it cools, so do not over-reduce.
6. Remove the roasted sprouts from the oven and transfer them to a large bowl. Pour the warm glaze over the sprouts and toss gently to coat evenly.
7. For extra caramelization, return the glazed sprouts to the baking sheet and broil for 1–2 minutes, watching carefully to prevent burning. (Optional step.)
8. Transfer to a serving platter and garnish with toasted sesame seeds and a squeeze of fresh lime, if desired.

Make sure to serve these immediately to enjoy the perfect balance of sticky glaze and crunchy exterior. For an extra flourish, garnish with toasted sesame seeds and a squeeze of fresh lime — the acidity cuts through the heat beautifully, leaving a lingering, crave-worthy finish.

Brussels Sprouts Casserole with Creamy Mushroom Sauce

Mentioning Brussels sprouts often polarizes dinner guests, but this creamy, baked casserole transforms them into an irresistible side dish. A velvety mushroom sauce envelops each tender sprout, crowned with a golden, buttery topping.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the Brussels sprouts

• 1.5 lbs Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the mushroom sauce

• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup heavy cream
• 1/2 cup chicken or vegetable broth
• 1/2 tsp dried thyme
• 1/4 tsp nutmeg
• Salt and pepper to taste

For the topping

• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes until lightly browned.
2. Meanwhile, melt 2 tbsp butter in a large skillet over medium heat. Add sliced mushrooms and cook, stirring occasionally, until golden, about 5 minutes. Add minced garlic and cook 1 minute.
3. Sprinkle flour over mushrooms and stir constantly for 1 minute to cook out raw flavor. Gradually whisk in heavy cream and broth until smooth. Add thyme and nutmeg. Simmer for 2-3 minutes until thickened. Season with salt and pepper.
4. Transfer roasted Brussels sprouts to a 9×9-inch baking dish. Pour mushroom sauce over sprouts and stir gently to combine.
5. In a small bowl, mix panko, melted butter, and Parmesan. Sprinkle evenly over the casserole.
6. Bake for 20 minutes until topping is golden and sauce is bubbly. Let rest 5 minutes before serving.

Ultimately, this casserole bridges the gap between hearty comfort and refined flavor. The creamy, earthy sauce clings to each sprout while the crunchy top adds texture. Serve alongside roasted chicken or a festive holiday spread for an elegant touch.

Braised Brussels Sprouts with Shallots and White Wine

Revered for their earthy depth and tender texture, Brussels sprouts become truly transformative when gently braised with sweet shallots and a splash of white wine. This elegant side dish elevates a humble vegetable into a refined accompaniment that pairs beautifully with roasted meats or holiday feasts.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Braise

• 1 lb Brussels sprouts, trimmed and halved
• 2 medium shallots, thinly sliced
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken broth

For Cooking

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 sprigs fresh thyme

Instructions

1. Trim the stem ends of the Brussels sprouts and remove any yellow outer leaves; halve each sprout lengthwise.
2. Thinly slice the shallots into rings.
3. In a large 12-inch skillet, melt the butter with the olive oil over medium heat until the butter foams.
4. Add the sliced shallots and cook, stirring occasionally, until softened and translucent, about 3 minutes.
5. Arrange the Brussels sprouts cut side down in a single layer in the skillet—do not overcrowd; cook without disturbing for 4 minutes, until deeply golden brown. (Tip: For even browning, use a heavy-bottomed pan and resist moving the sprouts too soon.)
6. Pour in the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon; let the wine simmer until reduced by half, about 2 minutes.
7. Add the chicken broth, thyme sprigs, salt, and pepper; bring to a gentle simmer.
8. Cover the skillet with a tight-fitting lid, reduce heat to low, and braise until the sprouts are tender when pierced with a fork, about 8–10 minutes.
9. Uncover, increase heat to medium-high, and cook until the liquid has nearly evaporated and the sprouts are glazed, about 2 minutes. (Tip: Taste and adjust seasoning with a pinch more salt if needed; the wine and broth should be well-balanced.)
10. Remove the thyme sprigs before serving. (Tip: For a touch of brightness, a squeeze of fresh lemon juice just before plating can enhance the flavors.)

Just out of the skillet, these Brussels sprouts boast a caramelized exterior and a melt-in-your-mouth interior, with the white wine and shallots adding a subtle, sophisticated sweetness. They shine alongside a roast chicken or seared steak, or can be tossed with crumbled pancetta and toasted walnuts for added crunch.

Brown Butter and Sage Brussels Sprouts

You haven't truly experienced Brussels sprouts until you've tasted them transformed by the alchemy of nutty brown butter and fragrant sage. This pan-roasted method yields caramelized exteriors and tender interiors, all cloaked in a golden, herb-flecked sauce that elevates a humble vegetable to showstopper status.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Brussels Sprouts

• 1 lb Brussels sprouts, trimmed and halved lengthwise
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the Brown Butter Sauce

• 3 tbsp unsalted butter, cut into pieces
• 8 fresh sage leaves
• 1 tbsp fresh lemon juice

Instructions

1. Trim the stem ends of the Brussels sprouts and remove any yellow outer leaves; halve each sprout lengthwise.
2. Heat olive oil in a large 12-inch heavy skillet over medium-high heat until shimmering. Arrange sprouts cut-side down in a single layer (do not overcrowd; use two batches if needed). Cook without moving for 5 minutes, until deeply browned.
3. Season sprouts with salt and pepper, then stir and continue cooking, stirring occasionally, for 5 to 7 minutes until tender and caramelized on all sides. Transfer to a plate and keep warm.
4. In the same skillet, reduce heat to medium and add butter. Swirl the pan constantly as butter melts, foams, and then browns to a golden amber color with a nutty aroma—about 2 to 3 minutes. Watch carefully to prevent burning.
5. Add sage leaves to the brown butter and cook for 15 to 30 seconds until crisp and fragrant. Remove from heat immediately to avoid over-browning.
6. Return the Brussels sprouts to the skillet, drizzle with fresh lemon juice, and toss to coat evenly in the brown butter and sage. Serve immediately.

Crispy on the outside and tender within, these sprouts absorb the nutty brown butter and crisp sage like a dream. A final squeeze of lemon brightens the richness, making this dish a perfect companion to roast chicken or a holiday feast.

Maple-Mustard Glazed Brussels Sprouts

Versatile yet sophisticated, these Maple-Mustard Glazed Brussels Sprouts transform a humble vegetable into a showstopping side dish. The sweet tang of maple and mustard caramelizes into a glossy, irresistible coating that elevates any meal.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Brussels Sprouts

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Maple-Mustard Glaze

• 3 tbsp pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1 tsp apple cider vinegar

Instructions

1. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper for easy cleanup.
2. Trim the tough ends of the Brussels sprouts and remove any yellow or wilted outer leaves, then cut each sprout in half lengthwise.
3. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until every piece is evenly coated. Tip: drying the sprouts well before tossing prevents steaming and promotes caramelization.
4. Spread the sprouts in a single layer on the prepared baking sheet, ensuring they are not overcrowded—leave space between each piece for optimal browning. Roast for 15 minutes.
5. While the sprouts roast, prepare the glaze: in a small bowl, whisk together the maple syrup, Dijon mustard, whole-grain mustard, and apple cider vinegar until smooth and emulsified.
6. After 15 minutes, remove the baking sheet from the oven. Drizzle the glaze evenly over the Brussels sprouts and toss gently with a spatula to coat. Tip: use a silicone spatula to scrape every last drop of glaze from the bowl.
7. Return the baking sheet to the oven and roast for another 8–10 minutes, until the sprouts are deep golden brown, caramelized at the edges, and tender when pierced with a fork. Tip: for extra crispiness, switch the oven to broil for the final 1–2 minutes, watching closely to avoid burning.
8. Remove from the oven and let the sprouts rest on the pan for 2 minutes before transferring to a serving platter. The glaze will continue to set slightly as it cools.

Perfectly balanced, each bite offers a crisp exterior and tender interior with a glossy, tangy-sweet finish. Serve alongside roasted chicken or pork for a memorable weeknight dinner, or let them shine on a holiday table — they never fail to impress.

Vegan Maple-Balsamic Roasted Brussels Sprouts

Crisp, caramelized Brussels sprouts reach new heights when tossed in a luscious maple-balsamic glaze that balances sweet and tangy notes. This vegan side dish transforms a humble vegetable into a showstopper, perfect for Thanksgiving or any festive gathering.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Brussels sprouts

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the maple-balsamic glaze

• 1/4 cup pure maple syrup
• 2 tbsp balsamic vinegar
• 1/4 tsp crushed red pepper flakes (optional)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and black pepper until evenly coated. For better caramelization, place each sprout cut side down on the baking sheet.
3. Spread sprouts in a single layer on the prepared baking sheet. Avoid overcrowding to promote crisp edges; use two sheets if needed.
4. Roast for 20 minutes, until sprouts are tender and browned on the bottom.
5. While sprouts roast, whisk together maple syrup, balsamic vinegar, and red pepper flakes in a small bowl.
6. Remove baking sheet from oven, drizzle glaze over sprouts, and toss gently to coat. Return to oven and roast for 5 more minutes, until glaze is sticky and caramelized. Watch closely to prevent burning.
7. Let cool for 2 minutes before serving.

Meticulously caramelized and glossy, these Brussels sprouts offer a perfect balance of savory and sweet with a subtle tang. Serve them alongside a hearty lentil loaf or stuffed squash for a memorable plant-based Thanksgiving feast.

Keto Garlic-Parmesan Skillet Brussels Sprouts

Hearty yet refined, these Keto Garlic-Parmesan Skillet Brussels Sprouts transform a humble vegetable into a show-stopping side dish. With a golden crust and nutty Parmesan richness, this low-carb delight proves that indulgence and health can coexist beautifully on your Thanksgiving table.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Brussels Sprouts

• 1 lb Brussels sprouts, trimmed and halved

Garlic-Parmesan Coating

• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup finely grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Trim and halve 1 lb Brussels sprouts. For best results, choose sprouts of similar size for even cooking. Cut any large ones into quarters.
2. Heat 2 tbsp olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
3. Add the Brussels sprouts in a single layer, cut side down. Cook undisturbed for 4–5 minutes until the cut sides are deeply golden brown and caramelized.
4. Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant.
5. Sprinkle with 1/4 cup finely grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Toss to coat evenly, ensuring each sprout is seasoned.
6. Continue cooking for 2–3 minutes, stirring occasionally, until the cheese melts and forms a crisp, golden crust. The cheese will become nutty and aroma fills the kitchen. Avoid overcrowding the skillet to ensure maximum crispiness.
7. Serve immediately.

Just before serving, a final sprinkle of extra Parmesan and a squeeze of fresh lemon juice brightens the earthy richness. The crisp-tender texture and savory garlic notes make this dish irresistible — even to the most stubborn Brussels sprout skeptics.

Brussels Sprout and Apple Slaw with Dijon

Here is a crisp, invigorating slaw that celebrates the natural crunch of raw Brussels sprouts and the sweet-tart burst of fresh apple, all bound together with a tangy Dijon mustard vinaigrette.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Slaw

• 1 pound Brussels sprouts, trimmed
• 1 large Honeycrisp apple, cored
• 1/4 cup thinly sliced red onion

For the Dijon Vinaigrette

• 3 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Using a mandoline or sharp chef’s knife, shred the trimmed Brussels sprouts into thin ribbons. (Tip: a mandoline ensures even, paper-thin slices for a delicate texture.)
2. Cut the apple into thin matchsticks (julienne) and immediately toss with a splash of lemon juice to prevent browning. (Tip: use a julienne peeler for quick, uniform strips.)
3. Thinly slice the red onion into half-moons.
4. Combine the shredded Brussels sprouts, apple matchsticks, and sliced red onion in a large mixing bowl.
5. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, and honey until smooth. Gradually stream in the olive oil while whisking constantly until emulsified. Season with salt and pepper.
6. Pour the vinaigrette over the slaw and toss thoroughly with tongs to coat every strand.
7. Let the slaw rest at room temperature for 5 minutes before serving. (Tip: this brief rest allows the flavors to meld and the sprouts to slightly soften while retaining crunch.)

Underneath its rustic appearance lies a symphony of textures—the satisfying crunch of sprouts, the juicy snap of apple, and the creamy tang of mustard. Serve alongside grilled pork or pile onto pulled pork sandwiches for an irresistible contrast.

Charred Brussels Sprouts with Pomegranate and Feta

A medley of earthy, sweet, and tangy flavors, charred Brussels sprouts become a showstopper when topped with jewel-like pomegranate seeds and creamy feta. This dish is a celebration of textures, from the crispy charred edges to the burst of juicy arils and the crumbly saltiness of the cheese.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Brussels Sprouts

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Topping

• 1/2 cup pomegranate seeds
• 1/3 cup crumbled feta cheese
• 1 tablespoon balsamic glaze (optional)

Instructions

1. Preheat the oven to 425°F.
2. In a large bowl, combine the Brussels sprouts, olive oil, salt, and pepper. Use your hands to toss and coat each sprout evenly, ensuring the cut sides are well oiled.
3. Arrange the sprouts in a single layer on a rimmed baking sheet, placing them cut-side down. Avoid overcrowding to promote even charring and caramelization.
4. Roast for 15 to 18 minutes, flipping halfway through, until the sprouts are tender and deeply charred in spots. The cut sides should be golden-brown and crispy.
5. Transfer the roasted Brussels sprouts to a serving platter.
6. Sprinkle the pomegranate seeds and crumbled feta over the sprouts just before serving to maintain their texture and brightness.
7. If desired, drizzle with balsamic glaze for an extra touch of sweetness and acidity.

Make these Brussels sprouts for your holiday table or a weeknight side; the combination of smoky, sweet, and salty is unforgettable. Serve them warm or at room temperature, and enjoy them alongside roasted chicken, seared steak, or as part of a vibrant grain bowl.

Brussels Sprouts and Sweet Potato Hash

Every morning deserves a vegetable-forward beginning, and this Brussels sprouts and sweet potato hash delivers a caramelized, rosemary-kissed side that turns any breakfast into an occasion.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the vegetables

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 pound Brussels sprouts, trimmed and halved
• 1 medium red onion, thinly sliced

For seasoning and cooking

• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 cloves garlic, minced
• 2 teaspoons fresh rosemary, finely chopped

Instructions

1. Dice the sweet potatoes into uniform 1/2-inch cubes to ensure even cooking; halve the Brussels sprouts and slice the red onion thinly.
2. Heat olive oil in a large cast-iron or nonstick skillet over medium-high heat until shimmering.
3. Add the sweet potatoes in a single layer (work in batches if needed) and cook, undisturbed, for 4 minutes until bottoms are golden brown.
4. Flip the sweet potatoes and add the Brussels sprouts and red onion; spread into an even layer and cook for 5 minutes without stirring to develop a deep sear.
5. Sprinkle the salt, pepper, minced garlic, and rosemary over the hash; stir gently to combine.
6. Continue cooking, stirring every 2 minutes, for 8–10 more minutes until the sweet potatoes are tender throughout and the Brussels sprouts are charred in spots. Tip: For extra crispiness, avoid overcrowding the pan and let the hash rest between flips.

A forkful of this hash offers a satisfying contrast of crispy edges and tender interiors, with the woodsy rosemary pulling everything together. Serve it alongside eggs or as a hearty side for roasted meats—it's equally delicious any time of day.

Bacon-Wrapped Brussels Sprouts Bites with Maple Dip

Perfectly crisp bacon meets tender, caramelized Brussels sprouts in these irresistible bites, elevated by a luscious maple dipping sauce. Each morsel offers a harmonious balance of smoky, savory, and sweet—a sophisticated yet approachable appetizer that will captivate any gathering.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Brussels Sprouts

• 1 pound Brussels sprouts, trimmed and halved if large
• 12 slices thin-cut bacon, cut in half crosswise
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

For the Maple Dip

• ½ cup sour cream
• 3 tablespoons pure maple syrup
• 1 teaspoon Dijon mustard
• ⅛ teaspoon sea salt

Instructions

1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup.
2. Soak 12 wooden toothpicks in water for at least 10 minutes to prevent burning—this simple step keeps them intact during roasting.
3. In a medium bowl, toss the trimmed Brussels sprouts with olive oil, salt, and pepper until evenly coated.
4. Wrap each sprout with one half-slice of bacon, using a soaked toothpick to secure the seam. For even cooking, choose uniform-sized sprouts and wrap snugly without overlapping bacon.
5. Arrange the wrapped bites seam-side down on the prepared baking sheet, spacing them about 1 inch apart to allow heat circulation. Avoid overcrowding, which can steam the bacon instead of crisping it.
6. Bake in the preheated oven for 20–25 minutes, rotating the sheet halfway through, until the bacon is deep golden and crispy and the sprouts are fork-tender. Visual cue: the bacon should render and shrink slightly.
7. Meanwhile, prepare the dip: in a small bowl, whisk together the sour cream, maple syrup, Dijon mustard, and salt until smooth. For a thinner consistency, add a teaspoon of water.
8. Let the bacon-wrapped bites rest for 2 minutes on the baking sheet before transferring to a serving platter. Serve warm with the maple dip alongside.

Hearty and elegant, these bites offer a delightful interplay of textures—crunchy bacon giving way to tender, nutty sprouts. Serve them as a holiday starter with the creamy-sweet dip, or pair with a crisp white wine for an unforgettable cocktail hour.

Conclusion

Really, these 18 Brussels sprouts recipes are game-changers for your Thanksgiving table. From crispy to cheesy, there’s something for everyone. Give one a try—you’ll be amazed! Drop a comment with your favorite and share this roundup on Pinterest to inspire others. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.