Best 7 Savory Brussels Sprouts Recipes

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Savory Brussels sprouts are a delicious and nutritious vegetable that can be enjoyed in many different ways. Whether you are looking for a simple side dish or a flavorful main course, there is a recipe out there to suit your needs. The key to cooking Brussels sprouts is to not overcook them, as this can make them bitter. Instead, cook them until they are tender but still have a bit of a crunch. With a little creativity, you can easily turn this humble vegetable into a culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

SAVORY THAI NOODLES WITH SEARED BRUSSELS SPROUTS



Savory Thai Noodles With Seared Brussels Sprouts image

Isa Chandra Moskowitz runs a vegan restaurant in Omaha, Neb., so she knows how to make plant-based food that meat-eaters will also like. This one-pot noodle dish, loosely based on pad Thai, has lively textures (like shredded brussels sprouts and chewy rice noodles) and super-satisfying flavors.

Provided by Julia Moskin

Categories     dinner, quick, weeknight, noodles, vegetables, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 17

1/3 cup tamari sauce
1/3 cup packed brown sugar
3 tablespoons white miso
3 tablespoons tomato paste
2 tablespoons tamarind concentrate
1 teaspoon red-pepper flakes
8 ounces Thai rice noodles
3 tablespoons plus 1 teaspoon coconut oil
1 bunch (6 to 8) scallions, trimmed
Kosher salt
8 ounces trimmed brussels sprouts, shredded or quartered
4 cloves garlic, minced
2 cups loosely packed cilantro leaves and thin stems
4 ounces mung bean sprouts (optional)
1/2 cup salted roasted peanuts, lightly cracked in a mortar or coarsely chopped
1 red chile, such as Fresno, thinly sliced (optional)
4 lime wedges, for serving

Steps:

  • Make the sauce: In a blender or bowl, combine all the ingredients and mix until smooth. It should be thick but pourable like barbecue sauce; add water as needed to thin it out.
  • Cook noodles for stir-frying according to the package directions; they should be slightly underdone. After draining, rinse well with cold water to stop the cooking. Toss noodles in 1 teaspoon coconut oil to prevent sticking.
  • Cut scallions: Thinly slice the white parts, and cut the pale and dark green parts into 1-inch lengths.
  • Heat a wok or large nonstick skillet over high. Add 2 tablespoons coconut oil and sprinkle in salt. Add brussels sprouts and sear, tossing occasionally, until browned and cooked through, about 5 minutes. Remove from the pan and set aside.
  • In the same pan over high heat, heat remaining 1 tablespoon coconut oil. Add scallions and cook, stirring often, just until wilted, about 2 minutes. Add garlic, stir, then pour in about half the sauce and stir until bubbling.
  • Add noodles and cook, tossing in the sauce until cooked through, about 2 minutes. Add the remaining sauce, cooked brussels sprouts, cilantro and bean sprouts, if using; toss to coat and heat through.
  • Divide among plates. Garnish with peanuts, chile and lime wedges (if using) and serve immediately.

SAVORY BRUSSELS SPROUTS



Savory Brussels Sprouts image

"This is a family favorite that's fast and easy!" Brussels sprouts are treated to a creamy, guilt-free sauce in this delicious recipe. Paula J. Michaud - Waterbury, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 pound fresh Brussels sprouts
DIJON MUSTARD SAUCE:
1/2 cup fat-free plain yogurt
1 tablespoon reduced-fat mayonnaise
1-1/2 teaspoons Dijon mustard
1/4 teaspoon celery seed

Steps:

  • Cut an "X" in the core of each Brussels sprout. Place in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-11 minutes or until tender. , Meanwhile, in a small saucepan, combine the yogurt, mayonnaise, mustard and celery seed. Cook and stir just until heated through. Serve with Brussels sprouts.

Nutrition Facts : Calories 76 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 120mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

CHILE-MARINATED PORK WITH SAVORY BRUSSELS SPROUTS AND MINT



Chile-Marinated Pork With Savory Brussels Sprouts and Mint image

This Vietnamese-inspired dish incorporates two essential condiments: hot chile paste and fish sauce. The chile paste gives the pork a great kick, while the fish sauce brings out the umami in the Brussels sprouts.

Provided by Rhoda Boone

Categories     Pork     Dinner     Mint     Pork Tenderloin     Peanut     Brussels Sprout     Soy Sauce     Chile Pepper     Tree Nut Free

Yield 4 servings

Number Of Ingredients 19

5 1/2 tablespoons vegetable oil, such as grapeseed, divided
2 tablespoons rice wine vinegar
1 1/2 tablespoons soy sauce
3 garlic cloves, finely grated, divided
2 teaspoons finely grated ginger
1 1/2 tablespoon hot chile paste, such as sambal oelek
3/4 teaspoon kosher salt
2 pork tenderloins (each about 1 pound)
2 tablespoons fish sauce
2 tablespoons lime juice
1/2 teaspoon honey
1/2 to 1 red Thai chile pepper, very thinly sliced
1 1/2 tablespoons finely chopped roasted unsalted peanuts
1 1/2 pounds Brussels sprouts, trimmed and halved
3/4 cup low-sodium chicken broth or water
1 tablespoon butter
1 tablespoon roughly chopped mint
Special Equipment
Large oven-safe skillet

Steps:

  • Preheat oven to 400°F. In a medium bowl, whisk together 2 tablespoons oil, vinegar, soy sauce, 2 grated garlic cloves, ginger, chile paste, and 1/4 teaspoon salt. Place pork in a large resealable plastic bag and pour marinade over, tossing to coat. Marinate for 30 minutes at room temperature.
  • In a small bowl, whisk together remaining 1 grated garlic clove, fish sauce, lime, honey, chile pepper, peanuts, and 1 tablespoon water. Set aside.
  • On a rimmed baking sheet, toss Brussels sprouts with 1 1/2 tablespoons oil and 1/2 teaspoon salt. Roast 15 minutes, then toss. Continue to roast until browned and cooked through, 10 to 15 minutes more. Transfer to a large bowl and toss with 2 tablespoons of the vinaigrette. Taste and add more vinaigrette, if desired.
  • Meanwhile, heat a large skillet with 2 tablespoons oil over medium-high heat. Remove pork from marinade (reserve marinade) and sear on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto their fourth side and add broth to pan. Transfer skillet to oven and roast pork, basting occasionally, until internal temperature reaches 140°F for medium rare or 145°F for medium, 10 to 13 minutes more (temperature will rise by about 10 degrees after cooking). Transfer pork to cutting board and let rest 5 minutes, and reserve skillet.
  • Add reserved marinade to the skillet and reduce over medium heat, stirring and scraping up the browned bits, until thickened to a pan sauce that coats the back of a spoon, 3 to 5 minutes. Remove from heat and whisk in butter. Taste and adjust seasoning.
  • To serve, slice pork and drizzle with pan sauce. Spoon Brussels sprouts onto plate, sprinkle with mint, and serve additional pan sauce on side.
  • Do Ahead
  • Chile marinade and fish sauce vinaigrette can be made one day in advance.

SAVORY BRUSSELS SPROUTS WITH SMOKED SAUSAGE



Savory Brussels Sprouts With Smoked Sausage image

I admit I hated them as a kid too. I was at deer camp a few years ago and one of my uncles brought a bunch he had from the farmers market. Knowing my culinary aptitude, he tossed the bag at me and said "see what you can do with these" This being a hunting camp, the pressure was on. I couldn't make some fancy dish, so I tried to keep it simple and came up with this. You can use any smoked sausage you like, I prefer a Portuguese linguisa, but you can use kielbasa, bacon or ham as well. You can omit the crushed red pepper if you don't like a bit of heat. Can be served as a side dish or a main course. This is the only way to eat brussel sprouts IMO.

Provided by chefschwantz

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb Brussels sprout, washed and cut in half
1/2 lb smoked sausage, diced
1 medium carrot, diced
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 -2 tablespoon olive oil or 1 -2 tablespoon butter
1/2 cup chicken stock or 1/2 cup vegetable stock
salt and pepper, to taste

Steps:

  • Sauté sausage in a large sauté pan over medium heat until it starts to get some color. Remove from pan but do not discard the drippings. Leave the drippings in the pan.
  • To the pan add the oil/butter, garlic, red pepper, carrot, and brussels sprouts. Sauté over medium heat until the sprouts begin to brown. Add the cooked sausage back to the pan. Toss to mix.
  • Deglaze pan with the stock, continuing to cook until the liquid in the pan is almost gone. Remove from heat and serve while hot.

SWEET AND SAVORY BRUSSELS SPROUTS



Sweet and Savory Brussels Sprouts image

This side dish is worthy of any holiday, which gets a hint of sweetness from dried cranberries. The maple-mustard vinaigrette can also be drizzled on tossed salads.

Provided by JackieOhNo

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

4 (10 ounce) containers Brussels sprouts, trimmed and halved
4 slices bacon
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1/4 cup orange-flavored dried cranberries

Steps:

  • Over high heat, bring pot of salted water to boil. Add Brussels sprouts. Cover; cook until tender, 7-8 minutes. Drain.
  • Meanwhile, in nonstick skillet over medium-high heat, cook bacon until crisp; drain.
  • In bowl, whisk together syrup, mustard, vinegar, salt and pepper; gradually whisk in oil until smooth. Crumble bacon. Before serving, toss Brussels sprouts and cranberries with dressing; top with bacon.

SAVORY BRUSSELS SPROUTS



Savory Brussels Sprouts image

The key to making tasty Brussels sprouts is the same one for broccoli...Do Not Overcook! These have a savory addition of Dijon mustard and a dash of cream.

Provided by Geema

Categories     Vegetable

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 quart Brussels sprout
2 tablespoons Dijon mustard
2 tablespoons cream or 2 tablespoons soymilk
1/2 teaspoon pepper

Steps:

  • Trim the base of the sprouts and peel off the bruised outer leaves.
  • Cut in half if the sprouts are large.
  • Cook the sprouts in lightly salted boiling water for around 5-8 minutes.
  • Continue to taste test and they are done when just barely tender with a slight crispness left.
  • DO NOT OVERCOOK THESE LITTLE CABBAGES!
  • They will then be strong tasting, which is why a lot of people don't like this delicious vegetable.
  • Stir in the mustard and the cream.
  • Season with pepper.

Nutrition Facts : Calories 43.2, Fat 1, SaturatedFat 0.3, Cholesterol 1.1, Sodium 106.9, Carbohydrate 7.5, Fiber 2.7, Sugar 1.8, Protein 2.9

GRILLED SAVORY BRUSSELS SPROUTS



GRILLED SAVORY BRUSSELS SPROUTS image

Categories     Vegetable

Number Of Ingredients 5

20 Brussels sprouts, ends trimmed and outer leaves removed
3 tablespoons salted butter
1⁄2 teaspoon seasoning salt
2 teaspoons bacon, cooked and crumbled
2 pinches garlic powder

Steps:

  • Cut brussels sprouts in half. Place sprouts in the middle of a large piece of aluminum foil (to make a packet for grilling). I usually put 10 sprouts in each packet. Dot butter over the sprouts, then sprinkle with the seasoning salt, bacon and garlic powder. Drizzle small amount of olive oil over the top and close up the foil packet (making sure you pull up all of the sides so that the butter does not leak out during cooking). Grill packets for 10 minutes over medium-high heat. After cooking is complete, place the veggies in a bowl and mix them up so that the butter/flavorings coat all the tasty brussels sprouts.

Tips for Cooking Savory Brussels Sprouts

  • Choose the right Brussels sprouts. Look for sprouts that are firm and have tightly closed leaves. Avoid any sprouts that are yellowed or have brown spots.
  • Trim the Brussels sprouts. Cut off the stem end of each sprout and remove any loose or wilted leaves.
  • Cook the Brussels sprouts according to your desired method. You can roast, sauté, steam, or even grill Brussels sprouts. Each method will result in a slightly different flavor and texture.
  • Season the Brussels sprouts generously. Brussels sprouts have a slightly bitter flavor, so it's important to season them well. Use salt, pepper, garlic, onion, and other herbs and spices to taste.
  • Don't overcook the Brussels sprouts. Brussels sprouts should be cooked until they are tender but still have a slight crunch. Overcooked Brussels sprouts will be mushy and bland.
  • Serve the Brussels sprouts immediately. Brussels sprouts are best served hot or warm. They can be enjoyed as a side dish or main course.

Conclusion

Brussels sprouts are a delicious and versatile vegetable that can be enjoyed in many different ways. With their slightly bitter flavor and crunchy texture, Brussels sprouts are a great addition to any meal. Whether you roast them, sauté them, steam them, or grill them, Brussels sprouts are sure to please everyone at your table. So next time you're looking for a healthy and flavorful side dish, give Brussels sprouts a try. You won't be disappointed!

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