• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Entrees
    • Appetizers
    • Breakfast
    • Sides
    • Desserts
    • Snacks
    • Drinks
    • Sauces & Condiments
    • Holiday Recipes
    • From our Readers
  • Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
    • The Veggie Kickstart Kit
    • The Oh My Veggies Guide to Freezer Cooking
    • Healthy Plant-Based School Lunches
    • The Vegan Brunch Book
    • All Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Tips & Hints
  • Shop Cookbooks
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Recipe Round-Ups » 4 Ways to Make Brussels Sprouts Irresistible

    4 Ways to Make Brussels Sprouts Irresistible

    Published: Oct 12, 2016 · Modified: Feb 10, 2021 by Kare Raye · This post may contain affiliate links.

    1.7Kshares

    4 Ways to Make Brussels Sprouts Irresistible
    We all probably have an unflattering mental image of Brussels sprouts from our childhoods—putrid green, over-boiled blobs offending our plates and our palates. So what's different about the heinous Brussels sprouts of yesteryear vs. today's glorious green orbs? We finally learned how to cook them, that's what! Boiling the dickens out of Brussels sprouts only highlights everything that can be not-so-great about the cruciferous veggie (that bitter sulfur taste in particular). Blech. Luckily, there are lots of other (delicious!) ways to prepare Brussels sprouts so that they're not only edible, but downright irresistible. Here are four of our favorite ways.

    Roasted Brussels Sprouts
    Roast them. Oven-roasted Brussels sprouts are seriously incredible. They're mild-tasting, the outer leaves start to get gloriously crispy and they sport dreamy caramelized little areas here and there. Yum.

    My favorite method is possibly the simplest. Peel off the outer layer of leaves, rinse well, then toss with a little olive oil and sprinkle with salt. Spread them in a single layer on a rimmed baking sheet and bake, stirring every 10 minutes or so, at 400°F until golden brown and tender all the way through, about 30 minutes. If some of your sprouts are larger than others, cut them in half so that they all cook up at the same rate. Another option to help them cook evenly, if you have a little more time and patience, is to cut a small "X" in the stem-end of the Brussels sprout before cooking.

    Sweet & Savory Brussels Sprouts
    Pair them with sweet flavors. A touch of sweetness helps to counteract any lingering bitterness the sprouts may still have. Drizzle a little honey over the top of your cooked sprouts, or roast them with a touch of pure maple syrup along with the oil. They couple up wonderfully with fruits like red grapes, pomegranate seeds and - a particularly favorite duet - apples.

    Brussels Sprout & Soba Skillet
    Use them as a supporting player. Include Brussels sprouts in something that's already delicious, and you've got delicious times two! And once again - bonus - the other flavors will help counteract any bitterness that might still be left in the sprout after cooking. Shred them and top a pizza with them. Roast other veggies along with them, toss with Parmesan and serve over polenta. Add them to a stir fry. The sky's the limit!

    Shredded Brussels Sprouts
    Shred or quarter them. Cutting Brussels sprouts down - by either quartering or shredding - is a terrific way to elevate them to their full potential. When they're smaller, they cook faster and more evenly, helping eliminate the dreaded sulfur taste. Quartered sprouts are perfect for quick-roasting, or I like to shred or quarter them, then saute in an olive oil-coated pan until tender. Season them with a little salt and you've got a perfectly legit (and, yes, irresistible) dinner on your hands.

    This post was originally published on October 7, 2014.

    About Kare Raye

    Kare is a home cook, vegetarian, and mom who coexists with her otherwise carnivorous clan. Her blog, Kitchen Treaty, helps mixed-diet families keep the peace.

    Previous Post: « These Tea Smoothies Are the Best Way to Start Your Day
    Next Post: Tempeh Hash with Brussels Sprouts »

    Reader Interactions

    Comments

    1. Anele @ Success Along the Weigh says

      October 07, 2014 at 2:29 pm

      Brussels sprouts are awesome!!

      Reply
    2. sue/the view from great island says

      October 07, 2014 at 3:03 pm

      I;m just easing in to my fall Brussels sprout phase, I'm so excited to try all of these suggestions. I recently made a Brussels Sprout slaw that was amazing and taught me that they are fantastic even raw!

      Reply
    3. Krista @ Joyful Healthy Eats says

      October 07, 2014 at 3:38 pm

      I am totally obsessed with brussels sprouts right now so this post is perfect! Thanks girl!

      Reply
    4. sam @ Pancakewarriors says

      October 07, 2014 at 4:23 pm

      Yum i love Brussels spouts with butternut squash and apples on a salad with roasted salmon. Yum!!!

      Reply
    5. Pat says

      October 07, 2014 at 6:54 pm

      I was so happy to see the brussels sprouts taking center stage at the grocery store today. I love brussels sprouts.

      Reply
    6. vegeTARAian says

      October 07, 2014 at 7:24 pm

      Great tips! I was just talking about brussel sprouts with a friend the other day - I don't think I've had them since I was a kid. They get such a bad rap, I would love to learn to enjoy them.

      Reply
      • marie says

        October 07, 2014 at 7:58 pm

        I hated brussel sprouts as a kid (and I was the kid who liked broccoli and cabbage), so I was really surprised as an adult to discover that they are a really tasty veg. Pan roasted with bacon, onions - nom.nom. ...... Just don't serve 'em boiled plain 🙂

        Reply
    7. Heather Mason says

      October 07, 2014 at 11:21 pm

      oh my gosh, those all look soo good! I want brussel sprouts now!! It's funny because everyone talks about hating them as a kid, but I never had them as a kid, so I only know them as an adult and I think they are great! My Mom is also very good at not overcooking veggies.

      Reply
    8. kristie @ birchandwild.com says

      October 08, 2014 at 10:25 am

      Brussel sprouts already were irresistible to me, but they are even more so now. Yum!

      Reply
    9. Mira says

      November 21, 2014 at 12:59 pm

      Awesome ideas! Will try roasting them!

      Reply
    10. Nico @ yumsome says

      October 14, 2016 at 10:53 am

      Until pretty recently, I was never a fan of Brussels, mostly due to older relatives doing the most unspeakable things to them (i.e. boiling them to a mush). Unlike with other veggies, I just didn't grow the veg up when it came to sprouts. That is, until last year, when I decided to give them another go... mostly because my partner loves them, and I didn't think it was really fair to deprive him.

      I now sometimes shred them into stir-fries, and I have to admit that I am so with you on adding something sweet to them. I roast them in a little olive oil and seasoning, and then drizzle over a little maple syrup. They are pretty darn good! Especially with a few pine nuts chucked over the top for good measure!

      Nothing however, will convince me that mushy boiled sprouts are anything other than a crime against humanity. Same goes for plain steamed ones (which my MIL still manages to make mushy)!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    Trending Recipes

    • Baked Vegan Mac and Cheese
    • Vegan Biscuits and Gravy
    • Vegan Carrot Ginger Soup
    • Vegan French Toast

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media