Food and Recipes Entertaining Ideas & Tips 10 Recipes That'll Make You Love Brussels Sprouts By Southern Living Editors Updated on October 8, 2022 Share Tweet Pin Email Trending Videos Photo: Greg DuPree These savory Brussels sprouts recipes will have even the biggest nonbelievers asking for a second plate. From fried to roasted, pickled or slow-cooked, there are many different ways to enjoy this hearty winter veggie. They can even be enjoyed raw, when thinly sliced in a slaw. Dressing up Brussels sprouts with different crowd-pleasing toppings like bacon, cheese, and pecans will cause them to disappear as soon as you put them on the table. Whether looking for a new way to serve Brussels sprouts for the holiday buffet or a quick but tasty preparation for weeknight meals, these recipes have you covered. 01 of 10 Bacon-Brussels Sprout-Green Bean Casserole Victor Protasio; Prop Styling: Ginny Branch Stelling; Food Styling: Emily Nabors Hall Recipe: Bacon-Brussels Sprout-Green Bean Casserole Enjoy double the veggies in this bacon-topped casserole that's perfect for weeknights and holidays. You can even make this casserole up to three days in advance, for a stress-free side dish when entertaining. 02 of 10 Fried Brussels Sprout Tacos Greg DuPree Recipe: Fried Brussels Sprouts Tacos Let us introduce you to your new favorite way to eat Brussels sprouts: in a taco. Deep-frying gives the sprouts an addictive, potato chip-like crispiness that pair well with crunchy and fresh toppings like thinly sliced radishes and carrots. 03 of 10 Brussels Sprouts and Sautéed Cabbage Photo: Hector Sanchez Recipe: Brussels Sprouts and Sautéed Cabbage A simple sautéd side of sprouts and cabbage pairs well with almost any protein. For a complete comforting meal, pair with our Honey-Glazed Pork Tenderloin with Homemade Applesauce. 04 of 10 Teriyaki Salmon Bowls with Crispy Brussels Sprouts Victor Protasio; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke Recipe: Teriyaki Salmon Bowls with Crispy Brussels Sprouts These teriyaki bowls wouldn't be complete without Brussels sprouts. Roasted until crispy, they add crunch and their slightly bitter flavor pairs well with the sweetness of the teriyaki sauce. 05 of 10 Traditional Quick Pickled Brussels Sprouts Greg DuPree Recipe: Traditional Quick Pickled Brussels Sprouts Keep pickled Brussels on hand in your refrigerator to add to salads, sandwiches, or a cheese board. They're super easy to make and since they're made in the refrigerator, no water bath is needed 06 of 10 Brussels Sprout Slaw with Apples and Pecans Greg DuPree Recipe: Brussels Sprout Slaw with Apples and Pecans Enjoy the fresh taste of Brussels sprouts, no cooking required, in this crunchy slaw. Chef and cookbook author Virginia Willis created this easy and delicious recipe after being inspired by the kale salad with lemon and Parmesan that has found a place on restaurant menus all over the South. 07 of 10 Mini Meatloaves with Potatoes, Leeks, and Brussels Sprouts Hector Manuel Sanchez Recipe: Mini Meatloaves with Potatoes, Leeks, and Brussels Sprouts This sheet pan dinner allows you to cook your main dish and sides all at once. Tossed in lemon and garlic, the Brussels sprouts are a bright and savory accompaniment to rich mini meatloaves. 08 of 10 Brussels Sprouts with Bacon and Shallots Linda Pugliese; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox Recipe: Brussels Sprouts with Bacon and Shallots Brussels sprouts and bacon are a classic paring for a reason. Add in sweet and savory shallots, and you have a winning side dish for any holiday gathering. 09 of 10 Beef-and-Brussels Sprouts Stir-fry Photo: Greg Dupree Recipe: Beef-and-Brussels Sprouts Stir-fry A ripping-hot skillet works just as well as a wok to sear food fast. Just be sure to use one that can take the heat, preferably cast-iron or a large, heavy-bottomed stainless steel pan for this Brussels sprouts stir-fry. 10 of 10 Smashed Brussels Sprouts Trey Ellis Recipe: Smashed Brussels Sprouts Smashing Brussels sprouts is one of our favorite ways to prepare them. This technique creates more surface area on the veggie and in turn more crispy, almost-fried leaves on the outside. Thanks to blanching, the center of the sprouts stay perfectly tender without going mushy. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit