5 Easy Ways to Prepare Tastier Brussels Sprouts

Don’t let past memories of tasteless boiled or steamed Brussels sprouts ruin this nutritious vegetable for you forever. These five easy and delicious ways to prepare Brussels sprouts will leave you asking for seconds!

Brussels sprouts are rich in immune-boosting vitamin C, vitamin A to support healthy eyesight, and vitamin K, which aids in blood clotting. This cruciferous vegetable is part of the cabbage family and is in peak season during the winter, although you can generally find them at the supermarket year-round.

When preparing Brussels sprouts, begin by removing any damaged leaves from the outside and slice the bulbous stem off the end. Then use one of these 5 simple methods to prepare a tasty salad or side dish!

Shaved Brussels Sprout Salad

Thinly slice raw Brussels sprouts and use them in place of lettuce in a salad! Combine them with chopped almonds, bacon and grated Parmesan cheese. For a quick dressing, whisk together 1 minced shallot, ½ cup olive oil, 4 tablespoons lemon juice, 3 tablespoons sherry vinegar, 1 tablespoon Dijon mustard and freshly ground pepper and toss with the salad.

Sesame Sautéed Brussels Sprouts

Add some Asian flair to your Brussels sprouts with rice vinegar and sesame seeds! Thinly slice Brussels sprouts and sauté them with minced garlic and olive oil over medium heat for 15-20 minutes until they become sweet and caramelized. Add rice vinegar, a dash of sesame oil and sesame seeds and serve. 

Garlic Roasted Brussels Sprouts

Roasting Brussels sprouts is probably the most common way to cook them. Cut Brussels sprouts in half, coat them with olive oil, balsamic vinegar, salt and pepper. Roast them in the oven at 375 F for 15 minutes or until soft.

Brussels Sprout Slaw

As part of the cabbage family, shaved Brussels sprouts work perfectly in any slaw recipe! Combine shaved Brussels sprouts with thinly sliced red cabbage and chopped scallions. Add your traditional coleslaw dressing or create a non-creamy, lower-calorie option by combining 2 tablespoons rice vinegar, 2 tablespoons honey, ½ tablespoon minced fresh ginger, ¼ minced shallot, 2 tablespoons sesame oil, ¼ cup olive oil and salt and pepper.

Brussels Sprouts Chips

Move over kale chips! Pull apart the outer leaves of the Brussels sprouts and coat them with a little olive oil or cooking spray. Lay them on a baking sheet lined with parchment paper and bake for 8-10 minutes in a 350 F oven until crispy and brown around the edges. Sprinkle with salt, pepper or freshly grated lemon zest and enjoy!

Amari Thomsen on FacebookAmari Thomsen on InstagramAmari Thomsen on PinterestAmari Thomsen on Twitter
Amari Thomsen
Amari Thomsen, MS, RD, LDN, is a freelance food and nutrition writer, recipe developer and author of "Idiot’s Guides: Autoimmune Cookbook." She is a recognized nutrition communications expert with FoodMinds and a health influencer herself as owner of a Chicago-based private practice, Eat Chic Chicago.