brussels sprout

Kale Salad with Brussels Sprouts, Apples, and Hazelnuts recipe | Epicurious.com

hazelnuts (3 ounces)

lemon juice (from 1 large lemon)

Dijon mustard

shallot (about 1 medium)

garlic clove, finely grated

Kosher salt

black pepper

olive oil

kale

Brussels sprouts, trimmed, thinly sliced

Mimolette cheese

apple,

radishes, halved, thinly sliced

While a simple roast chicken is swell, and fall vegetables are pretty much made for roasting, wouldn't it be nice if there were a recipe that delivered a roast chicken with supremely crisp, crackling skin and juicy meat along with tender, charred roasted vegetables—all in one go? That's precisely what this recipe does, and it gets you a pitcher full of bright, rich gravy to boot.

Pan-Roasted Chicken With Vegetables and Dijon Jus Recipe

potatoes,

brussels sprouts, split

olive oil, divided

chicken

dry white wine

onion,

celery,

sage

bay leaves

chicken stock

shallot,

parsley leaves

unsalted butter

juice lemon

fish sauce

Adjust oven rack to center positon and preheat oven to 450°F. Place potatoes and faux tourné carrots in a medium saucepan, cover with cold salted water, bring to a boil, and simmer until just tender, about 10 minutes. Drain and transfer to a large bowl. Add brussels sprouts, season with salt and pepper, toss with 2 tablespoons olive oil, and set aside.

Transfer chicken backbone to now-empty saucepan. Add roughly chopped carrot, onion, celery, sage, and bay leaves. Set aside. Season chicken pieces thoroughly with salt and pepper.

Heat 1 tablespoon oil in a large cast iron skillet and over high heat until lightly smoking. Add chicken pieces skin side-down and cook, moving chicken as little as possible, until chicken skin is rendered and deep golden brown, 8 to 12 minutes, reducing heat if smoking excessively. Flip pieces as they finish and lightly brown second side, about 3 minutes longer. Transfer browned chicken pieces to a plate and set aside.

When all chicken is browned, add white wine to skillet and scrape up any browned bits with a wooden spoon. Transfer white wine to saucepan with chicken backbone. Pour in any juices that have accumulated on the chicken resting plate and wipe out skillet with a paper towel.

Add stock to pot with chicken backbone. Bring to a simmer over high heat, reduce to lowest setting, cover, and let gently bubble while the chicken roasts.

Add remaining tablespoon oil to skillet and heat over high heat until lightly smoking. Add vegetable mixture. Top with chicken pieces, skin side-up. Transfer to oven. Roast until chicken breast pieces register 150°F and chicken legs register at least 165°F on an instant read thermometer, removing pieces and transferring them to a clean plate as they finish roasting, 20 to 45 minutes total.

When all the chicken pieces have finished roasting, add shallots to skillet with the vegetables and toss to combine. Return to oven and continue roasting, flipping vegetables occasionally, until vegetables and shallots are browned all over, about 10 minutes. Remove skillet from oven, add parsley, toss to coat, then place chicken directly on top of vegetables.

Strain simmering chicken broth mixture into a small saucepan or bowl. Whisk in butter, dijon mustard, lemon juice, and fish sauce. Season jus to taste with salt and pepper. Serve chicken and vegetables immediately, serving jus at the table.

You’ll find variations of okonomiyaki all across Japan (the name itself translates to “as you like it, grilled,” speaking to the dish’s flexibility). The savory cabbage pancakes can have all sorts of add-ins (pork belly, octopus, shrimp, squid, cheese!) and are typically decorated with zig-zags of tangy-sweet Kewpie mayonnaise and salty-sour okonomiyaki sauce and piles of wispy bonito flakes and nori. While nothing compares to the real deal, we took a cue from the okonomiyaki tots at Brooklyn’s Chuko and dressed roasted brussels sprouts like okonomiyaki, with lots of our favorite toppings. This okonomiyaki sauce is an approximation of the bottled stuff and achieves a similar sweet-acidic-salty-gingery punch that’s tamed by the rich, cooling mayo. Don’t skip it! If you’re a vegetarian, leave off the bonito flakes and seek out veg-friendly Worcestershire sauce.

Okonomiyaki Brussels Sprouts

lb. brussels sprouts, trimmed, halved lengthwise

Tbsp. olive oil

Worcestershire sauce

ketchup

Tbsp. honey

Tbsp. unseasoned rice vinegar

tsp. finely grated peeled ginger (from one 1" piece)

½ tsp. shichimi togarashi,

nori sheet, crushed into confetti-size pieces

Kewpie mayonnaise (for serving)

bonito flakes

sesame seeds

scallions,

Bon Appétit

Arrange oven racks in top and lower thirds of oven. Place one rimmed baking sheet on top rack and another on bottom rack; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt. Carefully remove one hot pan from oven and transfer half of sprouts to pan—they’ll sizzle! Working quickly, turn sprouts cut sides down (don't worry if you can't get to all of them; it doesn't have to be perfect!). Repeat with second pan and remaining sprouts. Roast brussels sprouts, rotating pans halfway through, until cut sides are seared and tops are browned, 15–20 minutes.

Meanwhile, mix Worcestershire sauce, ketchup, honey, vinegar, ginger, and ½ tsp. shichimi togarashi in a small pot. Bring to a simmer over medium-high heat, then reduce heat to medium-low and gently simmer, stirring frequently, until thickened and glazy, 3–4 minutes. Taste and season with salt.

Pour glaze over brussels sprouts and toss to coat. Transfer to a platter. Sprinkle with nori, then squeeze mayonnaise over in stripes, covering the whole dish (trust us!). Pile bonito flakes in the center of the sprouts. Top with sesame seeds, scallions, and a dusting of togarashi.

Brussels sprouts can be sweet and nutty by hitting them with high heat until browned and crisp.

Easy Roasted Brussels Sprouts Recipe

(675 grams) Brussels sprouts,

(45 milliliters) extra-virgin olive oil

salt and black pepper

Adjust oven rack to upper position, place a foil-lined rimmed baking sheet on it, and preheat oven to 500°F (260°C). Toss sprouts with olive oil and season to taste with salt and pepper. Remove baking sheet from oven and add brussels sprouts, working quickly to turn them all cut-side-down. Return to oven and roast until tender and deeply browned, about 20 minutes total. Serve immediately

Roasted brussels sprouts soak up this delicious honey sauce, creating a combo you just can’t beat. For crispy results, preheat your baking sheet.

Roasted Brussels Sprouts 

1½ lb. brussels sprouts, trimmed, halved

kosher salt,

honey

sherry vinegar or red wine vinegar

¾ tsp. crushed red pepper flakes (optional)

scallions, thinly sliced on a diagonal

lemon zest

These roasted brussels sprouts get a fair amount of spice from the crushed red pepper flakes, which cuts through the acidity and sweetness of the glaze, but if you’re spice-averse, feel free to leave them out!

Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.

Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.

Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.

Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.

Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.

Roasted Brussels Sprouts with Garlic and Pancetta recipe | Epicurious.com

lb Brussels sprouts, trimmed and halved (quartered if large)

oz pancetta, visible fat discarded and pancetta minced

garlic clove,

water

Brussels sprouts have come a long way in the days since they were boiled to a stinky, cabbage-y death. Rapid, high-heat cooking has been the game-changer for me, but what if I told you that there's an even better way to cook Brussels sprouts? One that forgoes that quick cooking in lieu of extra-richness and flavor? A method that not only delivers decadently delicious results, but can be made 100% ahead of time with just a short stay in the oven prior to serving? This cheesy casserole packed with bacon and Brussels sprouts is where it's at.

Over-the-Top Creamed Brussels Sprout Gratin Recipe

bacon,

Brussels sprouts, split

medium shallot, finely minced (about 1/4 cup)

heavy cream

Gruyère, Comté, or Fontina cheese

Heat butter and bacon over medium-high heat in a large straight-sided sauté pan or Dutch oven. Cook, stirring frequently, until well browned, about 8 minutes. Add Brussels sprouts and cook, stirring, until lightly browned, about 4 minutes. Add shallots and cook, stirring, until softened and fragrant, about 1 minute. Add heavy cream and scrape up any browned bits from the bottom of the pan.

Adjust heat to maintain a bare simmer. Cook, stirring frequently, until cream has reduced by about half and has a consistency that coats each sprout, about 20 minutes. Season to taste with salt and pepper. Transfer mixture to a casserole pan and cover with shredded cheese (for make-ahead instructions, see note).

Adjust oven rack to center position and preheat oven to 425°F. Transfer casserole to oven and bake uncovered until bubbly around the edges and cheese is melted and spotted brown, about 20 minutes. Serve immediately.

Meera Sodha's take on the beloved Indonesian dish nasi goreng uses shredded brussels sprouts two ways: Some are sautéed and incorporated into the rice mixture, while others are marinated and added on top for crunch and zing. Don't skip the kecap manis—the syrupy Indonesian soy sauce is what gives nasi goreng its caramelization and depth.

Brussels Sprouts Nasi Goreng

Tbsp. kecap manis

white jasmine rice

brussels sprouts

red onion

garlic

Thai chiles

vegetable oil

tomato paste

Tbsp. (or more) white wine vinegar

Tbsp. toasted sesame oil

sugar

This take on the beloved Indonesian fried rice dish nasi goreng is from Meera Sodha's cookbook East: 120 Easy and Delicious Asian-Inspired Vegetarian and Vegan Recipes. Kecap manis, a syrupy Indonesian soy sauce that's sweetened with palm sugar and often infused with spices like star anise and black pepper, gives nasi goreng its characteristic caramelization and depth. Meera starts with a classic approach, smothering cooked long-grain rice in "umami-ific sauces" and then riffs, topping her version "with shredded, marinated brussels sprouts for crunch and zing." Kecap manis is available at large supermarkets, online, and in Southeast Asian stores—if you can't find it, though, you can follow Meera's approximation below. For a more traditional nasi goreng, served with a fried egg and sambal matah, check out Lara Lee's recipe.

If you don’t have kecap manis, approximate it by stirring together  3 Tbsp. agave nectar     and  1 Tbsp. dark soy sauce   (dark soy has a much deeper molasses flavor than normal soy) in a small bowl. Set agave mixture aside.

Bring 2½ cups water to a boil in an electric kettle, teapot, or saucepan. Place 1¾ cups jasmine rice in a fine-mesh sieve and rinse under cold running water until water runs clear. Transfer rice to a medium saucepan, then pour in boiling water and return to a boil. Cover pan and reduce heat to as low as possible; cook 15 minutes. Remove from heat and let steam while you prepare the brussels sprouts.

Trim bottoms and remove any tough or wilty outer leaves from 1¾ lb. brussels sprouts. Using a chef’s knife, slice sprouts as thinly as possible. (Alternatively, you can use a food processor fitted with shredding disk.) Chop 1 medium red onion, crush 4 garlic cloves under the flat side of your knife, and finely chop 3 red or green Thai chiles (remove ribs and seeds first if you prefer less heat).

Heat 3 Tbsp. vegetable oil in a large skillet over medium heat. Cook onion, stirring, until starting to soften, about 5 minutes. Add garlic and two thirds of chopped chiles and cook, stirring often, until very fragrant, about 2 minutes.

Set 2 large handfuls of brussels sprouts aside in a medium bowl. Add remaining brussels sprouts to skillet and cook, stirring every 2 minutes or so, until beginning to brown, about 8 minutes. Stir in 2 Tbsp. tomato paste, 2 Tbsp. kecap manis or reserved agave mixture, 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, 1 Tbsp. soy sauce, and 1 Tbsp. white wine vinegar or apple cider vinegar and cook, stirring often, 5 minutes; remove from heat.

Add 2 Tbsp. toasted sesame oil, 1 tsp. sugar, remaining chopped chiles, and remaining 1 Tbsp. soy sauce, and remaining 1 Tbsp. white wine vinegar or apple cider vinegar to reserved raw brussels sprouts and toss well to coat. Taste and add more vinegar if you want more zing.

To finish nasi goreng, return skillet to medium heat and add steamed rice. Cook, stirring gently, until heated through and rice is incorporated, about 5 minutes. Taste and season with more salt if needed. Transfer to a platter and scatter raw brussels sprouts over.

Brussels sprouts and cured pork are perfect partners. This time, the sprouts are paired with smoky Spanish chorizo, along with plenty of garlic, olive oil, and a splash of sherry vinegar to balance it all out.

Roasted Brussels Sprouts With Chorizo and Sherry Vinegar Recipe

(225 grams) Spanish-style dry-cured chorizo, diced

shallots, thinly sliced (about 6 ounces; 160 grams)

garlic,

(8 grams) smoked paprika

Brussels

(15 milliliters) sherry vinegar

(15 milliliters) honey

Adjust oven rack to middle position and preheat oven to 450°F (230°C). Combine chorizo and olive oil in a medium skillet and heat over medium heat. Cook, stirring, until chorizo is crisped in spots, about 5 minutes. Add shallots and garlic and cook, stirring, until pale golden brown. Add paprika and continue to cook, stirring, until garlic and shallots are browned. (The shallots may lightly char in spots; this is fine.)

Strain mixture into a large bowl and reserve solids. Add Brussels sprouts to bowl and toss to coat. Season with salt and transfer to a rimmed baking sheet, arranging sprouts in a single layer, cut side down.

Transfer to oven and roast until charred and tender, about 20 minutes.

Return to large bowl and add reserved chorizo/garlic mixture. Add sherry vinegar and honey. Toss to combine and serve.

Brussels sprouts roasted with bacon and pecans make a perfect holiday side.

Oven-Roasted Brussels Sprouts With Bacon Recipe

pecans

bacon

Brussels sprouts,

extra virgin olive oil

balsamic vinegar

maple syrup

Adjust oven rack to center position and preheat oven to 350°F. Line a baking sheet with heavy duty aluminum foil.

Place pecans on prepared baking sheet and bake until lightly toasted and fragrant, about 5 minutes. Keep a close eye on them, as they can burn fast. Transfer nuts to cutting board and chop coarsely. Set aside.

Increase oven temperature to 400°F. Lay the bacon strips out flat on the same foil-lined baking sheet, leaving space in between so they don't overlap. Roast for until bacon is crisp, 12 to 20 minutes, rotating half way (cooking time will depend on thickness of bacon). Transfer bacon to a plate lined with paper towels; pour rendered bacon fat into a small dish and discard aluminum foil. When bacon is cool, finely chop.

Increase oven temperature to 425°F. Line baking sheet with fresh aluminum foil. Toss Brussels sprouts with rendered bacon fat, olive oil, salt, and pepper, directly on baking sheet. Roast, stirring midway through to promote even browning, until Brussels sprouts are tender and caramelized, about 20 minutes. Add balsamic vinegar and maple syrup and toss to coat evenly. Taste and adjust seasoning then transfer to serving dish. Right before serving, top with chopped pecans and bacon. Serve hot or room temperature.

Kale And Brussels Sprout Salad

lemon juice

shallot

brussels sprouts, trimmed, finely grated or shredded with a knife

almonds

Pecorino

This gorgeous-looking salad, featuring Tuscan kale and brussels sprouts, is a bright alternative to more heavy sides.

Kale and Brussels Sprout Salad

Combine lemon juice, Dijon mustard, shallot, garlic, ½ tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.

Measure ½ cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.

Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.

Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Do Ahead: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

Shredded brussels and kale, salty cheese, sweet-tart apple, and crunchy seeds make for a borderline addictive salad. 

Winter Crunch Salad

raw sunflower seeds

extra-virgin olive oil

lemon

garlic clove

Tuscan kale (about ¾ pound)

Parmesan

Pink Lady apple

Didn’t think you could eat brussels sprouts raw? Well you can, especially when they’re thinly sliced and tossed in a tangy, mustardy vinaigrette. Add a mess of kale, salty cheese, sweet-tart apple, and crunchy seeds, and you get a borderline addictive salad.

Preheat oven to 350°. Toss ¼ cup sunflower seeds and 1 tsp. oil on a small rimmed baking sheet. Season with salt and pepper. Roast until darkened and very fragrant, 7–10 minutes. Let cool.

Meanwhile, start to build vinaigrette in a medium bowl. Finely chop shallot half and transfer to bowl. Using the tines of a fork or a reamer, juice lemon half over bowl. Discard seeds; you should have about 2 Tbsp. juice. Using a microplane, finely rate 1 garlic clove into bowl. Whisk in 2 Tbsp. Dijon mustard; season with salt and pepper.

Wash and dry 1 bunch kale, then pat leaves dry with a clean towel. Strip leaves from thick stems, discarding stems, then thinly slice leaves. Transfer to a large bowl.

Trim knobby end of 6 oz. brussels sprouts and pull off any dried or gnarly outer leaves. Cut all brussels in half lengthwise, then arrange halves cut side down on board and very thinly slice. Add to bowl with kale.

Grate 2 oz. Parmesan on the small holes of a box grater.

Slice 1 apple in half, cut out core and seeds, then thinly slice. Add to bowl with kale. Snack on remaining apple.

Whisk remaining ⅓ cup oil into bowl with lemon mixture.

Drizzle dressing over kale mixture; season with salt and pepper. Toss with your hands to coat.

Add cheese and sunflower seeds and toss lightly to incorporate.

Do Ahead: Dressing, kale mixture, and toasted sunflower seeds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover sunflower seeds and store at room temperature.

A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts.

Roasted Brussels Sprouts And Shallots With Balsamic Vinegar Recipe

shallots,

(60 milliliters) extra-virgin olive oil (see note)

(30 milliliters) balsamic vinegar

Roasted Brussels Sprouts and Shallots With Balsamic Vinegar Recipe

Adjust oven racks to upper and lower middle positions and place a heavy rimmed baking sheet on each. Preheat oven to 500°F.

Toss sprouts, shallots, olive oil, and salt and pepper to taste in a large bowl and toss to combine. When oven is hot, working quickly, remove the baking sheets with a dish towel or oven mitt. Divide brussels sprouts mixture evenly between both trays, shaking to distribute into a single even layer. Return pans to oven. Roast until brussels sprouts are deeply charred and fully tender, about 20 minutes total, tossing sprouts and rotating and swapping pans top to bottom half way through cooking.

Immediately after removing from oven, drizzle sprouts with balsamic vinegar and shake to coat. Season to taste with more salt and pepper if desired and serve.

Toasted sesame seeds can often be found in the Asian sections of some supermarkets, sometimes labeled Gomasio. If ever there was a time of year to keep a big jar of them on hand, pre-toasted and ready to go, this is it. They are the perfect crunchy topper for everything from salads to soups and roasted vegetables.

Roasted Broccoli And Tofu With Creamy Miso Dressing

coriander seeds

broccoli

14-ounce block firm tofu, drained well, torn into bite-size pieces

Aleppo-style pepper

green olives, pitted, coarsely chopped

lemon juice, divided

hemp seeds

white miso

sesame seeds,

almonds and/or parsley leaves

spice mill

Roasted Broccoli and Tofu with Creamy Miso Dressing

Preheat oven to 425◦. Cut off stems from brussels sprouts; discard. Place outer leaves on a large rimmed baking sheet. Finely slice inner brussels sprout cores and transfer to a medium bowl. Coarsely grind coriander seeds in spice mill or with mortar and pestle.

Add broccoli and tofu to baking sheet with outer sprout leaves. Drizzle with 2 Tbsp. oil, add crushed coriander and pepper, and toss to combine; season with salt. Roast, tossing once halfway through, until broccoli is browned (even lightly charred in a few spots) and tender, 30–35 minutes. Let cool.

Meanwhile, add olives, 1 Tbsp. oil, and 1 Tbsp. lemon juice to sliced brussels sprouts and toss to combine. Season with salt.

Purée hemp seeds, miso, 2 tsp. sesame seeds, remaining 5 Tbsp. lemon juice and 2 Tbsp. oil, and ¼ cup water in a blender until smooth. Season with salt.

Top 40 brussels sprout recipes from across the web

The most viewed brussels sprout recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kale Salad with Brussels Sprouts, A...

Pan-Roasted Chicken With Vegetables...

Okonomiyaki Brussels Sprouts

Easy Roasted Brussels Sprouts Recip...

Roasted Brussels Sprouts

Roasted Brussels Sprouts with Garli...

Over-the-Top Creamed Brussels Sprou...

Brussels Sprouts Nasi Goreng

Roasted Brussels Sprouts With Chori...

Oven-Roasted Brussels Sprouts With ...

Kale And Brussels Sprout Salad

Winter Crunch Salad

Roasted Brussels Sprouts And Shallo...

Roasted Broccoli And Tofu With Crea...

Chickpea Pancakes With Greens and C...

Roasted spiced brussels sprout and ...

Farro-Vegetable Hash With Chermoula

Bubble & squeak

Coconut Brussels Sprouts Gratin

Roasted Brussels Sprouts with Warm ...

Air Fryer Crispy Brussels Sprouts W...

Shaved Brussels Sprout and Shallot ...

Shaved Brussels Sprout and Shallot ...

Roasted Brussels Sprouts With Gochu...

Brussels Sprout Hash with Carameliz...

Brussels Sprouts With Pistachios

Balsamic Glazed Brussels Sprouts wi...

Winter Slaw With Red Pears and Pump...

Sweet-and-Sour Brussels Sprouts

Charred Brussels Sprouts with Pance...

SHAKE 'N BAKE Brussels Sprouts &amp...

Kale and Brussels Sprout Salad

Seared Scallops with Brussels Sprou...

Brussels Sprouts and Tofu Stir-Fry

Marinated Tofu With Brussels Sprout...

Spicy stir-fried sprouts

Balsamic-Roasted Brussels Sprouts

Orecchiette Carbonara with Charred ...

Oktoberfest Sausage Kabobs

The most viewed brussels sprout recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine