brussels sprouts recipe

This Harvest Chicken Casserole from Delish.com will be you new favorite weeknight dinner. 

Harvest Chicken Casserole

tbsp. extra-virgin olive oil, divided,

lb. boneless skinless chicken breasts

Kosher salt

black pepper

onion, chopped

sweet potatoes,

brussels sprouts,

garlic,

thyme leaves

paprika

cumin

c. low-sodium chicken broth, divided

c. cooked wild rice

cranberries

c. sliced almonds

To help everyone asking about nutritional value...
I used all the same ingredients EXCEPT I used 1/2 cup of walnuts instead of sliced almonds (no more left at store).  For the wild rice, I used Lundbergs Wild Blend Rice which I also cooked in the low-sodium broth and cooked 5 cups instead of 6. For cranberries, I used Ocean Spray dried cranberries with 50% less sugar.

I plugged every item into my fitness pal.  Out of eight servings, ONE serving has:

Calories: 428
Total fat: 11.7g
Sat fat: 1.4
Cholesterol: 85mg
Sodium: 99mg
Total Carbohydrates: 50.6g
Dietary Fiber: 8.6g
Sugar: 8.4g
Protein: 31.8g

I would also recommend marinating the chicken for several hours (preferably all day or night before) and cutting into small cubes before cooking. I marinated mine in a little Italian salad dressing with some salt, pepper, and garlic powder (Italian dressing might sound a little strange, but trust me, it's really good!). 

Also, the baking time at the end, the 15-18 minutes, I think it's too long and it dried out the top half of the casserole. If I had to do it again, I would put in the oven for maybe 5 to 8 minutes, just to heat up the walnuts and cranberries.

Delicious!! I’ve made this twice now, once as written and once with a couple of changes. The second time I  subbed slices of apple chicken sausage for the chicken (1 lb), added 2 large Honeycrisp apples (peeled and cubed), and topped it with honey roasted sliced almonds instead of plain. It turned out amazing! The original recipe was very good too, you can make it to suit your own tastes!

I thought this was wonderful. My family loved it too. It was hearty, satisfying, and flavorful. Given some reviewers said they found it tasteless, I would just recommend seasoning and tasting as you go to make sure it is to your liking. I didn't think it needed anything additional ingredients-wise but I tasted along the way and adjusted the spices/seasoning if I felt it needed more of one of the listed ingredients. Hope this is helpful.

The prep took a bit longer than advertised, but this is really really tasty. I also added feta cheese which was a good choice.

Liked it! Prep definitely way longer than what is advertised, but all in all good! Used 3 cups of rice instead, and 4 sweet potatoes!

First, this was delicious. I made it exactly as written, with two exceptions: One, I used a rice blend called &#34;ruby wild blend&#34; with like four different kinds of rice in it. Two, I mistakenly put the entire half-cup of chicken broth into the skillet with the veggies, rather than reserving half of it to put into the casserole dish.

Second, it took me significantly longer than the time estimate. I admit to being a home cook of no distinction, but wow this was a big time investment.

My husband and I both loved it. The portions are generous, and it&#39;s very filling. Will make again, but due to the amount of time involved, it won&#39;t become a new staple in our house. Next time, I might try another reviewer&#39;s suggestion of adding apple -- that sounds great.

This was such a great, flavorful, filling dish!  Easy to make and pretty cheap as well.  I do not like Brussels sprouts, but the variety of seasonings and other flavors definitely made me enjoy eating them.  Absolutely saving this recipe for the future!

I have made this tray bake twice now, once with chicken thighs and once pork, I velveted the pork so it would stay moist the pork did. Loved all  the ingredients, it was a really fun dish to eat, this is now in my recipe card file thankyou, it works in spring too...hehehe

I’m reading the reviews. You know you don’t have to cook it EXACTLY as it says. You can add your own ingredients &amp; seasonings to make it taste great.

Fantastic - the vegetables were tender, and very flavorful. It is a definite "let's have this again" meal.

We loved this tonight. We did a few things different, though. We used quinoa instead of rice and roasted the veggies instead of sauté, and we left the chick broth out (to keep our roasted veggies from getting soggy). We also added a little cheese on top to add some fat. Also, added some smoked paprika.

So I recommend cooking the Brussels sprouts separate from the sweet potatoes. Sweet potatoes just take a long time to cook and I had to add extra broth so they didn’t burn but the sprouts started getting bitter. In the end I saved it and it was delightful but I wouldn’t follow this recipe exactly

Loved this recipe!  I ended up adding more chicken broth, about a cup total.  I also only used 2 cups of cooked wild rice, mainly to make it have less carbs.

Love it!  We did it in a slow cooker instead of oven with 2 chicken bouillon cubes and at least 2x all the spices.  You can also cook the Brussels sprouts in bacon and include that

This recipe is wonderful! It makes a lot more than our family can eat so I put it in containers and have it for lunch throughout the week!

https://streaming.hearstdigitalstudios.com/785b64cf-c048-4faa-be1d-36c8fd6a38f2/video_rover_16x9_1080p_hd_1567630124_3781.mp4

Full of ALL the best stuff, ready to feed a crowd.

This Harvest Chicken Casserole Checks ALL The Boxes

Jazz up your Brussels Sprouts with a kick of garlic and freshly grated cheese - making this simple side dish one that the whole family will love!

The Best Brussels Sprouts of Your Life

Brussels Sprouts (Cleaned and trimmed)

garlic (Thin

Parmesan Cheese (Freshly grated)

salt and pepper (To taste)

Pre-heat the oven to 400F

If needed, clean and trim the Brussels sprouts and cut them in halves and place them in an oven safe dish. Make sure to dry them very well before cooking.

Add the garlic, Parmesan cheese, salt, and pepper, followed by the olive oil.  Toss to coat.

Roast in the oven uncovered for 20-25 minutes until crisp, brown and caramelized on the outside and tender on the inside. Serve with more grated cheese.

https://embed.mediavine.com/videos/wmywabgatarg4v6wzoux

With only 4 ingredients and some seasoning, this recipe for garlic Parmesan roasted Brussels Sprouts will really be The Best Brussels Sprouts of Your Life!  This recipe really couldn’t be any simpler or more delicious.

These Cranberry Brussels Sprouts make the perfect holiday side dish and the best part is that they come together in a quick and easy 20 minutes!

Cranberry Brussels Sprouts

brussels sprouts, ends trimmed and cut in half

olive oil

pecans,

salt and pepper

balsamic vinegar

Toss the sprouts in the olive oil, salt, and pepper and roast in the oven for 10 minutes.

Mix in the cranberries and pecans and roast for an additional 5-8 minutes or until the cranberries are beginning to burst and are tender.

Serve with an optional drizzle of balsamic vinegar and ENJOY!

https://content.jwplatform.com/videos/&rdquo;egiK3Ss0&Prime;.mp4

”Cranberry

These tender roasted Kung Pao Brussels Sprouts are tossed with spicy chili sauce and crunchy peanuts. They work great as a side or served over rice.

Spicy Kung Pao Brussels Sprouts

lb Brussels sprouts,

Tbsp. chili garlic sauce

½ Tbsp. maple syrup

soy sauce

cornstarch

½ Tbsp. fresh ginger, grated

tsp. rice vinegar

water

bundle green onions,

peanuts

rice

Preheat oven to 400F. Cut the hard ends off the Brussels sprouts and slice them in half lengthwise. If you have any exceptionally large sprouts, quarter them. Transfer the sprouts to a baking sheet lined with parchment paper. Drizzle with olive oil and toss to evenly coat. Roast for 20 – 25 minutes, flipping the sprouts halfway through to ensure even browning. When done, the Brussels sprouts should be tender and caramelized on the edges.

Meanwhile, make your sauce. Combine the chili garlic sauce, maple syrup, soy sauce, cornstarch, 2 teaspoons of sesame oil, ginger, rice vinegar and water in a mixing bowl. Whisk to thoroughly combine. Set sauce aside.

Add ½ tablespoon of sesame oil to a large, deep skillet and heat over medium-high. Once hot, add the green onion and sauté until bright green and slightly wilted, about 2 minutes. Remove the Brussels sprouts from the oven and add them to the skillet. Toss with the green onion and sauté for a minute more. Then pour in the sauce. Continue to cook for 2 – 3 minutes, until the sauce has thickened and the sprouts are coated. Remove from heat and stir in the peanuts.

Serve Brussels sprouts as a side dish or scoop over rice for a heartier meal.

Love this recipe and I haven’t even made it with brussel sprouts yet! So far, I’ve swapped in cauliflower, broccoli, tofu, and even beef (sorry, vegans). It’s turned out great every time. This sauce is seriously good and should be used on all the things. Now, I just need to remember it when I have brussels in the fridge. 

Wow! I made these first before the coconut tofu and I hope there will be some Brussels left for dinner. Thank for an amazing recipe!

This was delicious! I  made it as a main course with brown basmati rice.  My husband could stop eating it. I just added a bell pepper for color. Thank you. Maria

Sooooo good, easy to make and definitely is a favorite in my house

These are so good! I’m thinking about taking these to a party tomorrow night but the host is gluten free. Would coconut aminos be a good substitute for the soy sauce in this recipe? I’ve never used it before.

Yum! I made these as-is with the exception of subbing 1 Tbsp. Sriracha instead of 2 Tbsp. chili garlic sauce (because I don't have any).  I think I'll add in some tempeh and red pepper with the green onion next time for added color and protein.  Loved the sauce... and, of course, roasted Brussels sprouts are *always* good.  Thank you!

I have made this recipe a few times &amp; always a big hit. Love it!!

Thanks for sharing this amazing recipe. It’s our family’s new favourite and very easy to prepare.

Four ingredients and so much flavor in this easy side!

Balsamic Bacon Brussels Sprouts

lbs Brussels sprouts,

bacon, chopped

salt and black pepper,

Place Brussels sprouts on a rimmed baking sheet and drizzle with olive oil. Season with salt and pepper and toss to coat.

Add bacon to sheet pan and toss once more, making sure that sprouts are in a single layer and spaced out.

Roast for 12 minutes, then stir to move sprouts around, making an attempt to flip them to the other side. Bake until brown and crisp, 10-12 minutes more.

Remove from oven and toss with balsamic vinegar. Season with a bit more salt, serve, and enjoy!

Here's how to make the best Brussels sprouts recipe...ever. They're baked until impossibly crispy and drizzled with a maple balsamic glaze.

Brussels Sprouts with Maple Glaze

Brussels sprouts

salt

maple syrup

soy sauce (or tamari or coconut aminos)

Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)

Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.

Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.

Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.

Roast for 25 minutes until very browned and tender (don’t stir!). 

While the sprouts are roasting, place the maple syrup, balsamic vinegar, and soy sauce in a small saucepan. Simmer 3 to 5 minutes on medium low heat until thickened slightly and reduced (this should result in about 2 to 2 1/2 tablespoons glaze). 

When the sprouts are done, pour over the maple balsamic glaze. Serve immediately.

Maple Syrup Roasted Brussels Sprouts -  This is the best Brussels sprouts recipe ever!  Sweet maple syrup with crispy roasted sprouts.

Maple Syrup Roasted Brussels Sprouts Recipe

Preheat oven to 400 degrees F.

Trim the stems of the sprouts. Remove any outer leaves that are wilted. Cut the sprouts in half.

Add the Brussels sprouts, oil, salt, and pepper to a large bowl. Toss to fully coat the sprouts.

Spread the sprouts onto a large baking sheet in a single layer.

Roast for 15 minutes. Stir the sprouts, trying to flip over as many as you can.

Roast for 10 minutes.

Drizzle the maple syrup over the sprouts and stir to coat. Roast for 8-10 more minutes.

https://content.jwplatform.com/videos/QhVKBOIx.mp4

Brussels sprouts roasted & glazed with sweet maple syrup.

These crispy &amp; flavorful oven roasted brussel sprouts are an easy side dish the whole family will love. Baked in the most amazing honey balsamic glaze with perfectly caramelized edges, this is one of my favorite ways to enjoy brussels sprouts.

Oven Roasted Brussels Sprouts with Honey Balsamic Glaze

brussels sprouts, (bottoms

garlic, (minced)

salt and fresh ground pepper, (to taste)

honey

white balsamic vinegar

brown sugar

cheese, (for topping (optional))

Preheat oven to 400F.

Place cleaned brussels sprouts on a sheet pan and set aside.

In a small mixing bowl stir together olive oil, garlic, salt and pepper.

Pour olive oil mixture over brussels sprouts and mix until well combined.

Roast for 30 minutes, or until tender and slightly charred.

In the meantime prepare the Honey Balsamic Glaze

Combine honey, vinegar, and brown sugar in a saucepan.

Bring to a simmer over medium-high heat; simmer for 10 minutes or until thickened, stirring occasionally.

Remove from heat and let cool at least 5 minutes.

Pull brussels sprouts out of the oven and transfer to a large bowl or platter.

Pour prepared honey balsamic glaze over the brussels sprouts and toss to combine.

Add freshly shaved parmesan cheese over the brussels sprouts and serve.

Brussels Sprouts and Bacon Gratin

bacon

red onion (finely diced)

garlic (minced)

Tbsp butter

chicken stock

Brussel sprouts (trimmed and halved)

tsp black pepper

tsp crushed red pepper flakes

tsp fresh thyme (plus additional for garnishing)

heavy cream

cheddar cheese

panko breadcrumbs

Tbsp Parmesan cheese

Preheat oven to 375°. In a large 12 inch oven safe skillet over medium-high heat, cook bacon until crispy, around 6-8 minutes. Remove using a slotted spoon to paper towels to drain. Reserve 3 Tbsp drippings in pan, freeze or discard the rest. Drain bacon on a paper towel-lined plate, then chop.

Return skillet to medium-high heat adding 2 Tbsp butter to bacon drippings. Add onion cooking for 2-3 minutes, then add garlic. Cook for 1 minute.

To the pan add chicken stock, brussels sprouts salt, pepper, red pepper flakes and thyme. Lower heat to medium, then cook uncovered  for 10-15minutes, stirring occasionally, until fork tender. (Chicken stock should evaporate.)

Remove from heat and drizzle with heavy cream, then sprinkle evenly with Gruyere and bacon.

In a small bowl, melt reserved 2 Tbsp butter. Toss with panko and Parmesan, sprinkle on top.

Place into the oven and bake until cheese is bubbly around 15-20 minutes. Broil for 1-2 minutes to brown top further, if desired.

Let stand 5 minutes, then serve garnished with additional thyme.

Oven Roasted Parmesan Brussels Sprouts are a healthy and delicious side dish that are easy to make. Fresh brussels sprouts roasted with olive oil, parmesan, and seasonings. 

Oven Roasted Parmesan Brussel Sprouts

lbs brussel sprouts ((trimmed & halved))

parmesan cheese

garlic powder

pepper

Heat oven to 425 degrees. Very lightly spray a cookie sheet with cooking spray.

In a bowl, combine brussel sprouts (that have been halved and ends trimmed) with the remaining ingredients. Toss together to coat all the brussel sprouts.

Spread onto the cookie sheet making sure they are not touching.

Cook for 16-20 minutes. Serve immediately.

https://content.jwplatform.com/videos/aj3mG5zs.mp4

OVEN ROASTED PARMESAN BRUSSEL SPROUTS

Recipe video above. This is like Brussels Sprouts cooked gratin-style, except easier and faster because it&#039;s all made in one skillet on the stove! The idea with this recipe is to get a load of flavour into the brussels sprouts by firstly sautéing in bacon fat and garlic, then simmering in a creamy carbonara-esque sauce to finish cooking them through.I love how the brussels sprouts acts like a sponge for the sauce, so that when you bite into them the creamy sauce squirts out into your mouth!

Brussels Sprouts in Creamy Carbonara Sauce - with bacon!

bacon (, chopped (use streaky, not lean))

brussels sprouts ((Note 1))

tsp salt

garlic (, finely minced)

chicken

cream (, heavy/thickened (Note 3))

parmesan (, finely grated (best to grate your own))

mozzarella

Prepare brussels sprouts: Trim the woody end off, halve, then remove scraggly and loose outer layers.

Cook bacon: Place bacon in cold non stick skillet, then turn the stove on medium high (Note 4). Cook bacon for 2 to 3 minutes until golden, then remove with a slotted spoon.

Reserve some fat: Discard excess bacon fat, leaving behind 2 tablespoons (or so). If you&#039;re short, add a dab of butter or olive oil.

Sauté brussels: Add brussels sprouts and cook for 3 minutes, stirring every now and then, until the cut face becomes light golden.

Add garlic, salt and pepper, then keep sautéing for another 1 minute or until the cut face become golden.

Braise in stock: Add chicken stock then lower heat to medium and simmer for 4 - 5 minutes, stirring every now and then to encourage even cooking, until the brussels are almost cooked through (check with a knife). Don&#039;t let them cook through completely - we will be simmering a little more.

Add cream and stir. Simmer for 2 minutes to reduce.

Add parmesan and cheese. Stir until melted, then simmer for a further 1 minute to to let the sauce thicken more and for the brussels sprouts to finish cooking through. (Note 5 on sauce thickness)

Check for salt: Taste and add more salt if needed (I usually find it doesn&#039;t need any more.)

Sprinkle with bacon: Transfer to serving bowl, sprinkle with cooked bacon and serve hot!

This easy recipe for sautéed Brussels sprouts is delicious. As the sprouts cook in the pan, they wilt down, turn tender, and become sweet. We love a combination of dried cranberries and pine nuts for this, but other dried fruit and nuts (or seeds) work. *Use a good-quality, thick balsamic vinegar for this recipe or use a balsamic glaze.

Easy Sauteed Brussels Sprouts

butter oil

garlic cloves, minced (1 tablespoon)

fine sea salt

good-quality, thick balsamic vinegar

pine nuts,

Made this last night. Delicious. Tasty flavour blend with the cranberries and pine nuts. It looked like the perfect Christmas veggie side.

Crisp tender brussels sprouts baked in a rich and creamy cheese sauce, and topped with crispy bacon.

Top 23 brussels sprouts recipe recipes from across the web

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Harvest Chicken Casserole

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Oven Roasted Brussels Sprouts with ...

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Oven Roasted Parmesan Brussel Sprou...

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Top 23 brussels sprouts recipe recipes from across the web

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

Top Tags

Harvest Chicken Casserole

The Best Brussels Sprouts of Your L...

Cranberry Brussels Sprouts

Cranberry Brussels Sprouts

Spicy Kung Pao Brussels Sprouts

Balsamic Bacon Brussels Sprouts

Brussels Sprouts with Maple Glaze

Maple Syrup Roasted Brussels Sprout...

Oven Roasted Brussels Sprouts with ...

Brussels Sprouts and Bacon Gratin

Oven Roasted Parmesan Brussel Sprou...

Brussels Sprouts in Creamy Carbonar...

Easy Sauteed Brussels Sprouts

Brussels Sprouts Gratin

Roasted Brussels Sprouts

Amazing CRISPY Parmesan Garlic Roas...

Crispy Air Fryer Brussels Sprouts

Maple-Sriracha Brussels Sprouts wit...

Wine-Glazed pinto beans

Garlic Parmesan Brussels Sprouts

Garlic Parmesan Brussels Sprouts

Brussels Sprout Salad

Shaved Brussels Sprouts Salad with ...

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