3 Brussels Sprouts Recipes You'll Fall in Love With (Yes, Seriously!) (2024)

• 3 pounds Brussels sprouts shaved
• 2 tablespoons olive oil
• 1 cup broken pecan pieces

Dressing:

• 1 2 ounce can anchovies
• 1/2 cup olive oil
• 1/2 cup Greek yogurt plain
• 1/2 cup Dijon mustard
• 1/2 cup lemon juice
• 2 tablespoons Worcestershire sauce
• 2 teaspoons Tabasco sauce
• 6 cloves of garlic or 1.5 tsp granulated garlic
• 1/2 cup grated Parmesan cheese
• 1 tablespoon black pepper
• 1 teaspoons kosher salt or to taste

• To shave the Brussels, cut off the core end and then use the mandolin blade of your food processor, or slice thinly. You can also buy them pre-shredded at many grocery stores. Roast two pounds in a 425 pre-heated oven, tossed in olive oil, salt and pepper, for 10-12 minutes or starting to char. Roast one pound per regular-sized cookie sheet to keep the vegetables shallow so that they crisp a little more when roasting them. Take them out to cool for approximately five minutes. Then, toss them with the other pound of raw shaved Brussels. Add eight ounces, or less depending on your taste, or pecan pieces and toss again.

• To make dressing, place all ingredients in your food processor with your chopping blade and blend for approximately 5-7 seconds.

• Toss Brussels sprouts with half the prepared dressing. Save the rest for another Caesar salad later in the week!

• 5 pieces thick-cut bacon
• 2 cups chopped onion
• 24 oz. Brussels sprouts cut in half or quarters, depending on size of individual Brussels sprout
• 1-2 T salted butter
• 1 cup chicken broth

Spices: (These are just suggested amounts; please adjust for your preference)

• 1 tsp kosher salt
• 1 tsp black pepper
• 1/8 tsp crushed red pepper
• 1/8 tsp ground thyme
• 1/2 tsp garlic powder

• Cook bacon in large skillet until completely cooked; remove and place on paper towel to cool. In the same pan with the bacon grease, carefully add 1 tablespoon of butter (2 if you are being decadent!) and then add chopped onions. Stir onions around until thoroughly coated with the grease/butter. Add cut Brussels sprouts and cook for 3 minutes. Add chicken stock and spices and cook for 10 minutes. There will still be chicken broth left in the pan, which is delicious, so don't think that this all needs to be absorbed.

• Serve immediately.

• 2 pints Brussels sprouts halved
• 3 ounces diced bacon
• 1 shallot sliced
• 1 cup apple cider
• 1/4 cup apple cider vinegar
• 1 knob unsalted butter
• Salt and pepper

• Preheat the oven to 325 degrees.

• Place the Brussels sprouts on a rimmed baking sheet and roast in the oven for 20 minutes.

• Heat a skillet and add the bacon.

• When the fat is rendered, add the roasted Brussels sprouts and shallot.

• Saute until slightly brown.

• Deglaze the pan with the cider and vinegar.

• Add the knob of butter and reduce the liquid by half.

• Season to taste with salt and pepper.