Earlier this fall, I started making a list of my potential Thanksgiving blog recipes. One of the items on that list was called “Brussels Sprouts TBD.” As every other recipe got named, resolved, tested, and put in the works, “Brussels Sprouts TBD” remained on the list just like that. I love love love Brussels sprouts at this time of year, but I just couldn’t settle on one idea or flavor combination… then it hit me – I’ll post many ideas! And you can choose!
Any of these simple combinations would make for a delicious, last minute holiday side dish. Each recipe starts with roasting the sprouts with olive oil, salt, and pepper… and then the fun flavor elements get added. Easy peasy. Here we go:
Spicy Peanut
Just like it sounds – the sprouts are roasted and then doused in a tangy/spicy peanut sauce. Sprinkle crushed peanuts over the top and add sliced Thai chilis to wake everyone up at the T-giving table!
Shiitake Bacon & Brussels
People always like bacon with their Brussels sprouts, so I thought – shiitake bacon! These are drizzled with a light, tangy sesame sauce and topped with sesame seeds and microgreens.
Tahini, Feta & Pomegranate
I don’t often pick favorites in these situations, but I’m going to this time. This one is my favorite! The sprouts are drizzled with lemon tahini sauce and topped with feta, hazelnuts, and pomegranate. A perfect combination of creamy, tangy flavors with a pop of pom.
Lemon-Thyme Parmesan
This is a classic combination, but that doesn’t make it any less special. Obviously, I love lemon on (just about) everything. In this recipe, the salty Parmesan and herbaceous thyme leaves bring out the lemony brightness of these sprouts. Yum, yum.
Roasted Brussels Sprouts, Many Ways
- 1 pound Brussels sprouts per recipe variation below
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- Choice of ingredients from the recipes below
- Preheat the oven to 425° and line a baking sheet with parchment paper. Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet. Roast 30 to 40 minutes or until tender and golden brown around the edges.
- Continue with one of the recipes below.
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Spicy Peanut Roasted Brussels Sprouts
- 2 tablespoons creamy peanut butter
- 3 tablespoons lime juice
- 2 teaspoons tamari
- ½ teaspoon sriracha
- Up to 1 tablespoon water, if needed
- 1 pound roasted Brussels sprouts (recipe above)
- ¼ cup toasted, crushed peanuts
- ¼ cup cilantro leaves (optional)
- Sliced Thai red chiles (optional)
- In a small bowl, whisk together the peanut butter, lime juice, tamari, and sriracha. Add up to 1 tablespoon water, if necessary, to create a drizzle-able consistency. Drizzle the sauce over the roasted Brussels sprouts. Top with the crushed peanuts, cilantro, and sliced red chiles, if desired.
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Shiitake Bacon & Brussels
- 8 ounces shiitake mushrooms, stemmed and sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon + 1 teaspoon tamari, divided
- ½ teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 pound roasted Brussels sprouts (recipe above)
- 1 tablespoon sesame seeds
- Microgreens (optional)
- Make the Shiitake Bacon (can be made ahead and stored at room temp): Preheat the oven to 325°F and line a large baking sheet with parchment paper. Toss the shiitake mushrooms with the olive oil and 1 tablespoon of the tamari and and toss to coat. Spread in an even layer on the baking sheet. Roast 30 to 40 minutes or until dark brown and lightly crisp around the edges.
- In a small bowl, combine the additional 1 teaspoon tamari with the sesame oil and rice vinegar. Pour over the roasted Brussels sprouts. Top with the shiitake bacon, sesame seeds, and microgreens, if using.
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Roasted Brussels Sprouts, Many Ways
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove
- ½ teaspoon maple syrup
- ¼ teaspoon sea salt
- Up to 3 tablespoons water
- 1 pound roasted Brussels sprouts (recipe above)
- ¼ cup feta cheese
- ¼ cup pomegranates
- Handful of toasted hazelnuts
- In a small bowl, whisk together the tahini, lemon juice, garlic, maple syrup, and salt. Add up to 3 tablespoons water, if necessary, to create a drizzle-able consistency. Drizzle the sauce over the roasted Brussels sprouts. Top with feta, pomegranates, and hazelnuts.
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Lemon-Thyme Parmesan Roasted Brussels Sprouts
- 1 pound roasted Brussels sprouts (recipe above)
- 1 tablespoon lemon juice
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon fresh thyme leaves
- ¼ cup parsley leaves (optional)
- Pinches of red pepper flakes (optional)
- Lemon rounds or wedges for garnish
- Toss the roasted Brussels sprouts with the lemon juice, Parmesan, and thyme leaves. Garnish with parsley and red pepper flakes, if desired. Serve with additional lemon wedges.
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