Golden Crusted Brussels Sprouts: Five Ways

Heidi, I love your book. I very rarely buy books, and they had it at a nearby library and it is gorgeous.
Last year I made brussel sprouts with cheese and didn’t like it. Now we normally have them sauteed with butter and yellow peppers.

Heidi, I’m eating a plate of these Brussels sprouts as I type this, and I’m delighted… Thanks so much 4 the recipe 😉

I like to finish my brussles sprouts with browned butter and toasted breadcrumbs. I wonder how this would work, substituting for the cheese?

I love this! I’ve been tossing them in a pan with some garlic and olive oil, but never thought of adding a touch of cheese. Great idea. Love the site.

i make mine just like this, except instead of cheese i garnish with chopped up apples (uncooked!) and pistachios. the flavors go together SO well.

Wow, I can’t wait to try this…even when I was a little girl, I’ve always LOVED brussels sprouts…but have never had them any other way than steamed and buttered. This way of preparing them sounds heavenly!

I have always hated brussel sprouts, but I gave this recipe a try and I am so glad I did. Such a different flavor when they are prepared this way! Just yummy! Thanks so much for this recipe.

I’ve just walked out to my garden and picked a handful of brussel sprouts in order to try this recipe. (Luckily the deer haven’t demolished them yet!) You have inspired me once again! Thanks for a terrific website!

I just saw brussel sprouts the other day at the store–they were still on their stalk. I’ve never seen them like that before! Are they better that way?

I love brussel sprouts. I usually try to get the fresh one still on stalk over frozen ones. There is no big difference as far as I can tell though, just preference.
I will have to try this out on a semi-brussel sprout hater.
They sound great.

Try using paprika instead of pepper, and pouring some leftover onion & mushroom gravy on the side, with the sprouts atop a bed of white rice… you’ll be amazed!

great recipe, my friends and i have been on a brussel sprouts kick for a year or so. we have got the recipe down to thinly sliced, stir fried in butter and olive oil and finished with balsamic vinegar and toasted pine nuts.
i like the addition of cheese and especially garlic–what doesn’t go better with cheese and garlic?

I made your brussels sprouts and ultimate veggie burger recipes last night, they came out fantastic. I almost finished eating all the brussels sprouts before my veggie burgers were done cooking. I ended up using parmesean cheese and throwing it right in the pan to get some crispy cheese wings on there. And for the burgers I used canned garbanzos but fresh alfalfa, clover, and radish sprouts that I grew in my new automatic sprouter! Came out awesome. I definitely think I’ll throw some garlic in both recipes next time I make it.
Love your site, the design makes it work.

I never had brussel sprouts as a child because it is not common where I live…but I loved this veggie ever since my very first taste of it as an adult! 🙂 Thank you for sharing what looks to be another wonderful way to love my sprouts! 🙂

I have never been a big fan of brussel sprouts so this is a great little recipe.

i’ve always hated brussel sprouts, but i keep seeing them at the farmer’s market lately and thinking maybe i’ll give them one more try… if i do, this will be my recipe!

These look fantastic. I grew up with brussel sprouts too—loved ’em, as do my parents and sisters—and we could always tell who had zero chance of fitting into the family if that person turned up the nose at brussel sprouts. My favorite method is roasting with balsamic vinegar.

I am not a fan of Brussel Sprouts…but I have to say your pic does make it look inviting Heidi:)
good Luck with your new book!
-Mansi

I never minded brussel sprouts. My mother didn’t typically overcook them (though they were steamed or boiled) and, most importantly, sometimes they came with /Hollandaise/.

Hi! I love your site! I always get great recipe ideas. 🙂 I see that people have already suggested this, but as a fellow brussel sprout hater myself, the only way I can eat them is roasted with toasted walnuts, and hit with some lemon juice, parmesan, and walnut oil right at the end. i also like zesting orange peel on them before roasting. i find roasted veggies are always great though…. even roasted onions are absolutely delicious as a side dish! Good luck with all your culinary endeavors! I will look for your book!

My daughter and I both are long time lovers of brussel sprouts. I firmly believe that the reason why some people hate them is because they have only been served the frozen overcooked ones. There is such a difference.
These look delicious. Usually I either roast them in the oven or cook them in the microwave with just a little water clinging to them and sprinkled with a little garlic salt and lemon zest. When done I drain off any liquid and add the juice of a lemon and a tablespoon of butter and shake well to get a creamy lemon sauce. I have converted several people this way because I always have them on Thanksgiving.

What a great recipe! I played around a bit with the basic idea and ended up with a delicious one-pan dinner.
I sauteed garlic and onion in the olive oil, then added 1 large potato, thinly sliced, and 10 spears of asparagus, split lengthwise and halved. I covered and let them brown and get nice and soft inside, and crispy outside.
At the last second, I broke out a second pan and threw a piece of cod in. When it was cooked through, I cut it into small pieces and tossed it with the rest of the veggies. I didn’t have parmesean, but a grating of fresh cheese would have topped it off.
To serve, I squeezed a bit of lemon on top and added a bit more salt and pepper. It was absolutely delicious, and took 30 minutes from from chop to first bite.

That’s how I like it, simple, back to basics yet with a gourmet flair. YES, straight from the pan ! Oh …. I’m in heaven !!
Thanks for the inspiration. I’ll check out your book. En-JOY,
Sven

I love brussels sprouts prepared this way! I make them just like you do, except I also add some red seedless grapes to the pan the last minute or two. Sometimes, I’ll saute some pancetta in there too. Delicious!

I’ve never had trouble loving brussel sprouts. To me they are little cousins of cabbage….and we Indians have great ways of dealing with cabbage 🙂

My friend shared this recipe with me earlier and it is now my new favourite way to make Brussels sprouts! Sometimes I like squeezing a bit of lemon over them–yummy!

No s on brussel. What’s not to like? I don’t understand people who “don’t like” . If there’s no texture, strong taste or religious problem, it’s just a question of being spoiled. My sister-in-law “doesn’t like” chicken dark meat. What is that? Much more important – and touching – is the mother of five who says her favorite piece of the chicken is the neck. And so it goes.

Hmmm brussel sprouts. I have a love-hate relationship with them. Mine always turn out crunchy all over, never tender like you mentioned. Will try out your recipe 🙂

This brussel sprout recipe looks amazing! I am longing to make them, but alas, my roomate doesn’t like the smell. I just wrote a post about it, “Cooking smells that turn you off.”
Love your site, and am constantly inspired by the cooking, writing and images.
Katherine

oh these are making me so hungry! I do mine almost the same except i put the tiniest amount of white wine in at the start of cooking so it infused them and use a butter olive oil mix. Oh lovely little orbs!

By the reading the comments it’s obvious people have a love-hate feelings about brussel sprouts. I love them, my other half- he loathes them- But, maybe with this recipe in hand I will be able to undo the memory of his mother’s boiled brussel sprouts! Wish me luck-

When I was younger I HATED brussel sprouts – I despised my mother when she would put those little green balls of vegetables on my plate and swear I had to eat them before I could get up from the table. With each bite I glared at her! Thank God our taste buds mature with age huh. I remember finally when I was a teenager my grandmother made some brussel sprouts and I don’t remember if it was the spices she used or if there was some sauce but I actually liked them. They weren’t mushy but were nice and crisp on the outside like your recipe. I think the cheese would be an awesome touch too. Thanks.

Roasting brussel sprouts is so simple, these look beautiful.
I’ve seen my share of sprouts before, but never with that fantastic purple tint – Kinda like a pistachio.

I made this tonight … fantastic!!

I get cravings for brussels sprouts almost everyday (I’m not joking even in the slightest way – I love vegetables; especially cruciferous ones!!), so I appreciate reading this new way of enjoying them (minus the cheese, of course), since I usually just eat them plain, steamed.

Perfect! Just in time for the holidays and something that is SIMPLE!

Thanks Heidi! I’ll join the chorus of “I hated Brussel sprouts as I kid.” I didn’t realize until about a year ago that it was just the horrible way (boiled ) that they were prepared that inflicted terror on me. Just made some roasted sprouts with kale and chesnuts. Yummy!

This is how my husband’s mother cooked brussels sprouts when he was growing up. He was shocked to find out that I’d never eaten brussels sprouts, as he’s always loved them.

I just passed up some brussels sprouts at the market yesterday, I think I will go back and get them to day.
The best part ‘ pop them in your mouth’
I guess I will forget about asking for a dipping sauce 🙂
Thank you

Brussels sprouts — did anyone like them as a child? Rare ones, probably. I sure hated them, but so many others I can now eat them like snacks. Oh, they’re good. Thanks for a simple recipe.

as always while reading your post i feel like you’re an old friend. congratulations on the success of your book. it couldn’t happen to a nicer gal and i hope we get to meet sometime as you are not only an inspiration but have been so instrumental in my own blog life!
i love the brussel sprouts. i too recently roasted them in the oven but i think the covering of them and the small size would make it even better. and cheese = cheese makes everything better. much much better!
i just adore you heidi. thanks for doing what you do…

Heavens. I hated brussels sprouts as a child when my mom boiled them to death — bitter, bitter, bitter! But potatoes and brussels sprouts roasted together are killer. I do have a question — I’m never able to find fresh ones that look good, always wilty and kind of flowered open, so I buy organic, frozen ones. I think they taste awesome, so am I really missing out?

thanks for the recipe and as always gorgeous pictures!

I love brussels sprouts. Sadly I also love a man who recoils in horror at the mere sight of a picture of them, let alone the real thing. I cook them for myself, when he out, very much as your recipe describes. I also love them in a simple soup with potatoes and chicken broth. Beautiful photo!

I just made brussels sprouts last night! I roasted them with extra virgin olive oil, salt, and fresh lemon juice, and I couldn’t srop eating them!

We love brussels sprouts. A Christmas treat is to have them sautéd with lardons and chestnuts, but even plain boiled are heaven. Or sliced very thinly and stir-fried.
I served brussels sprouts to an American friend who is visiting us, and she was amazed at their size – apparently at home in Kansas they are twice the size that you get them here in London!

Your post is so timely. Only yesterday while at Pasta Pomo devouring their brussels, I commented to my guy that I should whip up a batch of yummy brussels but was lacking the necessary bits to make them a little special. Throw in a little garlic in the mix and I’m a happy camper!! :o)

Mmmmm, I love making Brussels sprouts like this. So quick and easy and tasty! Only difference is I don’t use cheese — instead, as soon as the sprouts are done, I turn off the heat and pour a bit of balsamic vinegar into the pan. It bubbles up and gives the sprouts a fabulous glaze.

We have eaten brussels sprouts for years this way! My four children request them by the bowlful and my teens make them for their friends. We grew them this year and they are a cinch. And so healthy!

I hated Brussels sprouts since I can remember! I gave up trying to find the way I could eat them.
Maybe I’ll give them one more try with this recipe.
Hope it will work ’cause I know how healthy they are.

I loved the sound of this recipe in your book Heidi – just waiting for the first sprouts of the year now!
As an ex sprout hater I wasn’t sure if I was just warming to them now because my tastebuds have changed with age, but apparently they have been selectively cultivated in recent years to omit the bitter tasting varieties (a job very well done I think!)

Perfect recipe for the holidays—thanks!

I’m one of the few who’s always loved brussel sprouts, even as a child. But I think they’re much more a part of English traditional cooking then in the US. I think the trick to them is to not overcook them, which is easily done, and that’s where the mushy bitter taste comes in. My sister-in-law does an amazing way of cooking them, where she quickly zaps them in a microwave (just because when you’re cooking a Christmas lunch, it saves time) and then saute them with leeks and bacon. They are fabulous.

I love Brussels sprouts and have shredded and sauteed them but never just in half…next time!

I’ve never been able to eat Brussels sprouts….it all dates back to boiled ones I was served for lunch as a child and sitting at the table until dinner time because I would not eat them. My husband loves them though…so I may give this a shot, just for him

Try a grating of nutmeg on them or actually grate the spouts into a green salad

Oh gorgeous. I’m a brussel sprouts hater too, but I’ve started to warm up to them late in life.

This is the only way I can eat Brussels sprouts, too. My taste buds still remember the boiled ones my mother used to make, and I rebel a little bit at the thought of those (and the aroma — hoooo, boy, not good). But when they are sauteed or oven roasted, they are delicious.

Yum! My mother taught me to make Brussels sprouts like this when I was a child. The only difference is a splash of tamari goes in the pan when the sprouts are caramelized and a squeeze of lemon at the table. I’ll have to give this a go with my hubby’s favorite cheese, extra sharp well aged white cheddar, and see if he’ll give them a taste. He’s a professed veggie hater so any opportunity to slip one onto his plate is a blessing.

I make these all the time…it was the first thing that I made out of your book and still one of my favorites. I’m the only one that I know that likes them because everyone else hates brussel sprouts but I can buy a pound of sprouts and eat them all in one sitting. I love them!
My favorite cheese to use is a pecorino.

I bought brussels sprouts yesterday just so I could make the recipe from the book. So looking forward to them!

Thank you for the awesome recipe! I love simple stuff like this. I have never even had a brussels sprout, but I am so excited to try them now!