Best 5 Baked Brussels Sprouts Recipes

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**Baked Brussels Sprouts: A Delightful Medley of Roasted Goodness**

Roasted Brussels sprouts, with their caramelized exteriors and tender-crisp interiors, are a culinary delight that tantalizes the taste buds. This versatile vegetable can be prepared in a myriad of ways, each offering a unique symphony of flavors and textures. From classic roasted Brussels sprouts with balsamic glaze to tantalizing honey Sriracha Brussels sprouts, garlic Parmesan roasted Brussels sprouts, and crispy air fryer Brussels sprouts, this article presents a delectable collection of recipes that will elevate your culinary repertoire. Whether you prefer them crispy and golden brown or tender and succulent, these recipes cater to every palate, ensuring a memorable dining experience.

Let's cook with our recipes!

BAKED BRUSSELS SPROUTS



Baked Brussels Sprouts image

A very simple and tasty way to serve Brussels sprouts. Everyone asks for seconds when I serve these! Even the kids!

Provided by britishcolumbiagirl

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 35m

Yield 6

Number Of Ingredients 7

2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
½ cup butter, cut into pieces
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup fresh lemon juice
¼ cup pine nuts
½ cup crumbled blue cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the Brussels sprouts into a casserole or Dutch oven with a lid. Arrange pieces of butter on top of the sprouts. Season with salt, pepper and lemon juice. Cover with the lid.
  • Bake for 25 minutes in the preheated oven, or until sprouts are just barely tender. Stir now and then to keep them from sticking. During the last 10 minutes, sprinkle the pine nuts over the sprouts and remove the lid. When the sprouts are done, sprinkle blue cheese over them before serving.

Nutrition Facts : Calories 275.5 calories, Carbohydrate 15.6 g, Cholesterol 49.1 mg, Fat 21.9 g, Fiber 6.1 g, Protein 9.1 g, SaturatedFat 12.4 g, Sodium 624.1 mg, Sugar 3.8 g

RANCH-BAKED CHICKEN THIGHS WITH BACON, BRUSSELS SPROUTS, AND POTATOES



Ranch-Baked Chicken Thighs with Bacon, Brussels Sprouts, and Potatoes image

Savory, zesty ranch-seasoned chicken thighs cook together with potatoes, Brussels sprouts, and bacon in this one-pan dinner. The vegetables cook with the bacon on top of them, infusing them with bacon-y deliciousness.

Provided by fabeveryday

Categories     Meat and Poultry Recipes     Pork

Time 45m

Yield 4

Number Of Ingredients 9

4 skin-on, bone-in chicken thighs
1 pound red potatoes, halved or quartered if large
1 pound Brussels sprouts, trimmed
1 teaspoon minced garlic
1 tablespoon olive oil, or as needed
cracked salt and freshly ground black pepper to taste
½ teaspoon dried thyme
1 (1 ounce) package ranch dressing mix
6 slices bacon, chopped

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place chicken thighs in a 9x13-inch baking dish.
  • Toss potatoes, Brussels sprouts, and garlic together with olive oil in a bowl until vegetables are lightly coated. Add vegetables around and between chicken thighs in the baking dish. Season with salt, pepper, and thyme. Evenly pour the entire packet of ranch seasoning over chicken and vegetables. Sprinkle chopped bacon on top.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place the baking dish under the broiler and cook until chicken skin becomes golden brown and a bit crisp, 2 to 3 minutes

Nutrition Facts : Calories 428.5 calories, Carbohydrate 32.3 g, Cholesterol 79.2 mg, Fat 20.9 g, Fiber 6.3 g, Protein 28.9 g, SaturatedFat 5.6 g, Sodium 936 mg, Sugar 3.6 g

CREAMED BAKED BRUSSELS SPROUTS



Creamed Baked Brussels Sprouts image

While we absolutely love a roasted Brussels sprout, shaved Brussels sprouts add much-appreciated versatility to the mix. The fact that you can now buy them pre-shaved at your supermarket is a huge time saver, turning this into a 30-minute side perfect for any holiday table. We tossed the sprouts with melty cheeses and baked them until rich and bubbly for a vegetable dish even the pickiest kids will come back for.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 12

4 tablespoons unsalted butter
2 cloves garlic, minced
1 large shallot, chopped
2 pounds shredded Brussels sprouts
Kosher salt
1/2 teaspoon crushed red pepper flakes
8 ounces shredded Monterey Jack cheese (about 2 1/2 cups)
1 1/4 cups heavy cream
1/2 cup freshly grated Parmesan (about 1 3/4 ounces)
1/3 cup plus 3 tablespoons salad dressing spread
3/4 cup panko breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • Melt the butter in a large high-sided saute pan or wide pot over medium-high heat. Add the garlic and shallot and cook until softened, 2 to 3 minutes. Add half of the Brussels sprouts, 1 teaspoon salt and 1/4 teaspoon of the red pepper flakes. Cook, stirring often, until the sprouts are softened and wilted, about 1 minute. Add the remaining sprouts and continue to cook until tender and bright green, about 5 minutes more. Stir in the Monterey Jack, cream, Parmesan and 1/3 cup of the salad dressing spread until combined. Transfer to a 9-by-13-inch baking dish.
  • Stir the remaining 3 tablespoons salad dressing spread with the panko, parsley and remaining 1/4 teaspoon red pepper flakes in a small bowl, then sprinkle over the top of the casserole. Bake until the breadcrumbs are well browned and toasted and the sauce is bubbling all over, 30 to 35 minutes. Let sit 10 minutes before serving.

BAKED RICE WITH BRUSSELS SPROUTS AND CHICKEN



Baked Rice With Brussels Sprouts And Chicken image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 1h10m

Yield Four servings

Number Of Ingredients 14

3 cups brussels sprouts, trimmed
2 1/2 teaspoons olive oil
4 boneless, skinless chicken thighs
3 1/2 cups chicken broth, homemade or low-sodium canned
2 large cloves garlic, peeled and minced
1 medium onion, peeled and thinly sliced
1/2 cup white wine
2 cups short-grain rice
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
1/2 teaspoon grated orange zest
4 teaspoons chopped fresh cilantro

Steps:

  • Bring a large pot of water to a boil. Add the brussels sprouts and blanch for 5 minutes. Drain well and cut sprouts in half. Set aside. Heat 2 teaspoons of olive oil in a large, deep, ovenproof skillet over medium heat. Add the chicken thighs and sear until browned, about 3 minutes each side. Remove the chicken from the skillet and set aside.
  • Preheat oven to 350 degrees. Begin to bring the chicken broth to a boil in a medium saucepan. Meanwhile, add the remaining oil to the skillet. Add the garlic and onion and cook until softened, about 5 minutes. Add the wine and cook, scraping the bottom of the skillet with a wooden spoon, for about 1 minute. Add the rice and stir constantly for 30 seconds. Add the boiling chicken broth, cumin, coriander, salt, pepper and orange zest.
  • Turn the heat to low and simmer slowly, stirring frequently, until most but not all of the liquid has been absorbed, about 15 minutes. Stir in the brussels sprouts and lay the chicken over the rice. Bake, uncovered, until the liquid is absorbed, about 20 minutes. Remove the pan from the oven and cover with a kitchen towel. Let stand for 10 minutes. Season the rice with additional salt if needed and pepper to taste. Sprinkle with cilantro. Divide the chicken and rice among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 759, UnsaturatedFat 9 grams, Carbohydrate 96 grams, Fat 14 grams, Fiber 4 grams, Protein 53 grams, SaturatedFat 3 grams, Sodium 1468 milligrams, Sugar 6 grams, TransFat 0 grams

CREAMY BAKED BRUSSELS SPROUTS



Creamy Baked Brussels Sprouts image

Make and share this Creamy Baked Brussels Sprouts recipe from Food.com.

Provided by CookingMonster

Categories     Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 cups Brussels sprouts, frozen
2 green onions or 1 small onion, chopped
8 soda crackers, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) can cream of celery soup
1/4 cup milk

Steps:

  • Defrost the brussels sprouts slightly in the microwave, just so you can cut them in half easily with a sharp knife.
  • Cut all brussels sprouts in half, if needed so they are all similar in size.
  • In another bowl, mix the rest of ingredients, add the brussels sprouts and toss lightly until they are all coated.
  • Put into a greased casserole dish and bake about 1/2 hour in 325 degree oven until bubbly hot and the brussels sprouts are nice and tender.

Tips:

  • Choose fresh Brussels sprouts: Look for firm, deep green sprouts with tightly closed leaves.
  • Trim the Brussels sprouts: Remove any yellow or wilted leaves and cut off the stem end.
  • Halve or quarter the Brussels sprouts: This will help them cook evenly.
  • Toss the Brussels sprouts with olive oil, salt, and pepper: This will help them roast evenly and develop a nice golden brown color.
  • Add other vegetables to the roasting pan: Such as carrots, parsnips, or sweet potatoes. This will create a colorful and flavorful side dish.
  • Roast the Brussels sprouts at a high temperature: This will help them caramelize and develop a slightly crispy exterior.
  • Stir the Brussels sprouts halfway through roasting: This will ensure that they cook evenly.
  • Serve the Brussels sprouts immediately: They are best enjoyed hot and crispy.

Conclusion:

Baked Brussels sprouts are a delicious and healthy side dish that can be enjoyed by people of all ages. They are a good source of vitamins, minerals, and fiber. Brussels sprouts are also a low-calorie food, making them a good choice for those who are watching their weight. With so many different ways to prepare them, there is sure to be a recipe for baked Brussels sprouts that everyone will enjoy.

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