Best 16 Braised Brussels Sprouts Recipes

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Elevate your holiday meal or weeknight dinner with our collection of delectable braised brussels sprouts recipes. These tender and flavorful sprouts are a true culinary delight, offering a perfect balance of sweet, savory, and slightly bitter notes. With a variety of cooking methods and flavor combinations, our recipes cater to every palate and preference.

From classic braised brussels sprouts with bacon to tangy balsamic-glazed brussels sprouts, crispy air fryer brussels sprouts with Parmesan, and a hearty one-pot brussels sprouts and sausage dish, our recipes offer a diverse range of options. Whether you prefer a simple preparation or something more elaborate, you'll find a recipe that suits your taste. Each recipe is carefully crafted with easy-to-follow instructions and includes variations and serving suggestions to ensure a successful culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

CREAM-BRAISED BRUSSELS SPROUTS



Cream-Braised Brussels Sprouts image

Brussels sprouts tend to turn people off. This way of cooking them brings out their nutty flavor and has made the most passionate haters at my last Thanksgiving say, at the very least, that this is the best brussels sprouts have tasted. The first time I made this, it ended up being dinner - not a side dish!

Provided by Pugged

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 50m

Yield 6

Number Of Ingredients 5

¼ cup butter
1 ½ pounds Brussels sprouts, trimmed and quartered
¼ teaspoon sea salt, or to taste
1 cup heavy cream
2 tablespoons fresh lemon juice, or to taste

Steps:

  • Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
  • Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 11.7 g, Cholesterol 74.7 mg, Fat 22.7 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 14.1 g, Sodium 171.3 mg, Sugar 2.7 g

SKILLET-BRAISED BRUSSELS SPROUTS



Skillet-Braised Brussels Sprouts image

Brussels sprouts with bacon and garlic are skillet-braised until tender and delicious.

Provided by kyle

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 40m

Yield 4

Number Of Ingredients 7

4 slices thick-cut bacon, sliced into 1/4-inch strips, or more to taste
1 pound Brussels sprouts, trimmed and halved, or more to taste
1 clove garlic, thinly sliced, or more to taste
½ cup chicken stock, or more as needed
1 tablespoon butter, or to taste
1 tablespoon balsamic vinegar, or more to taste
salt and ground black pepper to taste

Steps:

  • Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
  • Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
  • Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
  • Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.

Nutrition Facts : Calories 127.8 calories, Carbohydrate 11.3 g, Cholesterol 17.6 mg, Fat 7.1 g, Fiber 4.3 g, Protein 7.3 g, SaturatedFat 3.2 g, Sodium 382.3 mg, Sugar 3.1 g

BRAISED BRUSSELS SPROUTS WITH BACON



Braised Brussels Sprouts with Bacon image

This is a great side dish to serve with any grilled meat item or other vegetable dishes. I get many requests for this when catering. People who normally don't like Brussels sprouts love these!

Provided by Kimberly Lancaster

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 40m

Yield 8

Number Of Ingredients 10

¼ cup butter
2 tablespoons olive oil
1 onion, minced
1 tablespoon minced garlic
2 pounds Brussels sprouts, trimmed and halved
½ cup crumbled cooked bacon
2 tablespoons powdered chicken bouillon
½ teaspoon red pepper flakes
½ teaspoon freshly ground black pepper
½ cup Chardonnay wine

Steps:

  • Melt butter with olive oil in a large pot over medium-high heat. Saute onion and garlic in butter mixture until translucent, 5 to 7 minutes; add Brussels sprouts and saute until slightly browned on edges, 5 to 10 minutes. Sprinkle bacon, chicken bouillon, red pepper flakes, and black pepper over the sprouts mixture; stir and cook until fragrant, about 2 minutes.
  • Pour wine over the sprouts mixture, reduce heat to low, place a lid on the pot, and simmer until the sprouts are desired tenderness, 10 to 15 minutes.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 14.2 g, Cholesterol 27.8 mg, Fat 14.4 g, Fiber 4.9 g, Protein 8.7 g, SaturatedFat 5.8 g, Sodium 612.5 mg, Sugar 4.1 g

BRAISED BRUSSELS SPROUTS



Braised Brussels Sprouts image

Caraway, onion, bacon and chicken broth dress up these wonderful brussels sprouts.-Yvonne Anderson, New Philadelphia, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 7

2 pounds Brussels sprouts
2 bacon strips, chopped
1 medium onion, chopped
1 cup chicken broth
1 teaspoon caraway seeds
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Trim Brussels sprout stems; using a paring knife, cut an "X" in the bottom of each. In a large saucepan, bring 1/2 in. of water to a boil. Add sprouts; cook, covered, 8-10 minutes or until crisp-tender. Drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels., Cook and stir onion in bacon drippings until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated. Add Brussels sprouts; stir in bacon.

Nutrition Facts : Calories 91 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 260mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

BRAISED BRUSSELS SPROUTS IN MUSTARD SAUCE



Braised Brussels Sprouts in Mustard Sauce image

Make and share this Braised Brussels Sprouts in Mustard Sauce recipe from Food.com.

Provided by Boomette

Categories     Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb Brussels sprout
1 tablespoon olive oil
1/3 cup minced shallot
1/2 teaspoon salt (optional)
1/3 cup water
1/4 cup mustard
2 tablespoons brown sugar
fresh ground black pepper

Steps:

  • Cut off base of a sprout with a sharp knife. Slice a piece from one side of the sprout. Place it cut side down and cut it crosswise into about 5 slices. Repeat with all of the sprouts. (I sliced them all).
  • Heat a large heavy skillet over medium heat for 1 minutes. Add olive oil and swirl to coat skillet.
  • Add shallots; sauté for 2 mintues. Stir in sprouts, salt (if using), and 3 tablespoons water; spread everything evenly across the pan. Reduce heat to medium-low, cover, and cook for 5 minutes.
  • Meanwhile, combine mustard, brown sugar, and remaining water in a small bowl; stir until blended. Once sprouts have cooked for 5 minutes, pour mustard mixture over them and stir. Reduce heat to low, cover, cook for 3 minutes, then stir. Remove from heat or, if you prefer, cook for 5 minutes more - the sprouts will get browner and more intensely flavored. Serve hot or warm with black pepper.

BRAISED CHICKEN AND BRUSSELS SPROUTS



Braised Chicken and Brussels Sprouts image

The sweet, earthy flavor of brussels sprouts pairs well with braised chicken in this one-skillet meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 45m

Number Of Ingredients 9

1 tablespoon olive oil
1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
Salt and pepper
1 pound brussels sprouts, trimmed and halved
2 medium shallots, thinly sliced
1 tablespoon Dijon mustard
1/4 cup cider vinegar
1/2 cup chicken broth
2 tablespoons heavy cream

Steps:

  • Preheat oven to 375 degrees. In a large ovenproof skillet, heat oil over medium-high. Season chicken with salt and pepper. In batches, cook chicken until browned, about 6 minutes per side. Transfer to a plate, then add brussels sprouts and shallots to pan. Saute until golden brown, 3 minutes. Stir in mustard and cook 1 minute. Add vinegar and broth, return chicken to pan, and bring to a rapid simmer.
  • Transfer pan to oven and braise until chicken is cooked through, 20 to 25 minutes. Add cream to pan and swirl to combine; season with salt and pepper.

Nutrition Facts : Calories 593 g, Fat 32 g, Fiber 5 g, Protein 57 g, SaturatedFat 10 g

CREAM-BRAISED BRUSSELS SPROUTS



CREAM-BRAISED BRUSSELS SPROUTS image

Categories     Vegetable     Side     Braise

Number Of Ingredients 5

1/4 cup butter
1 1/2 pounds Brussels sprouts, trimmed and quartered
1/4 teaspoon (or to taste) sea salt
1 cup heavy cream
2 tablespoons (or to taste) fresh lemon juice

Steps:

  • Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
  • Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts.
  • Season to taste with additional salt and lemon juice before serving.

BACON BRAISED BRUSSELS SPROUTS IN CREAM



BACON BRAISED BRUSSELS SPROUTS IN CREAM image

Categories     Vegetable     Sauté     Thanksgiving     Quick & Easy     Dinner

Number Of Ingredients 6

1 pound brussels sprouts
2 pieces bacon, roughly chopped
1/2 cup heavy cream
1 pinch salt
1 tablespoon lemon juice
2 tablespoons flat leaf parsley, chopped

Steps:

  • 1. Wash brussels sprouts, remove outer leaves and bottoms, slice in half. 2. In a large heavy saucepan that has a tight fitting lid, brown bacon until crisp. Remove bacon, leaving fat in the pan. 3. Add brussels sprouts to bacon fat and cook over high heat, stirring frequently, until sprouts have begun to brown. 4. Add cream and a pinch of salt, stir, then cover with a lid and cook over medium low heat until cream is absorbed, about 15 minutes. 5. Add lemon juice to sprouts and stir to combine. Finish by sprinkling parsley and crumbled chopped bacon over the dish.

GINGER BRAISED BRUSSELS SPROUTS



Ginger Braised Brussels Sprouts image

Provided by Marian Burros

Categories     side dish

Time 20m

Yield 8 servings

Number Of Ingredients 8

2 tablespoons unsalted butter
3/4 cup chicken stock
40 Brussels sprouts, washed and trimmed
1 1/2 pounds onions, finely chopped
3 tablespoons grated fresh ginger, coarsely chopped
1/4 teaspoon hot-pepper flakes (optional)
3/4 teaspoon salt
Freshly ground black pepper

Steps:

  • In a pot large enough to hold all the ingredients, melt the butter in the chicken stock.
  • Reduce heat, and add the sprouts, onion, ginger and hot-pepper flakes. Cover and simmer about 20 minutes, until sprouts are tender but still crisp and bright green.
  • Season with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 4 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 278 milligrams, Sugar 6 grams, TransFat 0 grams

CREAMY BRAISED BRUSSELS SPROUTS



Creamy Braised Brussels Sprouts image

From 'Recipes from the Root Cellar'. "This is a luxurious way of cooking Brussels sprouts, perhaps not for every day (or even every week), but the cream does have a wonderful way of taming the often unruly (read: sulfurous) flavor of Brussels sprouts. Don't underestimate the power of the salt and balsamic vinegar for bringing the flavors together; taste and adjust as needed." I think this side dish would be an appropriate addition to your Thanksgiving/Holiday menu!

Provided by COOKGIRl

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons grapeseed oil (changed from olive oil)
1 1/2 lbs Brussels sprouts, trimmed and cut in half (or quarter them if large)
2 small shallots, finely diced
1 cup heavy cream
salt, to taste
fresh cracked black pepper, to taste
1 tablespoon dark aged balsamic vinegar, to taste

Steps:

  • Heat the grape seed oil in a large skillet or Dutch oven over medium-high heat.
  • Toss in the Brussels sprouts and shallots; saute, stirring occasionally until the sprouts are browned in some spots; about 5 minutes.
  • Pour in the heavy cream, season with salt and pepper to taste, stirring to mix then cover.
  • Reduce the heat to low and simmer, stirring occasionally until the sprouts are tender enough to pierce easily with a tip of a paring knife, approximately 30-35 minutes.
  • Stir in the balsamic vinegar. Taste and add more salt and vinegar if needed.
  • Simmer, uncovered for 1-2 minutes to allow the flavors to mingle. Be careful not to boil the mixture once you've added the heavy cream!
  • Serve immediately.

BRAISED BRUSSELS SPROUTS WITH VINEGAR AND DILL



Braised Brussels Sprouts With Vinegar and Dill image

Make and share this Braised Brussels Sprouts With Vinegar and Dill recipe from Food.com.

Provided by Cindy Hartlin

Categories     Vegetable

Time 48m

Yield 12 serving(s)

Number Of Ingredients 4

3 lbs Brussels sprouts
1/4 cup fresh dill, Chopped
2 tablespoons wine vinegar
salt & pepper

Steps:

  • Trim sprouts; halved if desired.
  • In large pot of boiling salted water, cook Brussels sprouts for 8 minutes if whole, 6 minutes if halved, or until barely tender.
  • Drain, refresh under cold running water and drain again.
  • In well-greased 13x9-inch casserole, combine sprouts, dill, vinegar, and salt and pepper to taste; mix well.
  • Bake, covered, in 350°F oven for 10 minutes.
  • Uncover and bake for 5 minutes longer.

BRAISED BRUSSELS SPROUTS (RACHAEL RAY)



Braised Brussels Sprouts (Rachael Ray) image

I saw this on Rachael Ray's talk show. I love Brussels sprouts and want to give this a try soon. Let me know how it is!

Provided by KaraRN

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 1/2 tablespoons extra virgin olive oil (EVOO)
1 1/2 tablespoons butter
2 medium onions, chopped
2 pints Brussels sprouts, thinly sliced
1 teaspoon ground allspice
1 tablespoon sage, thinly sliced
salt & freshly ground black pepper
2 cups chicken stock or 2 cups vegetable stock
1 small radicchio, chopped

Steps:

  • Heat a large sauté pan over medium-high heat with the EVOO and butter. Add the onions and cook until caramelized, 5-6 minutes.
  • Add the sliced Brussels sprouts, allspice, sage, some salt and freshly ground pepper, and toss to combine. Add the stock, bring up to a bubble, then reduce the heat and simmer until the Brussels sprouts are tender, about 15 minutes. In the last three minutes of cooking, stir in the radicchio.
  • Serves 4 for a main dish or 6-8 as a side dish.

Nutrition Facts : Calories 123.2, Fat 7.6, SaturatedFat 2.6, Cholesterol 10, Sodium 149, Carbohydrate 11.3, Fiber 2.3, Sugar 3.9, Protein 4

HELEN HOIE'S BRAISED BRUSSELS SPROUTS



Helen Hoie's Braised Brussels Sprouts image

Provided by Florence Fabricant

Categories     side dish

Time 50m

Yield 8 servings

Number Of Ingredients 5

1 quart brussels sprouts
8 tablespoons butter
Salt and freshly ground black pepper to taste
1/4 cup lemon juice
1 pound fresh mushrooms, sliced

Steps:

  • Trim the brussels sprouts at the base, and using a sharp paring knife, cut an X into each base.
  • Preheat oven to 350 degrees.
  • Place the brussels sprouts in a heavy oven-proof casserole, and toss with 6 tablespoons of the butter, salt and a generous amount of pepper. Stir in the lemon juice.
  • Cover tightly, and bake for 25 to 35 minutes, until the brussels sprouts are just tender. Baste and stir 2 to 3 times during the cooking.
  • While the brussels sprouts are baking, heat the remaining 2 tablespoons butter in a large, heavy skillet. Saute the mushrooms over high heat until lightly browned, 5 to 8 minutes.
  • When the brussels sprouts are done, mix in the mushrooms and serve.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 286 milligrams, Sugar 2 grams, TransFat 0 grams

DIJON-BRAISED BRUSSELS SPROUTS



DIJON-BRAISED BRUSSELS SPROUTS image

Categories     Vegetable     Side

Yield 4 servings

Number Of Ingredients 11

1 pound brussels sprouts
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt
Freshly ground black pepper
1/2 cup dry white wine
1 cup broth (chicken or vegetable)
2 to 3 shallots, peeled and thinly sliced
2 tablespoons heavy cream
1 tablespoon smooth dijon mustard (or more to taste)
2 tablespoons chopped flat-leaf parsley (optional)

Steps:

  • Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes. Remove the lid, and scoop out brussels. Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.

BRAISED BRUSSELS SPROUTS WITH PANCETTA AND TOASTED BREAD CRUMBS



BRAISED BRUSSELS SPROUTS WITH PANCETTA AND TOASTED BREAD CRUMBS image

Categories     Vegetable     Side     Sauté     Thanksgiving     Vegetarian

Yield servings

Number Of Ingredients 12

1/2 cups fresh bread crumbs
2 teaspoons thyme leaves
6 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two)
Salt and pepper
6 ounces pancetta in small dice (1 1/2 cups)
3 tablespoons minced shallots
1 tablespoon minced garlic
1/2 cup balsamic vinegar
1/2 cup veal stock or rich chicken broth, more if needed
2 tablespoons chopped parsley.

Steps:

  • 1. Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes. 2. Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes. 3. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.

CIDER-BRAISED BRUSSELS SPROUTS WITH BACON



CIDER-BRAISED BRUSSELS SPROUTS WITH BACON image

Categories     Thanksgiving

Yield 6-8 servings

Number Of Ingredients 10

1 1/2 pounds Brussels sprouts, stem ends trirmmed, halved through the core
4 to 6 strips bacon, cut into 1/2-inch strips (optional)
1 tablespoon olive oil
3 tablespoons butter
1/2 cup minced shallots
1 garlic clove, minced
1 cup hard cider or beer
1 teaspoon kosher salt + salt to taste
Freshly ground black pepper
Pinch nutmeg

Steps:

  • Instructions: Bring a large pot of well-salted water to a rolling boil. Prepare an ice bath. Blanch the sprouts until crisp-tender but no longer crunchy, 5-7 minutes. Drain and immediately plunge into the ice water. When cool, drain well. Meanwhile, heat a large skillet over medium-high heat. Add the bacon, if using, and brown until crisp. Remove the bacon with a slotted spoon, drain on paper towels. Discard the bacon fat or save for another use. Add the olive oil to the pan. When it's hot, add 2 tablespoons of the butter. When the butter is frothy, add the sprouts and saute for about 5 minutes, shaking the pan gently from time to time rather than stirring. Stir in the shallots and garlic and cook for 2-3 minutes, until all of the vegetables are lightly browned, stirring often. Add the cider, 1 teaspoon kosher salt and lots of black pepper. Bring to a boil, reduce heat to a lively simmer and cover. Cook until the sprouts are cooked through at the core, 3-5 minutes. Uncover, increase heat to high and cook until the liquid is almost completely evaporated, about 2 minutes. If the sprouts are done to your liking before that, it's OK to have a little extra liquid. Season lightly with nutmeg, and salt and pepper if needed. Toss with the bacon, if using, and the extra tablespoon of butter. Transfer to a warmed bowl.

Tips:

  • Trim the Brussels sprouts properly: Cut off the bottom stem and remove any yellow or wilted outer leaves.
  • Use a variety of cooking methods: Braising is a great way to cook Brussels sprouts, but you can also roast, sauté, or grill them.
  • Season the Brussels sprouts well: Salt, pepper, and garlic powder are all great seasonings for Brussels sprouts. You can also add other herbs and spices to taste.
  • Don't overcook the Brussels sprouts: They should be tender but still have a bit of a bite to them.
  • Serve the Brussels sprouts immediately: They are best when served hot.

Conclusion:

Brussels sprouts are a versatile and delicious vegetable that can be enjoyed in many different ways. Whether you braise them, roast them, sauté them, or grill them, you are sure to enjoy this healthy and flavorful vegetable. So next time you are looking for a new way to cook Brussels sprouts, give one of these recipes a try. You won't be disappointed!

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