Brussels Sprouts Recipes 

Roasted Brussels Sprouts 

  • 1 ½ lbs. Brussels sprouts3 Tbsp olive oil 
  • Salt & pepper to taste 

Preheat oven to 400 degrees F.  Clean the Brussels sprouts, trim the ends and remove any yellow leaves.  Place all the ingredients in a plastic zip bag and shake to coat the sprouts.  Spray a baking sheet with cooking spray.  Pour the coated Brussels sprouts onto the baking sheet in a single layer.   Place baking sheet on center rack in preheated oven.  Roast sprouts for 30-45  minutes.  For even browning shake the baking pan every 5-8 minutes.  If sprouts are getting too brown too soon, reduce the heat to prevent burning.  When done the Brussels sprouts should be dark brown, almost black.  Serve immediately when done. 

  • Brussels Sprouts with Teriyaki Sauce 
  • 10 Brussels sprouts¼ cup low-sodium teriyaki sauce 
  • 1 Tbsp sesame oil1 teas garlic powder 
  • 2 cloves minced garlic1 Tbsp olive oil 
  • Black pepper to taste 

Cut Brussels sprouts in half.  In small bowl whisk together the teriyaki sauce, sesame oil and garlic powder.  Heat the olive oil in skillet over medium heat.  Add the minced garlic and cook until fragrant, about 2 minutes.  Add the Brussels sprouts to the garlic in the skillet and sprinkle with pepper. Have the cut side of the sprouts down in the skillet.  Brush about one-half of the teriyaki sauce mixture over the sprouts.  Cook and stir Brussels sprouts.  Brush the sprouts with the teriyaki sauce two more times with the balance of the teriyaki sauce and continue cooking and stirring until the sprouts are golden brown, 5-10 minutes. 

Parmesan Brussels Sprouts 

  • 6 Brussels sprouts3 Tbsp butter or margarine 
  • 2 cloves garlic, chopped3 Tbsp shredded Parmesan cheese 
  • Salt & pepper to taste 

Clean the Brussels sprouts, trim the ends and cut sprouts in half. Melt 1 tablespoon of the butter or margarine in a skillet over medium heat.  Add the garlic and cook and stir until fragrant.  Add the second tablespoon of butter and the Brussels sprouts, cut-side down.  Cover skillet and cook sprouts until golden-brown, 4-5 minutes. Turn sprouts over and add a third tablespoon of butter. Recover skillet and cook for about 3 more minutes until second side of sprouts is browned. Sprinkle sprouts with salt and pepper. Transfer sprouts to serving dish and sprinkle with Parmesan cheese. 

Brussels Sprouts with Mushrooms and Bacon over Linguine 

  • 1 ½ lbs., Brussels sprouts1 ½ lbs. mushrooms, sliced 
  • 1 16 oz box linguine1 lb. bacon 
  • ½ teas dried rosemary2 Tbsp olive oil 
  • ½ cup grated Parmesan cheeseSalt & pepper to taste 

Cook pasta according to package directions.  Drain and reserve ½ cup of pasta water. Return cooked pasta to pan and toss with olive oil to coat pasta.Clean and trim Brussels sprouts and chop into pieces.  Cook bacon in skillet until crisp and browned.  Drain bacon on paper towels and break into bite size pieces.  Remove one-half of the bacon drippings and fat from the skillet and discard.  Leave the other one-half of the bacon drippings and fat in the skillet and return the cooked bacon to the skillet together with the rosemary.  Stir.  Add the mushrooms, salt and pepper into the bacon mixture in skillet and stir.  Add the Brussels sprouts and cook and stir until sprouts and mushrooms are heated through.  Pour the reserved ½ cup of pasta water into the skillet with the bacon mixture and stir.  Add the linguine.  Toss the linguine and vegetables and bacon until heated through and thoroughly mixed.  Remove mixture to serving bowl.  Top with Parmesan cheese, serve and enjoy.