Are you looking for some Thanksgiving Brussels sprout recipes to add to your menu? If so, you’ve come to the right place!
I’ve gathered some of my favorite recipes that’ll please even the pickiest of eaters.
These aren’t your bland, everyday Brussels sprout recipes.
I’m talking maple syrup and bacon, garlic and parmesan, casseroles, and soups.
These are Thanksgiving Brussels sprout recipes for people who aren’t huge fans of Brussels sprouts.
(And for people who love them too, of course!)
So, if you want the kiddos to eat Brussels sprouts this Thanksgiving, check out these recipes.
Before you say anything, yes, I know. These look like your bland, everyday Brussels sprouts. They aren’t, though!
They’re quick, easy-to-make air fryer sprouts with maple syrup, mayo, and mustard.
That sounds like a weird combination, I know, but it creates a delicious flavor.
These sprouts are crunchy, savory, slightly tangy, and somewhat sweet.
It’s an interesting combo that’ll delight your tastebuds.
Now, roasted Brussels sprouts are pretty much regular Brussels sprouts.
But I had to include at least one traditional way to cook them, right!?
This four-ingredient recipe turns out perfectly crispy, sweet, and nutty sprouts.
You might not get the kiddos into these, but everyone else will love them.
This gorgeous, colorful dish combines Brussels sprouts and cranberries.
They’re sweet and tangy, with maple syrup, Dijon mustard, and balsamic dressing.
Syrup, cranberries, and sprouts are all Thanksgiving staples. So combining the three is an excellent, almost inspired idea.
Chances are, you won’t have any leftovers from this holiday dish.
Want to know one of the easiest ways to get your kids to eat Brussels sprouts? Don’t let them know they’re eating them!
This crisp, flavorful salad doesn’t look like a typical Brussels sprouts dish. Instead, it just looks like a loaded salad.
(A tasty one with gorgonzola, shallots, pecans, cranberries, pears, and more.)
It’s sweet, nutty, zesty, and full of garden-fresh flavors.
Of all the Brussels sprouts recipes, this one is my favorite. I love the delightful crunch when you bite into them.
Plus, garlic and parmesan can make anything taste fantastic.
They’re so easy to make, too. You can whip them up in 30 minutes or less with fewer than 10 ingredients.
(And most of them come from your spice rack!)
If you’ve never tried Brussels sprouts before, start with this recipe. It’ll ensure you love them forever.
Garlic and parmesan really do make everything taste better. But so do bacon and maple syrup.
You can even improve cupcakes with those ingredients, and cupcakes are almost perfect.
These sweet, salty Brussels sprouts are also improved with bacon and maple syrup. (
Although the recipe calls for pancetta instead of bacon.)
If you want a smokier taste, use pancetta. Otherwise, any old pack of bacon will do.
Mostly, people in my family roast their Brussels sprouts. However, sauteeing them is another excellent way to cook them.
They’re still just as crispy and caramelized as ever. Fortunately, they take a little less time to cook this way.
This particular recipe also gives them a delightfully earthy, herby flavor.
Sweet, nutty, and crispy are the most common words to describe sprouts. But did you know that you can also make them spicy?
Well, with some chili garlic paste and Hoisin sauce, you can.
The result is an almost Asian take on Brussels sprouts, and it’s divine. Try it the next time you want to spice up the holidays.
Want to liven up your traditional roasted Brussels sprouts recipe? Try adding brown sugar, cinnamon, and butternut squash.
The spices give both veggies a warm, sweet flavor. Plus, the squash adds a bright splash of color to the dish.
You’ll love all the typical Thanksgiving flavors, and so will everyone else.
Of course, some people prefer sweet potatoes to butternut squash. If that’s the case, use this recipe instead.
It’s still just as tasty and colorful but features sweet potatoes.
Plus, it’s a dish that tastes fine after sitting for a while.
That makes it perfect for busy holidays when you want to make some things ahead of time.
This recipe is great if you like your sprouts extra crunchy. Frying the Brussels sprouts gives them plenty of crunch.
However, you’ll also add red onions and toasted pine nuts.
Every bite is satisfyingly crisp. Plus, the onions, garlic, and parmesan give the sprouts a ton of robust, earthy flavor.
Move over, cabbage! No one needs you anymore! Brussels sprouts are the new coleslaw base of choice!
Or, at least, they are at my house.
Seriously, though, sprouts are great in coleslaw. Mix in the dried cherries, almonds, and cheese.
Then, toss it all in a homemade honey mustard dressing.
The result is – *chef’s kiss* – insanely good.
Don’t get me wrong; I love potato soup. It’s a great warm and comforting meal on a cool night.
It even makes an excellent starter for Thanksgiving or Christmas dinner.
Unfortunately, if you’re anything like me, you’ve had potato soup a lot in your life. So, try Brussels sprouts and potato soup instead.
It’s delightfully thick and so creamy. It has the same comforting feel as potato soup and is downright decadent in taste.
Furthermore, it’s as nutritious as it is delicious.
I don’t want to say it blows potato soup out of the water, but it really does.
Serve it with flaky toasted bread for dipping. Mmmmm.
Is there any food that you can’t put into a casserole? If there is, I can’t think of what it would be.
After all, Brussels sprout casserole isn’t the most common casserole.
It’s super scrumptious, though!
It’s crunchy, cheesy, herby, and full of flavor. There’s bacon, Gruyere, nutmeg, and a wonderful breadcrumb topping.
It takes a little over an hour to make, but it isn’t difficult.
The hands-on time is about 15 minutes. Everything else happens in the oven.
It’s a fantastic option if you need an extra Thanksgiving side that doesn’t require much work.
It’s hard not to love this 30-minute, eight-ingredient dish. It’s warm, nutty, and mild, an ideal side dish for anything.
And don’t worry if your sprouts start to blacken. A slight charring only serves to enhance this already yummy dish.
If you want something that’ll truly blow your mind, this recipe is it.
I never considered glazing my sprouts in apple cider until I discovered it.
And now, it’s almost right up there with garlic and parmesan sprouts on my favorites list.
Use this recipe if you want to enhance the natural sweetness of the sprouts. You won’t be disappointed.
In fact, it might be the most Thanksgiving-themed sprouts recipe on the whole list.
(Apples, shallots, brown sugar, thyme, etc., are all typical Turkey Day flavors!)
This Caesar salad probably looks unlike any Caesar salad you’ve ever tried.
It features Brussels sprouts, chickpeas, and nutritional yeast. (Instead of lettuce, chicken, and parmesan.)
The dressing, too, is unlike regular Caesar salad dressing.
You make it with eggs, lemon juice, Dijon mustard, garlic, olive oil, and parmesan. And – wait for it – anchovies. Yes, anchovies.
I know it probably sounds like the weirdest salad you’ve ever had.
But give it a try anyway. You’ll be surprised at how much you like it.
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