Looking to impress everyone at Thanksgiving with Brussels sprouts? You've hit the jackpot! Try roasted Brussels sprouts with bacon for that savory crunch, or go sweet with honey-glazed sprouts. If you're feeling fancy, toss together a Brussels sprouts and chestnut salad. Don't forget sautéed sprouts with garlic, or whip up a creamy gratin for comfort food. For something hearty, how about a Brussels sprouts casserole? You can mix things up with quinoa, cranberries, or lemon Parmesan, too! Your Thanksgiving table won't know what hit it, and there's so much more deliciousness waiting for you to investigate!
Main Points
- Roasted Brussels sprouts with bacon bring savory flavor and crispy texture, making them a favorite Thanksgiving side dish.
- Honey-glazed Brussels sprouts add a touch of sweetness, balancing the savory elements on the Thanksgiving table.
- A Brussels sprouts and chestnut salad offers a nutritious, colorful addition to your Thanksgiving spread.
- Lemon Parmesan Brussels sprouts provide a zesty twist, enhancing the dish's flavor profile for a festive meal.
- Brussels sprouts gratin combines creamy sauce and crunchy topping, perfect for a comforting and hearty Thanksgiving side.
Roasted Brussels Sprouts With Bacon
Roasted Brussels sprouts with bacon is a delightful dish that combines the earthy flavors of Brussels sprouts with the savory richness of crispy bacon. This side dish isn't only simple to make but also offers a wonderful depth of flavor, making it a perfect addition to any Thanksgiving feast.
The caramelization from roasting improves the natural sweetness of the sprouts, while the bacon adds a satisfying crunch and smoky taste.
To prepare this delicious side, it's essential to choose fresh Brussels sprouts. Look for firm and bright green sprouts that are tightly packed. The combination of roasting and the saltiness of bacon creates a mouthwatering experience that will have everyone reaching for seconds.
Whether you're a seasoned chef or a novice in the kitchen, this recipe is sure to impress your guests and become a staple at your holiday gatherings.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 4 slices of bacon, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon balsamic vinegar (optional)
- 1 tablespoon maple syrup (optional)
Instructions:
Preheat your oven to 400°F (200°C). In a large bowl, toss the halved Brussels sprouts with the chopped bacon, olive oil, salt, and pepper until well-coated.
Spread the mixture evenly on a baking sheet in a single layer. Roast for about 20-25 minutes, stirring halfway through, until the Brussels sprouts are tender and crispy and the bacon is cooked through.
For an added touch, drizzle with balsamic vinegar or maple syrup before serving.
Extra Tips:
For the best flavor and texture, be sure not to overcrowd the baking sheet; this will allow the Brussels sprouts to roast evenly and achieve that desired crispiness.
If you want to add a bit of heat, consider tossing in some red pepper flakes before roasting. You can also substitute the bacon with pancetta or turkey bacon for a different twist.
Enjoy your delicious roasted Brussels sprouts with bacon!
Honey-Glazed Brussels Sprouts
Honey-Glazed Brussels Sprouts are a delightful addition to any Thanksgiving feast, bringing a touch of sweetness to the table. These tender sprouts are roasted to perfection, caramelizing their natural sugars while the honey glaze improves their flavor, making them incredibly irresistible.
Whether you're a Brussels sprouts enthusiast or have someone in your family who hesitates at the sight of green vegetables, this dish is sure to win over hearts and palates alike.
To prepare this delectable side dish, start with fresh Brussels sprouts, which provide the best texture and taste. The combination of honey, balsamic vinegar, and olive oil creates a tangy-sweet drizzling that clings to the sprouts, offering a burst of flavor with every bite.
With minimal prep time and simple ingredients, Honey-Glazed Brussels Sprouts aren't only easy to make but also a stunning accompaniment to your holiday spread.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 3 tablespoons honey
- 1 tablespoon balsamic vinegar
- Salt, to taste
- Pepper, to taste
- Optional: Crushed red pepper flakes for a kick
Cooking Instructions:
Preheat your oven to 400°F (200°C). In a large bowl, combine the halved Brussels sprouts with olive oil, honey, balsamic vinegar, salt, pepper, and crushed red pepper flakes if desired. Toss until the sprouts are evenly coated.
Spread them in a single layer on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until they're tender and slightly caramelized, tossing halfway through for even cooking.
Extra Tips:
For an added layer of flavor, consider mixing in some chopped pecans or walnuts during the last 5 minutes of roasting for a delightful crunch.
If you prefer a smoky flavor, you can also sprinkle in some smoked paprika prior to roasting. Finally, feel free to adjust the amount of honey according to your sweetness preference, and remember that over-roasting can lead to a bitter taste, so keep an eye on them as they cook!
Enjoy your memorable Thanksgiving feast!
Brussels Sprouts and Chestnut Salad
Brussels sprouts and chestnut salad is a delightful addition to your Thanksgiving feast. This vibrant dish combines the earthy flavors of Brussels sprouts with the sweetness of roasted chestnuts, providing a unique twist to traditional holiday sides.
When well prepared, the salad not only serves as a complement to your turkey but also adds a beautiful display of colors to your Thanksgiving table, making it an eye-catching centerpiece.
To improve the flavors, we'll incorporate a tangy vinaigrette that balances the richness of the roasted Brussels sprouts with some citrus notes. Tossed with fresh herbs and a mix of toasted nuts, this salad will be a crowd-pleaser.
Whether served warm or at room temperature, it's a dish that everyone will rave about, ensuring that Brussels sprouts are no longer viewed as an afterthought at holiday gatherings.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup cooked chestnuts, roughly chopped
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1/4 cup walnuts or pecans, toasted
- 1/4 cup cranberries, dried
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper, then spread them out in a single layer on a baking sheet.
Roast the Brussels sprouts in the oven for about 20-25 minutes until they're golden brown and tender, stirring halfway through for even cooking.
Meanwhile, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper to make the vinaigrette.
Once the Brussels sprouts are done, allow them to cool slightly, then combine them in a bowl with the chestnuts, toasted nuts, dried cranberries, and vinaigrette. Toss gently to combine and garnish with chopped parsley before serving.
Extra Tips:
For the best flavor, consider using fresh chestnuts and roasting them yourself, although jarred or pre-cooked chestnuts are a convenient substitute.
You can also customize the salad by adding other ingredients like apple slices, feta cheese, or pomegranate seeds for a burst of color and flavor.
If you're preparing ahead of time, roast the Brussels sprouts and make the vinaigrette the day before; just assemble the salad just before serving to keep everything fresh and crunchy.
Sautéed Brussels Sprouts With Garlic
Sautéed Brussels sprouts with garlic is a delightful side dish that offers a perfect balance of flavors and textures for your Thanksgiving table. These vibrant green vegetables, often underrated, become a star when sautéed to perfection, showcasing their natural sweetness complemented by the robust flavor of garlic.
Whether you're a long-time fan or a newcomer to Brussels sprouts, this preparation method will have everyone coming back for seconds. Cooking Brussels sprouts this way is simple and quick while retaining the nutritional benefits of this cruciferous vegetable.
The sautéing process caramelizes the outer leaves, developing a lovely golden hue and an irresistible crispness. Served alongside holiday favorites like turkey or stuffing, sautéed Brussels sprouts with garlic enhance the feast and introduce a healthy, seasonal option.
Ingredients:
- 1 pound Brussels sprouts
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon balsamic vinegar (optional)
- Grated Parmesan cheese (optional, for garnish)
Cooking Instructions: Start by trimming the ends of the Brussels sprouts and removing any outer leaves that may be discolored. Cut the sprouts in half and heat olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the Brussels sprouts cut side down in a single layer, and let them cook undisturbed for about 5 minutes until they turn golden brown. Toss in the minced garlic and season with salt and pepper; continue to sauté for another 5-7 minutes until the sprouts are tender and the garlic is fragrant.
For an extra touch, you may drizzle balsamic vinegar over the sprouts just before removing them from heat. Serve warm, garnished with grated Parmesan cheese if desired.
Extra Tips: To guarantee crispy Brussels sprouts, avoid overcrowding the pan; cook them in batches if necessary. If you like a little heat, consider adding a pinch of red pepper flakes along with the garlic for a spicy kick.
You can also experiment with other flavors – a squeeze of lemon juice or a sprinkle of nuts can add brightness and texture. Always taste before serving and adjust seasoning according to your preference for a truly personalized dish.
Brussels Sprouts Gratin
Brussels sprouts gratin is a delicious and comforting dish that perfectly complements any Thanksgiving feast. With a creamy cheese sauce and a crunchy breadcrumb topping, this dish raises the humble Brussels sprout into a decadent side that will impress your guests. Not only is it a wonderful way to introduce this nutritious vegetable to your holiday table, but it also adds a touch of elegance to your spread.
To prepare this dish, you'll start by ensuring your Brussels sprouts are properly cleaned and trimmed. The combination of the rich, creamy sauce paired with the nutty flavor of the roasted Brussels sprouts creates a harmonious balance that will have everyone reaching for seconds. The crispy topping adds texture and a delightful contrast to the soft, cheesy filling, making this gratin a standout dish for your Thanksgiving gathering.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped (for garnish)
To prepare the Brussels sprouts gratin, preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts in olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast the sprouts for about 20 minutes until they're tender and slightly caramelized.
While the Brussels sprouts are roasting, mix the heavy cream, Gruyère cheese, garlic powder, and a pinch of salt and pepper in a bowl. Once the sprouts are done, transfer them to a baking dish, pour the cheese mixture over the top, then sprinkle the panko breadcrumbs and Parmesan cheese evenly. Bake for 15-20 minutes or until the top is golden and bubbly.
For the best results, make sure to not overcook your Brussels sprouts when roasting; they should be tender but still have a slight bite. You can also experiment with different types of cheese to customize the flavor, such as adding some sharp cheddar or even a touch of blue cheese for a unique twist.
If you want to prepare this ahead of time, you can assemble the gratin and refrigerate it before baking—just add a few extra minutes to the cooking time if putting it in the oven straight from the fridge. Enjoy your delightful Brussels sprouts gratin alongside your Thanksgiving dinner!
Maple-Balsamic Brussels Sprouts
Maple-Balsamic Brussels Sprouts are a delightful twist on the traditional holiday side dish, combining the earthy flavor of Brussels sprouts with the sweetness of maple syrup and the tanginess of balsamic vinegar. This recipe not only amplifies the natural flavors of the sprouts but also brings a beautiful caramelization to the dish, making it an appealing addition to any Thanksgiving table.
The combination of sweet and savory flavors is sure to impress your guests and become a favorite at family gatherings.
To prepare this dish, it's essential to start with fresh Brussels sprouts. When selecting them, look for firm, tightly packed buds with vibrant green leaves. Preparing Brussels sprouts for cooking is simple; just trim the stem and remove any outer leaves that may be discolored.
Roasting them in the oven helps to bring out their natural sweetness, and the addition of maple syrup and balsamic vinegar creates a delicious glaze that perfectly balances the dish.
Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- ¼ cup pecans, chopped (optional)
- ¼ cup dried cranberries (optional)
Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the halved Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper. Toss until the sprouts are evenly coated.
Spread them in a single layer on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes, or until golden brown and tender, stirring halfway through for even cooking. If you'd like, sprinkle pecans and cranberries over the sprouts during the last 5 minutes of roasting for added flavor and texture.
When cooking Maple-Balsamic Brussels Sprouts, remember that the smaller Brussels sprouts tend to cook faster, so try to choose ones that are uniform in size for even roasting.
You can also experiment with the levels of maple syrup and balsamic vinegar according to your taste preference—add more maple syrup for a sweeter profile or extra balsamic for a more tangy kick.
For an added depth of flavor, consider sprinkling some grated Parmesan cheese on top once they're out of the oven for a deliciously savory finish. Enjoy these delicious sprouts as a comforting, nutritious side dish on your Thanksgiving table!
Brussels Sprouts and Quinoa Bowl
Brussels sprouts and quinoa make for a delicious and nutritious combination that can be a standout side dish or a satisfying main course. This Brussels Sprouts and Quinoa Bowl brings together the crunchy, slightly nutty flavor of roasted Brussels sprouts with the fluffy, protein-packed goodness of quinoa. Toss in some vibrant seasonal ingredients, such as cranberries and nuts, to raise this dish into a festive medley perfect for Thanksgiving or any special gathering.
The beauty of this recipe is its versatility; you can easily customize it with your favorite vegetables or toppings. The quinoa not only serves as a great source of carbohydrates, but it also improves the texture of this bowl. Roasting the Brussels sprouts caramelizes their edges, adding depth and flavor. When paired with a tangy vinaigrette, this dish is sure to impress your guests and become a holiday staple.
Ingredients:
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup dried cranberries
- 1/2 cup toasted walnuts or pecans, chopped
- 1/4 cup feta cheese (optional)
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- Fresh herbs (such as parsley or thyme) for garnish
In a medium saucepan, combine quinoa and vegetable broth (or water) and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the quinoa has absorbed all the liquid and is fluffy.
Meanwhile, preheat your oven to 400°F (200°C). Place the halved Brussels sprouts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast the Brussels sprouts for 20-25 minutes or until they're golden brown and crispy.
In a small bowl, whisk together balsamic vinegar and maple syrup. In a large bowl, combine the cooked quinoa, roasted Brussels sprouts, cranberries, and nuts. Drizzle the balsamic dressing over the mixture and toss everything together until combined. Top with feta cheese, if using, and garnish with fresh herbs.
When preparing your Brussels Sprouts and Quinoa Bowl, remember that the key to great flavors is proper seasoning. Don't shy away from adding more herbs or spices to your liking. For an extra touch of flavor, you can experiment with different types of nuts or even add roasted sweet potatoes for additional texture.
Lemon Parmesan Brussels Sprouts
Lemon Parmesan Brussels Sprouts are a delightful side dish that can raise any Thanksgiving meal. These small but mighty sprouts are roasted to perfection with a zesty lemon flavor and a sprinkle of Parmesan cheese that drives the taste to new heights. The combination of tartness from the lemon and the savory umami from the cheese creates a dish that not only complements the traditional Thanksgiving spread but also brings a fresh twist to your table.
Preparing Brussels sprouts is quite simple, and roasting them improves their natural flavors beautifully. When seasoned properly, they turn golden and crispy, making for a deliciously addictive side. This recipe will show you how to achieve that perfect balance of flavors and textures, guaranteeing that your guests will be coming back for seconds.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- Zest of 1 lemon
- 2 tablespoons lemon juice
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
Instructions:
Preheat your oven to 400°F (200°C). In a large bowl, toss the halved Brussels sprouts with the olive oil, salt, black pepper, and minced garlic until they're well-coated.
Spread the Brussels sprouts out in a single layer on a baking sheet and roast in the oven for about 20-25 minutes, or until they're tender and caramelized, stirring halfway through.
Once out of the oven, drizzle with lemon juice, add lemon zest, and sprinkle with grated Parmesan cheese while they're still hot, allowing the cheese to melt slightly.
Extra Tips:
For added flavor, consider incorporating some crushed red pepper flakes for a bit of heat or toasted pine nuts for an extra crunch.
If you prefer a more intense lemon flavor, you can increase the quantity of lemon juice and zest.
Be sure to check the Brussels sprouts periodically while roasting to confirm they don't overcook, as they can become soggy if left in the oven too long.
Enjoy this zesty side dish with your Thanksgiving turkey or any holiday meal for a vibrant and tasty addition!
Brussels Sprouts With Cranberries
Brussels sprouts with cranberries make an excellent seasonal side dish for any Thanksgiving table. This delightful combination offers not only a beautiful contrast of colors but also a wonderful balance of flavors—the earthy, slightly nutty taste of Brussels sprouts harmonizes beautifully with the tart, sweet notes of cranberries.
This dish isn't only visually appealing but also packed with nutrients and vitamins, making it a healthy addition to your feast. Cooking Brussels sprouts with cranberries is remarkably simple, and your guests will be impressed by the beautiful presentation and bold flavors.
This dish can be prepared in about 30 minutes, making it convenient even on the busiest holiday. Whether you're familiar with Brussels sprouts or trying them for the first time, this recipe will help enhance your Thanksgiving meal to something truly special.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup fresh cranberries
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- Salt and pepper, to taste
- 1/4 cup chopped pecans (optional)
- 1/4 teaspoon crushed red pepper flakes (optional)
Cooking Instructions:
Preheat your oven to 400°F (200°C). In a mixing bowl, combine the halved Brussels sprouts and fresh cranberries. Drizzle olive oil and maple syrup over the mixture, then season with salt and pepper.
Toss everything together until the Brussels sprouts and cranberries are well coated. Spread the mixture evenly on a baking sheet lined with parchment paper and roast in the oven for about 20 minutes, or until the Brussels sprouts are tender and caramelized, stirring halfway through.
If using, sprinkle chopped pecans and red pepper flakes over the vegetables for the last 5 minutes of roasting.
Extra Tips:
For added depth and flavor, consider tossing the Brussels sprouts and cranberries with balsamic vinegar before roasting. If you prefer a sweeter version, you can increase the amount of maple syrup or even incorporate a sprinkle of brown sugar.
Additionally, feel free to customize the dish by adding other ingredients like diced apples or a sprinkle of goat cheese just before serving for an extra layer of flavor. Enjoy your Thanksgiving festivities with this delightful dish!
Brussels Sprouts Casserole
Brussels Sprouts Casserole is a delightful addition to any Thanksgiving feast, providing a comforting blend of textures and flavors. This dish enhances the humble Brussels sprouts by combining them with creamy sauce, tasty cheese, and a crunchy topping, making it a favorite among both veggie lovers and skeptics alike.
With a few simple ingredients, you can create a casserole that isn't only delicious but also pleasing to the eye, adding a vibrant green to your holiday table.
The beauty of this casserole lies in its versatility; you can customize it by adding your favorite ingredients such as bacon, garlic, or even nuts for added crunch. Whether you're preparing for family or entertaining friends, this recipe will surely impress everyone.
Additionally, it can be made ahead of time and baked just before serving, allowing for more time to enjoy the company of your loved ones.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
To prepare the Brussels Sprouts Casserole, preheat your oven to 375°F (190°C). In a large pot of salted boiling water, blanch the halved Brussels sprouts for about 5 minutes until they're bright green and slightly tender.
Drain and immediately transfer them to an ice bath to stop the cooking process. Once cooled, drain again and set aside.
In a mixing bowl, combine the heavy cream, cheddar cheese, garlic powder, onion powder, salt, and pepper. Gently fold the Brussels sprouts into the cheese mixture, ensuring they're well coated.
Transfer the mixture into a greased baking dish. In another bowl, mix the breadcrumbs, Parmesan cheese, and melted butter, then sprinkle evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes until bubbly and golden brown.
For an extra burst of flavor, consider adding crispy bacon bits or sautéed garlic to the mixture before baking. If you prefer a lighter version, you can substitute the heavy cream with a lower-fat alternative, although this may affect the creaminess of the dish.
Additionally, to make your casserole ahead of time, you can prepare everything up to the baking step and store it in the refrigerator for up to a day. Just remember to increase the baking time by a few minutes when cooking it from cold.
Enjoy this delightful Brussels Sprouts Casserole as a star-studded side during your Thanksgiving celebration!