Crispy Roasted Brussels Sprouts with Garlic and Parmesan

Brussels sprouts are a favorite winter vegetable, commonly enjoyed at holiday meals like Thanksgiving and Christmas. Often misunderstood, they become delicious when cooked well. Brussels sprouts are versatile: raw and thinly sliced for salads, steamed, sautéed, fried, braised, roasted until crispy, or even pickled for a bright, tangy side.

Everything you need to know about how to buy, store, prepare and cook with Brussels sprouts. Plus lots of Brussels sprouts recipes

What Are Brussels Sprouts?

Brussels sprouts are small, cabbage-like vegetables in the cruciferous family alongside cabbage, cauliflower, broccoli, kale, and collards. They look like mini cabbages and grow on a thick central stalk. Although they trace back to ancient Rome, they were popularized around Brussels in Belgium by the 13th century and were introduced to North America in the 18th century. Today, California is the largest U.S. producer. At markets you’ll usually find the sprouts removed from the stalk, sold loose or in bags; in season you may encounter whole stalks at farmers markets.

FAQs

Buying and Choosing Brussels Sprouts

You can find Brussels sprouts year-round in supermarkets and in the frozen aisle. In regions where they are grown, they appear fresh at farmers markets and sometimes still attached to the stalk. Choose firm, bright green sprouts without wilted leaves or bruises. Remove any damaged outer leaves at home. Smaller sprouts are typically more tender and sweeter; larger ones have a more cabbage-like flavor.

What do Brussels Sprouts Taste Like?

Flavor varies by size and cooking method. Small sprouts are sweeter and more delicate; larger ones can be slightly bitter and cabbage-like. Cooking technique largely determines the final flavor: roasting and sautéing develop sweet, nutty notes while boiling highlights a more cabbage-like character.

How to Prepare Brussels Sprouts

Trim the base of each sprout and remove any browned or wilted outer leaves. If sprouts vary in size, cut them to uniform pieces so they cook evenly. For whole large sprouts, cutting a small X in the stem helps heat reach the center. You can halve, quarter, shred, or thinly slice sprouts depending on the recipe. Use a sharp knife, a food processor slicing blade, or a mandoline for quick shredding. Pre-sliced sprouts are also available.

The Best Ways to Cook Brussels Sprouts

Roasting and sautéing are the most popular methods because they enhance the sprouts’ natural sweetness and nuttiness. Toss with olive oil (or melted butter), minced garlic, salt, and freshly ground pepper before cooking. Add extras like bacon or pancetta, balsamic vinegar, lemon, Parmesan, onions, or shallots for more depth. Thinly sliced raw sprouts also pair nicely with bright vinaigrettes.

Storage

Brussels sprouts prefer cool storage. On the stalk they can keep for about two weeks in the refrigerator; loose in a bag or airtight container, they last around one week. They freeze very well: blanch briefly in boiling water, shock in ice water, pat dry, and freeze for up to a year. Alternatively, frozen Brussels sprouts are widely available and convenient.

---

17 Brussels Sprouts Recipes

Brussels sprouts can be a side, a salad base, or even a main course. Below are many recipe ideas that showcase different techniques and flavors.

---

---

---

---

---

---

---

---

---

---

---

---

---

---

---