Delicious recipes that incorporate Brussels sprouts

Sunrise Senior Living  |  December 1, 2016

Did you know that Brussels sprouts are one of the most nutrient-rich vegetables you can consume?

There are, however, plenty of ways to spruce the sprouts up so they're equally beneficial and delicious. Start incorporating this vegetable into your diet with these recipes:

1. Rigatoni with Roasted Cauliflower and Brussels Sprouts
Brussels sprouts aren't only side dish material. Make them the focal point of your meal with this recipe from Real Simple magazine.


  • 3/4 lb. rigatoni or pasta of your choice
  • 1/2 medium head cauliflower - cut into florets
  • 8 ounces Brussels sprouts - trimmed and halved
  • 1 medium red onion - cut into 1/2-inch wedges
  • 2 sprigs fresh thyme
  • 4 Tbsp. olive oil
  • Kosher salt and black pepper to taste
  • 1/2 cup grated Pecorino cheese - plus more for serving
Roasted Brussels sprouts make an excellent addition to pasta.Roasted Brussels sprouts make an excellent addition to pasta.


First, heat your oven to 450 degrees and prepare 2 baking sheets with parchment paper.

Next, cook your pasta to desired doneness. Drain noodles, reserving a cup of the cooking water. Place cooked pasta back in the pot and set aside.

In a large bowl, toss the cauliflower, Brussels sprouts, onion, thyme, 2 tablespoons olive oil and 1 teaspoon salt and pepper until the vegetables are fully coated. Pour out onto prepared baking sheets and place in the oven. Roast, tossing vegetables once half way through, until gold brown - this should take about 20 minutes.

Remove vegetables from oven and transfer to the pasta pot, along with the Pecorino, remaining olive oil and reserved cooking water. Toss to combine and serve with additional cheese.

2. Brussels Sprout Lemon Pizza
You've likely never considered Brussels sprouts as a proper pizza topping. But this recipe by Martha Stewart Living will surely change your mind.


  • 1 Tbsp. and 1 tsp. extra-virgin olive oil
  • 3/4 lb. prepared pizza dough
  • 3 ounces fresh mozzarella - thinly sliced
  • 2/3 cup finely grated Pecorino Romano cheese
  • 3 cups packed Brussels sprout leaves
  • Coarse salt and black pepper to taste
  • 5 thin lemon slices cut into halves


Set your oven to 500 degrees and prepare a 12-inch cast iron skillet with a teaspoon of olive oil.

Press prepared dough down into the skillet and brush the edges with a teaspoon of olive oil.

Place the mozzarella evenly over the dough, followed by half the Pecorino Romano. Be sure to leave the edges bare to create your crust.

Toss the Brussels sprout leaves with remaining cheese and olive oil as well as 1/4 teaspoon salt and 1/4 teaspoon pepper. Distribute vegetable mixture evenly over the cheese and top with the lemon slices.

Place the pan over medium-high heat and cook until the bottom begins to brown - this should only take about 5 minutes.

Transfer pizza to the oven and bake until the sprouts char and the dough is fully cooked through - this should take about 10 minutes.

Remove from oven and let cool for about 5 minutes before slicing.

3. Baked Eggs with Brussels Sprouts and Mushrooms
Whether you're looking to shake things up for breakfast or you enjoy eating eggs for dinner, this recipe by food blog Brooklyn Supper is for you.


  • 1 Tbsp. butter - divided
  • 2 cloves garlic - minced
  • 1 Tbsp. minced shallot
  • 1 cup crimini mushrooms - cleaned, stems removed and sliced
  • 1 cup Brussels sprouts - bottoms trimmed and sliced thin
  • 3 eggs
  • 1 Tbsp. heavy cream
  • 1/4 tsp. sea salt
  • Freshly ground black pepper to taste
  • 3 Tbsp. Gruyere cheese
Sear Brussels sprouts with mushrooms for the perfect combination.Sear Brussels sprouts with mushrooms for the perfect combination.


Heat your oven to 425 degrees and place half the butter in an 6-inch ramekin or baking dish. Set aside.

In small skillet, melt the remaining butter over medium-high heat. Add the garlic and shallot and let cook for one minute. Add the mushrooms, sprouts and a sprinkle of sea salt and let cook for an additional 4 minutes, stirring occasionally.

Place the baking dish in the oven and let sit until butter is melted and bubbly. Remove and let cool.

Transfer your sauteed vegetables into the baking dish, and then top with cream. Crack the eggs over the mixture and sprinkle with salt and pepper to taste.

Place dish back into the oven and cook for 5 minutes. Quickly remove the dish and top with cheese. Immediately place back into the oven and cook for an additional 2 minutes.

Remove and let cool for one minute before serving.

4. Roasted Brussels Sprouts with Pomegranate and Hazelnuts
If you'd rather stick to a Brussels sprout side dish, just try this unique recipe from Food Network.


  • 1 1/4 lb. Brussels sprouts - trimmed and halved
  • 2 Tbsp. canola oil
  • Kosher salt and black pepper to taste
  • 3 Tbsp. pomegranate molasses
  • Seeds from 1 pomegranate
  • 1/2 cup coarsely chopped toasted hazelnuts
  • Zest of 1 lime
  • 1 Tbsp. orange zest


First, set your oven to 375 degrees and prepare a medium roasting pan with non-stick cooking spray.

In a large bowl, toss the Brussels sprouts with canola oil, salt and pepper. Place in the prepared pan and roast until the vegetables reach a light golden brown shade - this should take about 45 minutes.

Transfer baked sprouts to a large serving bowl and toss with pomegranate molasses, pomegranate seeds, hazelnuts and lime and orange zest. Enjoy!