Forget the Mushy Ones From Childhood: 18 Brussels Sprouts Recipes That Disappear First

If you grew up with gray, boiled Brussels sprouts, you were not wrong to hate them. Roast them hot, cut side down, and they turn sweet, nutty and crispy. That is why searches for Brussels sprouts spike every Thanksgiving week. Google Trends shows interest jumping almost four times higher that week compared with an ordinary fall week. Here are the crispy versions that win over even the biggest sprout haters at the table..

Hot Honey Brussels Sprouts With Bacon

This is the one that turns sprout haters into fans. The sprouts roast cut side down until deeply browned, then get tossed with crispy bacon and a drizzle of hot honey that is sweet first and spicy after. The edges turn almost like chips. Make a double batch, because people will pick them straight from the pan. Are you team sweet or team spicy?

You will need: 2 pounds Brussels sprouts trimmed and halved, 3 tablespoons olive oil, half teaspoon salt, quarter teaspoon pepper, 4 slices bacon chopped, 3 tablespoons honey, 1 to 2 teaspoons hot sauce or a pinch of chili flakes, flaky salt.

How to make it: Heat the oven to 425F. Toss the sprouts with the oil, salt and pepper and spread them cut side down on a sheet pan. Scatter the bacon around them. Roast 22 to 25 minutes until deep golden and crisp. Warm the honey with the hot sauce. Pour it over the hot sprouts, toss and finish with flaky salt.

Classic Crispy Roasted Brussels Sprouts

Every other recipe here starts with this simple method. The secret is high heat, a dry pan and patience. Dry the sprouts well, cut them in half and lay them cut side down so the flat side touches the hot pan. Do not stir for the first 15 minutes. That is how you get dark, caramelized edges instead of soggy, steamed sprouts.

You will need: 1 and a half pounds Brussels sprouts, 3 tablespoons olive oil, half teaspoon kosher salt, quarter teaspoon black pepper, 1 lemon wedge.

How to make it: Heat the oven to 425F with the sheet pan inside. Trim the ends and pull off any yellow leaves. Cut the sprouts in half and pat them dry. Toss with oil, salt and pepper. Carefully place them cut side down on the hot pan. Roast 20 to 25 minutes without stirring until the bottoms are dark golden. Squeeze lemon over the top.

Smoky Bacon and Caramelized Onion Sprouts

Bacon and sprouts are a love story. The bacon fat coats every sprout as they roast, so they come out smoky, salty and golden. Sweet caramelized onion rounds it all out. This is the version Grandma would have made if she had known about roasting. It is also the one that kids are most likely to eat.

You will need: 1 and a half pounds Brussels sprouts halved, 6 slices thick cut bacon chopped, 1 onion thinly sliced, 1 tablespoon olive oil, half teaspoon salt, quarter teaspoon pepper, 1 teaspoon brown sugar.

How to make it: Heat the oven to 425F. Cook the bacon in a skillet until almost crisp, then lift it out. Cook the onion in the bacon fat with the brown sugar for 10 minutes until golden. Toss the sprouts with the oil, salt and pepper and roast 20 minutes. Toss with the bacon and onion and roast 5 minutes more.

Balsamic Glazed Sprouts With Cranberries

This one looks like it belongs on a holiday table. The roasted sprouts get a drizzle of thick, sweet balsamic glaze, a handful of dried cranberries and a sprinkle of toasted seeds or nuts. The tangy glaze and sweet berries are perfect next to grilled chicken on a weeknight or turkey and ham on the holiday table. It is pretty, easy and ready in under 30 minutes.

You will need: 1 and a half pounds Brussels sprouts halved, 3 tablespoons olive oil, half teaspoon salt, 3 tablespoons balsamic glaze, third cup dried cranberries, 2 tablespoons toasted pumpkin seeds or chopped pecans.

How to make it: Heat the oven to 425F. Toss the sprouts with the oil and salt and roast cut side down 20 to 25 minutes until crisp. Move them to a bowl. Drizzle with the balsamic glaze and toss gently. Top with the cranberries and seeds and serve warm.

Maple Pecan Brussels Sprouts for the Holiday Table

Maple syrup brings out the natural sweetness in roasted sprouts, and toasted pecans add a buttery crunch. It is the side dish that tastes like fall in every bite. Put a big bowl right next to the turkey and see how fast it goes. Which would win at your table: maple pecan or bacon?

You will need: 2 pounds Brussels sprouts halved, 3 tablespoons olive oil, half teaspoon salt, quarter teaspoon pepper, 3 tablespoons pure maple syrup, 1 tablespoon butter, half cup pecan halves, a pinch of cinnamon.

How to make it: Heat the oven to 425F. Toss the sprouts with the oil, salt and pepper and roast 20 minutes. Meanwhile, melt the butter in a small pan, add the pecans and cinnamon and toast 3 minutes. Drizzle the maple syrup over the sprouts, toss and roast 5 minutes more. Top with the pecans.

Smashed Brussels Sprouts With Crispy Parmesan

Smashing is the trick that went viral. Boil the sprouts just until tender, flatten each one with the bottom of a glass, then roast them with parmesan until the cheese melts into lacy, crunchy edges. They come out like little cheesy chips. Serve them with a garlic dip as a game day snack or a fun holiday side.

You will need: 1 and a half pounds Brussels sprouts (larger ones work best), 3 tablespoons olive oil, half cup finely grated parmesan, half teaspoon garlic powder, half teaspoon salt, lemon zest, garlic aioli for dipping.

How to make it: Heat the oven to 425F. Boil the whole sprouts 8 to 10 minutes until a knife slides in easily. Drain and dry well. Place on an oiled sheet pan and press each one flat with the bottom of a glass. Brush with oil and sprinkle with garlic powder, salt and parmesan. Roast 20 to 25 minutes until crisp. Top with lemon zest.

Air Fryer Sprouts in 15 Minutes

When the oven is full on Thanksgiving, the air fryer saves the day. It blasts hot air around each sprout, so they get crispy outside and tender inside in about 15 minutes. Shake the basket halfway for even browning. Add a few carrot coins if you want a colorful side for the same effort.

You will need: 1 pound Brussels sprouts halved, 1 and a half tablespoons olive oil, half teaspoon salt, quarter teaspoon garlic powder, quarter teaspoon smoked paprika, 1 teaspoon honey (optional).

How to make it: Heat the air fryer to 375F. Toss the sprouts with the oil, salt, garlic powder and paprika. Put them in the basket in a single layer. Cook 12 to 15 minutes, shaking the basket halfway, until browned and crisp. Drizzle with honey if you like and serve right away.

Garlic Parmesan Skillet Sprouts

Thinly sliced sprouts cook in minutes in a hot skillet and taste a little like buttery cabbage. Add lots of garlic and a handful of parmesan, and you have a side that goes with everything from roast chicken to pasta night. Slicing them also makes them easier for kids and older family members to eat.

You will need: 1 pound Brussels sprouts thinly sliced, 2 tablespoons butter, 1 tablespoon olive oil, 4 cloves garlic minced, half teaspoon salt, quarter teaspoon pepper, third cup grated parmesan, a squeeze of lemon.

How to make it: Heat the butter and oil in a large skillet over medium high heat. Add the sliced sprouts in an even layer and cook 3 minutes without stirring. Stir, add the garlic, salt and pepper, and cook 3 to 4 minutes more until tender and browned in spots. Turn off the heat, toss with parmesan and lemon.

Shaved Brussels Sprouts Salad With Apple

Raw sprouts? Yes, when they are sliced paper thin, they turn into a crunchy, fresh salad that tastes like a fancy slaw. Crisp apple, toasted nuts and a little sharp cheese make it feel special. It is the bright, fresh dish your heavy holiday table is missing. It also holds up for hours, so you can make it ahead.

You will need: 1 pound Brussels sprouts very thinly sliced, 1 crisp apple thinly sliced, third cup toasted almonds or pecans, third cup shaved parmesan or crumbled feta, quarter cup dried cranberries. Dressing: 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, salt and pepper.

How to make it: Slice the sprouts with a sharp knife or the slicing blade of a food processor. Whisk the dressing in a large bowl. Add the sprouts and toss well, then let them sit 10 minutes to soften slightly. Add the apple, nuts, cheese and cranberries just before serving and toss again.

Brown Butter Gnocchi With Brussels Sprouts

This is the cozy fall dinner people keep searching for. Store bought gnocchi get pan fried until crispy outside and pillowy inside, then tossed with browned sprouts in nutty brown butter and crispy sage. It feels like a restaurant meal but uses one skillet and about 25 minutes. Would you serve it as a side or the main event?

You will need: 1 package (16 ounces) shelf stable potato gnocchi, 12 ounces Brussels sprouts halved, 4 tablespoons butter, 1 tablespoon olive oil, 10 fresh sage leaves, 2 cloves garlic sliced, half teaspoon salt, quarter cup grated parmesan.

How to make it: Heat the oil in a large skillet. Add the sprouts cut side down and cook 6 minutes until browned, then move them to a plate. Add the gnocchi straight from the package and cook 5 to 6 minutes, turning, until golden. Add the butter and sage and cook until the butter smells nutty. Stir in the garlic, sprouts and salt. Top with parmesan.

Sheet Pan Sprouts and Sweet Potatoes

One pan, two favorite fall vegetables and almost no cleanup. Sweet potato cubes caramelize next to the sprouts, and a little cinnamon and smoked paprika tie them together. It is sweet, savory and so colorful. Love easy roasted sides like this? Our roasted vegetable side dishes have even more ideas for busy weeknights and holiday dinners.

You will need: 1 pound Brussels sprouts halved, 2 medium sweet potatoes peeled and cut into 1 inch cubes, 1 red onion cut into wedges, 3 tablespoons olive oil, 1 teaspoon salt, half teaspoon smoked paprika, quarter teaspoon cinnamon, 1 tablespoon maple syrup.

How to make it: Heat the oven to 425F. Toss the sweet potatoes and onion with half the oil and spices and roast 10 minutes. Toss the sprouts with the rest of the oil and add them to the pan. Roast 20 to 25 minutes more, stirring once, until everything is tender and browned. Drizzle with maple syrup before serving.

Creamy Gruyere Skillet Sprouts

For anyone who loves creamed spinach or mac and cheese, this is the one. Browned sprouts simmer in a quick garlic cream sauce, and nutty Gruyere melts into it until it is velvety and rich. It is a cozy side for a steak dinner or the holiday table, and it all happens on the stove in one skillet.

You will need: 1 and a half pounds Brussels sprouts halved, 1 tablespoon butter, 1 tablespoon olive oil, 2 cloves garlic minced, three quarters cup heavy cream, 1 cup shredded Gruyere, half teaspoon salt, quarter teaspoon pepper, a pinch of nutmeg, fresh thyme.

How to make it: Heat the butter and oil in a large skillet. Add the sprouts cut side down and cook 6 to 8 minutes until browned. Cover and cook 3 minutes until tender. Add the garlic for 1 minute, then pour in the cream with the salt, pepper and nutmeg. Simmer 3 minutes, then stir in the Gruyere until melted. Top with thyme.

Sticky Sesame Chili Sprouts

Take your sprouts on a trip to Asia with soy sauce, sesame oil, a little honey and a kick of chili. The sauce gets sticky on the crispy roasted edges, and toasted sesame seeds add crunch. Serve them over rice with chickpeas or chicken for an easy bowl dinner. Who in your house loves a little heat?

You will need: 1 and a half pounds Brussels sprouts halved, 2 tablespoons vegetable oil, 2 tablespoons soy sauce, 1 tablespoon honey, 1 teaspoon toasted sesame oil, 1 teaspoon rice vinegar, half teaspoon chili flakes or 1 teaspoon chili sauce, 1 tablespoon sesame seeds, 2 green onions sliced.

How to make it: Heat the oven to 425F. Toss the sprouts with the oil and roast cut side down 20 minutes. Whisk the soy sauce, honey, sesame oil, vinegar and chili. Pour it over the sprouts on the pan, toss and roast 5 minutes more until sticky. Sprinkle with sesame seeds and green onions.

Lemon Garlic Sauteed Sprouts

No oven space? These cook on the stove in about 12 minutes. The halved sprouts brown in a hot pan, then a splash of water steams them tender before lemon and garlic brighten everything up. It is light, fresh and a great partner for fish or chicken. It is also the easiest way to cook sprouts on a weeknight.

You will need: 1 pound Brussels sprouts halved, 2 tablespoons olive oil, 3 cloves garlic sliced, quarter cup water, half teaspoon salt, zest and juice of 1 lemon, 1 tablespoon butter, pepper, quarter cup toasted peanuts or almonds (optional).

How to make it: Heat the oil in a large skillet over medium high heat. Add the sprouts cut side down and cook 5 minutes until browned. Add the water, cover and cook 4 minutes until tender. Uncover, add the garlic and salt and cook 2 minutes. Stir in the butter, lemon zest and juice, and season with pepper. Scatter the toasted nuts on top for crunch.

Brussels Sprouts and Sausage Skillet Dinner

Turn the side dish into dinner. Smoked sausage, Brussels sprouts and baby potatoes roast or sizzle together in one skillet with a honey mustard glaze. It is hearty, cheap and on the table in about 35 minutes, with only one pan to wash. This is the kind of easy supper families make every week once they try it.

You will need: 1 package (13 to 14 ounces) smoked sausage sliced, 1 pound Brussels sprouts halved, 1 pound baby potatoes halved, 1 red onion cut in wedges, 3 tablespoons olive oil, 1 teaspoon salt, half teaspoon pepper, 2 tablespoons honey, 2 tablespoons Dijon mustard.

How to make it: Heat the oven to 425F. Toss the potatoes, sprouts and onion with the oil, salt and pepper on a sheet pan and roast 15 minutes. Add the sausage and roast 15 minutes more. Whisk the honey and mustard, drizzle it over everything and roast 5 more minutes until glossy.

Honey Roasted Sprouts and Carrots

Carrots and sprouts roast at the same speed, and together they make a colorful, sweet and savory side that kids actually eat. A little honey and thyme go on at the end, so they glaze without burning. Serve them family style next to roast chicken, salmon or a holiday ham. Which do you reach for first: the carrots or the sprouts?

You will need: 1 pound Brussels sprouts halved, 1 pound carrots peeled and cut into sticks, 3 tablespoons olive oil, 1 teaspoon salt, half teaspoon pepper, 2 tablespoons honey, 1 teaspoon fresh thyme leaves.

How to make it: Heat the oven to 425F. Toss the sprouts and carrots with the oil, salt and pepper on a large sheet pan. Roast 25 minutes, stirring once, until tender and browned. Drizzle with honey, sprinkle with thyme and toss. Roast 3 minutes more and serve.

Pomegranate and Feta Roasted Sprouts

This is the prettiest side on the table, with green sprouts, ruby pomegranate seeds and snowy feta. The juicy seeds pop with sweet tartness against the salty cheese and crispy sprouts. A light drizzle of honey ties it all together. It is a great way to use one fall pomegranate and impress your guests with very little work.

You will need: 1 and a half pounds Brussels sprouts halved, 3 tablespoons olive oil, half teaspoon salt, half cup pomegranate seeds, third cup crumbled feta, quarter cup toasted walnuts, 1 tablespoon honey, 1 tablespoon lemon juice.

How to make it: Heat the oven to 425F. Toss the sprouts with the oil and salt and roast cut side down 20 to 25 minutes until crisp. Move them to a platter. Whisk the honey and lemon juice and drizzle it over. Scatter the pomegranate seeds, feta and walnuts on top. Serve warm or at room temperature.

Thanksgiving Leftover Hash With Brussels Sprouts

The morning after Thanksgiving, this is the best breakfast in the house. Leftover roasted sprouts, sweet potatoes and turkey get chopped and fried in a skillet until crispy, then topped with runny eggs. Everything you loved about dinner, in one pan. What leftover would you add to your hash: stuffing, cranberry sauce or gravy on top?

You will need: 2 cups leftover roasted Brussels sprouts chopped, 1 and a half cups leftover roasted sweet potatoes diced, 1 cup shredded leftover turkey, half onion diced, 2 tablespoons butter or oil, half teaspoon salt, quarter teaspoon pepper, 4 eggs, chopped parsley.

How to make it: Heat the butter in a large cast iron skillet over medium high heat. Cook the onion 3 minutes. Add the sprouts, sweet potatoes and turkey, press them flat and cook 5 minutes without stirring until crispy. Flip in sections and cook 3 minutes more. Make 4 wells, crack in the eggs, cover and cook 4 to 5 minutes until the whites set. Top with parsley.