Delicious Brussels Sprouts Recipes Vegetarian To Get The Health Benefits

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Brussels Sprouts RecipesThink you don’t like Brussels sprouts? These tempting recipes for sides and mains will change your mind. Brussel sprouts are so misunderstood. They’ve long been cast aside as a lame bitter vegetable hated by kids and adults at the same place. Now they are finally getting their due with their due with some really creative recipes that turn them into a delicious food. So, here we present you some of the amazing brussel sprout recipes vegetarian that you can try.

The Brussels sprout is a member of the Gemmifera Group of cabbages (Brassica oleracea), grown for its edible buds. The leafy green vegetables are typically 2.5–4.0 cm (1.0–1.6 in) in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have gained its name there.

Brussel Sprouts – Nutritious Info

Raw Brussels sprouts are 86% water, 9% carbohydrates, 3% protein, and contain negligible fat. In a 100 gram reference amount, they supply high levels (20% or more of the Daily Value, DV) of vitamin C (102% DV) and vitamin K (169% DV), with more moderate amounts of B vitamins, such as folate and vitamin B6 (USDA nutrient table, right); essential minerals and dietary fiber exist in moderate to low amounts (table).

Brussel sprouts in Hindi are known as बंदगोभी.

How To Trim Brussel Sprouts

So, before we actually dig into learning some delicious Brussel sprouts recipes vegetarian, let us also learn the steps to trim and cut them and make them ready to be cooked.

Preparing Brussel Sprouts

Cut off the stem end.

If the sprouts are small, leave them whole before cooking. If they seem to be rather large or have a thick core, halve or quarter them into uniform pieces.

Some leaves will fall off. That’s ok. If they’re discolored, throw them out. If they’re nice, add them in with the bigger pieces. This is especially a treat if you’re roasting the sprouts. Those loose leaves get crazy-crispy. Seriously good.

Brussel Sprout  Recipes Vegetarian

1. Roasted Brussel Sprouts With Garlic


  • 2 lbs Brussels sprouts
  • 2 heads garlic
  • 4 tablespoons olive oil
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon pepper


  • Preheat the oven to 400 degrees.
  • Rinse the brussels sprouts and trim the bottoms. If they are very large, cut them in half.
  • Separate the garlic cloves and peel them.
  • Toss the brussels sprouts and garlic cloves with the olive oil, salt & pepper until they are well coated.
  • Pour the brussels sprouts and garlic into a baking dish and bake at 400 degrees for 35 minutes.

2. Boiled Brussel Sprouts


  • 1 pound Brussels sprouts, rinsed
  • 1/2 cup water
  • 1/4 teaspoon kosher salt


Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water, and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately.

3. Squashed Brussel Sprouts Jamie Oliver Recipe


  • 1 kg Brussels sprouts
  • 150 g raw quality chorizo
  • olive oil
  • 100 g vac-packed chestnuts
  • 2 sprigs of fresh rosemary
  • 1 tablespoon sherry vinegar


  • Preheat the oven to 180°C/350°F/gas 4.
  • Wash and trim the Brussels sprouts, clicking off any tatty outer leaves.
  • Cook for 8 minutes in a pan of boiling salted water, then drain well.
  • Squeeze the chorizo out of its skin, crumbling it into a roasting tray with 1 tablespoon of olive oil.
  • On the hob, fry over a medium heat for 6 minutes, until you have ruby oil, then crumble in the vac-packed chestnuts, strip in the rosemary leaves and shake about.
  • Tip in the sprouts and toss in the sherry vinegar. Squash and flatten the sprouts with a potato masher so they suck up more flavour.
  • Roast for 25 minutes, or until starting to colour. Season to perfection, bang out and serve.

4. Brussel Sprouts Salad


  • 4 cloves of garlic, minced
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
  • 1/4 cup olive oil
  • 2 Tablespoons Balsamic vinegar
  • 1 yellow onion, super thinly sliced
  • 1 large bunch of Lacinato kale, washed and de-stemmed
  • 1 lb brussels sprouts
  • juice of 2 lemons
  • 2/3 cup dried cranberries
  • 1/4 teaspoon red pepper flakes
  • pinch of nutmeg
  • 3/4 cup finely grated Pecorino Romano cheese (Fresh Parmesan will work too)
  • 1/4 cup almonds, sliced or chopped


  • Preheat oven to 350°. Add almonds to a baking sheet and place in oven to toast. Stir almonds after 5 minutes. Allow to toast about 3-4 minutes longer or until the almonds are golden. Remove from oven and allow almonds to cool.
  • Meanwhile, toss together the ingredients for the dressing by muddling together the minced garlic with sea salt and black pepper using a mortar and pestle. Place muddled garlic and spices into a mason jar with olive oil, balsamic and thinly sliced onion. Shake to combine and let marinate.
  • In a food processor fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale. (If you don’t have a food processor, you can chop the kale and brussels sprouts by hand. Just make sure to slice them very thin.) Place in a large bowl.
  • Pour the lemon juice over the kale and brussels sprout mixture, sprinkle on a little sea salt and massage with clean hands. Once the kale mixture is massaged, add cranberries, red pepper flakes and nutmeg to the bowl. Pour the dressing over the salad mixture and give it a good stir. Add cheese and stir again. Top with toasted almonds. Enjoy right away or let sit for a bit to marinate before serving.

5. Brussel Sprouts Balsamic


  • 1 lb. fresh Brussels sprouts
  • 5 tbsp. olive oil
  • 5 tbsp. balsamic vinegar, divided
  • 2 cloves fresh garlic, minced
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper


  • Preheat oven to 450. Cover a baking sheet with aluminium foil and set aside.
  • Rinse sprouts in cool water and then chop off the tough ends. Chop sprouts in half.
  • Whisk together oil, half the balsamic vinegar, minced garlic, salt, and pepper. Drizzle it over the chopped sprouts and then toss to combine. Spread the sprouts out evenly over the baking sheet.
  • Roast for 20-25 minutes or until the sprouts are tender-crisp.
  • Drizzle with the remaining vinegar, and sprinkle with salt to taste.

Do try these simple and delicious brussel sprout recipes vegetarian and get the nutritious benefits out of them.

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