3 Easy Ways to Eat Brussels Sprouts Tonight

Simple but incredibly satisfying, these Brussels sprout recipes are everything.

Brussels sprouts are one of the most versatile vegetables out there. Typically found during the winter months, these tiny guys pack a big punch of nutty and subtly sweet flavor. That means they're perfect for enjoying raw in a salad, roasted as a side dish or pan-fried for a crispy, salty snack.

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1 Selecting & Preparing Brussels Sprouts

There’s typically not much variance among sprouts, but if you’re picking raw sprouts out at the grocery store, go for ones that appear clean, vibrantly green, sturdy and uniform in size. You definitely don’t want any sprouts with signs of insect bites, but a little dirt on the exterior leaves is no big deal. 

Before using the sprouts in the recipes below, use a paring knife to chop off the rough stem, and gently fold off and discard the leathery outside leaves. Give the sprouts a gentle scrub under cold water to clean them off, then dry them to prepare for use.



2 Method 1: Raw & Shredded

One of the best ways to experience the bright and earthy flavors of Brussels sprouts is to enjoy them raw. Due to the tough nature of the sprouts, they’re easiest to eat raw when shredded into a slaw or salad. Use a mandolin on a 1/8-inch setting to shave the sprouts before tossing the shreds into a mixing bowl to be used in your favorite salad recipes.

For our Brussels sprouts salad (pictured here) we combine the sprouts with sweet pomegranate, sharp Parmesan cheese and lemon juice to create a bright and refreshing appetizer or side dish. We often use it as a palate cleanser of sorts between two heavier courses, as the high acidity helps cut through fatty meats and sauces.

3 Method 2: Roasted

During the winter months, we’ll often toss Brussels sprouts with some olive oil and herbs and roast them until golden brown and tender. When roasted with oil, the sprouts release a sweet and fatty flavor making them the perfect side dish to any entree.

For our roasted Brussels sprouts (pictured here), start by preheating the oven to 425 degrees F and heating a cast iron skillet over high heat until super-hot. Combine 1/2 pound of prepped (and halved) Brussels sprouts with 2 - 3 tablespoons olive oil and a pinch of salt and pepper before tossing it all into the hot skillet, with the sprouts cut-side down. Immediately transfer the skillet to the oven and roast for 10 minutes, giving a stir after five minutes. Remove from the oven and enjoy warm, or let them cool slightly and add to your favorite grains or greens.


These also make a great addition to any pasta dish, just toss them into the pasta right before serving!

4 Method 3: Pan-Fried

Pan-fried Brussels sprouts are a great alternative to starchier options like French fries, providing the same crispy satisfaction without the heavy carb load. A little coconut oil and flaky sea salt are all you need to make these bite-sized delights. In order to cook them evenly, we’re going to steam them before they get thrown into the hot oil.

To steam the Brussels sprouts, bring a pot of water to a boil and place a 1/2 pound prepared Brussels sprouts into a steaming basket (or mesh strainer) in the pot, about two inches above the water. Place the lid on top the pot and let steam for 5-8 minutes, until bright green and tender. Remove the sprouts from the steamer and pat them dry with a clean rag. Cut the sprouts in half lengthwise to prepare them for frying.

You’ll want them to be dark brown but not burnt. Test one out after 3 minutes to see if they’re ready to be taken out of the oil.

In a saucepan or skillet, heat 1/4 cup of coconut oil over high heat — you’ll know it’s ready as soon as you see the beginnings of a wisp of smoke. Immediately toss in the sprouts and fry for about 5 minutes, stirring once midway through the cooking process. The leaves should be dark brown and crispy. Use a slotted spoon to remove the sprouts from the pan and place them into a serving bowl. Top with flaky sea salt and eat as they are or get experimental by tossing them into toasted sesame oil or a red wine vinaigrette.

About Probably This

We're two New Orleans-based food and wine loving guys, spending our time developing recipes, writing about them and documenting our lives with our puppy Fox. Sometimes we do really fun stuff, and sometimes we just lounge around and drink too much wine, which is also fun.