The 12 Best Brussels Sprouts Recipes for Christmas
Brussels sprouts are a holiday favorite, and when prepared creatively, they can truly shine on your Christmas table.
Whether you’re roasting them with balsamic glaze, tossing them with crispy bacon, or spicing them up with garlic and Parmesan, there are endless ways to make this humble vegetable the star of the meal.
In this post, I’ll share some of the best Brussels dishes perfect for Christmas dinner, ranging from traditional roasted options to more adventurous twists that will delight your guests.
1. Roasted Brussels Sprouts with Balsamic Glaze
To get the perfect blend of flavors and textures, I make roasted Brussels sprouts with the tang of balsamic glaze, some olive oil to get to that perfect point of caramelization, and a pinch of sea salt to add a flavorful punch.
Ingredients
1 pound fresh Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup balsamic vinegar
1 tablespoon honey
Instructions
1. Preheat your oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil and salt and pepper in a large bowl until evenly coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes in a preheated oven (400°F), shaking pan halfway through, until golden brown and tender.
5. While the sprouts are roasting, combine the balsamic vinegar and the honey in a small saucepan and simmer over barely a boil on the stovetop until slightly thickened, about 5-7 minutes.
6. Take the Brussels sprouts out of the oven. Drizzle them with the balsamic glaze. Serve immediately.
2. Brussels Sprouts Gratin
I have a dish that features deep flavors of the Brussels sprouts, coupled to a rich, cheesy topping. This is a perfect gratin for dinner.
My usual combination is the Gruyère with garlic and crispy breadcrumbs. I pack it with cream, at least a little heavy cream, and feel the textures and flavors are in perfect harmony.
Ingredients
1 1/2 pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 cup heavy cream
1/2 cup grated Gruyère cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 teaspoon nutmeg
1/4 cup bread crumbs
1 tablespoon butter, melted
Instructions
1. Heat your oven to 400°F (200°C), toss the Brussels sprouts in oil, salt and pepper and lay them cut face down in a single layer in a shallow baking dish.
2. Spread the Brussels sprouts out in a single layer in the previously heated oven and roast for 15 minutes, until they begin to brown.
3. While you wait for the Brussels sprouts to roast, whisk together the heavy cream, garlic, nutmeg, half of the Gruyère and half of the Parmesan in a bowl.
4. Transfer the baking dish from the oven, douse the Brussels sprouts in the cream mixture, and sprinkle the remaining Gruyère and Parmesan on top.
5. Mix the bread crumbs and melted butter and sprinkle over the Brussels sprouts and the cheese.
6. Transfer the dish back to the oven and let it bake for a further 15-20 minutes until the top becomes golden and bubbling. Rest for a few minutes before serving.
3. Garlic Parmesan Brussels Sprouts
These are the ingredients I go for when I want to create a hearty and tempting dish that is also relatively easy to prepare: I think that garlic and Parmesan have been created specifically for each other.
I generally use olive oil as a dressing, adds interesting notes; and finish it with a good grinding of black pepper.
Ingredients
1 ½ pounds of Brussels sprouts, trimmed and halved
3 tablespoons olive oil
4 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese
Optional: 1 tablespoon lemon juice (for serving)
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large bowl toss the trimmed Brussels sprouts with the olive oil, minced garlic, salt and pepper until well coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet.
4. Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and just lightly browned.
5. Take out of the oven, scatter over the Parmesan, toss to combine, then serve, its warmth melting the Parmesan slightly into the sprouts.
6. If desired, give a squeeze of lemon before serving for an extra dimension of taste. Bon appétit!
4. Maple Bacon Brussels Sprouts
I like the constituent elements of this dish very much. Maple syrup is so elegant and sweet and the smoky, crispy bacon is such a great opposite.
Then you have the little balls of fresh Brussels sprouts, so nice and fresh, the added olive oil to make it really rich, yum yum yum!
Ingredients
1 pound Brussels sprouts, trimmed and halved
4 slices bacon, chopped
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
Instructions
1. Preheat your oven to 400°F (200°C).
2. Cook bacon in a large skillet over a medium heat until crispy, remove it from the pan with tongs, and set aside, reserving the bacon fat in the skillet.
3. Pour the olive oil into the skillet and heat it over medium-high. Add the Brussels sprouts cut side-down and cook for about 3-4 minutes until browned.
4. Toss the Brussels sprouts in salt and pepper and place them on a sheet pan to roast for 15-20 minutes, until tender.
5. In a separate skillet, add maple syrup and balsamic vinegar, pouring it from one side to the other and scrapping up any browned bits as you pour. Drizzle this mixture over the roasted Brussels sprouts.
6. Then spread the crispy bacon over the Brussels sprouts at the table and serve. Enjoy your Maple Bacon Brussels Sprouts!
5. Brussels Sprouts with Cranberries and Pecans
I love discovering new ways to enjoy Brussels sprouts. The flavor combination in this recipe — sweet cranberries, crunchy pecans, and fresh, green Brussels sprouts — is one that I gravitate towards.
This dish is a joy to make as well as eat.
Ingredients
1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt and pepper to taste
1/2 cup dried cranberries
1/2 cup pecans, roughly chopped
2 tablespoons balsamic vinegar
1 tablespoon maple syrup (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, salt and pepper in a large bowl until well coated.
3. Arrange the Brussels sprouts on a baking sheet in one layer and roast for 20-25 minutes, stirring once or twice, until crispy and golden brown.
4. Roast the Brussels sprouts for 15 minutes at 450F. While the sprouts are roasting, toast the pecans in an unsalted, dry skillet over medium heat for 3 to 5 minutes, stirring frequently, until they are fragrant.
5. In a small bowl, mix the balsamic vinegar with maple syrup, if using.
6. Transfer the sprouts to a serving bowl and add the cranberries and pecans. Drizzle with the balsamic mixture and toss to combine. Serve.
6. Honey Mustard Brussels Sprouts
This combination is addictive. The sweet and the sour, the wet and the dry, whose interaction I relish, are honey and mustard.
Then I add the bitter green of brussels sprouts and, with a sprinkling of sea salt and a splash of olive oil and a turn of black pepper, roast it all.
Ingredients
1 lb Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 clove garlic, minced
Instructions
1. Preheat your oven to 400°F (200°C).
2. Toss the halved sprouts with olive oil, salt and pepper and spread in a single layer on a baking sheet.
3. Roast in the preheated oven for 20-25 minutes, or until golden brown and very tender, turning every 10 minutes.
4. In small bowl, whisk together honey, Dijon mustard, apple cider vinegar and minced garlic; set aside.
5. After the Brussels sprouts have been roasted, drizzle the honey mustard sauce over them and toss to coat the sprouts in the honey mustard.
6. Serve immediately and enjoy the sticky, sweet-and-tangy glaze on these holiday Brussels sprouts.
7. Brussels Sprouts with Chestnuts
I love Brussels sprouts with chestnuts. It is wonderful with garlic (optional) and olive oil.
Add a bit of crisp bacon and a splash of balsamic vinegar and you have the most delightful, warm, savoury side dish.
Ingredients
500g Brussels sprouts, trimmed and halved
200g cooked and peeled chestnuts
1 tablespoon olive oil
2 tablespoons unsalted butter
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper to taste
Instructions
1. In a large pot of boiling salted water, cook the Brussels sprouts for 5 minutes or until just tender; drain, and set aside.
2. In a large skillet, heat the olive oil and butter over medium heat. When the butter melts, add the chestnuts and cook for 3 to 4 minutes, turning periodically, until they begin to brown lightly.
3. Add the Brussels sprouts to the skillet along with the chestnuts. Cook for another 5-7 minutes, stirring every now and then, until the sprouts are golden and tender.
4. Add the balsamic vinegar to the Brussels sprouts and chestnuts; toss to coat, and then cook another 1-2 minutes, until the vinegar has slightly reduced.
5. Season to taste with salt and freshly ground black pepper. Serve as a festive side dish, warm.
8. Sautéed Brussels Sprouts with Lemon and Thyme
This is a yummy side I go to when I need something simple but flavorful. The freshness of the Brussels sprouts, zesty lemon and the fragrant thyme never fail to please me.
I like the slight crunch from toasting the pine nuts. Olive oil, sea salt and viola!
Every flavor gets its turn in the skillet.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon fresh thyme leaves
- Salt and pepper, to taste
- Optional: 1/4 cup grated Parmesan cheese
Instructions
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add Brussels sprouts to the skillet and add some salt and pepper. Cook for about 8-10 minutes, stirring often, until sprouts are golden brown and soft.
3. Add the minced garlic to the skillet and sauté 1-2 minutes until fragrant.
4. Toss in the lemon juice, lemon zest and thyme leaves so they’re all mixed in.
5. Take off the heat and, if you wish, sprinkle with grated Parmesan cheese and serve straight away.
9. Creamy Brussels Sprouts and Bacon
I love this dish – everything comes together so well. To make a comfort meal, I start with a pot of fresh Brussel sprouts and add crispy bacon.
A bit of cream, Parmesan and garlic turn this into a luscious side dish, rich and fulsome. It’s in constant rotation in my kitchen.
Ingredients
1 pound Brussels sprouts, trimmed and halved
6 slices bacon, chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
1 tablespoon olive oil
Instructions
1. Cook bacon in large skillet on medium until it’s nice and crispy. Remove the bacon with a slotted spoon and set it aside to cool. Leave the bacon fat in the skillet.
2. Pour in your olive oil, put Brussels sprouts cut side down in the skillet, and cook for 4-5 minutes until you get some browning.
3. Turn the Brussels sprouts and add the minced garlic. Sauté for 2-3 minutes or until garlic is fragrant.
4. Add the heavy cream, and bring to a simmer. Reduce the heat, cover and cook for another 5-7 minutes until the Brussels sprouts are tender.
5. Stir in the Parmesan, cooked bacon, salt and pepper until melted and well combined.
6. Serve warm as a creamy, savory side dish for your Christmas feast.
10. Brussels Sprouts Salad with Apples and Walnuts
Crisp Brussels sprouts, sweet and juicy apple, and crunchy walnuts come together in this salad to create a sweet-and-tart culinary feast for your senses. Tossed with tangy vinaigrette, it’s definitely a dish to look forward to.
Ingredients
1 pound Brussels sprouts, trimmed and thinly sliced
1 large apple, cored and thinly sliced
1/2 cup walnuts, toasted and roughly chopped
1/3 cup dried cranberries
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and pepper to taste
Instructions
1. toss the sliced Brussels sprouts, apple slices, walnuts and dried cranberries in a large bowl.
2. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
3. Pour the dressing over the Brussels sprouts mixture and toss gently to coat evenly.
4. Taste and adjust seasoning with more salt and pepper, if needed.
5. Let the salad sit for at least 10 minutes before serving to allow the flavours to meld.
6. Serve the salad chilled or at room temperature as a side to your Christmas feast.
11. Brussels Sprouts Slaw
I like making a slaw that’s different from the standard versions, a slaw that’s good with Brussels sprouts shredded and tossed with an apple cider vinaigrette, with sliced apples and toasted almonds, and a sprinkle of dried cranberries.
Ingredients
- 1 pound Brussels sprouts, trimmed and thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds, toasted
- 1/4 cup grated Parmesan cheese
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper, to taste
Instructions
1. Whisk the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper together in a big bowl to make the dressing.
2. Then add the sprouts to the dressing-filled bowl and toss until evenly coated.
3. Mix in the dried cranberries, sliced almonds, and grated Parmesan cheese.
4. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
5. Let the slaw sit for 15 minutes before serving to allow the flavours to come together.
12. Miso-Glazed Brussels Sprouts
This is the best side dish I make to impress others; they are so savory. Made with umami-filled rich miso paste, a touch of soy sauce and sweet honey, they are best eaten with crunchy Brussels sprouts drizzled in a spoonful of it.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 2 tablespoons white miso paste
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 garlic clove, minced
- Sesame seeds for garnish (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Toss the Brussels sprouts in olive oil and salt and pepper in a large bowl.
3. Arrange the Brussels sprouts in a single layer on a sheet pan and roast for 20-25 minutes, until crisp and tender.
4. Meanwhile, in a small bowl, whisk together the miso paste, maple syrup, rice vinegar, soy sauce and minced garlic until smooth.
5. Transfer the Brussels sprouts to a serving bowl. Toss to coat with the miso glaze.
6. Serve hot.
6. Garnish with sesame seeds, if desired, and serve warm.