I love transforming Brussels sprouts into a joyful and vibrant side dish that shines at our Christmas dinner.Â
I work with high heat using my trusty oven and a half-sheet pan, which helps caramelize the sprouts (and not burn) very nicely. The interior of the sprout might not have much of a flavor on its own, but when it is perfectly tender, it almost has a creamy texture.
Roasting Brussels sprouts will get you to their sweet side. I love the texture of nicely roasted sprouts that have some char on the outer leaves and some almost toasted flavor from the cut surface.
Check out 16 awesome ways to prep them!
The 16 Best Christmas Brussels Sprouts Recipe
1. Maple Bacon Christmas Brussels Sprouts
My fondness for Maple Bacon Christmas Brussels Sprouts arises from the combination of crispy bacon, pure maple syrup, and roasted Brussels sprouts for a festive twist. This recipe for Christmas Brussels sprouts is a wonderful accompaniment to any holiday meal.
Ingredients
1 pound Brussels sprouts, trimmed and halved
4 slices thick-cut bacon, chopped
2 tablespoons olive oil
2 tablespoons pure maple syrup
Salt and pepper, to taste
Instructions
1. Set your oven to 400°F (200°C) before you start. With the cut side facing down, place the Brussels sprout halves on a baking sheet.
2. In a frying pan set to medium heat, cook the bacon that you have chopped until it is crispy. Take the bacon out and set it aside, but keep the fat you rendered in the frying pan.
3. Pour olive oil into the skillet, and then add the Brussels sprouts so that they are coated in the mixture of oil and bacon fat. Season with salt and pepper, and then return the Brussels sprouts to a baking sheet in a single layer.
4. Brussels sprouts should be placed in the oven for a good half an hour. While they’re getting all tender and brown, you can make the rest of the dish that will allow them to play a starring role. This is your chance to show off those beautiful sprouts, the earthy mushrooms, and the stunning maple syrup. Don’t forget to add the bacon—psst!—and the nuts for crunch. Gold star for you. Finish with roasted Brussels sprouts, hot and perfect.
2. Honey Sriracha Brussels Sprouts
I love preparing Brussels sprouts with a honey sriracha glaze when I need to impress guests with a Christmas dinner side dish. The recipe calls for a balance of olive oil, honey, sriracha, and soy sauce, which I cook into the sprouts over medium heat until the dish is almost caramelized.
On the sprout scale from one to ten, this dish is a solid eleven.
Ingredients
- 1 pound (approximately 450 grams) Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- Salt and pepper, to taste
Instructions
1. Set your oven to 400°F (200°C) to preheat. Take a baking sheet and line it with parchment paper.
2. In a spacious bowl, combine the Brussels sprouts that have been cut in half with olive oil, salt, and pepper. Transfer the mixture to a baking sheet, and spread it in a single layer.
3. Bake in the oven that has been preheated to the right temperature for 20 to 25 minutes. Or until you see it has turned golden brown and looks crispy around the edges.
4. As the Brussels sprouts roast in the oven, combine the honey, sriracha sauce, soy sauce, and rice vinegar in a small bowl. When the sprouts finish cooking, toss them in the serving bowl with the honey sriracha mixture. Enjoy while warm.
3. Pomegranate and Feta Christmas Sprouts
I adore how Christmas Brussels Sprouts with Pomegranate and Feta takes the classic recipe and transforms it into something exhilarating and delicious. The already stellar combination of roasted Brussels sprouts, olive oil, and feta cheese gets dressed up in this recipe with pomegranate seeds, making the dish not just tasty, but also a visual delight.
Ingredients
- 500g Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 100g feta cheese, crumbled
- 1/2 cup pomegranate seeds
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
Instructions
1. Heat the oven to 200°C (400°F). Lay the Brussels sprouts out on a baking sheet. Drizzle them with olive oil, and season with salt and pepper. Roast for 20-25 minutes, stirring once halfway through, and remove when they are tender and slightly crisp.
2. Combine the balsamic vinegar and honey in a small bowl. Drizzle this mixture over the roasted Brussels sprouts and toss them to coat evenly.
3. Put the Brussels sprouts in a dish suitable for serving. Scatter the crumbled feta cheese over the sprouts, and then sprinkle the pomegranate seeds atop the sprouts and feta, in the manner of a very colorful blizzard. Pass the dish and enjoy!
4. Cranberry Almond Brussels Sprouts
My affection for the Cranberry Almond Brussels Sprouts knows no bounds. These Christmas Brussels Sprouts are a delicious combination of roasted Brussels sprouts with olive oil, dried cranberries, sliced almonds, balsamic vinegar, and honey.
Festive and full of flavor, they are a perfect dish for the holiday table.
Ingredients
1 lb (450g) Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt and pepper to taste
1/2 cup dried cranberries
1/3 cup sliced almonds
1 tablespoon balsamic vinegar
1 tablespoon honey
Instructions
1. Start by heating your oven to 400°F (200°C). Place the Brussels sprouts on a baking sheet and pour olive oil over them. Add salt and pepper to taste, then give everything a good toss to ensure the Brussels sprouts are well coated.
2. In a preheated oven, roast the Brussels sprouts for 20-25 minutes or until tender and slightly crisped at the edges.
3. As the Brussels sprouts roast, take a moment to toast the sliced almonds. Use a dry skillet over medium heat. I’ve found that about 2-3 minutes yields the perfect level of golden brown.Â
4. After roasting, take the Brussels sprouts and put them in a large bowl. To that, add the dried cranberries, toasted almonds, balsamic vinegar, and honey. Toss together and serve warm.
5. Roasted Chestnut Brussels Sprouts
For a Christmas Brussels sprouts dish, you can’t do much better than this recipe that combines the little sprouts with chestnuts, olive oil, and maple syrup. It may seem an unfathomable combination of ingredients, but each one adds a different layer of flavor—and texture.
Ingredients
400g Brussels sprouts, trimmed and halved
200g cooked chestnuts, halved
3 tablespoons olive oil
2 tablespoons maple syrup
Salt and pepper to taste
Optional: 2 cloves garlic, minced
Optional: 2 tablespoons balsamic vinegar
Instructions
1. Set the oven to 200°C (390°F) to warm up while you prepare the other ingredients.
2. In a big mixing bowl, combine the Brussels sprouts, chestnuts, olive oil, and maple syrup. Add salt and pepper to taste, and use minced garlic if you like. Toss everything together until it’s completely coated.
3. Uniformly distribute the mixture across a baking sheet. Place in the preheated oven, set at 425°F, for 25 to 30 minutes. Stir halfway through to ensure even cooking. The dish should come out tender and lightly browned
4. You can drizzle some balsamic vinegar on top before serving if you want to add another flavor dimension to the dish.
6. Balsamic Glazed Christmas Sprouts
Christmas Brussels Sprouts with Balsamic Glaze is a delectable little Brussels sprouts recipe that appeals to even hard-to-please Brussels sprouts haters. The Brussels sprouts are cut in half, roasted until just tender, and then tossed with a balsamic and honey glaze that takes them to another level.
Ingredients
1 lb (450g) Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
Salt and pepper to taste
2 tablespoons toasted pine nuts (optional)
1/4 cup grated Parmesan cheese (optional)
Instructions
1. Heat the oven to 400°F (200°C). Mix the Brussels sprouts with olive oil, salt, and pepper, then lay them out on a baking sheet as one single layer.
2. Cook the Brussels sprouts in a hot oven for 20-25 minutes, stirring once to ensure even cooking and browning, until they are tender and have developed a deep brown color.
3. In a small saucepan, mix together the balsamic vinegar and honey. Bring to a simmer over medium heat; cook until the mixture is reduced by half and thickened slightly, about 5-7 minutes.
4. Over the roasted Brussels sprouts, drizzle the balsamic glaze. Toss to coat them evenly, and then sprinkle with toasted pine nuts and grated Parmesan cheese, if desired. Serve immediately.
7. Lemon Herb Brussels Sprouts
I have a delightful recipe for Lemon Herb Brussels Sprouts that lends a fresh twist to the traditional Christmas Brussels sprouts preparation. In my version of the holiday side dish, I toss olive oil, lemon zest, garlic, and thyme with the Brussels sprouts, which somehow makes this otherwise bland vegetable vibrant and elicits oohs and aahs from my family when I place it on the table.
Ingredients
1 lb Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 lemon, zest and juice
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
Instructions
1. Set your oven to 400°F (200°C) to start warming up.
2. In a sizable mixing bowl, combine the Brussels sprouts with olive oil, minced garlic, lemon zest, thyme, salt, and pepper, and toss well and thoroughly.
3. Arrange the Brussels sprouts in a single layer on a baking sheet.
4. Bake for 20 to 25 minutes in the oven, until golden and tender. Before serving, drizzle with lemon juice.
8. Dijon Maple Christmas Sprouts
Dijon Maple Christmas Sprouts is a truly unique take on Brussels sprouts. Combining roasted Brussels sprouts with olive oil, Dijon mustard, and maple syrup makes for a tasty, tangy, sweet, and nutty festive side dish.
I really like added chopped pecans or bacon for a charming finish.
Ingredients:
Brussels sprouts, trimmed and halved
Olive oil
Dijon mustard
Maple syrup
Salt
Black pepper
Optional: Chopped pecans or bacon bits for garnish
Instructions
1. Heat your oven to 400°F (200°C). In a big bowl, mix the Brussels sprouts with some oil—probably not enough if you just drizzle and toss—until it’s evenly coated. Then mix in salt and pepper. If you don’t use enough salt and pepper, the sprouts will taste like little globes of cabbage.
2. Arrange the Brussels sprouts in a single layer on a baking sheet. Roast in the oven for 20 to 25 minutes, stirring halfway through, until they are tender and browned in spots.
3. In the interim, whisk the Dijon mustard and maple syrup in a small bowl.
4. Take the Brussels sprouts out of the oven and return them to the large mixing bowl. Pour the Dijon maple mixture over the roasted sprouts and toss them to ensure a good coating. Serve warm, with optional chopped pecans or bacon bits for garnish.
9. Garlic Parmesan Brussels Sprouts
One of my favorite Brussels sprouts recipes to make during the Christmas season is a Garlic Parmesan Brussels Sprouts dish. It includes Brussels sprouts, olive oil, minced garlic, and grated Parmesan cheese.
Not too difficult to make, and the flavor is off the charts! That’s why I say it’s a delightful dish for any Christmas get-together.
Ingredients
Brussels sprouts (about 1 pound, trimmed and halved)
3 tablespoons olive oil
4 cloves garlic, minced
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Optional: 1 teaspoon lemon zest
Optional: Crushed red pepper flakes for garnish
Instructions
1. Set your oven to 400°F (200°C) and get it ready. Take a baking sheet and either line it with parchment paper or give it a light coating of oil.
2. Take a big bowl and add the Brussels sprouts—cut in half, of course. To the bowl, add a few glugs of olive oil, a tablespoon or so of minced garlic, and the salt and pepper you’re clearly going to use if you know what’s good for you. Toss the sprouts with the oil, garlic, salt, and pepper until they are evenly coated.
3. Arrange the Brussels sprouts in one layer on the prepared baking sheet. Place in the oven and roast for 20 to 25 minutes, or until tender and golden-brown. Be sure to stir them halfway through to ensure even browning.
4. Take it out of the oven and without delay sprinkle with the grated Parmesan cheese. Give it a good toss to mix everything together. Then serve the dish while it is still warm. For an optional garnish, you might consider some grated lemon zest for brightness and red pepper flakes for some heat.
10. Orange Zest Christmas Sprouts
In my opinion, Orange Zest Christmas Sprouts, is a classic Christmas Brussels Sprouts Recipe with a festive flair.
We take fresh Brussels sprouts, cut them in half, then roast them with a pulse of olive oil in a 425-degree oven. That part is very much the classic recipe.
But instead of just adding salt and pepper (the way you would with the traditional recipe), we enhance with zest and juice from an orange. The flavor this brings is next level.
And if you want to up your game a little more, use toasted slivered almonds as a crunchy garnish.
Ingredients
Brussels sprouts, trimmed and halved
Olive oil
Salt
Black pepper
Fresh orange zest
Fresh orange juice
Toasted almonds (optional)
Instructions
1. Set your oven to 400°F (200°C) to preheat.
2. Coat the Brussels sprouts with olive oil, salt, and black pepper. Place them on a baking sheet and arrange them in a single layer.
3. Put the Brussels sprouts in to roast in the oven for about 20 to 25 minutes or so. They want to be in there long enough to get tender and brown, and maybe even a little crispy. But they shouldn’t be in long enough to lose their lovely green color. I myself turn the sprouts halfway through.
4. After they are cooked, the Brussels sprouts should be moved to a serving bowl and tossed with the fresh zest of an orange and a splash of orange juice. For an extra touch, you might top the dish with some toasted almonds before it makes its way to the table.
11. Hazelnut and Citrus Brussels Sprouts
This Christmas, I am thrilled to present my Hazelnut and Citrus Brussels Sprouts recipe. Roasted Brussels sprouts with olive oil, orange zest, and hazelnuts bring a wonderful flavor to the holiday table; that’s more than enough reason to try this dish.
Ingredients
500g Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Zest and juice of 1 orange
1/2 cup hazelnuts, roughly chopped
Salt and pepper to taste
Optional: 1 tablespoon honey
Instructions
1. Set your oven to 200°C (400°F) to warm up.
2. In a big bowl, combine the Brussels sprouts with olive oil, orange zest, salt, and pepper. Toss to coat evenly.
3. Arrange the Brussels sprouts on a baking sheet in a single layer. Roast them in the oven for 20–25 minutes, and keep an eye on them. You want them to become golden in color and tender in texture, yet still maintain a hint of bite. After 10 minutes or so, remove the baking sheet from the oven and give the sprouts a stir for even cooking. Return the sheet to the oven for the remainder of the time.
4. During the final 5 minutes of roasting, place the hazelnuts on the baking sheet to toast them lightly. Just before serving, drizzle the toasted hazelnuts with orange juice and honey (if you’re using it).
12. Spicy Chorizo Christmas Sprouts
My Spicy Chorizo Christmas Sprouts take the traditional recipe for holiday Brussels sprouts and amp it up with the addition of diced, spicy chorizo. Toss in some garlic, red pepper flakes, and a drizzle of olive oil and you’ve got a savory side dish.
Ingredients
Brussels sprouts
Chorizo sausage, diced
Olive oil
Garlic, minced
Red chili flakes
Salt
Black pepper
Instructions
1. Trim the ends off the Brussels sprouts and cut them in half to prepare them for cooking.
2. In a sizeable frying pan, pour in the olive oil and bring it up to medium heat. Then, add the chorizo that you’ve already diced and ready for cooking. Allow it to brown and release its oils, which takes a few minutes, and then proceed to the next step.
3. In the skillet, add the chopped garlic and cook for about a minute, stirring well to make sure it doesn’t scorch.
4. Put the Brussels sprouts and red pepper flakes in the skillet. Add a little salt and pepper. And then the you’re good to go to cook for 8–10 minutes.Â
13. Cider Vinegar Brussels Sprouts
My passion is taking Brussels sprouts and turning them into a delightful Christmas recipe. One way to achieve that is by roasting the sprouts in olive oil, maple syrup, and apple cider vinegar.
Bacon is optional. Either way, you have a festive yet healthy side dish.
Ingredients
Brussels sprouts, halved
Olive oil
Apple cider vinegar
Maple syrup
Salt
Black pepper
Optional: Crumbled bacon or toasted pecans for garnish
Instructions
1. Set your oven to 400°F (200°C) to preheat. Take a baking sheet and line it with parchment paper.
2. Take a big bowl and put the halved Brussels sprouts in it. Then pour in the olive oil, sprinkle in the salt, and add the black pepper. Toss everything together until it is evenly coated and looking delicious.
3. Arrange the Brussels sprouts in a single layer on the baking sheet you prepared, and roast them for about 20 to 25 minutes. You want them to be tender and, if you can manage it, a bit caramelized when you take them out of the oven.
4. In a petite bowl, combine the apple cider vinegar with the maple syrup. Whisk them together until they are fully incorporated. Then, pour this mixture over the Brussels sprouts. Toss them lightly to mix. And if you want, you can dress it up a little by putting some chopped, cooked bacon or some toasted pecans on top before you serve them. Enjoy!
14. Pistachio Pomegranate Christmas Sprouts
I hold dear a colorful Christmas Brussels sprouts recipe known as Pistachio Pomegranate Christmas Sprouts. It features Brussels sprouts roasted until perfectly tender and nutty, vibrantly green and luxuriously crisp.
Additions of crunchy pistachios, jewel-like pomegranate seeds, and a sprinkle of lemon zest give this dish a most festive air, making it an ideal candidate for a holiday table centerpiece.
Ingredients
500g Brussels sprouts
2 tablespoons olive oil
1/2 cup shelled pistachios
1/2 cup pomegranate seeds
Zest of 1 lemon
Salt and pepper to taste
Instructions
1. Prepare the Brussels sprouts by trimming them and cutting them in half. Coat them in oil and season them with salt and pepper.
2. Place the seasoned Brussels sprouts on a baking sheet and roast them in a preheated oven at 200ºC (400ºF) for 20-25 minutes, until they are golden and tender.
3. As the sprouts roast, give the pistachios a light toasting in a pan over medium heat. This should take about 3-4 minutes.
4. When the sprouts are finished, move them to a bowl for serving. Stir in the toasted pistachios, pomegranate seeds, and lemon zest. Make sure everything is well combined and taste for seasoning before you set it on the table.
15. Truffle Oil Brussels Sprouts
The delightful mix of lemon juice, Parmesan cheese, and truffle oil is what makes my Truffle Oil Brussels Sprouts so darn good. And they are good for so many reasons—first and foremost, they are good because they are you know, brussels sprouts.
Then they are good because they are roasted instead of steamed (no mushiness encountered here). And then they are good because the seasoning is so perfectly balanced.
They’re good Christmas Brussels Sprouts, if you will.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons truffle oil
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
Instructions
1. Set your oven to 400°F (200°C) to get it ready for use.
2. In a big bowl, mix the Brussels sprouts with olive oil, salt, and pepper so that they are well covered.
3. Arrange the Brussels sprouts on a baking sheet in a single layer and roast them for 20 to 25 minutes, until they are tender and have taken on a dark, toasty color.
4. Take it out of the oven and toss it right away with truffle oil, Parmesan, and lemon juice. Serve it warm.
16. Cider-Glazed Bacon Brussels Sprouts
Cider-Glazed Bacon Brussels Sprouts is a recipe I consider perfect for the Christmas season. The dish combines Brussels sprouts and thick-cut bacon with two forms of apple to create a delightfully festive side.
For me, this dish might just define what a Brussels sprout recipe can be.
Ingredients
1 pound Brussels sprouts, trimmed and halved
4 slices thick-cut bacon, chopped
1/2 cup apple cider
2 tablespoons apple cider vinegar
1 tablespoon olive oil
Salt and pepper to taste
Instructions
1. In a big frying pan over medium heat, fry the chopped bacon until crisp. With a slotted spoon, remove the bacon from the pan and set aside. Leave the bacon grease in the pan.
2. In a skillet, combine olive oil and Brussels sprouts, cut side down. Sauté until they have begun to caramelize, about five to seven minutes.
3. Add the apple cider and apple cider vinegar, using them to deglaze the pan. Let them reduce and glaze the Brussels sprouts for about 5 to 10 minutes.
4. Mix in the cooked bacon, add salt and pepper to taste, and serve warm.
