Golden Crusted Brussels Sprouts: Five Ways

A quick and easy brussels sprouts recipe that will convert the biggest skeptics. Vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan, dusted with cheese.

Golden Crusted Brussels Sprouts: Five Ways

I thought I'd share my all-time favorite brussels sprouts recipe with you. It's a slightly extended version of the one I included in Super Natural Cooking, but to be honest, calling it a recipe is a bit of a stretch. It involves a skillet, less than five ingredients, about ten minutes of your time, and minimal culinary skills. Golden Crusted Brussels Sprouts Recipe: Five Ways
What makes this brussels sprout recipe special? It's so simple. And you end up with vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan. I then lightly dust them with cheese and serve. This time of year it's not unusual for us to cook them like this two or three times a week. Even if you're a sprout skeptic, this golden-crusted version has the ability to turn the most vigilant brussels sprout loathers around.

Golden Crusted Brussels Sprouts: Five Ways

Shopping for Brussels Sprouts: What To Look For

A couple shopping tips before you get started, look for brussels sprouts that are on the small size and tightly closed. The tiny ones cook through quickly. Larger ones tend to brown on the outside long before the insides are done. When the weather is mild, I finish them with a lighter, salty cheese, like Parmesan. If it's stormy and cold, I opt for a heavier, more melty cheese, like a regular or smoked Gouda (or gruyere). Or(!), I'll skip the cheese altogether, and add a simple finishing shower of chopped nuts.

brussels sprouts recipe

Cooking Brussels Sprouts:

My main quick pro-tip? Try not to overcook the sprouts, and eat them as soon as they come off the stove if at all possible. They're so great this way!

Golden Crusted Brussels Sprouts: Favorite Variations

Many of you have made these over the years, and mentioned variations in the comments. I wanted to highlight a few!

Gina noted, "I made a riff on these tonight that you might enjoy too. I used butter in the pan instead of olive oil, and added about a teaspoon of horseradish at the end and tossed the sprouts in it with the heat off before I sprinkled with parm. I had a similar dish at Coppa in Boston once and have not stopped thinking about them."

Rachel brought the turmeric angle, "added a little turmeric to my salt and pepper, which brought in a nice flavor as well as a subtle golden glow."

And Jessa brings the citrus, "the only way I can eat them is roasted with toasted walnuts, and hit with some lemon juice, parmesan, and walnut oil right at the end. I also like zesting orange peel on them."

And the last two ideas?! Add two finely chopped cloves of garlic in the last minute of cooking, for any garlic lovers out there. Or, toss 2 tablespoons of your favorite pesto into to the skillet just as you finish cooking the brussels sprouts.

More Brussels Sprout Recipes:

There are a bunch of great brussels sprout recipes in the archives. I love the brussels sprouts in this caramelized tofu. Lentil Almond Stir-fry is a great cold weather option. This shredded kale and pecorino salad has a shredded brussels sprout option, the oregano pesto in this recipe is a fantastic wildcard. And this Shredded Brussels Sprouts with Apple recipe is also A+. Enjoy!

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Golden-Crusted Brussels Sprouts Recipe

4.42 from 17 votes

Use brussels sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese but I tend to go for Parmesan when the weather is good. I trade that in for heavier cheeses like gruyere or Gouda in colder weather. I tend to finish them off with toasted hazelnuts, walnuts, or almonds. I've also noted five variations on this recipe in the body of the post. Enjoy!

Ingredients
  • 1 pound of small brussels sprouts
  • 2 tablespoons extra-virgin olive oil
  • fine-grain sea salt and freshly ground black pepper
  • 1/4 cup grated cheese or chopped nuts - your choice!
Instructions
  1. Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and toss in a bowl with 1 tablespoon of the olive oil.
  2. Heat the remaining tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.
  3. Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese (or nuts). While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.
Serves
4
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
 
 
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Comments

This looks delicious! My mouth was watering when I was going through recipe! Definitely going to give this recipe a try!

Konya

I made a riff on these tonight that you might enjoy too. I used butter in the pan instead of olive oil, and added about a teaspoon of horseradish at the end and tossed the sprouts in it with the heat off before I sprinkled with parm. I had a similar dish at Coppa in Boston once and have not stopped thinking about them. Tonight’s homemade attempt was pretty darn close! Love your blog, thank you for inspiring us!5 stars

G des C

    LOVE the horseradish angle!

    Heidi Swanson

amazing! i actually had cheese prepped to use, but decided against putting it on, and no regrets about lost cheesy flavor.
I also added a little tumeric to my salt and pepper, which brought in a nice flavor as well as a subtle golden glow.

Rachel

This was fabulous.

Renee

OMG, these were fantastic. Never would have thought of cheese.

Garrett

these were incredible – served with aged gouda, my new favorite salty grating cheese. My husband and I love brussel sprouts, and now even our two year old gobbled these up. That is an accomplishment!

Naomi

WoW
Thank you SO much. I have also been the victim of the bagged smelly boiled Brussels Sprouts….
Then this weekend, I went to a specialties market, and saw a bag of these…FRESH
They looked so good, and then I remembered the recipe here. So, I did it..I broke down…and I can now say my fears have been alleviated…
These are truly awesome. I need to work with it, as I would have preferred them to be softer…but, I played this same recipe off on a stack of fresh Asparagus the next day…and they got soft and tender when cooked longer…so, they just need a little time on lower heat…then a last minute sear for the browning…YUM

Raymond

yummy, yummy :). makes an anti-Brussels sprout kinda girl change her mind! Thanks!

Becca

Ive always loved brussels sprouts, even as a kid, strange but true. Your recipe sounds amazing (and looks great too). Thanks for sharing a new take on one of my fav. veggies….’I kind a like them all’ LOL!!!

Geraldine

SPROUTS!! SPROUTS!! Did I hear someone say sprouts? I have loved sprouts since the first one was fed to me at the wee age of almost 1. Ha HA yes feed me more sprouts. Can’t wait to try this recipe!!

Angela

Heidi, I love your book. I very rarely buy books, and they had it at a nearby library and it is gorgeous.
Last year I made brussel sprouts with cheese and didn’t like it. Now we normally have them sauteed with butter and yellow peppers.

Mar

Heidi, I’m eating a plate of these Brussels sprouts as I type this, and I’m delighted… Thanks so much 4 the recipe 😉

Julieta

I like to finish my brussles sprouts with browned butter and toasted breadcrumbs. I wonder how this would work, substituting for the cheese?

Bill

I love this! I’ve been tossing them in a pan with some garlic and olive oil, but never thought of adding a touch of cheese. Great idea. Love the site.

Christopher T. VanDijk

i make mine just like this, except instead of cheese i garnish with chopped up apples (uncooked!) and pistachios. the flavors go together SO well.

elyse

Wow, I can’t wait to try this…even when I was a little girl, I’ve always LOVED brussels sprouts…but have never had them any other way than steamed and buttered. This way of preparing them sounds heavenly!

karen

I have always hated brussel sprouts, but I gave this recipe a try and I am so glad I did. Such a different flavor when they are prepared this way! Just yummy! Thanks so much for this recipe.

Kim

I’ve just walked out to my garden and picked a handful of brussel sprouts in order to try this recipe. (Luckily the deer haven’t demolished them yet!) You have inspired me once again! Thanks for a terrific website!

Michelle

I just saw brussel sprouts the other day at the store–they were still on their stalk. I’ve never seen them like that before! Are they better that way?

Michelle

I love brussel sprouts. I usually try to get the fresh one still on stalk over frozen ones. There is no big difference as far as I can tell though, just preference.
I will have to try this out on a semi-brussel sprout hater.
They sound great.

Rose Marie

Try using paprika instead of pepper, and pouring some leftover onion & mushroom gravy on the side, with the sprouts atop a bed of white rice… you’ll be amazed!

Adrian

great recipe, my friends and i have been on a brussel sprouts kick for a year or so. we have got the recipe down to thinly sliced, stir fried in butter and olive oil and finished with balsamic vinegar and toasted pine nuts.
i like the addition of cheese and especially garlic–what doesn’t go better with cheese and garlic?

betsy

I made your brussels sprouts and ultimate veggie burger recipes last night, they came out fantastic. I almost finished eating all the brussels sprouts before my veggie burgers were done cooking. I ended up using parmesean cheese and throwing it right in the pan to get some crispy cheese wings on there. And for the burgers I used canned garbanzos but fresh alfalfa, clover, and radish sprouts that I grew in my new automatic sprouter! Came out awesome. I definitely think I’ll throw some garlic in both recipes next time I make it.
Love your site, the design makes it work.

jared

I never had brussel sprouts as a child because it is not common where I live…but I loved this veggie ever since my very first taste of it as an adult! 🙂 Thank you for sharing what looks to be another wonderful way to love my sprouts! 🙂

joey

I have never been a big fan of brussel sprouts so this is a great little recipe.

Paula from Only Cookware

i’ve always hated brussel sprouts, but i keep seeing them at the farmer’s market lately and thinking maybe i’ll give them one more try… if i do, this will be my recipe!

sugarlaw

These look fantastic. I grew up with brussel sprouts too—loved ’em, as do my parents and sisters—and we could always tell who had zero chance of fitting into the family if that person turned up the nose at brussel sprouts. My favorite method is roasting with balsamic vinegar.

Kris

I am not a fan of Brussel Sprouts…but I have to say your pic does make it look inviting Heidi:)
good Luck with your new book!
-Mansi

Mansi

I never minded brussel sprouts. My mother didn’t typically overcook them (though they were steamed or boiled) and, most importantly, sometimes they came with /Hollandaise/.

threemilechild

Hi! I love your site! I always get great recipe ideas. 🙂 I see that people have already suggested this, but as a fellow brussel sprout hater myself, the only way I can eat them is roasted with toasted walnuts, and hit with some lemon juice, parmesan, and walnut oil right at the end. i also like zesting orange peel on them before roasting. i find roasted veggies are always great though…. even roasted onions are absolutely delicious as a side dish! Good luck with all your culinary endeavors! I will look for your book!

Jessa

My daughter and I both are long time lovers of brussel sprouts. I firmly believe that the reason why some people hate them is because they have only been served the frozen overcooked ones. There is such a difference.
These look delicious. Usually I either roast them in the oven or cook them in the microwave with just a little water clinging to them and sprinkled with a little garlic salt and lemon zest. When done I drain off any liquid and add the juice of a lemon and a tablespoon of butter and shake well to get a creamy lemon sauce. I have converted several people this way because I always have them on Thanksgiving.

Pennie

What a great recipe! I played around a bit with the basic idea and ended up with a delicious one-pan dinner.
I sauteed garlic and onion in the olive oil, then added 1 large potato, thinly sliced, and 10 spears of asparagus, split lengthwise and halved. I covered and let them brown and get nice and soft inside, and crispy outside.
At the last second, I broke out a second pan and threw a piece of cod in. When it was cooked through, I cut it into small pieces and tossed it with the rest of the veggies. I didn’t have parmesean, but a grating of fresh cheese would have topped it off.
To serve, I squeezed a bit of lemon on top and added a bit more salt and pepper. It was absolutely delicious, and took 30 minutes from from chop to first bite.

Elizabeth

That’s how I like it, simple, back to basics yet with a gourmet flair. YES, straight from the pan ! Oh …. I’m in heaven !!
Thanks for the inspiration. I’ll check out your book. En-JOY,
Sven

Sven

I love brussels sprouts prepared this way! I make them just like you do, except I also add some red seedless grapes to the pan the last minute or two. Sometimes, I’ll saute some pancetta in there too. Delicious!

StickyGooeyCreamyChewy

I’ve never had trouble loving brussel sprouts. To me they are little cousins of cabbage….and we Indians have great ways of dealing with cabbage 🙂

Nabeela

My friend shared this recipe with me earlier and it is now my new favourite way to make Brussels sprouts! Sometimes I like squeezing a bit of lemon over them–yummy!

Vincci

No s on brussel. What’s not to like? I don’t understand people who “don’t like” . If there’s no texture, strong taste or religious problem, it’s just a question of being spoiled. My sister-in-law “doesn’t like” chicken dark meat. What is that? Much more important – and touching – is the mother of five who says her favorite piece of the chicken is the neck. And so it goes.

hoca

Hmmm brussel sprouts. I have a love-hate relationship with them. Mine always turn out crunchy all over, never tender like you mentioned. Will try out your recipe 🙂

Snehal

This brussel sprout recipe looks amazing! I am longing to make them, but alas, my roomate doesn’t like the smell. I just wrote a post about it, “Cooking smells that turn you off.”
Love your site, and am constantly inspired by the cooking, writing and images.
Katherine

Katherine

oh these are making me so hungry! I do mine almost the same except i put the tiniest amount of white wine in at the start of cooking so it infused them and use a butter olive oil mix. Oh lovely little orbs!

trina

By the reading the comments it’s obvious people have a love-hate feelings about brussel sprouts. I love them, my other half- he loathes them- But, maybe with this recipe in hand I will be able to undo the memory of his mother’s boiled brussel sprouts! Wish me luck-

Katia

When I was younger I HATED brussel sprouts – I despised my mother when she would put those little green balls of vegetables on my plate and swear I had to eat them before I could get up from the table. With each bite I glared at her! Thank God our taste buds mature with age huh. I remember finally when I was a teenager my grandmother made some brussel sprouts and I don’t remember if it was the spices she used or if there was some sauce but I actually liked them. They weren’t mushy but were nice and crisp on the outside like your recipe. I think the cheese would be an awesome touch too. Thanks.

ilovemustard

Roasting brussel sprouts is so simple, these look beautiful.
I’ve seen my share of sprouts before, but never with that fantastic purple tint – Kinda like a pistachio.

Graeme

I made this tonight … fantastic!!

cg

I get cravings for brussels sprouts almost everyday (I’m not joking even in the slightest way – I love vegetables; especially cruciferous ones!!), so I appreciate reading this new way of enjoying them (minus the cheese, of course), since I usually just eat them plain, steamed.

VeggieGirl

Perfect! Just in time for the holidays and something that is SIMPLE!

Deb

Thanks Heidi! I’ll join the chorus of “I hated Brussel sprouts as I kid.” I didn’t realize until about a year ago that it was just the horrible way (boiled ) that they were prepared that inflicted terror on me. Just made some roasted sprouts with kale and chesnuts. Yummy!

Angela

This is how my husband’s mother cooked brussels sprouts when he was growing up. He was shocked to find out that I’d never eaten brussels sprouts, as he’s always loved them.

hannehanne

I just passed up some brussels sprouts at the market yesterday, I think I will go back and get them to day.
The best part ‘ pop them in your mouth’
I guess I will forget about asking for a dipping sauce 🙂
Thank you

RINAMARIE

Brussels sprouts — did anyone like them as a child? Rare ones, probably. I sure hated them, but so many others I can now eat them like snacks. Oh, they’re good. Thanks for a simple recipe.

Christina

as always while reading your post i feel like you’re an old friend. congratulations on the success of your book. it couldn’t happen to a nicer gal and i hope we get to meet sometime as you are not only an inspiration but have been so instrumental in my own blog life!
i love the brussel sprouts. i too recently roasted them in the oven but i think the covering of them and the small size would make it even better. and cheese = cheese makes everything better. much much better!
i just adore you heidi. thanks for doing what you do…

claudia

Heavens. I hated brussels sprouts as a child when my mom boiled them to death — bitter, bitter, bitter! But potatoes and brussels sprouts roasted together are killer. I do have a question — I’m never able to find fresh ones that look good, always wilty and kind of flowered open, so I buy organic, frozen ones. I think they taste awesome, so am I really missing out?

Laura Grace

thanks for the recipe and as always gorgeous pictures!

babeth

I love brussels sprouts. Sadly I also love a man who recoils in horror at the mere sight of a picture of them, let alone the real thing. I cook them for myself, when he out, very much as your recipe describes. I also love them in a simple soup with potatoes and chicken broth. Beautiful photo!

Ann

I just made brussels sprouts last night! I roasted them with extra virgin olive oil, salt, and fresh lemon juice, and I couldn’t srop eating them!

Caroline

We love brussels sprouts. A Christmas treat is to have them sautéd with lardons and chestnuts, but even plain boiled are heaven. Or sliced very thinly and stir-fried.
I served brussels sprouts to an American friend who is visiting us, and she was amazed at their size – apparently at home in Kansas they are twice the size that you get them here in London!

Mrs Redboots

Your post is so timely. Only yesterday while at Pasta Pomo devouring their brussels, I commented to my guy that I should whip up a batch of yummy brussels but was lacking the necessary bits to make them a little special. Throw in a little garlic in the mix and I’m a happy camper!! :o)

Jen

Mmmmm, I love making Brussels sprouts like this. So quick and easy and tasty! Only difference is I don’t use cheese — instead, as soon as the sprouts are done, I turn off the heat and pour a bit of balsamic vinegar into the pan. It bubbles up and gives the sprouts a fabulous glaze.

Joanna

We have eaten brussels sprouts for years this way! My four children request them by the bowlful and my teens make them for their friends. We grew them this year and they are a cinch. And so healthy!

Jane

I hated Brussels sprouts since I can remember! I gave up trying to find the way I could eat them.
Maybe I’ll give them one more try with this recipe.
Hope it will work ’cause I know how healthy they are.

FreshAdriaticFish

I loved the sound of this recipe in your book Heidi – just waiting for the first sprouts of the year now!
As an ex sprout hater I wasn’t sure if I was just warming to them now because my tastebuds have changed with age, but apparently they have been selectively cultivated in recent years to omit the bitter tasting varieties (a job very well done I think!)

Sophie

Perfect recipe for the holidays—thanks!

JEP

I’m one of the few who’s always loved brussel sprouts, even as a child. But I think they’re much more a part of English traditional cooking then in the US. I think the trick to them is to not overcook them, which is easily done, and that’s where the mushy bitter taste comes in. My sister-in-law does an amazing way of cooking them, where she quickly zaps them in a microwave (just because when you’re cooking a Christmas lunch, it saves time) and then saute them with leeks and bacon. They are fabulous.

vicb

I love Brussels sprouts and have shredded and sauteed them but never just in half…next time!

Katie

I’ve never been able to eat Brussels sprouts….it all dates back to boiled ones I was served for lunch as a child and sitting at the table until dinner time because I would not eat them. My husband loves them though…so I may give this a shot, just for him

lindsay

Try a grating of nutmeg on them or actually grate the spouts into a green salad

Ray

Oh gorgeous. I’m a brussel sprouts hater too, but I’ve started to warm up to them late in life.

Pieds Des Anges (Kyla)

This is the only way I can eat Brussels sprouts, too. My taste buds still remember the boiled ones my mother used to make, and I rebel a little bit at the thought of those (and the aroma — hoooo, boy, not good). But when they are sauteed or oven roasted, they are delicious.

Lydia

Yum! My mother taught me to make Brussels sprouts like this when I was a child. The only difference is a splash of tamari goes in the pan when the sprouts are caramelized and a squeeze of lemon at the table. I’ll have to give this a go with my hubby’s favorite cheese, extra sharp well aged white cheddar, and see if he’ll give them a taste. He’s a professed veggie hater so any opportunity to slip one onto his plate is a blessing.

BariSaxy

I make these all the time…it was the first thing that I made out of your book and still one of my favorites. I’m the only one that I know that likes them because everyone else hates brussel sprouts but I can buy a pound of sprouts and eat them all in one sitting. I love them!
My favorite cheese to use is a pecorino.

Nicole

I bought brussels sprouts yesterday just so I could make the recipe from the book. So looking forward to them!

Eliza

Thank you for the awesome recipe! I love simple stuff like this. I have never even had a brussels sprout, but I am so excited to try them now!

Sarah

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