Brussel sprouts, often overlooked in the past, have made a comeback on Thanksgiving tables thanks to their versatility and health benefits. Whether roasted to crispy perfection or sautéed with savory additions, brussels sprouts can be the star side dish of your Thanksgiving feast.  And the most awesome thing about these?  They are only 43 calories, have potassium and fibre and are loaded with vitamin C!! Read more about how good-for-you these sprouts are right here!!

How To Prep Brussel Sprouts:

• Take your brussels sprout and turn it upside down.
• Trim off the hard flat end (not a lot though); you will notice the outside leaves will fall away (that’s good because they are often blemished).
• Discard the outer leaves.
• Take a paring knife and make 2 slices (see picture below) just about 1/2 inch deep in a cross pattern; this will allow the core to cook at the same time as the leafy part – resulting in an evenly cooked sprout.
• Boil them for about 10 minutes (you want to blanch them so watch for the bright green colour to appear…that’s usually a good sign that they are done!).

Let’s dive into various ways to prepare these nutritious gems!

If You Want to Prep Brussels Sprouts and Save Them for Later:

If you want to keep them for another use, after boiling them until they are still firm – about 5 minutes – then plunge them into an ice bath (a big bowl of cold water and ice)…

Pull them out of the boiling water and place in the water bath..

I like to add another scoopful of ice to really get that cooking process halted (to make sure they don’t go to mush!!)

Ahhhh…baby brussels in a nice cold bath…

Now, place them in Ziploc bags and place them in the refrigerator until you are ready to use them (if you decide to freeze them, you need to make sure they are boiled only until they are al dente (still a bit hard).

Roasting Brussels Sprouts:

Brussel sprouts brings out their natural sweetness and adds a delightful caramelized flavor. Here’s how to do it:

1. Preparation: Trim the ends of the brussels sprouts and remove any loose or discolored outer leaves. Cut larger sprouts in half for even cooking.
2. Seasoning: Toss the sprouts in olive oil, salt, and pepper. For added flavor, consider adding minced garlic, balsamic vinegar, or a sprinkle of parmesan cheese.
3. Roasting: Spread the sprouts in a single layer on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes, shaking the pan halfway through to ensure even browning.
4. Finishing Touches: Once roasted, drizzle with a bit more olive oil or a squeeze of fresh lemon juice. Garnish with chopped herbs like parsley or thyme for freshness.

Sautéed Brussels Sprouts:

Sautéing brussels sprouts preserves their crunch while adding a savory depth of flavor. Here’s a simple sautéed brussels sprouts recipe:

1. Preparation: Trim and halve brussels sprouts. Heat olive oil or butter in a large skillet over medium-high heat.
2. Cooking: Add brussels sprouts to the skillet and cook for 5-7 minutes, stirring occasionally until they start to brown.
3. Flavor: Season with salt, pepper, and any desired herbs or spices like crushed red pepper flakes or smoked paprika.
4. Deglazing: For extra flavor, deglaze the pan with a splash of balsamic vinegar, lemon juice, or a drizzle of honey towards the end of cooking.

Brussels Sprouts with Bacon:

Adding bacon to brussels sprouts brings a smoky richness that enhances their flavor profile, making them a standout Thanksgiving side dish.

1. Preparation: Cook bacon until crispy in a skillet. Remove bacon and set aside, leaving rendered fat in the pan.
2. Cooking Brussels Sprouts: Add halved brussels sprout to the skillet with the bacon fat and sauté until tender and caramelized.
3. Combining: Crumble the cooked bacon and toss it with the brussels sprouts just before serving. Season with salt, pepper, and a touch of maple syrup for a sweet-savory finish.

Creamy Brussels Sprouts Gratin:

For a decadent twist on Brussels sprouts, consider making a creamy gratin!

1. Preparation: Blanch brussels sprouts in boiling water for 3-4 minutes until slightly tender. Drain and arrange in a baking dish.
2. Creamy Sauce: Prepare a béchamel sauce by melting butter in a saucepan, adding flour to make a roux, and slowly whisking in milk until thickened. Season with salt, pepper, and nutmeg.
3. Assembly: Pour the sauce over the brussels sprouts, top with breadcrumbs and grated cheese (like Gruyère or Parmesan), and bake in a 375°F (190°C) oven until bubbly and golden brown.

Roasted Brussels Sprouts with Cranberries and Pecans:

For a festive touch, combine brussels sprouts with dried cranberries and toasted pecans:

1. Preparation: Roast brussels sprouts as per the roasted brussels sprouts method above.
2. Additions: During the last 5 minutes of roasting, sprinkle in dried cranberries and chopped pecans. The cranberries add a tart sweetness while the pecans contribute a satisfying crunch.
3. Finishing: Drizzle with a honey balsamic glaze or a maple Dijon vinaigrette before serving for added depth of flavor.