Wondering what goes with brussels sprouts? Learn the best ingredient pairings, meal ideas, popular flavor combinations, and other helpful tips.
Knowing what goes well with brussels sprouts gives you a starting point for putting meals together using the ingredients you already have on hand.
Whether you want to reduce food waste, get more creative in the kitchen, or improve your cooking skills, it starts with understanding what flavors pair well together.
What Are Brussels Sprouts?
Brussels sprouts are a part of the cruciferous family along with broccoli, cabbage, cauliflower, collard greens, kale, and kohlrabi. They grow underground in bunches of twenty to forty on the stems of the plant. They resemble mini cabbages, are green in color, and are sold either on the stalk or loose.
When to Buy
Brussels sprouts are in season from late August through March. Look at the seasonal produce guide to see what's in season right now.
How to Store
Remove any yellow or wilted leaves and store unwashed and untrimmed, Brussels sprouts (both loose and on the stalk) in a reusable produce bag in the crisper drawer in the fridge.
Although they can last up to one week when stored this way, they have the best flavor when prepared within three to four days of purchase. After this time, their taste becomes more pungent and less sweet.
What Goes Well With Brussels Sprouts?
Celery, celery root, garlic, onions, potatoes, shallots, sunchokes (Jerusalem artichokes), and turnips.
Apples and lemon.
Coriander, fennel seeds, nutmeg, paprika, black and white pepper, kosher salt, and sea salt.
Basil, bay leaf, chives, dill, marjoram, parsley, and thyme.
Nuts & Seeds
Almonds, chestnuts, and hazelnuts.
Butter, cheese (esp. blue, cheddar, goat, parmesan, provolone, ricotta, swiss), and cream: coconut cream or cashew cream for dairy-free.
Bacon, eggs, and pancetta.
Popular Brussels Sprouts Pairings
- bacon + garlic + apple cider vinegar
- onions + bacon
- cream + nutmeg
- lemon juice + thyme
- pancetta + thyme
What To Make With Brussels Sprouts
Brussels sprouts can be boiled, braised, fried, roasted, sautéed, or steamed. However, for the best flavor and texture, I recommend the roasting, pan-frying, or sautéing methods. Cooking isn't the only way to prepare them though. They're delicious when shaved thin and eaten raw in a slaw or shaved brussel sprout salad.
Although you'll often find brussels sprouts in a side dish or salad (warm or cold), they can also be added to a main course such as pasta like in these umami garlic noodles - just swap out the kale for brussels sprouts, a savory galette, tart, quiche, or frittata.
Another way to use them is to make Brussel sprout chips similarly to how you'd make kale chips - by dehydrating them or cooking them low and slow in the oven until crispy.
If you're on the fence about this vegetable, try my Asian Brussels sprouts with lemon miso sauce or roasted Brussels sprouts salad with poppyseed vinaigrette.