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2 Brussels Sprouts Recipes That'll Make You Wish Thanksgiving Was Everyday (Well, Almost!)


Few things are more pleasing this time of year for a food writer than writing about holiday recipes. After all, who doesn't love experimenting with seasonal ingredients? And if you haven't jumped on the Brussels sprouts recipe train yet, consider this your lucky day. These tasty Brussels sprouts recipes are easy to make and filled with Thanksgiving flavors.

Brussels sprouts, squash

1. Roasted Butternuts and Brussels, via the Meal Plan Maven

I really loved the taste of this dish. Granted, the dish I made omitted the orange and the yellow squash. I also opted to use fresh parsley and rosemary instead of basil. (And as you can see, I didn’t peel my squash either – I think the skin is the best part…)

Serves four


1 medium butternut squash
1 pound Brussels sprouts
1 large yellow squash
1 large orange, halved
About 2 tablespoons olive oil
Coarse salt and pepper to taste
Fresh basil sprigs (or herbs of choice)


Peel, seed, and cut butternut squash into cubes. Trim the bottoms of the Brussels sprouts and remove any outer brown leaves. Cut the squash and sprouts in half vertically, and yellow squash into cubes.

Preheat the oven to 450 degree F. Arrange vegetables on two baking sheets with sides. Toss each pan of vegetables with juice of half an orange, about 1 tablespoon olive oil, salt, and pepper. Roast for about 20 minutes or until vegetables are tender and lightly browned, turning with a spatula halfway through. Arrange vegetables on a serving platter and garnish with basil sprigs.

Brussels sprouts, tofu

2. Roasted Brussels Sprouts with Walnuts and Crispy Bacon, via Whole Foods Market

It's a well-known fact (or it ought to be!) that Brussels sprouts and bacon go very well together. Plus: Not everyone digs turkey (it’s true). I made this dish, but omitted the bacon because I’m a vegetarian. Instead, I added thick slices of tofu that had soaked in soy sauce prior to being tossed in the skillet. The result? Pretty darn tasty.

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From the Organic Authority Files

Serves six


3 slices thick-cut bacon, cut into 1/2-inch wide strips (or a block of smoked tofu/firm tofu soaked in soy sauce/tamari, and nutritional yeast)
2 pounds Brussels sprouts, halved
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/2 cup toasted walnuts, chopped
1 tablespoon fresh thyme, chopped


Preheat the oven to 400 degree F. Cook bacon in a large ovenproof skillet over medium heat until crispy. Remove bacon with a slotted spoon to a paper-towel-lined plate.

(I heated the tofu, thyme, and walnuts separately, then cooked my Brussels on a stove top. After the Brussels had cooked, I added the tofu mixture and placed everything in a serving bowl.)

Add sprouts, salt, and pepper to the skillet and toss until combined. Place skillet in the oven and roast until sprouts are deep golden brown, crispy outside and tender inside, 25 to 30 minutes, stirring occasionally. Transfer to a serving dish and toss with bacon, walnuts and thyme.

Do you have any Brussels sprouts recipes you love to make? Tell us about them!

Related on Organic Authority

7 Brussels Sprout Recipes: From Pickles to Gratin

5 Ways to Cook Your Brussels Sprouts - Organic Authority

Ten-Minute Shaved Brussels Sprouts Salad Recipe

Roasted Brussels Sprouts image via Shutterstock

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