Give Brussels sprouts the star treatment they deserve with four cooking methods guaranteed to bring out their best. These beginner friendly recipes are the foundation for learning everything you need to know about how to cook Brussels sprouts the right way!
Arrange a rack in the lower third of the oven, then heat the oven to 425°F. Line a baking sheet with parchment paper.
Trim the Brussels sprouts. Use a paring knife to slice off the woody ends, then remove any withered or bruised leaves. Slice each sprout in half from top to bottom.
Place the Brussels sprouts into a large mixing bowl and drizzle with the olive oil, salt, pepper, and garlic powder. Toss until the ingredients are well combined and the Brussels sprouts are evenly coated with olive oil and seasonings.
Transfer the Brussels sprouts to the prepared baking sheet. Arrange cut side down in an even layer, leaving a bit of room between each sprout. Do not crowd the Brussels sprouts - they need room to breathe in order to roast, not steam.
Transfer the baking sheets to the oven and roast for 15 minutes. In this step, the Brussels sprouts will both steam (because they are cut side down) and roast (because they are cooking at a high temperature).
Remove the baking sheet from the oven, flip over each Brussels sprout using tongs, then return the baking sheet to the oven. Rotate the baking sheet to ensure even cooking. Roast 5 minutes more, or until the brussels sprouts are golden brown and crisp on the outside, and tender on the inside. Test for doneness - you should be able to insert a paring knife into the center of a sprout and meet little resistance. At this stage, the Brussels sprouts will finish roasting and crisping around the edges.
Serve hot, right away, and enjoy!
Method 2: Air Fryer Brussels Sprouts
Trim the Brussels sprouts. Use a paring knife to slice off the woody ends, then remove any withered or bruised leaves. Slice each sprout in half from top to bottom.
Transfer the Brussels sprouts to a large mixing bowl. Add the olive oil, garlic powder, salt, and pepper. Toss until each Brussels sprout is evenly coated.
Remove the grill rack from the air fryer basket and pour in the water. Replace the rack.
Arrange the brussels sprouts in an even layer in the basket.
Cook at 375°F (or 380°F) for 12 minutes; remove the basket and stir the Brussels sprouts halfway through air frying.
Remove the basket and drizzle the vinegar over the sprouts; replace the basket and air fry 2 minutes more.
Serve hot, right away, and enjoy!
Method 3: Sautéed Brussels Sprouts with Bacon
Place the bacon in a 12” skillet, then heat over medium heat. Cook the bacon, stirring occasionally, until the fat renders and the bacon is golden brown and crisp. Remove with a slotted spoon and transfer to a paper towel lined plate to drain.
While the bacon cooks, trim the Brussels sprouts. Use a paring knife to slice off the woody ends, then remove any withered or bruised leaves. Slice each sprout in half from top to bottom.
Add the Brussels sprouts to the rendered bacon fat, then increase the heat to medium high. Arrange in a single layer, cut side down. Cover and sautee undisturbed for 6 minutes. This stage will steam the Brussels sprouts so the interiors cook quickly and evening.
Remove the lid and season the Brussels sprouts with the salt, pepper, and garlic powder; toss well, then sear another 3 minutes, undisturbed. Toss once more and cook 3 minutes longer, or until the Brussels sprouts are bright green and have developed charred spots all over.
Remove the skillet from heat and pour in the balsamic vinegar; it will sizzle. Toss until the vinegar stops bubbling and the Brussels sprouts are evenly coated. Return the bacon to the skillet and toss once more. Serve right away, and enjoy!
Method 4: Crispy Shaved Brussels Sprouts
Heat the oven to 425°F. Line a baking sheet with parchment paper.
Trim the Brussels sprouts. Use a paring knife to slice off the woody ends, then remove any withered or bruised leaves. Slice each sprout in half from top to bottom. Lay the Brussels sprouts cut side down; starting at the tip, slice each sprout crosswise into ¼″ ribbons to create shreds.
Transfer the shredded Brussels sprouts to a large mixing bowl. Add the olive oil, vinegar, salt, garlic powder, and pepper and toss until the sprouts are evenly coated.
Spread the Brussels sprouts over the prepared baking sheet in a shallow, even layer.
Transfer to the oven and roast 20-22 minutes, stirring two or three times, until golden brown and very crispy. Serve right away, and enjoy!