19 Delicious Weight Watchers Brussels Sprouts Recipes Healthy

Unlock the secret to turning humble Brussels sprouts into mouthwatering masterpieces with our roundup of 19 Delicious Weight Watchers Brussels Sprouts Recipes. Whether you’re craving a quick weeknight side or a healthy twist on comfort food, these dishes promise to delight your taste buds without weighing you down. Dive in and discover how versatile and utterly satisfying these little greens can be!

Roasted Brussels Sprouts with Balsamic Glaze

Venturing into the world of roasted vegetables can transform your side dish game, especially with this simple yet flavorful Roasted Brussels Sprouts with Balsamic Glaze recipe. Perfect for beginners, this method ensures crispy sprouts with a sweet and tangy finish every time.

Ingredients

• Brussels sprouts – 1 lb
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Balsamic vinegar – ¼ cup
• Honey – 1 tbsp

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. Trim the stems off the Brussels sprouts and cut them in half lengthwise for even cooking.
3. Toss the halved Brussels sprouts with olive oil and salt in a large bowl until evenly coated. Tip: Make sure each sprout is lightly coated with oil to prevent drying out.
4. Spread the Brussels sprouts in a single layer on a baking sheet, cut side down, to maximize caramelization.
5. Roast in the preheated oven for 20-25 minutes, or until the edges are crispy and golden brown. Tip: Avoid overcrowding the pan to ensure each sprout roasts properly.
6. While the sprouts roast, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens to a glaze consistency. Tip: Keep an eye on the glaze to prevent it from burning.
7. Drizzle the balsamic glaze over the roasted Brussels sprouts immediately after removing them from the oven.
8. Toss gently to coat the sprouts evenly with the glaze before serving.

Finished with a glossy balsamic glaze, these Brussels sprouts offer a delightful contrast between their crispy exterior and tender interior. Serve them alongside a roasted chicken or as a standout addition to your holiday table for a touch of elegance.

Garlic Parmesan Brussels Sprouts

First, let’s tackle a dish that transforms the humble Brussels sprout into a crispy, flavorful side that’ll have everyone asking for seconds. Garlic Parmesan Brussels Sprouts are a game-changer, combining the earthy tones of sprouts with the rich flavors of garlic and Parmesan for a dish that’s as easy to make as it is delicious.

Ingredients

• Brussels sprouts – 1 lb
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Parmesan cheese – ¼ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough to crisp the Brussels sprouts.
2. Trim the stems off the Brussels sprouts and cut them in half for even cooking.
3. Toss the halved Brussels sprouts with olive oil, minced garlic, salt, and black pepper in a large bowl until evenly coated. Tip: For extra crispiness, make sure the sprouts are dry before tossing.
4. Spread the Brussels sprouts in a single layer on a baking sheet. Tip: Use parchment paper for easy cleanup and to prevent sticking.
5. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they’re golden brown and crispy on the edges.
6. Sprinkle grated Parmesan cheese over the hot Brussels sprouts right after they come out of the oven. Tip: The residual heat will melt the cheese perfectly.

Crunchy on the outside and tender on the inside, these Garlic Parmesan Brussels Sprouts offer a delightful contrast of textures. The garlic and Parmesan add a savory depth that makes them irresistible. Try serving them alongside a creamy pasta dish or as a standout side at your next dinner party.

Brussels Sprouts and Bacon Stir Fry

Mastering the art of quick, flavorful side dishes can elevate any meal, and this Brussels Sprouts and Bacon Stir Fry is no exception. Let’s break down the process into simple, actionable steps to ensure delicious results every time.

Ingredients

• Brussels sprouts – 1 lb
• Bacon – 4 slices
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Wash the Brussels sprouts under cold water, then pat them dry with a clean towel.
2. Trim the ends off the Brussels sprouts and cut them in half lengthwise.
3. Cut the bacon into ½-inch pieces using kitchen shears or a sharp knife.
4. Heat a large skillet over medium heat and add the olive oil.
5. Add the bacon pieces to the skillet and cook until crispy, about 5 minutes, stirring occasionally.
6. Remove the bacon from the skillet with a slotted spoon and set aside on a paper towel-lined plate.
7. In the same skillet, add the Brussels sprouts cut side down. Cook without stirring for 4 minutes to allow them to caramelize.
8. Sprinkle the salt and black pepper over the Brussels sprouts, then stir to combine.
9. Continue cooking the Brussels sprouts, stirring occasionally, until they are tender and lightly charred, about 6 more minutes.
10. Return the cooked bacon to the skillet and stir to combine with the Brussels sprouts.

Best enjoyed hot, this dish offers a delightful contrast between the crispy bacon and the tender, slightly charred Brussels sprouts. For an extra touch, drizzle with balsamic glaze before serving to add a sweet and tangy flavor.

Honey Sriracha Brussels Sprouts

A delightful twist on a classic vegetable side, these Honey Sriracha Brussels Sprouts bring a perfect balance of sweet and spicy to your table. Ideal for beginners, this recipe simplifies the process without compromising on flavor, ensuring a delicious outcome every time.

Ingredients

– Brussels sprouts – 1 lb
– Olive oil – 2 tbsp
– Honey – 2 tbsp
– Sriracha – 1 tbsp
– Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F to ensure it’s ready for roasting.
2. Trim the ends off the Brussels sprouts and cut them in half for even cooking.
3. Toss the halved Brussels sprouts with olive oil and salt in a large bowl until evenly coated.
4. Spread the Brussels sprouts in a single layer on a baking sheet, ensuring they’re not overcrowded for optimal crispiness.
5. Roast in the preheated oven for 20 minutes, then flip them halfway through to ensure even browning.
6. While the Brussels sprouts are roasting, mix honey and Sriracha in a small bowl to create the glaze.
7. After 20 minutes, remove the Brussels sprouts from the oven and drizzle the honey Sriracha glaze over them, tossing to coat evenly.
8. Return the baking sheet to the oven and roast for an additional 5 minutes to caramelize the glaze.
9. Let the Brussels sprouts cool for a few minutes before serving to allow the flavors to meld together.
Just out of the oven, these Brussels sprouts are irresistibly crispy on the outside and tender on the inside, with a glaze that’s the perfect blend of sweet and spicy. Serve them as a standout side dish or toss them into a grain bowl for a hearty meal.

Brussels Sprouts Salad with Lemon Vinaigrette

One of the simplest yet most refreshing salads you can whip up is this Brussels Sprouts Salad with Lemon Vinaigrette. It’s perfect for beginners looking to add a healthy, vibrant dish to their repertoire.

Ingredients

• Brussels sprouts – 1 lb
• Lemon juice – 3 tbsp
• Olive oil – ¼ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Trim the ends off the Brussels sprouts and remove any outer leaves that are yellow or damaged.
2. Using a sharp knife or a mandoline, thinly slice the Brussels sprouts into shreds for the salad base.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the vinaigrette. Tip: For a smoother vinaigrette, slowly drizzle in the olive oil while whisking.
4. Pour the vinaigrette over the shredded Brussels sprouts and toss well to coat every piece evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
5. Give the salad a final toss and adjust the seasoning if necessary. Tip: For an extra crunch, add some toasted nuts or seeds right before serving.

With its crisp texture and tangy flavor, this salad is a delightful side or a light main. Try serving it with grilled chicken or fish for a complete meal.

Maple Glazed Brussels Sprouts

Delightfully simple yet irresistibly flavorful, Maple Glazed Brussels Sprouts transform the humble vegetable into a caramelized, sweet, and savory side dish that’s perfect for any occasion. Follow these steps to achieve perfectly tender sprouts with a glossy, maple-kissed finish.

Ingredients

• Brussels sprouts – 1 lb
• Maple syrup – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s hot enough for roasting, which helps caramelize the sprouts.
2. Trim the stems off the Brussels sprouts and cut them in half lengthwise for even cooking.
3. Toss the halved Brussels sprouts with olive oil and salt in a large bowl until evenly coated. Tip: For extra flavor, let them sit for 5 minutes to absorb the seasoning.
4. Spread the sprouts in a single layer on a baking sheet, cut side down, to maximize caramelization. Roast for 20 minutes.
5. After 20 minutes, drizzle the maple syrup over the sprouts and toss gently to coat. Tip: Use a spatula to flip some sprouts cut side up for varied texture.
6. Return to the oven for another 5-10 minutes, or until the maple syrup forms a sticky glaze and the sprouts are fork-tender. Tip: Watch closely to prevent burning.

With their crispy edges and tender centers, these Maple Glazed Brussels Sprouts offer a delightful contrast in textures. The natural sweetness of the maple syrup balances the sprouts’ slight bitterness, making them a hit even with veggie skeptics. Try serving them alongside roasted meats or as a standout addition to your holiday table.

Brussels Sprouts Gratin

Here’s how to make a comforting Brussels Sprouts Gratin that’s perfect for any gathering. This dish combines the earthy flavors of Brussels sprouts with a creamy, cheesy topping that’s sure to please.

Ingredients

• Brussels sprouts – 1 lb
• Heavy cream – 1 cup
• Grated Parmesan cheese – ½ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Trim the ends off the Brussels sprouts and cut them in half for even cooking.
3. Arrange the Brussels sprouts in a single layer in a baking dish to promote uniform baking.
4. Pour the heavy cream evenly over the Brussels sprouts, ensuring each piece is lightly coated.
5. Sprinkle the grated Parmesan cheese, salt, and black pepper over the top for flavor.
6. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly.
7. Let the gratin rest for 5 minutes before serving to allow the sauce to thicken slightly.

The Brussels Sprouts Gratin emerges from the oven with a creamy interior and a crispy, cheesy crust. Serve it as a standout side dish or elevate it with a sprinkle of crispy bacon bits for added texture.

Brussels Sprouts with Cranberries and Pecans

Kickstart your holiday meal prep with this vibrant side dish that combines the earthy flavors of Brussels sprouts with the sweet tang of cranberries and the crunch of pecans. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• Brussels sprouts – 1 lb
• Dried cranberries – ½ cup
• Pecans – ½ cup
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F to ensure it’s ready for roasting.
2. Trim the stems off the Brussels sprouts and cut them in half lengthwise for even cooking.
3. Toss the Brussels sprouts with olive oil, salt, and black pepper in a large bowl until evenly coated. Tip: For extra flavor, let them sit for 10 minutes to absorb the seasonings.
4. Spread the Brussels sprouts in a single layer on a baking sheet. Roast for 20 minutes, stirring halfway through, until they’re golden and crispy on the edges.
5. While the Brussels sprouts roast, roughly chop the pecans to ensure every bite has a bit of crunch.
6. After 20 minutes, add the dried cranberries and chopped pecans to the baking sheet with the Brussels sprouts. Stir to combine and roast for an additional 5 minutes to warm the cranberries and toast the pecans. Tip: Watch closely to prevent the pecans from burning.
7. Remove from the oven and let cool for a minute before serving. Tip: A drizzle of balsamic glaze can add a beautiful finish and extra layer of flavor.

Lusciously tender Brussels sprouts paired with the chewy sweetness of cranberries and the nutty crunch of pecans create a side dish that’s as delightful to eat as it is to look at. Serve it alongside your favorite roast or as part of a festive holiday spread for a touch of elegance.

Spicy Roasted Brussels Sprouts

When you’re looking for a side dish that packs a punch, these Spicy Roasted Brussels Sprouts are a game-changer. Perfectly crispy on the outside and tender on the inside, they’re a must-try for any spice lover.

Ingredients

• Brussels sprouts – 1 lb
• Olive oil – 2 tbsp
• Chili powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. Trim the stems off the Brussels sprouts and remove any yellow outer leaves, then halve them for even cooking.
3. In a large bowl, toss the Brussels sprouts with olive oil, chili powder, and salt until evenly coated. Tip: For extra crispiness, make sure the sprouts are dry before tossing with oil.
4. Spread the Brussels sprouts in a single layer on a baking sheet, ensuring they’re not overcrowded to allow for proper roasting.
5. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they’re golden brown and crispy on the edges. Tip: Keep an eye on them after 15 minutes to prevent burning.
6. Remove from the oven and let them sit for a minute before serving to enhance their crispiness. Tip: A squeeze of fresh lemon juice before serving can add a nice zesty contrast to the heat.

These Spicy Roasted Brussels Sprouts offer a delightful crunch with a fiery kick that’s balanced by the natural sweetness of the sprouts. Try serving them over a creamy polenta or alongside grilled meats for a complete meal.

Brussels Sprouts and Sweet Potato Hash

Creating a delicious and nutritious dish starts with understanding the basics. Brussels Sprouts and Sweet Potato Hash is a perfect example of how simple ingredients can transform into a flavorful meal. Let’s dive into the process.

Ingredients

• Brussels sprouts – 1 lb, trimmed and halved
• Sweet potato – 1 large, peeled and diced into ½-inch cubes
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a large bowl, toss the Brussels sprouts and sweet potato with olive oil, salt, and black pepper until evenly coated. Tip: Cutting the sweet potato into uniform sizes ensures even cooking.
3. Spread the vegetables in a single layer on a baking sheet. Avoid overcrowding to allow for proper roasting. Tip: Use parchment paper for easy cleanup and to prevent sticking.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized. Tip: For extra crispiness, broil for the last 2-3 minutes, watching closely to prevent burning.

Enjoy the harmonious blend of sweet and savory flavors in this hash, with the caramelized edges of the Brussels sprouts complementing the soft sweetness of the potatoes. Serve it as a hearty side or top with a fried egg for a satisfying breakfast.

Brussels Sprouts Chips

Zesty and crispy, Brussels sprouts chips are a healthier alternative to traditional snacks, offering a delightful crunch with every bite. This guide will walk you through the simple process of transforming these mini cabbages into irresistible chips.

Ingredients

• Brussels sprouts – 1 lb
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Wash the Brussels sprouts thoroughly under cold water to remove any dirt or impurities.
3. Pat the Brussels sprouts dry with a clean kitchen towel to ensure they crisp up nicely in the oven.
4. Trim the stem ends of the Brussels sprouts and remove any loose outer leaves.
5. Slice each Brussels sprout vertically into thin, even pieces to promote uniform cooking.
6. In a large bowl, toss the sliced Brussels sprouts with olive oil and salt until evenly coated.
7. Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper, ensuring they don’t overlap for maximum crispiness.
8. Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and crispy, flipping halfway through for even cooking.
9. Remove from the oven and let cool for 5 minutes to allow the chips to crisp up further.

Golden and crispy, these Brussels sprouts chips offer a satisfying crunch with a slightly nutty flavor. Serve them as a standalone snack or as a crunchy topping for salads and soups to add texture and flavor.

Brussels Sprouts Soup with Almond Milk

Brussels sprouts soup with almond milk is a comforting and nutritious dish that’s perfect for any season. By following these simple steps, you’ll create a creamy, flavorful soup that even sprout skeptics will love.

Ingredients

• Brussels sprouts – 1 lb
• Almond milk – 2 cups
• Vegetable broth – 2 cups
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat a large pot over medium heat and add 1 tbsp of olive oil.
2. Trim the ends off the Brussels sprouts, remove any outer leaves, and slice them in half.
3. Add the Brussels sprouts to the pot, cut side down, and cook for 5 minutes until they start to brown. Tip: Don’t overcrowd the pot to ensure even browning.
4. Pour in 2 cups of vegetable broth, bring to a boil, then reduce heat to simmer for 15 minutes until the sprouts are tender.
5. Transfer the mixture to a blender, add 2 cups of almond milk, and blend until smooth. Tip: For extra creaminess, blend in batches.
6. Return the soup to the pot, stir in ½ tsp of salt, and heat through for 2 minutes. Tip: Taste and adjust seasoning if necessary, but remember the almond milk adds natural sweetness.

Enjoy this velvety soup with a sprinkle of toasted almonds or a drizzle of olive oil for added texture. Each spoonful offers a harmonious blend of earthy Brussels sprouts and the subtle sweetness of almond milk, making it a delightful dish to savor.

Brussels Sprouts and Quinoa Salad

Sometimes the simplest dishes bring the most satisfaction, especially when they’re as nutritious and flavorful as this Brussels Sprouts and Quinoa Salad. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• Brussels sprouts – 1 lb
• Quinoa – 1 cup
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F. This high heat will help the Brussels sprouts caramelize, bringing out their natural sweetness.
2. Rinse the quinoa under cold water for about 30 seconds to remove any bitterness, then drain well.
3. Cook the quinoa according to package instructions, usually involving 2 cups of water for every 1 cup of quinoa, simmering for about 15 minutes until the water is absorbed. Tip: Let the quinoa sit covered for 5 minutes off the heat to fluff up perfectly.
4. While the quinoa cooks, trim the Brussels sprouts, cut them in half, and toss with 1 tbsp olive oil and ¼ tsp salt. Spread them on a baking sheet in a single layer.
5. Roast the Brussels sprouts for 20-25 minutes, stirring once halfway through, until they’re crispy on the outside and tender inside. Tip: Don’t overcrowd the pan to ensure even roasting.
6. In a large bowl, combine the cooked quinoa and roasted Brussels sprouts. Drizzle with the remaining 1 tbsp olive oil, 1 tbsp lemon juice, and ¼ tsp salt. Toss gently to mix. Tip: The lemon juice adds a bright contrast to the earthy flavors, so don’t skip it.

Brussels sprouts offer a delightful crunch against the fluffy quinoa, while the lemon juice ties everything together with a zesty kick. Serve this salad warm for a comforting side, or chill it for a refreshing lunch option.

Brussels Sprouts with Mustard Sauce

Often overlooked, Brussels sprouts can transform into a delectable dish with the right preparation. This recipe for Brussels Sprouts with Mustard Sauce is a simple yet flavorful way to elevate this humble vegetable, perfect for beginners to master.

Ingredients

• Brussels sprouts – 1 lb
• Olive oil – 2 tbsp
• Dijon mustard – 2 tbsp
• Honey – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for roasting.
2. Trim the ends off the Brussels sprouts and cut them in half lengthwise for even cooking.
3. Toss the Brussels sprouts with olive oil, salt, and black pepper in a large bowl until evenly coated. Tip: For extra crispiness, spread them in a single layer on the baking sheet.
4. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and tender when pierced with a fork.
5. While the Brussels sprouts are roasting, whisk together Dijon mustard and honey in a small bowl to create the sauce. Tip: Adjust the honey for a sweeter taste or add a splash of water if the sauce is too thick.
6. Once the Brussels sprouts are done, drizzle the mustard sauce over them and toss gently to coat. Tip: Serve immediately to enjoy the contrast between the crispy sprouts and the creamy sauce.

With their crispy edges and tender centers, these Brussels sprouts coated in a sweet and tangy mustard sauce offer a delightful texture and flavor. Consider serving them alongside roasted chicken or as a standout side at your next dinner party.

Brussels Sprouts and Apple Slaw

Preparing a refreshing Brussels Sprouts and Apple Slaw is simpler than you might think, and it’s a perfect way to add a crisp, sweet, and tangy side to your meals. Let’s break down the process into easy-to-follow steps to ensure your slaw turns out perfectly every time.

Ingredients

• Brussels sprouts – 1 lb
• Apple – 1 large
• Lemon juice – 2 tbsp
• Mayonnaise – ¼ cup
• Honey – 1 tbsp
• Salt – ½ tsp

Instructions

1. Trim the ends off the Brussels sprouts and remove any outer leaves that are wilted or discolored.
2. Using a sharp knife or a food processor with a slicing attachment, thinly slice the Brussels sprouts into shreds.
3. Core the apple and slice it into thin matchsticks, then toss with lemon juice to prevent browning.
4. In a large bowl, whisk together mayonnaise, honey, and salt until smooth.
5. Add the shredded Brussels sprouts and apple matchsticks to the bowl with the dressing.
6. Toss everything together until the Brussels sprouts and apples are evenly coated with the dressing.
7. Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld together.

Zesty and crisp, this slaw offers a delightful contrast of textures and flavors. Serve it alongside grilled meats or as a topping for tacos to add a fresh, crunchy element to your dish.

Brussels Sprouts Pasta with Lemon and Garlic

This Brussels Sprouts Pasta with Lemon and Garlic is a vibrant dish that combines the earthy flavors of Brussels sprouts with the bright zest of lemon and the aromatic punch of garlic. Perfect for a quick weeknight dinner, it’s a dish that promises both simplicity and depth of flavor.

Ingredients

• Brussels sprouts – 1 lb, trimmed and halved
• Pasta – 8 oz
• Garlic – 3 cloves, minced
• Lemon – 1, zested and juiced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F. Toss the Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet in a single layer. Roast for 20 minutes, or until they’re golden and crispy at the edges.
2. While the Brussels sprouts roast, cook the pasta according to the package instructions until al dente. Reserve ½ cup of pasta water before draining.
3. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
4. Add the roasted Brussels sprouts to the skillet. Stir in the cooked pasta, lemon zest, and lemon juice. If the pasta seems dry, add the reserved pasta water a little at a time until the desired consistency is achieved.
5. Serve immediately, garnished with additional lemon zest if desired.

Delightfully balanced, this dish offers a perfect harmony between the nutty, caramelized Brussels sprouts and the fresh, citrusy notes of lemon. For an extra touch of richness, sprinkle with grated Parmesan cheese before serving.

Brussels Sprouts and Chicken Stir Fry

Unlock the secret to a quick, nutritious dinner with this Brussels Sprouts and Chicken Stir Fry, perfect for busy weeknights. Follow these simple steps to create a dish that’s both flavorful and satisfying.

Ingredients

• Chicken breast – 1 lb, sliced into strips
• Brussels sprouts – 2 cups, halved
• Soy sauce – 2 tbsp
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced
• Red pepper flakes – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken strips to the skillet, spreading them out in a single layer. Cook for 5 minutes without stirring to allow them to brown.
3. Flip the chicken strips and cook for another 3 minutes until fully cooked. Remove from skillet and set aside.
4. In the same skillet, add Brussels sprouts and cook for 4 minutes, stirring occasionally, until they start to brown.
5. Add minced garlic and red pepper flakes to the Brussels sprouts, stirring constantly for 1 minute to prevent burning.
6. Return the chicken to the skillet, add soy sauce, and stir everything together. Cook for another 2 minutes to combine flavors.
7. Tip: For extra crispiness, let the Brussels sprouts sit undisturbed for a minute before stirring.
8. Tip: Always preheat your skillet to ensure even cooking and better browning.
9. Tip: Adjust the heat as needed to prevent the garlic from burning, which can make the dish bitter.

This stir fry offers a delightful contrast between the tender chicken and the crisp Brussels sprouts, with a spicy kick from the red pepper flakes. Try serving it over a bed of quinoa for an extra protein boost.

Brussels Sprouts with Toasted Almonds

Gathering around the table for a healthy, flavorful side dish has never been easier with this simple yet elegant Brussels sprouts recipe. Perfect for beginners, this method ensures crispy sprouts with a nutty crunch every time.

Ingredients

• Brussels sprouts – 1 lb
• Almonds – ½ cup
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F to ensure it’s ready for roasting.
2. Trim the stems off the Brussels sprouts and remove any yellow outer leaves, then cut each sprout in half for even cooking.
3. Toss the halved Brussels sprouts with 1 tbsp of olive oil and ½ tsp of salt in a large bowl until evenly coated. Tip: For extra flavor, let them sit for 5 minutes after tossing to absorb the salt.
4. Spread the Brussels sprouts in a single layer on a baking sheet, cut side down, to promote caramelization.
5. Roast in the preheated oven for 20 minutes, then flip each sprout to ensure even browning.
6. While the sprouts roast, heat the remaining 1 tbsp of olive oil in a skillet over medium heat. Add the almonds and toast for 3-5 minutes, stirring frequently, until golden and fragrant. Tip: Keep a close eye on the almonds to prevent burning.
7. After flipping the sprouts, continue roasting for another 10 minutes or until they are crispy on the outside and tender inside.
8. Transfer the roasted Brussels sprouts to a serving dish and sprinkle with the toasted almonds. Tip: For an extra touch of elegance, drizzle with a bit of balsamic glaze before serving.

Almonds add a delightful crunch to the tender, caramelized Brussels sprouts, making this dish a perfect balance of textures. Serve it alongside your favorite protein or enjoy it as a standalone vegetarian option for a satisfying meal.

Brussels Sprouts and Mushroom Risotto

Here’s a comforting and creamy risotto that combines the earthy flavors of Brussels sprouts and mushrooms, perfect for a cozy dinner. Follow these steps carefully to achieve the perfect consistency and flavor.

Ingredients

• Arborio rice – 1 cup
• Brussels sprouts – 1 cup, halved
• Mushrooms – 1 cup, sliced
• Vegetable broth – 4 cups
• White wine – ½ cup
• Parmesan cheese – ½ cup, grated
• Butter – 2 tbsp
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp

Instructions

1. Heat the vegetable broth in a saucepan over medium heat until simmering, then reduce the heat to low to keep warm.
2. In a large pan, heat olive oil and 1 tbsp butter over medium heat. Add the Brussels sprouts and mushrooms, sautéing until they begin to soften, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Add the minced garlic and sauté for another minute until fragrant.
4. Stir in the Arborio rice, coating it with the oil and butter, and toast for 2 minutes until the edges become translucent.
5. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
6. Begin adding the warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes. Tip: Keep the broth at a simmer to maintain the temperature.
7. Once the rice is creamy and al dente, remove from heat. Stir in the remaining 1 tbsp butter and grated Parmesan cheese. Tip: Let the risotto rest for 2 minutes before serving to allow the flavors to meld.
8. Season with salt to taste.

This risotto boasts a velvety texture with a rich, umami depth from the mushrooms and a slight crunch from the Brussels sprouts. Serve it with a sprinkle of extra Parmesan and a drizzle of truffle oil for an elevated touch.

Conclusion

Brussels sprouts lovers, rejoice! This roundup offers 19 tasty, Weight Watchers-friendly recipes that prove healthy eating doesn’t mean sacrificing flavor. From roasted to shredded, there’s a dish for every palate. We’d love to hear which recipes you try—drop a comment with your favorites! Don’t forget to share the love (and this article) on Pinterest for fellow home cooks to enjoy. Happy cooking!