Ok, so with Thanksgiving and Christmas coming, I’ve gathered the best, healthiest and tasting brussel sprout recipes I could find and compiled them here in one place! They also happen to be quick too (under 30 min) So if you’re wanting to try a new recipe this year, here’s a great starting point! Let me know how you like them!

1. BROWN BUTTER & DILL BRUSSEL SPROUTS *from Eating Well

1 pound Brussels sprouts, trimmed and quartered
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
3 tablespoons slivered almonds, toasted (see *Tip)
1 tablespoon white-wine vinegar
1 tablespoon chopped fresh dill or 1 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add Brussels sprouts, cover and steam until tender, 5 to 7 minutes. Meanwhile, melt butter in a small skillet over medium heat. Cook, swirling often, until the butter turns a nutty brown, 1 to 3 minutes. Stir in oil and scrape into a large bowl with a rubber spatula. Add the Brussels sprouts, almonds, vinegar, dill, salt and pepper and toss to combine

*Tip: To toast slivered almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition (per 3/4 cup)
131 calories; 10 g fat (3 g sat, 5 g mono); 10 g carbohydrates; 0 g added sugars; 4 g protein; 4 g fiber; 172 mg sodium; 431 mg potassium.

2. BRUSSEL SPROUTS WITH CHESTNUTS & SAGE *from Eating Well

Makes 12 servings

Ingredients

2 pounds Brussels sprouts, trimmed and halved
1 tablespoon butter
1 tablespoon extra-virgin olive oil
3 tablespoons reduced-sodium chicken broth
3/4 cup coarsely chopped chestnuts, (about 4 ounces; see Tip)
2 teaspoons chopped fresh sage
1/2 teaspoon salt
Freshly ground pepper to taste

Bring a large saucepan of water to a boil. Add Brussels sprouts and cook until bright green and just tender, 6 to 8 minutes. Drain well. Melt butter with oil and broth in a large skillet over medium heat. Add Brussels sprouts, chestnuts and sage and cook, stirring often, until heated through, 2 to 4 minutes. Season with salt and pepper. Serve warm or at room temperature.

Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 8 hours.

Tip: You don’t need to prepare your own chestnuts for this dish. Cooked and peeled chestnuts are available in jars at this time of year. Look for them in the baking aisle or near other seasonal food items.

Nutrition (per 1/2 cup)
68 calories; 3 g fat (1 g sat, 1 g mono); 10 g carbohydrates; 0 g added sugars; 2 g protein; 3 g fiber; 117 mg sodium

3. MEDITERRANEAN SAUTE WITH BRUSSEL SPROUTS *from Alive Magazine

Makes 4 servings

2 tsp extra virgin olive oil
2 medium onions, sliced thinly
1 tsp fresh oregano & thyme, minced
sea salt & pepper to taste
2 cups swiss chard leaves, stems, washed, chopped
2 cups brussel sprouts, washed, bases cut, quartered
1/4 c capers, rinsed
1/2 c kalamata olives
1 clove garlic, minced
1 Tbsp balsamic vinegar
1/2 c pine nuts, toasted

Heat oil in medium saucepan over medium heat. Add onions, thyme, oregano, & salt and pepper to taste, saute for 5-10 minutes. Meanwhile, steam brussel sprouts for 5 min, add chard leaves & steams and steam 2-3 min. Add brussel sprouts to pan with onions & herbs. Add in olives, onion, garlic & cook for a couple minutes. Add vinegar, stir & serve. Top with pine nuts

Nutrition per serving
Cals: 190 Fat: 6g Carbs: 16g Fibre: 5g Protein: 4g

4. CARAMELIZED FENNEL & ONION BRUSSEL SPROUTS WITH TOASTED WALNUTS *From Alive Magazine

Makes 4 servings

5 cups brussel sprouts, washed and trimmed
1 Tbsp extra virgin olive oil
1 medium fennel bulb, halved lengthwise, core & outer leaves discarded, sliced thinly (save fennel fronds for topping)
8 fresh sage leaves, chopped
1 medium onion, thinly sliced
Sea salt & pepper to taste
1/2 c raw walnuts, toasted

Slice brussel sprouts in half lengthwise and steam until tender (10 min). Meanwhile, warm oil in medium saucepan over med heat. Add fennel, sage & onion, season to taste. Saute until lightly caramelized, 10-15 min. Add cooked sprouts and combine. Serve. Garnish with walnuts & fennel fronds (chopped).

Nutrition (per serving)
Cals: 159 Fat: 10g Carbs: 12g Fibre: 4g Protein: 4.6g

5. BRUSSEL SPROUTS WITH CARAWAY & LEMON *from Eating Well

Makes 4 servings

Ingredients
1 tablespoon unsalted butter
1 small onion, quartered and sliced
1/2 teaspoon caraway seeds
1 pound Brussels sprouts (approx 4 cups), trimmed and thinly sliced
3 tablespoons water
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon lemon juice

Melt butter in a large nonstick skillet over medium heat. Add onion and caraway seeds and cook, stirring often, until the onion begins to soften, about 4 minutes. Add Brussels sprouts, water, salt and pepper and cook, stirring often, until the Brussels sprouts are tender and browned in spots, 6 to 8 minutes. Remove from heat and stir in lemon juice.

Nutrition (per 3/4 cup)
79 calories; 4 g fat (2 g sat, 1 g mono); 11 g carbohydrates; 0 g added sugars; 3 g protein; 4 g fiber; 318 mg sodium

6. BRUSSEL SPOUTS WITH CARROTS & ALMONDS *from Cooking Light

Makes 4 servings (serving size: 3/4 cup)

1 tablespoon butter or stick margarine
1 1/2 cups julienne-cut carrot (I’d get the pre-shredded carrot in the bag)
3 cups trimmed Brussels sprouts, quartered (about 3/4 pound)
2 tablespoons minced fresh parsley
1 tablespoon sliced almonds, toasted
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon black pepper

Melt butter in a large nonstick skillet over medium-high heat. Add the carrot; sauté 4 minutes. Reduce heat to medium. Add Brussels sprouts; sauté 5 minutes or until crisp-tender. Add parsley and remaining ingredients; cook 30 seconds or until the sugar melts, stirring constantly.

Nutrition
Calories:84 Fat:3.9g Protein:3g Carb:11.3g Fiber:4.4g Sodium:208mg

7. SAUTEED BRUSSEL SPROUTS WITH BACON & ONIONS *from Eating Well

Makes 10 servings

2 1/2 pounds Brussels sprouts, trimmed
4 slices bacon, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 large onion, diced
4 sprigs thyme or savory, plus 2 teaspoons leaves, divided
1 teaspoon salt
Freshly ground pepper to taste
2 teaspoons lemon juice (optional)

1. Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.

2. Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.

3. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.

Make Ahead Tip: Prepare through Step 1, rinse with cold water; store airtight in the refrigerator for up to 1 day. Finish with Steps 2-3, 15 to 20 minutes before serving.

Nutrition (per 3/4 cup serving)
81 calories; 3 g fat (1 g sat, 2 g mono); 10 g carbohydrates; 5 g protein; 3 g fiber; 333 mg sodium