Sarra Ina Garten brussels sprouts recipes go way beyond the boiled sprouts of the past, using high-heat roasting, quick sautés, and crispy pancetta to bring out their nutty, caramelized best. This collection covers her most popular methods from simple roasted sprouts to a show-stopping pizza carbonara.
1. Roasted Brussels Sprouts (via Food Network)
Trimmed sprouts tossed with olive oil, kosher salt, and pepper, then roasted at high heat for 35 to 40 minutes until crispy on the outside and tender within. Ina likes these salty like french fries, with an extra sprinkle of kosher salt right before serving. Three ingredients and zero fuss make this her simplest and most-requested version.
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2. Balsamic-Roasted Brussels Sprouts (via Food Network)
Halved sprouts roasted on a sheet pan with diced pancetta, olive oil, salt, and pepper for 20 to 30 minutes until browned and tender. A drizzle of balsamic vinegar goes on the moment they come out of the oven, adding a tangy sweetness that clings to every crispy leaf. The loose leaves that fall off get extra crunchy and are the best part of the pan.
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3. Shaved Brussels Sprouts With Pancetta (via Food Network)
Paper-thin sprouts sliced through a food processor, then sautéed with shallots, butter, and olive oil for just 5 to 7 minutes until bright green and crisp-tender. Pancetta gets stirred in at the end along with a splash of balsamic vinegar for a savory, tangy finish. One of the fastest brussels sprouts dishes in her entire collection.
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4. Brussels Sprouts Lardons (via Food Network)
Sautéed sprouts cooked in rendered pancetta fat with golden raisins and a splash of chicken stock until tender all the way through in about 15 minutes. The raisins plump up and add bursts of sweetness against the salty, savory pork. A French-inspired side from her Barefoot in Paris cookbook.
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5. Steamed Brussels Sprouts and Bacon (via Food Network)
Butter-finished sprouts steamed in a covered pan for 5 minutes, then cooked uncovered with more butter for another 5 until perfectly tender. Crispy bacon pieces and balsamic vinegar get stirred in at the end, and a sprinkle of fleur de sel finishes each serving. Fast, rich, and savory without ever turning on the oven.
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6. Sautéed Shredded Brussels Sprouts (via Food Network)
Finely sliced sprouts sautéed in butter and olive oil over medium-high heat for just 5 to 7 minutes until crisp-tender and still bright green. A splash of balsamic vinegar at the end adds a tangy bite that balances the buttery richness. No coring needed when you use a food processor to shred them.
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7. Winter Slaw (via Food Network)
Shredded brussels sprouts, kale, and radicchio tossed in a bright lemon and olive oil dressing with dried cranberries and big shards of Parmesan. Served cold or at room temperature, it holds up for hours without wilting. A crunchy, tangy, make-ahead side that works for holiday dinners and potlucks.
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8. Turkey Sandwiches With Brussels Sprout Slaw (via Food Network)
Sliced brussels sprouts turned into a creamy slaw with mayonnaise, whole-grain mustard, Dijon, and vinegar, then piled onto ciabatta with layers of roasted turkey. The slaw adds a crunchy, tangy contrast to the tender turkey, and the sandwich holds together for packed lunches too. A smart way to use leftover Thanksgiving turkey.
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9. Brussels Sprouts Pizza Carbonara (via Food Network)
Crispy shaved brussels sprouts layered on homemade pizza dough with a rich béchamel sauce, Italian bacon, and a shower of Parmesan. Inspired by a pizza she had at Marta in New York City, this one bakes at 475 degrees until golden and bubbly. Savory, creamy, and completely different from any other sprouts recipe in her books.
