7 Mix-Ins to Rock Your Brussels Sprouts World

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Find out which ingredients go deliciously well with Brussels sprouts.

Brussels sprouts have probably popped up on your dinner table since childhood. They taste delicious with just a simple seasoning of salt and pepper and anyone can cook them easily. However youโ€™re not just any cook are you?

No, you certainly are not.

You want to push the envelope and create Brussels sprout dishes that wow everyone sitting at your dinner table. Thatโ€™s why weโ€™ve prepared a list of mix-ins for your Brussels sprouts to take them from boring to spectacular. Your guests will be begging for seconds. Itโ€™s time to get creative!

Dark skillet filled with cooked Brussels sprouts and onions with the following words over the picture, "7 Mix-Ins to Rock Your Brussels Sprouts World from The Cookful"

What Goes With Brussels Sprouts?

1. A Bit of Pork

Bacon makes everything better, right? And this can be said about any pork product. Grab some bacon, pancetta, or prosciutto. A little bit stirred into piping hot Brussels sprouts and youโ€™ll be yearningย for that first bite. If you want to get really into it, reserve a little bacon fat and add that as well. Try it out with our Brussels Sprouts with Bacon & Peaches recipe.

2. Balsamic Vinegar

Dressing Brussels sprouts with a coat of balsamic vinegar will bring an extra zing to the vegetables. For a sweeter option, reduce approximately ยฝ cup of balsamic vinegar over medium-high heat until itโ€™s thick and syrupy. Stir in 1 teaspoon of brown sugar before pouring it over the sprouts.

3. Fresh Herbs

Basil, chives, dill, flat-leaf parsley, and thyme all pair wonderfully with Brussels sprouts, bringing a punch of freshness to liven up the dish. Either roast or steam the sprouts and then sprinkle generously with your herbs of choice.

4. Cheese

Stir in a little Parmesan, pecorino, blue cheese, Cheddar, creamy goat cheese, ricotta, or even small chunks of Brie as a finishing touch. Just remember that a little bit can go a long way, though we wonโ€™t judge you for going overboard. Hereโ€™sย a Roastedย Brussels Sprouts Gratin with Cheddar in the mix. So seriously good.

5. Nuts

Adding a crunchy element to Brussels sprouts canย make your sprouts pop. Chop up some almonds, chestnuts, hazelnuts, or pecans and sprinkle them on top. Hereโ€™s aย recipe that usesย shredded raw sprouts with citrus and pecans to make a winter slaw.

6. Lemon juice

Much like balsamic vinegar, lemon juice brings an acidic element to savory Brussels sprouts. The citrus juice when paired with a dash of salt and pepper transforms the sprouts into a bright, dynamic side dish.

7. Sautรฉed onions or shallots

Give Brussels sprouts an extra layer of flavor by stirring in some sautรฉed onions or shallots. You can stir them in after youโ€™ve cooked the Brussels sprouts or you can cook them up all together in one pan.

More Brussels Sprouts Inspiration

Try these flavor combinations to really wow your friends (and yourself!):

  • Brussels sprouts, bacon, shallots, white wine vinegar
  • Brussels sprouts, pancetta, balsamic vinegar reduction, basil
  • Brussels sprouts, apples, lemon, thyme
  • Brussels sprouts, basil, Parmesan, olive oil

Whatโ€™s your favorite thing to stir into Brussels sprouts?

This post originally appeared in November 2015 and was revised and republished in October 2022.

7 Mix-Ins to Rock Your Brussels Sprouts World

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About Christine

Christine is the founder of TheCookful and also of her blog COOKtheSTORY. Her passion is explaining the WHY behind cooking โ€“ Why should you cook things a certain way; Will they turn out if you do it differently; What are the pros and cons of the method? Learn more about Christine, her cookbooks, and her podcast.

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11 Comments

  1. I stir-fry brussel sprout halves in olive-oiled pan with a little of all these add-ins:
    Chopped red peppers
    Coarsely chopped pecans
    Sweetened dried cranberries
    Oregano
    Heat should be high enough to get some browning…or even blackening. Stop cooking as soon as sprouts start to get tender.
    Stir in a little pure maple syrup.

  2. Have added lean regular bacon, not Canadian bacon…. and a bit of olive oil, garlic, wedged Vidalia onion and black pepper. 425F. When near tender enough but not mushy ๐Ÿ˜ i add a drizz of maple syrup. Let caramelize a bit. Thanks for the other hints.

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