One-Pot Wonders: Delicious and Easy Brussels Sprouts Recipes
Brussels sprouts. They’re not just for Thanksgiving anymore! These mini-cabbages have undergone a serious culinary renaissance in recent years, shedding their reputation for being bitter and bland. And one of the best ways to enjoy them? In one-pot meals! One-pot recipes are the ultimate in convenience, minimizing cleanup and maximizing flavor. This article explores a variety of one-pot recipes featuring Brussels sprouts, offering detailed instructions and tips to help you create delicious and satisfying meals with minimal effort.
Why One-Pot Brussels Sprouts Recipes are a Game-Changer
Before we dive into the recipes, let’s highlight why one-pot meals are so fantastic:
* **Easy Cleanup:** The obvious benefit! Fewer dishes mean less time scrubbing and more time enjoying your meal.
* **Flavor Infusion:** Cooking everything together allows flavors to meld and deepen, creating a more complex and satisfying taste profile.
* **Nutrient Retention:** Cooking methods like simmering or braising help retain more of the vegetables’ nutrients compared to boiling.
* **Versatility:** One-pot meals can be easily adapted to suit dietary needs and preferences. Vegetarian, vegan, gluten-free, and meat-lover options abound.
* **Budget-Friendly:** One-pot meals often utilize affordable ingredients and leftovers, making them a great way to save money.
* **Time-Saving:** With everything cooking in one pot, you can focus on other tasks while dinner simmers away.
Essential Tips for Perfect One-Pot Brussels Sprouts
Before we jump into specific recipes, here are some key tips to ensure your one-pot Brussels sprouts creations are a success:
* **Choose Fresh Brussels Sprouts:** Look for firm, bright green sprouts with tightly packed leaves. Avoid sprouts that are yellowing or have loose leaves.
* **Proper Preparation is Key:** Trim the ends of the Brussels sprouts and remove any wilted outer leaves. You can halve or quarter larger sprouts to ensure even cooking.
* **Don’t Overcrowd the Pot:** Overcrowding can lead to steaming instead of browning. Use a large enough pot or cook in batches if necessary.
* **Layer Flavors:** Start by sautéing aromatics like garlic, onions, or shallots to build a flavorful base. Add spices and herbs to enhance the taste.
* **Control the Liquid:** Use enough liquid to cook the ingredients through, but not so much that the dish becomes watery. Broth, stock, wine, or even water can be used.
* **Consider Cooking Times:** Add ingredients that take longer to cook first, followed by those that cook more quickly. Brussels sprouts typically take 15-20 minutes to become tender-crisp.
* **Season Generously:** Taste and adjust the seasoning throughout the cooking process. Salt, pepper, and other spices will bring out the flavors of the ingredients.
* **Don’t Be Afraid to Experiment:** One-pot meals are very forgiving. Feel free to adjust the ingredients and seasonings to your liking.
Recipe 1: One-Pot Lemon Herb Chicken and Brussels Sprouts
This recipe combines tender chicken with crispy Brussels sprouts in a bright and flavorful lemon-herb sauce. It’s a complete and satisfying meal that’s ready in under an hour.
**Ingredients:**
* 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
* 1 tbsp olive oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 lb Brussels sprouts, trimmed and halved or quartered
* 1 cup chicken broth
* 1/2 cup dry white wine (optional)
* 1 lemon, juiced and zested
* 2 tbsp fresh herbs (such as thyme, rosemary, and parsley), chopped
* Salt and pepper to taste
* Red pepper flakes (optional)
**Instructions:**
1. **Sear the Chicken:** Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper. Add chicken to the pot and sear on all sides until browned. Remove chicken from the pot and set aside.
2. **Sauté Aromatics:** Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3. **Add Brussels Sprouts:** Add Brussels sprouts to the pot and cook for 5-7 minutes, stirring occasionally, until slightly browned.
4. **Deglaze the Pot:** If using white wine, pour it into the pot and scrape up any browned bits from the bottom. This will add flavor to the sauce.
5. **Add Broth and Lemon:** Pour in chicken broth, lemon juice, and lemon zest. Bring to a simmer.
6. **Return Chicken to Pot:** Return the seared chicken to the pot.
7. **Simmer Until Cooked:** Reduce heat to low, cover the pot, and simmer for 15-20 minutes, or until chicken is cooked through and Brussels sprouts are tender-crisp.
8. **Stir in Herbs:** Stir in fresh herbs and red pepper flakes (if using).
9. **Season to Taste:** Taste and adjust seasoning with salt and pepper as needed.
10. **Serve:** Serve hot, garnished with extra herbs and a squeeze of lemon juice, if desired.
**Tips and Variations:**
* **Chicken Breast:** You can substitute chicken breast for chicken thighs, but be careful not to overcook it. Reduce the simmering time accordingly.
* **Bacon or Pancetta:** Add chopped bacon or pancetta to the pot along with the onion for extra flavor.
* **Parmesan Cheese:** Sprinkle grated Parmesan cheese over the dish before serving.
* **Vegetarian Option:** Substitute the chicken with chickpeas or white beans for a vegetarian version.
* **Add Vegetables:** Add other vegetables like carrots, potatoes, or sweet potatoes to the pot along with the Brussels sprouts.
Recipe 2: One-Pot Sausage and Brussels Sprouts Pasta
This hearty and flavorful pasta dish is packed with Italian sausage, Brussels sprouts, and a creamy Parmesan sauce. It’s a comforting and satisfying meal that’s perfect for a chilly evening.
**Ingredients:**
* 1 lb Italian sausage, removed from casings
* 1 tbsp olive oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 lb Brussels sprouts, trimmed and halved or quartered
* 1 lb pasta (such as penne, rigatoni, or rotini)
* 4 cups chicken broth
* 1/2 cup heavy cream
* 1/2 cup grated Parmesan cheese
* Salt and pepper to taste
* Red pepper flakes (optional)
**Instructions:**
1. **Brown the Sausage:** Heat olive oil in a large pot or Dutch oven over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove sausage from the pot and set aside.
2. **Sauté Aromatics:** Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3. **Add Brussels Sprouts:** Add Brussels sprouts to the pot and cook for 5-7 minutes, stirring occasionally, until slightly browned.
4. **Add Pasta and Broth:** Add pasta and chicken broth to the pot. Bring to a boil.
5. **Simmer Until Pasta is Cooked:** Reduce heat to low, cover the pot, and simmer for 12-15 minutes, or until pasta is cooked through and liquid is absorbed, stirring occasionally to prevent sticking.
6. **Stir in Cream and Cheese:** Stir in heavy cream and Parmesan cheese until melted and smooth.
7. **Return Sausage to Pot:** Return the cooked sausage to the pot.
8. **Season to Taste:** Season with salt, pepper, and red pepper flakes (if using) to taste.
9. **Serve:** Serve hot, garnished with extra Parmesan cheese and fresh parsley, if desired.
**Tips and Variations:**
* **Different Sausage:** Use different types of sausage, such as sweet Italian sausage, spicy Italian sausage, or even chicken sausage.
* **Vegetarian Option:** Omit the sausage and add a can of drained and rinsed cannellini beans for protein.
* **Add Vegetables:** Add other vegetables like bell peppers, mushrooms, or spinach to the pot along with the Brussels sprouts.
* **Spicy Kick:** Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.
* **Cream Cheese:** For an extra creamy sauce, add a tablespoon or two of cream cheese along with the heavy cream.
Recipe 3: One-Pot Quinoa with Brussels Sprouts and Cranberries
This healthy and flavorful quinoa dish is packed with Brussels sprouts, cranberries, and pecans. It’s a perfect vegetarian or vegan option that’s both nutritious and delicious.
**Ingredients:**
* 1 tbsp olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 lb Brussels sprouts, trimmed and shredded (or thinly sliced)
* 1 cup quinoa, rinsed
* 2 cups vegetable broth
* 1/2 cup dried cranberries
* 1/2 cup chopped pecans
* Salt and pepper to taste
* Optional: Balsamic glaze for drizzling
**Instructions:**
1. **Sauté Aromatics:** Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
2. **Add Brussels Sprouts:** Add shredded Brussels sprouts to the pot and cook for 5-7 minutes, stirring occasionally, until slightly softened.
3. **Add Quinoa and Broth:** Add rinsed quinoa and vegetable broth to the pot. Bring to a boil.
4. **Simmer Until Quinoa is Cooked:** Reduce heat to low, cover the pot, and simmer for 15-20 minutes, or until quinoa is cooked through and liquid is absorbed.
5. **Stir in Cranberries and Pecans:** Stir in dried cranberries and chopped pecans.
6. **Season to Taste:** Season with salt and pepper to taste.
7. **Serve:** Serve hot, drizzled with balsamic glaze (optional).
**Tips and Variations:**
* **Different Nuts:** Use different nuts like walnuts, almonds, or pistachios instead of pecans.
* **Fresh Cranberries:** Use fresh cranberries instead of dried cranberries. You may need to add a little extra sweetener, such as maple syrup or honey.
* **Add Vegetables:** Add other vegetables like butternut squash, sweet potatoes, or kale to the pot along with the Brussels sprouts.
* **Herbs:** Add fresh herbs like thyme, rosemary, or sage for extra flavor.
* **Lemon Juice:** Squeeze a lemon over the dish before serving for a bright and zesty flavor.
Recipe 4: One-Pot Brussels Sprouts and Chorizo Paella
This recipe takes the classic Spanish paella and gives it a Brussels sprouts twist. The spicy chorizo, saffron-infused rice, and tender Brussels sprouts create a flavorful and visually appealing dish.
**Ingredients:**
* 2 tablespoons olive oil
* 8 ounces Spanish chorizo, sliced
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 red bell pepper, chopped
* 1 teaspoon smoked paprika
* 1/2 teaspoon saffron threads
* 1 1/2 cups paella rice (such as Bomba or Arborio)
* 4 cups chicken broth
* 1 pound Brussels sprouts, trimmed and halved or quartered
* 1/2 cup frozen peas
* Salt and pepper to taste
* Lemon wedges, for serving
**Instructions:**
1. **Sauté Chorizo:** Heat olive oil in a large paella pan or wide skillet over medium heat. Add chorizo and cook until browned and slightly crispy, about 5 minutes. Remove chorizo from the pan and set aside, leaving the rendered fat in the pan.
2. **Sauté Aromatics and Bell Pepper:** Add onion and red bell pepper to the pan and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
3. **Add Spices and Rice:** Stir in smoked paprika and saffron threads. Cook for 30 seconds, stirring constantly, until fragrant. Add paella rice and stir to coat with the oil and spices.
4. **Add Broth:** Pour in chicken broth and bring to a boil. Season with salt and pepper.
5. **Add Brussels Sprouts:** Reduce heat to low, add Brussels sprouts to the paella, distributing them evenly.
6. **Simmer and Do Not Stir:** Simmer, uncovered, for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Do not stir the paella during this time, as this will disrupt the socarrat (the crispy layer of rice on the bottom).
7. **Add Peas and Chorizo:** Stir in frozen peas and the cooked chorizo. Cover the paella and let it rest for 5 minutes to allow the flavors to meld.
8. **Serve:** Serve hot, garnished with lemon wedges.
**Tips and Variations:**
* **Seafood:** Add seafood such as shrimp, mussels, or clams to the paella for a more traditional flavor.
* **Vegetarian Option:** Omit the chorizo and add artichoke hearts or white beans for a vegetarian version.
* **Different Rice:** If you can’t find paella rice, you can use Arborio rice, but the texture will be slightly different.
* **Socarrat:** To encourage the formation of socarrat, increase the heat slightly during the last few minutes of cooking, but be careful not to burn the rice.
* **Pea Variations:** Feel free to substitute the peas with green beans.
Recipe 5: One-Pot Creamy Tomato and Brussels Sprouts Orzo
This recipe creates a comforting and flavorful dish using orzo pasta, Brussels sprouts, and a creamy tomato sauce. It’s a simple yet satisfying meal perfect for a weeknight dinner.
**Ingredients:**
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 pound Brussels sprouts, trimmed and quartered
* 1 cup orzo pasta
* 1 (28 ounce) can crushed tomatoes
* 2 cups vegetable broth
* 1/2 cup heavy cream
* 1/4 cup grated Parmesan cheese
* 1 teaspoon dried oregano
* Salt and pepper to taste
* Fresh basil leaves, for garnish
**Instructions:**
1. **Sauté Aromatics:** Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
2. **Add Brussels Sprouts:** Add quartered Brussels sprouts to the pot and cook for 5-7 minutes, stirring occasionally, until slightly browned.
3. **Add Orzo, Tomatoes, and Broth:** Add orzo pasta, crushed tomatoes, and vegetable broth to the pot. Stir to combine.
4. **Season:** Stir in dried oregano, salt, and pepper.
5. **Simmer:** Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the orzo is cooked through and the liquid is absorbed, stirring occasionally to prevent sticking.
6. **Stir in Cream and Cheese:** Stir in heavy cream and grated Parmesan cheese until well combined and the sauce is creamy.
7. **Serve:** Serve hot, garnished with fresh basil leaves.
**Tips and Variations:**
* **Sun-dried Tomatoes:** Add 1/4 cup of chopped sun-dried tomatoes for a more intense tomato flavor.
* **Spinach or Kale:** Stir in a handful of spinach or kale during the last few minutes of cooking for added nutrients.
* **Chicken or Sausage:** Add cooked chicken or sausage to the dish for extra protein.
* **Ricotta Cheese:** Top with a dollop of ricotta cheese before serving.
* **Spice:** Add a pinch of red pepper flakes for a touch of heat.
Recipe 6: One-Pot Coconut Curry with Brussels Sprouts and Chickpeas
This vegan-friendly one-pot curry is packed with flavor and nutrients. The coconut milk provides a creamy base, while the curry spices and Brussels sprouts add a depth of flavor. Chickpeas add protein and heartiness.
**Ingredients:**
* 1 tablespoon coconut oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 inch ginger, grated
* 1 red bell pepper, chopped
* 1 pound Brussels sprouts, trimmed and halved or quartered
* 1 (14 ounce) can chickpeas, drained and rinsed
* 1 (13.5 ounce) can coconut milk
* 1 (14.5 ounce) can diced tomatoes, undrained
* 2 tablespoons curry powder
* 1 teaspoon turmeric powder
* 1/2 teaspoon cumin powder
* Salt and pepper to taste
* Cilantro, for garnish
* Lime wedges, for serving
**Instructions:**
1. **Sauté Aromatics:** Heat coconut oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and grated ginger and cook for another minute until fragrant.
2. **Add Bell Pepper and Brussels Sprouts:** Add chopped red bell pepper and halved or quartered Brussels sprouts to the pot and cook for 5-7 minutes, stirring occasionally, until slightly softened.
3. **Add Chickpeas, Coconut Milk, and Tomatoes:** Add drained and rinsed chickpeas, coconut milk, and diced tomatoes to the pot. Stir to combine.
4. **Add Spices:** Stir in curry powder, turmeric powder, cumin powder, salt, and pepper.
5. **Simmer:** Bring to a simmer, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the Brussels sprouts are tender and the flavors have melded.
6. **Serve:** Serve hot, garnished with fresh cilantro and lime wedges.
**Tips and Variations:**
* **Spinach:** Add a handful of spinach during the last few minutes of cooking.
* **Sweet Potato:** Add cubed sweet potato along with the Brussels sprouts for a sweeter flavor.
* **Rice:** Serve over rice for a more substantial meal.
* **Red Curry Paste:** Add 1-2 tablespoons of red curry paste for a spicier flavor.
* **Lime Juice:** Squeeze fresh lime juice over the curry before serving for added brightness.
Recipe 7: One-Pot Smoked Sausage, Brussels Sprouts and Potato Hash
This hearty and rustic hash is a simple and satisfying one-pot meal that’s packed with flavor. Smoked sausage, Brussels sprouts, and potatoes combine for a delicious and comforting dish.
**Ingredients:**
* 1 tablespoon olive oil
* 1 pound smoked sausage, sliced
* 1 onion, chopped
* 1 pound Brussels sprouts, trimmed and quartered
* 1 pound Yukon gold potatoes, diced
* 1 teaspoon dried thyme
* 1/2 teaspoon smoked paprika
* Salt and pepper to taste
* Optional: Fried egg, for serving
**Instructions:**
1. **Sauté Sausage:** Heat olive oil in a large skillet or Dutch oven over medium heat. Add sliced smoked sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove sausage from the skillet and set aside.
2. **Sauté Aromatics:** Add chopped onion to the skillet and cook until softened, about 5 minutes.
3. **Add Brussels Sprouts and Potatoes:** Add quartered Brussels sprouts and diced Yukon gold potatoes to the skillet. Stir to combine.
4. **Season:** Sprinkle with dried thyme, smoked paprika, salt, and pepper.
5. **Cook:** Cook, stirring occasionally, until the potatoes are tender and the Brussels sprouts are slightly browned, about 15-20 minutes.
6. **Return Sausage:** Return the cooked sausage to the skillet and stir to combine.
7. **Serve:** Serve hot, optionally topped with a fried egg.
**Tips and Variations:**
* **Different Sausage:** Use different types of sausage, such as andouille or kielbasa.
* **Sweet Potatoes:** Substitute sweet potatoes for Yukon gold potatoes.
* **Bell Peppers:** Add chopped bell peppers for added color and flavor.
* **Garlic:** Add minced garlic along with the onion for extra flavor.
* **Hot Sauce:** Add a dash of hot sauce for a spicy kick.
Recipe 8: One-Pot Lentil Soup with Brussels Sprouts
This nourishing and comforting lentil soup is a perfect vegetarian and vegan option that is both filling and healthy. The Brussels sprouts add a subtle sweetness and heartiness.
**Ingredients:**
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1 pound Brussels sprouts, trimmed and shredded or thinly sliced
* 1 cup green or brown lentils, rinsed
* 6 cups vegetable broth
* 1 teaspoon dried thyme
* 1/2 teaspoon bay leaf
* Salt and pepper to taste
* Lemon juice, for serving
**Instructions:**
1. **Sauté Aromatics:** Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
2. **Add Brussels Sprouts:** Add shredded or thinly sliced Brussels sprouts to the pot and cook for 3-5 minutes, stirring occasionally, until slightly softened.
3. **Add Lentils and Broth:** Add rinsed lentils and vegetable broth to the pot. Stir to combine.
4. **Season:** Add dried thyme, bay leaf, salt, and pepper.
5. **Simmer:** Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
6. **Remove Bay Leaf:** Remove the bay leaf before serving.
7. **Serve:** Serve hot, with a squeeze of lemon juice.
**Tips and Variations:**
* **Smoked Paprika:** Add a pinch of smoked paprika for a smoky flavor.
* **Diced Tomatoes:** Add a can of diced tomatoes for added acidity and flavor.
* **Spinach or Kale:** Stir in a handful of spinach or kale during the last few minutes of cooking.
* **Balsamic Vinegar:** Add a splash of balsamic vinegar for added depth of flavor.
* **Crusty Bread:** Serve with crusty bread for dipping.
Recipe 9: One-Pot Chicken and Rice with Brussels Sprouts
This one-pot chicken and rice recipe is a classic comfort food that gets a healthy boost with the addition of Brussels sprouts. It’s an easy and satisfying meal that’s perfect for a weeknight dinner.
**Ingredients:**
* 1 tablespoon olive oil
* 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 cup long-grain rice
* 2 cups chicken broth
* 1/2 pound Brussels sprouts, trimmed and quartered
* 1/2 teaspoon dried thyme
* Salt and pepper to taste
* Fresh parsley, for garnish
**Instructions:**
1. **Sear Chicken:** Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper. Add chicken to the pot and sear on all sides until browned. Remove chicken from the pot and set aside.
2. **Sauté Aromatics:** Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3. **Add Rice:** Add the long-grain rice to the pot and cook for 1-2 minutes, stirring occasionally, until the rice is lightly toasted.
4. **Add Broth and Chicken:** Pour in the chicken broth and bring to a boil. Return the chicken to the pot.
5. **Simmer:** Reduce heat to low, cover the pot, and simmer for 15 minutes.
6. **Add Brussels Sprouts:** Add the Brussels sprouts to the pot. Cover and simmer for another 5-10 minutes, or until the rice is cooked through and the Brussels sprouts are tender.
7. **Season and Serve:** Stir in dried thyme, salt, and pepper to taste. Garnish with fresh parsley before serving.
**Tips and Variations:**
* **Chicken Variations:** Bone-in chicken can be used. Increase the cooking time accordingly.
* **Vegetable Addition:** Carrots and celery can be added for extra flavor.
* **Spice Level:** Red pepper flakes can be added for heat.
Conclusion: Embracing the One-Pot Brussels Sprouts Revolution
Brussels sprouts and one-pot cooking are a match made in culinary heaven. These recipes offer a delicious and convenient way to enjoy this often-overlooked vegetable, while minimizing cleanup and maximizing flavor. So, ditch the multiple pots and pans, embrace the simplicity of one-pot cooking, and discover the amazing versatility of Brussels sprouts. From hearty pasta dishes to flavorful curries and comforting soups, there’s a one-pot Brussels sprouts recipe to suit every taste and occasion. Experiment with the variations and tips provided, and create your own one-pot masterpieces. Happy cooking!