Pickled Brussel Sprouts

Did you know Brussels sprouts are named for Brussels, Belgium where they were first widely cultivated? It’s true! That’s why it’s Brussels and not brussel.

The truth is, I’d never thought of pickling Brussels sprouts until the other day when I was pickling broccoli stems. Yes, I did pickle broccoli, and yes, it was incredible.

So incredible, in fact, that when I had leftover Brussels sprouts after making this Shaved Brussels Sprouts Salad with Warm Bacon Dressing, I couldn’t resist pickling the remaining sprouts. I’m happy to tell you that as it turns out, pickled sprouts are fantastic.

Pickled Brussel Sprout Recipe

To make these quick pickled sprouts, you’ll need the following ingredients:

• fresh Brussels sprouts
• sugar
• rice wine vinegar
• lime juice
• sesame oil
• garlic

It is important to start this recipe with fresh -not frozen- Brussels sprouts. Frozen Brussels sprouts just don’t have the structural integrity to hold up to pickling. Frozen sprouts would yield floppy pickles, and that’s just sad.

Use a sharp knife to slice the Brussels sprouts very thinly. Divide the sliced Brussels sprouts between (2) 16-ounce jars.

In a small stainless saucepan, combine the sugar, vinegar, lime juice, sesame oil, and garlic. Bring to a boil over medium heat. Stir until the sugar completely dissolves, about 2 minutes.

Pour over the Brussels sprouts, then set aside to cool. Cover and refrigerate for at least 1 hour. The Brussels sprouts will keep nicely in the refrigerator for up to 1 week.

Oh, Brussels sprouts, how I love you. Should I count the ways? Smashed Brussels Sprouts are like the candy of the vegetable world in their irresistible balsamic glaze.

And Cajun Brussels Sprouts are a crispy, flavorful snack or side dish that can be made in the oven or air fryer. Air Fryer Brussels Sprouts make quick work of delivering a sprouts recipe that is hard to stop eating.

For more options including basics like How To Roast Brussels Sprouts, be sure to scroll through my Brussels Sprouts recipe archives.

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Pickled Brussels Sprouts

Tangy, crisp-tender, thinly sliced Brussels sprouts with a hint of toasted sesame flavor are snack-worthy, but also delicious on salads!

Course Appetizer, Condiments, Snack

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 138kcal

Author Mary Younkin

Ingredients

• 1 pound Brussels sprouts trimmed and very thinly sliced
• 1 cup sugar
• 1⅓ cups rice wine vinegar
• 2 tablespoons lime juice
• 2 teaspoons sesame oil
• 2 tablespoons minced garlic

Instructions

• Use a sharp knife to slice the Brussels sprouts very thinly. Divide the sliced Brussels sprouts between (2) 16-ounce jars.
• In a small stainless saucepan, combine the sugar, vinegar, lime juice, sesame oil, and garlic. Bring to a boil over medium heat. Stir until the sugar completely dissolves, about 2 minutes.
• Pour over the Brussels sprouts, then set aside to cool. Cover and refrigerate for at least 1 hour. The Brussels sprouts will keep nicely in the refrigerator for up to 1 week.

Nutrition

Calories: 138kcal | Carbohydrates: 30g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 15mg | Potassium: 226mg | Fiber: 2g | Sugar: 26g | Vitamin A: 429IU | Vitamin C: 49mg | Calcium: 27mg | Iron: 1mg

Warm Bacon Dressing

When I saw this recipe in Rebecca Lindamood’s cookbook The Ultimate Guide To Vegetable Side Dishes, I knew it had my name all over it. Brussels sprouts are always a favorite of mine.

Bacon dressing packs a lot of impressive flavor for something made of such basic, every-day ingredients; rendered bacon fat, apple cider vinegar, light brown sugar, water, and black pepper. Because you bring the mixture quickly to a boil and simply whisk to combine, the heat of the dressing gently wilts the shaved sprouts, making them crispy tender.

The warmth of the dressing also partially rehydrates the dried cherries and wakes up the flavor in them. The cherries add a little subdued pop of color and sweetness that accompanies the earthy sprouts and pecans beautifully.

For more unique Brussels sprouts recipes, check out our Brussels Sprouts archives, including Brussels Sprouts Chips, Bang Bang Brussels Sprouts, and so much more.

Brussels Sprouts Salad with Bacon

To make our Brussels sprouts salad with warm bacon dressing, you’ll need the following ingredients:

• bacon
• Brussels sprouts *
• kosher salt
• dried cherries
• green onions
• pecans
• apple cider vinegar
• light brown sugar
• water
• black pepper

* This is a job for fresh Brussels sprouts, not frozen or canned ones. You can buy them loose, bagged, or still on the stalk, but they do need to be fresh. Frozen sprouts simply won’t have a good texture in the finished salad.

Warm Bacon Salad Dressing

Preheat the oven to 400°F. Line a sheet pan with foil and arrange the bacon on it.

Bake for 12-20 minutes, depending on the thickness of the bacon and desired crispness. Immediately transfer the cooked bacon to a paper towel-lined plate.

Carefully lift the foil and use it to pour about 2 tablespoons of the bacon fat into a measuring cup. Set this aside. Chop the bacon and set it aside as well.

Fit a food processor with a thin slicing blade. Drop the Brussels sprouts into the feed chute, shaving all of the sprouts. If you don’t have a food processor or choose not to use one, simply trim the Brussels and slice them as thinly as possible with a sharp knife.

Transfer the shaved sprouts to a mixing bowl. Sprinkle about ¼ teaspoon of salt over the Brussels sprouts and toss with your hands. Scatter the cherries, onions, pecans, and bacon over the Brussels sprouts and set aside.

In a stainless saucepan over medium-high heat, combine the reserved bacon fat, vinegar, sugar, water, ¼ teaspoon of salt, and pepper. Bring to a boil and whisk to combine. Immediately pour over the salad and toss to coat.

Taste the salad and adjust the salt and pepper if desired. This salad can be served immediately or stored in an airtight container in the refrigerator for up to 3 days.

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Brussels Sprouts Salad with Bacon and Dried Cherries

Shaved Brussels sprouts salad with warm bacon dressing is the ideal side dish to serve with roast pork, beef, or chicken. Tangy, warm bacon dressing is poured over shaved Brussels sprouts, green onions, and dried cherries in this easy but sophisticated tasting recipe.

Servings 6

Calories 82kcal

Author Mary Younkin

Ingredients

• 4 strips bacon
• 1 pound Brussels sprouts halved, or quartered if large
• ¾ teaspoon kosher salt divided
• ½ cup dried cherries
• 4 green onions thinly sliced
• 2 tablespoons apple cider vinegar
• 1 tablespoon light brown sugar
• 1 tablespoon water
• ¼ teaspoon freshly ground black pepper adjust to taste

Instructions

Cook the Bacon

• Preheat the oven to 400°F. Line a sheet pan with foil and place the bacon on it. Bake for 12-20 minutes, depending on the thickness of the bacon and desired crispness. Immediately transfer the cooked bacon to a paper towel-lined plate. Carefully lift the foil and use it to pour about 2 tablespoons of the bacon fat into a measuring cup. Set aside. Chop the bacon and set aside.

Prep the Salad

• Fit a food processor with a thin slicing blade. Drop the Brussels sprouts into the feed chute, shaving all of the sprouts. If you don't have a food processor or choose not to use one, trim the ends of the Brussels and slice them as thinly as possible with a sharp knife. Transfer the shaved sprouts to a mixing bowl.
• Sprinkle about ¼ teaspoon of salt over the Brussels sprouts and toss with your hands. Scatter the cherries, onions, pecans, and bacon over the Brussels sprouts and set aside.

Make the Dressing

• In a stainless saucepan over medium-high heat, combine the reserved bacon fat, vinegar, sugar, water, ¼ teaspoon of salt, and pepper. Bring to a boil and whisk to combine. Immediately pour over the salad and toss to coat.
• Taste the salad and adjust the salt and pepper if desired. This salad can be served immediately or stored in an airtight container in the refrigerator for up to 3 days.

Notes

recipe adapted gently from The Ultimate Guide to Vegetable Side Dishes by Rebecca Lindamood

 

Nutrition

Calories: 82kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 1mg | Sodium: 314mg | Potassium: 323mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1008IU | Vitamin C: 66mg | Calcium: 49mg | Iron: 1mg

If you’ve been here with me for long, you know I’ve never met a roasted vegetable I didn’t eventually fall for. And, I am fully in love with all the crispy texture of roasted sprouts. And yes, I even make air fryer smashed brussels sprouts, for a quick snack.

But, this smashed brussels sprouts recipe is the oven version of a trick I’ve been running on my favorite balsamic sweet potatoes for years. So, keep the balsamic close by. You’re going to want to use it again and again.

Smashed Brussels Sprouts

As a kid, I thought brussels sprouts were steamed baby cabbages sent to ruin my dinner. That was the whole brand. Mushy, greyish little blobs. No, thank you.

Then, somewhere in my twenties a friend roasted them for me, and I sat there quietly rewriting a lifetime of wrong opinions. Turns out Brussels sprouts are amazing. Steaming is the problem.

These smashed brussels sprouts are the kind that my kids will actually ask for. You get all the crispy, caramelized edges, but way more of them, because we’ve pressed each one flat to give the hot pan more surface to work with. And, the glaze adds a sweet and tangy note that makes them impossible for me to stop snacking on.

Ingredients and Substitutions

The Sprouts – Always fresh, never frozen. I don’t negotiate on this one.

The Fat – I use extra virgin olive oil to help the sprouts crisp in the pan. Nothing special, here. I’m not sold on all the fancy varieties when it comes to roasting vegetables. This is where I use whatever I have on hand.

Seasoning – This recipe uses kosher salt and freshly ground black pepper. That’s all.

The Glaze – While you can simmer your own balsamic reduction or balsamic glaze, you don’t have to make this from scratch. The store-bought stuff is terrific, and I reach for my Alessi balsamic reduction or the Trader Joe’s version without a second thought. Both make a sweet, syrupy, glossy drizzle that coats the crispy edges beautifully.

How to Make Smashed Brussels Sprouts

Preheating the Oven: Flip the switch on your oven to 450°F. This is the kind of heat we’ll need for those ultra crispy edges.

Prepping the Sprouts: I rinse the Brussels sprouts and trim off the dry bottom stem of each one. Then, you just have to pull away any loose outer leaves, but keep them whole.

Parboiling: Bring a large pot of salted water to a boil, then add the sprouts. We’re going to boil them for around 10 minutes, just until fork tender. But, I always keep a close eye at the end. The second a fork slides in without a fight, pull them.

Draining and Drying: You drain the sprouts with a colander and let them sit about 5 minutes to release water. Then, I pat them dry with a clean towel or a layer of paper towels.

Oiling the Pan: Lightly brush a thin coat of oil over your baking sheet. That’s all you need to get these sprouts ultra crispy.

Smashing: You need to arrange the sprouts across the pan so they have space to breathe. Then, I use the oiled bottom of a measuring cup to smash them, until they’re a half inch thick.

Seasoning: I give the smashed sprouts a quick drizzle of oil, then sprinkle the whole pan with kosher salt and freshly cracked black pepper.

Roasting: Slide your pan into the hot oven and roast for 15 minutes, until the edges are going deep brown and crisp. I flip them when the timer goes off (did I mention my love of kitchen timers?). Then, you give them 10 minutes on the other side.

Glazing: Move the roasted sprouts to a serving plate while hot. I drizzle them with the balsamic reduction just before they hit the table.

Serving Suggestions

Most weeknights, I serve these smashed brussels Sprouts with an entree like our cajun chicken bites with mushrooms or this hearty sausage zucchini skillet. Both come together in about the same window that the sprouts take to roast, which is helpful when I’m trying to get everything on the table.

Looking for the easiest side ever to pair with this? You’re in luck. I’ve written a guide for making baked sweet potatoes in the air fryer and they’re perfect alongside these sprouts.

Storage & Reheating

How to Store: Let the leftovers cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days.

How to Reheat: I reach for the air fryer with these. Spread the cold sprouts in a single layer in a 375°F air fryer and reheat for 4 to 5 minutes, until they’re hot through and the edges crisp back up. You can also use a 400°F oven with a sheet pan for larger batches, but it takes about three times as long, between preheating and roasting.

More Brussels Sprouts Recipes

• Roasted Brussels Sprouts with Pecans and Bacon
• Honey Sriracha Brussels Sprouts
• Brussels Sprouts Gratin
• Air Fryer Brussels Sprouts Chips
• Parm Crusted Brussels Sprouts
• Bang Bang Brussels Sprouts

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Smashed Brussels Sprouts

This recipe for Smashed Brussels Sprouts gives you crisp edges, a glossy balsamic drizzle, and a guaranteed dinner win.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 106kcal

Author Mary Younkin

Ingredients

• 1½ pounds Brussels sprouts trimmed, and left whole
• 2 tablespoons olive oil plus more for the baking sheet
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup balsamic glaze

Instructions

• Preheat the oven to 450ºF. Bring a pot of water to a boil over high heat. Add the Brussels sprouts to the boiling water and cook just until fork-tender, about 10 minutes. Drain well.
• Let the sprouts cool for 5 minutes in the colander to release more water. Then, pat dry with a clean towel before smashing; residual water will keep them from crisping.
• Lightly coat a baking sheet with oil and spread the Brussels sprouts across the pan. Grease the bottom of a heavy measuring cup or glass jar and use it to press down and flatten each sprout until they're a half inch thick.
• Drizzle the smashed Brussels sprouts with oil and sprinkle with salt and pepper. Roast 15 minutes, until the edges have browned and are beginning to crisp. Remove from the oven, flip the sprouts over, and roast an additional 10 minutes.
• Remove from the oven and drizzle with balsamic glaze before serving.

Video

Nutrition

Calories: 106kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 222mg | Potassium: 441mg | Fiber: 4g | Sugar: 4g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 48mg | Iron: 2mg

Brussels Sprouts with Pecans

Roasted Brussels sprouts make an appearance on our table at least once a week. And it’s fun to change them up every so often with different flavoring and toppings.

Brussels sprouts are like the baked potato of the green vegetable world. I know that sounds funny but you can top them with so many things.

Bacon and cheese appear often on our Brussels sprouts. Swap the cheese for pecans and you get a savory nutty flavor that will have everyone wanting seconds.

Crunchy, cheesy, salty, Parm Crusted Brussels Sprouts make a great snack or side dish. Serve a batch with bang bang sauce and there likely won’t be a bite left.

Before roasting Brussels sprouts, you’ll want to cut them in half lengthwise. This creates more crispy edges and keeps them from rolling around the pan when I am moving them in and out of the oven.

Not to mention it makes them easier to pop in your mouth when hot out of the oven. Let’s face it we all sneak a bite or two before they hit the table

Brussels Sprouts with Bacon and Pecans

Something to remember when making Brussels Sprouts is to season generously. Don’t be afraid of salt and pepper or other seasonings when cooking with them. They will turn out delicious, I promise.

The pecans in this recipe add a fantastic bit of crunch and additional texture to this side dish.

If you want to take this recipe from weeknight to holiday special, try toasting the pecans in brown sugar to glaze them before sprinkling them over the sprouts and bacon.

Roasted Brussels Sprouts with Bacon

Preheat the oven to 450°F. Place the Brussels sprouts on a large baking sheet and drizzle with oil. Sprinkle with ¾ teaspoon salt and ¼ teaspoon pepper. Toss with your hands to coat well. Arrange the sprouts cut sides facing down.

Roast for 20 minutes. While the sprouts roast, cook 4 slices of bacon in a 10-inch skillet over medium heat until crisp, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate and reserve 1 tablespoon of the bacon grease. Chop or crumble the bacon.

When the Brussels sprouts are tender and golden brown, transfer the roasted sprouts to a platter and toss with the reserved bacon fat, bacon, and pecans. Season with additional salt and pepper to taste. Serve warm.

We enjoy Brussels so much, I don’t think I could ever have too many ways to cook them!

Smashed brussels sprouts with balsamic honey glaze are quite literally the candy of the vegetable world. It is not possible to eat just one!

The sweet heat of honey sriracha Brussels sprouts will have everyone devouring these little bites before they make it to the table.

Crispy, savory Roasted Brussels sprouts with garlic, red pepper, and Parmesan are the side that has been missing from your table. These Brussels are so darn good, that you are going to be grabbing them straight out of the pan.

Air fryer Brussels sprouts are the popcorn of the vegetable world. There is no way you can eat just one – they are such a great snack or side. I love that Brussels sprouts are finally getting the attention they have long deserved.

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Roasted Brussels Sprouts with Pecans and Bacon

Crispy roasted Brussels sprouts with bacon and pecans is a holiday-sounding side dish you can eat any day of the week.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 169kcal

Author Mary Younkin

Ingredients

• 1 pound Brussels sprouts trimmed and halved
• 1 tablespoons olive oil
• ½ teaspoon kosher salt divided
• ¼ teaspoon freshly ground black pepper
• 4 slices bacon, cut into 1-inch pieces (cooked and crumbled, about ⅓ cup worth)
• ¼ cup pecans, finely chopped and toasted

Instructions

• Preheat the oven to 425°. Place the Brussels sprouts on a large baking sheet and drizzle with oil. Sprinkle with ¾ teaspoon salt and ¼ teaspoon pepper. Toss with your hands to coat well. Arrange the sprouts cut sides facing down.
• Roast for 20 minutes. While the sprouts roast, toast the pecans in a non-stick skillet over medium heat for about 3-5 minutes. When they're fragrant, transfer to a plate.
• Cook the bacon in the same skillet over medium heat until crisp, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate and reserve 1 tablespoon of the bacon grease. Chop or crumble the bacon.
• When the Brussels sprouts are tender and golden brown, transfer the roasted sprouts to a platter and drizzle with the reserved bacon grease.
• Sprinkle with crumbled bacon and pecans. Season with additional salt and pepper to taste. Serve warm.

Nutrition

Calories: 169kcal | Carbohydrates: 15g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 427mg | Potassium: 622mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1145IU | Vitamin C: 129mg | Calcium: 70mg | Iron: 2mg

recipe lightly adapted from Cook’s Illustrated: The Science of Good Cooking

Roasted Chicken Thighs and Vegetables

How can I say no to a meal that just works, no matter the odds? When I’m standing at the open fridge door, mentally assembling the possibilities after a long day of work and errands, sheet pan chicken with vegetables is exactly the kind of recipe that I turn to.

One part inspiration. Two parts grace for whatever ingredients I have on hand. And, with the promise of just one sheet pan to clean at the end. So, kick your feet up and read a chapter or two while the oven works its magic. Dinner will be ready when you are.

Chicken Sheet Pan Dinner

If you’re not a huge fan of dark meat, then what are you waiting for? A pan full of perfectly seasoned, roasted chicken thighs and vegetables is exactly what you need to make the jump. You get that golden, crisp skin that crunches softly when you bite into it. And, the meat is so tender and juicy. This could be the dish that changes your mind.

Not a fan of Brussels sprouts? You can swap in broccoli. Want to kick up the smoky sweet? Rough chop an onion into the mix. Just craving a simple meat and potatoes meal? Chicken thighs with red potatoes is another sheet pan dinner that my boys request regularly.

The beauty of this kind of dinner is you can include (or exclude) ANY vegetables! There are countless combinations you can use to keep things interesting. You can even change up the seasonings and spices for different flavors, too.

Sheet Pan Chicken

Hoping for leftovers? You’re in the right place. I’ve made this sheet pan chicken countless times over the past ten years. And, you’ve never met a recipe that’s easier to double. You will need to use two sheet pans, though. That’s a small price to pay for having lunches ready to go for the next day.

Depending on how your oven cooks, you may want to rotate the pans halfway through the cooking time. And, you’ll likely need to increase the cook time a bit to make sure that everything is cooked through.

I often serve these roasted chicken thighs with vegetables straight from the pan. And, while this dinner stands on its own two feet, my guys do like their sides. So, if I’ve got extra time in the kitchen, I like to serve it alongside a dish of rich and cheesy zucchini rice or even a bowl full of broccoli mac and cheese. Cheesy sides pair so well with this meal!

Sheet Pan Chicken Dinner

Looking for a few more one-pan dinners like this one? How about some sheet pan potatoes with broccoli and kielbasa. Super flavorful, bite-sized chunks of veggies and sausage make for a wonderfully simple meal.

And, every bite of this shrimp zucchini stir fry is pure shrimp-loving heaven. Bonus, you can make it from start to finish in less than 15 minutes!

Tender crisp cabbage, carrots, and peppers combine with savory ground beef and leave a subtle, lingering heat that will have you wanting more of this ground beef and cabbage stir fry. It’s your one-pan ticket to easy egg roll inspired bowls.

If you’ve got leftover rice on hand, fried rice is absolutely the one pan way to go. The crunch of tender crisp cabbage adds wonderful texture to this cabbage fried rice. It comes together in minutes. Keep it vegetarian, or add some sausage for your meat lovers.

Did you know that one pot pasta recipes are possible? This jambalaya pasta is a saucy, spicy dinner that will leave everyone asking for seconds. And, everything is cooked in the same pot, so dishes are a breeze.

Casseroles just might have been the original one-dish time saver. And, if you’re headed that direction, stop and check out my BBQ chicken potato casserole. We’re talking about saucy bites of tangy chicken nestling with perfectly roasted potatoes and broccoli under a blanket of gooey shredded cheese. This one is a huge hit with kids.

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Chicken Thigh Sheet Pan Dinner

Crispy chicken thighs, caramelized veggies, and ZERO fuss. Print this one. You're going to make it again and again.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Calories 381kcal

Author Mary Younkin

Ingredients

• 5-6 small bone-in chicken thighs approximately 2 pounds
• 1 pound Brussels sprouts trimmed and halved
• 1 pound carrots peeled and chopped into 1-inch pieces
• 1 pound Yukon gold potatoes chopped into 2-inch pieces OPTIONAL *
• ⅓ cup olive oil
• 3 tablespoons fresh lemon juice
• 1½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons granulated garlic or garlic powder
• 1½ teaspoons plain or smoked paprika
• ½ teaspoon granulated onion or onion powder

Instructions

• Preheat oven to 400°F. Place the chicken on a large baking sheet and place the vegetables in a mixing bowl. Stir the olive oil and lemon juice together with all of the spices. Drizzle the spice mixture over the meat and vegetables.
• Use your hands to stir everything around a bit and make sure everything is well coated. Leave the chicken skin side up on the baking sheet. Add the potatoes to the pan with the chicken, if including them.
• Place the sheet pan in the center of the oven and roast for approximately 40 minutes. Remove the pan from the oven and add the vegetables around the chicken.
• Return the pan to the oven and continue cooking for an additional 10-15 minutes, until the chicken is golden brown and cooked through, the potatoes are tender, and the other vegetables are tender and slightly crisp.

Notes

This recipe can easily be doubled. Simply use two sheet pans. Depending on how your oven cooks, you may want to rotate the pans halfway through the cooking time.

* If you choose to include the potatoes, you’ll likely need to use two sheet pans to accommodate everything with enough room to cook evenly.

Nutrition

Calories: 381kcal | Carbohydrates: 15g | Protein: 19g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 726mg | Potassium: 749mg | Fiber: 5g | Sugar: 5g | Vitamin A: 13273IU | Vitamin C: 72mg | Calcium: 66mg | Iron: 2mg

Roasted Brussels Sprouts and Carrots

I am fully on team Brussels sprouts. And, carrots are a dream when roasted alongside other vegetables. So, this roasted brussel sprouts and carrots recipe was an inevitability. It turned out so good!

Someone in my kitchen may have found herself snacking on piping hot vegetables straight from the baking sheet. Ok, it was me. But, in my defense, they were dangerously delicious.

I’m always down for an easy side dish that hits way above its weight class in the flavor department. And, clean up for these roasted brussels sprouts and carrots is a breeze, which is always a bonus.

For those of you with someone at the table who isn’t yet on board with brussels sprouts, please let them try this recipe. The textures and flavors are heavenly.

Roasted Carrots and Brussels Sprouts

You’ll need the following ingredients to make this recipe:

• Brussels sprouts
• carrots
• olive oil
• salt and pepper
• garlic powder
• red pepper flakes
• Parmesan cheese

Preheat the oven to 425°F. While the oven heats up, inspect the sprouts and peel any discolored leaves. Then, place the Brussels sprouts and the carrots on a large sheet pan and drizzle with 1 tablespoon of olive oil.

Sprinkle with salt, pepper, garlic, and red pepper. Then, toss well to coat the vegetables. (You can also use a bowl to season and toss the vegetables, if that is easier.)

Spread the vegetables across the baking tray and arrange the sprouts cut side down. Roast for 15-20 minutes, until the sprouts are tender and have browned.

Remove from the oven and stir. Spread the vegetables across the pan again and roast an additional 5-10 minutes. Sprinkle with Parmesan cheese before serving.

Brussel Sprouts and Carrots

Looking for more recipes like these roasted carrots and brussels sprouts?

Roasted Carrots and Beets offer a terrific combination of earthy sweetness and caramelized richness. For a real treat, drizzle the roasted vegetables with a tangy, slightly sweet balsamic glaze to enhance every flavor-packed bite.

Roasted and drizzled with pure maple syrup, these classic Maple Roasted Carrots are almost candy-like in their sweetness.

These Roasted Brussels Sprouts bring together salty bacon, sweet apples, and caramelized Brussels sprouts for a truly outstanding side dish. This was one of those dishes that I kept hearing about from friends over and over again.

Crispy roasted Brussels Sprouts with Bacon and Pecans is a holiday-sounding side dish you can eat any day of the week.

Roasted Green Beans and Carrots deliver a delightful medley of flavors and textures. You can season them as directed in the recipe below or toss them with any number of different spice combinations.

The sweet heat of Honey Sriracha Brussels Sprouts will have everyone devouring these little roasted veggies before they make it to the table.

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Roasted Brussels Sprouts and Carrots

Irresistibly crispy and nutty sprouts are balanced with sweet and tender caramelized carrots in this recipe for Roasted Brussels Sprouts and Carrots.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 161kcal

Author Mary Younkin

Ingredients

• 1½ pounds Brussels sprouts, trimmed and halved
• 1 pound carrots peeled, halved lengthwise, and cut into 1-inch pieces
• 3 tablespoons olive oil divided
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon granulated garlic or garlic powder
• ½ teaspoon red pepper flakes
• ¼ cup Parmesan cheese, grated

Instructions

• Preheat the oven to 425°F. Place the Brussels sprouts and the carrots on a large baking sheet and drizzle with 1 tablespoon of olive oil.
• Sprinkle with salt, pepper, garlic, and red pepper. Toss well to coat the vegetables. Spread the vegetables across the baking sheet and arrange the sprouts cut side down. Roast for 15-20 minutes, until the sprouts are tender and have browned.
• Remove from the oven and stir. Spread the vegetables across the pan again and roast an additional 5-10 minutes. Sprinkle with Parmesan cheese before serving.

Nutrition

Calories: 161kcal | Carbohydrates: 18g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 447mg | Potassium: 700mg | Fiber: 7g | Sugar: 6g | Vitamin A: 13570IU | Vitamin C: 101mg | Calcium: 111mg | Iron: 2mg

Honey Sriracha Brussels Sprouts

These irresistible sweet and spicy Brussels sprouts were inspired by the Sriracha Honey Roasted Broccoli that I’ve been making for almost ten years now. The first time we combined those flavors with crispy oven-roasted vegetables, we were hooked from the very first bite.

I’ve made these in the air fryer and in the oven numerous times. My personal preference is the oven-roasted Brussels sprouts, as they become a little bit crispier and caramelized this way.

However, they’re still absolutely delicious in the air fryer and it is a faster cooking process for a single-batch recipe. If you choose to double the recipe though (and I do recommend it!) you’ll want to use the larger cooking space of a sheet pan in the oven.

Be sure to coat your Brussels Sprouts with the honey sriracha mixture before cooking. Whisk the soy sauce, sesame oil, honey sriracha, and pepper together in a mixing bowl. Add the sprouts to the bowl and toss.

For oven roasting, just spread toss the Brussels sprouts in the sauce and then spread them in a single layer on a greased baking sheet. I do take an extra minute and arrange them cut side down. The crispy caramelized crust that develops during roasting is simply amazing.

Air Fryer Honey Sriracha Brussels Sprouts

Oven roasting is my favorite cooking method for these sprouts, but the air fryer has become my go-to for small batches or when I am making something for just one or two people. The trick I have found when air frying vegetables is to have just a single layer.

Depending on the size of your air fryer that may mean you have to fry in more than one batch. Which isn’t usually a big deal as they do cook rather quickly.

When air frying, take a quick minute and give the Brussels Sprouts a toss halfway through cooking. This will ensure they cook evenly and give you lots of crispy edges to enjoy.

Sriracha Honey Brussels Sprouts

Ingredients 

• fresh Brussels sprouts
• soy sauce
• sesame oil
• honey
• sriracha
• freshly ground black pepper
• sliced almonds
• green onion

Oven Directions

1. Preheat the oven to 450°F. Lightly grease a baking sheet with olive oil. In a mixing bowl, combine the soy sauce, sesame oil, honey, sriracha, and pepper. Add the Brussels sprouts and toss well to coat.
2. Spread the Brussels sprouts across the greased baking sheet. Roast for 15-20 minutes, until the sprouts are tender and have browned.
3. Sprinkle with almonds and green onions before serving.

Air Fryer Directions

1. Preheat your air fryer to 400°F. In a mixing bowl, combine the soy sauce, sesame oil, honey, sriracha and pepper. Add the Brussels sprouts and toss well to coat.
2. Place the Brussels sprouts in a single layer in your air fryer basket. Air fry for 8-9 minutes. If you are using a basket-style air fry toss the basket at about 4 minutes for even cooking. The pieces should be slightly crisp and fork-tender when done.
3. Sprinkle with almonds and green onions before serving.

Brussels Sprouts Recipes

Brussels Sprouts are a side dish that seems to elevate any ordinary meal. Bonus that they are easy to prepare and pack in so much flavor.

Crisp edges with a tender center, these tangy lemon garlic Brussels sprouts pack a delicious garlicky kick. This recipe is so easy, you’ll be eating them out of the pan in no time at all!

Roasted Brussels sprouts with bacon and pecans is a holiday-sounding side dish you can eat any day of the week.

Rich and delicious is the best way to describe creamed Brussels Sprouts with garlic and parmesan. Sprinkle them with bacon and you won’t want to share!

Made in the oven or in the air fryer, these Cajun Brussels Sprouts are a crispy, flavorful snack or side dish.

Irresistibly crispy and nutty sprouts are balanced with sweet and tender caramelized carrots in this recipe for Roasted Brussels Sprouts and Carrots.

Savory Roasted Brussels Sprouts with Garlic, Red Pepper, and Parmesan are the side that has been missing from your table. These Brussels are so darn good, that you are going to be grabbing them straight out of the pan.

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Honey Sriracha Brussels Sprouts

The sweet heat of honey sriracha Brussels Sprouts will have everyone devouring these little bites before they make it to the table.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 161kcal

Author Mary Younkin

Ingredients

• 1 pound Brussels sprouts trimmed and sliced in half, about 6 cups worth
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon honey
• 1-2 teaspoons sriracha adjust to your preference
• ½ teaspoon freshly ground black pepper
• 2 tablespoons sliced almonds
• 1 green onion thinly sliced about 2 tablespoons

Instructions

Oven Directions

• Preheat the oven to 450°F. Lightly grease a baking sheet with olive oil. In a mixing bowl, combine the soy sauce, sesame oil, honey, sriracha, and pepper. Add the Brussels sprouts and toss well to coat.
• Spread the Brussels sprouts across the greased baking sheet. Roast for 15-20 minutes, until the sprouts are tender and have browned.
• Sprinkle with almonds and green onions before serving.

Air Fryer Directions

• Preheat your air fryer to 400°F. In a mixing bowl, combine the soy sauce, sesame oil, honey, sriracha and pepper. Add the Brussels sprouts and toss well to coat.
• Place the Brussels sprouts in a single layer in your air fryer basket. Air fry for 8-9 minutes. If you are using a basket-style air fry toss the basket at about 4 minutes for even cooking. The pieces should be slightly crisp and fork-tender when done.
• Sprinkle with almonds and green onions before serving.

Nutrition

Calories: 161kcal | Carbohydrates: 16g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 558mg | Potassium: 501mg | Fiber: 5g | Sugar: 7g | Vitamin A: 857IU | Vitamin C: 97mg | Calcium: 63mg | Iron: 2mg

Served with meatloaf, roasted chicken, or steak and mushrooms, these creamy Brussels sprouts might surprise you by being the most popular thing on the table.

Brussels Sprouts au Grain

Brussels sprouts with cream sauce are a lovely balance of earthy, creamy, and cheesy notes—a tantalizing pairing of indulgence and wholesome goodness in a single gratifying serving.

As evidenced by the very popular cauliflower, green bean, and broccoli gratins, this simple cream sauce has a near-magical ability to elevate vegetables to new heights. Want to mix things up? Add some cayenne to the sauce for a hint of heat.

Or add a bit more milk and a handful of shredded cheddar cheese to make a cheesy hot sauce for your favorite vegetables.

Brussel Sprouts Gratin Recipe

You’ll need the following ingredients to make this recipe:

• butter
• bread crumbs
• all-purpose flour
• milk
• salt and pepper
• garlic and onion powder
• fresh or dried thyme
• Brussels sprouts
• sharp cheddar cheese
• fresh Italian parsley

Brussels Sprouts Gratin

Preheat the oven to 400°F. Grease a 1.5-2 quart baking dish (9-10 inch square pan will work nicely) with butter or cooking spray.

In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute with stirring frequently for about 2 minutes, until toasted. Remove from the heat, transfer to a plate, and let cool.

Melt 2 tablespoons of the butter (in the same skillet used for the breadcrumbs) over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute.

Add the milk, salt, garlic powder, onion powder, and pepper and bring to a boil while whisking constantly. Lower the heat and simmer, stirring frequently until thickened, about 10 minutes.

Remove from the heat and stir in the thyme. Taste and adjust salt as needed.

Cheesy Brussel Sprouts

While the sauce is simmering, trim and thinly slice the Brussels sprouts. Place the sprouts in the greased baking dish, sprinkle with half of the cheese, and pour sauce over the cheese.

Top with the remaining cheese and sprinkle with the toasted bread crumbs. Bake until lightly browned and bubbly, about 24-28 minutes.

Remove from the oven and stir gently to make sure everything is coated in the sauce. Return to the oven for about 10 minutes.

Sprinkle with parsley and serve warm. Leftovers will keep nicely in an airtight container in the refrigerator for up to 3 days.

Want to transform your Brussels sprouts into a full dinner? Brussels Sprouts with Sausage and Potatoes is an uncomplicated, incredibly flavorful meal. As much as we enjoy each of these ingredients on their own, when combined, the result is greater than the sum of its parts.

Tender pasta and crisp Brussels sprouts are combined with a smoky bacon cream sauce in this irresistible pasta dish. My friend Christi went a little crazy over this one the first time she tasted it. This recipe has become a favorite with her whole family.

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Brussels Sprouts Gratin

This Brussels sprouts gratin is a savory delight, combining thinly sliced tender-crisp Brussels sprouts with a creamy sauce.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 159kcal

Author Mary Younkin

Ingredients

• 3 tablespoons butter divided
• ⅓ cup plain bread crumbs
• 2 tablespoons all-purpose flour
• 1¼ cups whole milk
• ½ teaspoon kosher salt plus more as needed, adjust to taste
• ½ teaspoon granulated garlic or garlic powder
• ¼ teaspoon granulated onion or onion powder
• ¼ teaspoon freshly ground black pepper
• 1½ teaspoons fresh thyme or ½ teaspoon dried thyme
• 2 pounds Brussels sprouts trimmed and sliced thin
• ⅔ cup freshly grated sharp cheddar cheese about 4 ounces
• 1 tablespoon fresh Italian parsley chopped

Instructions

• Preheat oven to 400°F. Grease a 1.5-2 quart baking dish (9-10 inch square pan will work nicely) with butter or cooking spray.
• In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute with stirring frequently for about 2 minutes, until toasted. Remove from the heat, transfer to a plate, and let cool.
• Melt 2 tablespoons of the butter (in the same skillet used for the breadcrumbs) over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, salt, garlic powder, onion powder, and pepper. Bring to a boil while whisking constantly.
• Lower the heat and simmer, stirring frequently until thickened, about 10 minutes. Remove from the heat and stir in the thyme. Taste and adjust salt as needed.
• While the sauce is simmering, trim and thinly slice the Brussels sprouts. Place the sprouts in the greased baking dish, sprinkle with half of the cheese, and pour sauce over the cheese. Top with the remaining cheese and sprinkle with the toasted bread crumbs.
• Bake until lightly browned and bubbly, about 24-28 minutes. Remove from the oven and stir gently to make sure everything is coated in the sauce. Return to the oven for about 10 minutes. Sprinkle with parsley and serve warm.

Nutrition

Calories: 159kcal | Carbohydrates: 9g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 381mg | Potassium: 93mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 367IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 0.4mg

If you’ve been reading this blog for any length of time, then you will know I did not grow up loving Brussels sprouts. But, that all changed when I learned how to roast Brussels sprouts. I’ve made them countless ways since then and the pairing of roasted potatoes and Brussels sprouts is one that I repeat on a regular basis.

Brussels Sprouts with Sausage and Potatoes

When I played with the idea of using Brussels sprouts as a main dish, I knew I would want something a little heartier than bacon this time around. Sausage came to mind because it’s just one of those magic recipe ingredients, where it almost doesn’t matter what I add to it. Sausage lends brilliant flavor to everything else.

That makes roasted potatoes perfect here. Sausage has a lot of flavor to give, and I’ve found that potatoes are all too happy to absorb as much flavor as I can throw at them. But, when I used spicy sausage for the first time? That was the moment I was looking for. I LOVE this combination of flavors, and the slight heat takes it right over the top.

The Very Best Bites

The first time I made this meal, one of my (formerly little) boys alerted his brothers that the “very best” bites were actually the ones with a potato chunk, a sprout, sausage, and cheese all together; I couldn’t have agreed more.

The nutty, rich flavors from the Brussels sprouts and cheese are balanced perfectly by spicy sausage and crispy potatoes. And, the textures? Out of this world. Roasting potatoes and Brussels sprouts gives them crispy edges that I adore. And, don’t even get me started on all that gooey, melted cheese tying it all together. There are good reasons why I make this meal on repeat!

Ingredients and Substitutions

Potatoes – I use Yukon gold potatoes for this recipe for their creamy texture and rich flavor. But, any potato will work.

Brussels sprouts – For roasting, I try to purchase similarly sized Brussels sprouts, so that they’ll cook evenly.

Sausage – Hot sausage is my preference, as I love the extra heat. But, regular sausage also works.

Cheeses – I prefer to use diced pepper jack for the extra heat. Monterey jack works, too.

Olive Oil – I drizzle the roasted veggies with extra virgin olive oil to keep them from sticking to the pan. Other high heat oils can be substituted.

Seasonings – Fresh thyme leaves make such a difference for me. And, I always use kosher salt and freshly ground black pepper in my cooking.

How to Roast Brussels Sprouts with Sausage and Potatoes

Prepping the Potatoes: I clean the potatoes, then chop them into roughly uniform 1″ pieces. 

Seasoning: I place the potatoes on a sheet pan, then drizzle with olive oil and season them with a generous pinch of salt and pepper.

Roasting the Potatoes: I spread out the seasoned potatoes on the sheet pan for airflow. Then, I pop them into the oven at 450°F and set a timer for 15 minutes. 

Prepping the Sprouts: While the potatoes start roasting, I clean, trim, and halve the Brussels sprouts lengthwise.

Seasoning: I place the sprouts in a mixing bowl, then drizzle with oil and season with salt and pepper.

Adding the Sprouts: When the timer goes off, I add the Brussels sprouts to the pan with the potatoes.

Roasting the Vegetables: I set the timer for another 30 minutes, until the vegetables are crispy brown.

Prepping the Cheese: I dice the pepper jack into cubes and shred the Parmesan cheese while the vegetables roast. Then, I store them in the fridge until needed.

Cooking the Sausage: I cook the sausage in an oven safe skillet over medium high heat, crumbling it with a spatula. 

Drain the Grease: After the sausage finishes cooking, I drain the excess grease from the skillet.

Removing from Oven: When the timer goes off, I remove the vegetables from the oven and reduce the temperature to 400°F.

Combine the Ingredients: I add the roasted potatoes and Brussels sprouts to the skillet with the cooked and crumbled sausage, and stir everything together.

Adding the Cheese: I scatter the diced cheese over the vegetable and meat mixture and gently mix throughout, leaving plenty of cheese on top before sprinkling the dish generously with fresh parsley.

Final Bake: I return the skillet to the oven for a final 15 minutes or so, until the cheese has fully melted.

Serving Suggestions

I like to pair a hearty meal like this with lighter side dishes. So, I would serve it with a sweet kale salad or this cauliflower broccoli salad.

But, if you want to know what I’d serve for dessert after a dinner like this, there’s only one choice for me. I’d want to finish this meal with a warm zucchini cobbler.

Make Ahead & Storage

Make Ahead: This is absolutely a make ahead and meal prep option for me. Cooling and reheating does cause it to lose some of the crispy textures, but I think the flavors come together so well in the fridge. It’s a fabulous option for prepping easy lunches.

How to Store: I allow the food to cool, then store it in an airtight container in the fridge. It will keep for 3-4 days.

How to Reheat: To warm the leftovers back up, I suggest using a microwave.

More Brussels Sprouts Recipes

• Roasted Brussels Sprouts with Pecans and Bacon
• Brussels Sprouts Gratin
• Parm Crusted Brussels Sprouts

Frequently Asked Questions

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Brussels Sprouts with Sausage and Potatoes

Perfectly crispy vegetables and spicy sausage add up to a cheesy Roasted Potatoes and Brussels Sprouts a dinner you won't soon forget.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 5

Calories 502kcal

Author Mary Younkin

Ingredients

• 2 large Yukon gold potatoes about 1 pound, cut into 1/2-inch pieces
• 2 tablespoons olive oil
• 1 pound Brussels sprouts trimmed and sliced in half
• 1 pound hot or regular sausage
• 4 ounces Pepper Jack cheese diced into ½-inch pieces
• 1 tablespoon fresh Italian parsley chopped small
• 1 teaspoons kosher salt divided, adjust to taste
• ½ teaspoon freshly ground black pepper divided, adjust to taste

Instructions

• Preheat the oven to 450°F. Place the potatoes on a large baking sheet. Drizzle them with a tablespoon of oil and toss thoroughly to coat. Sprinkle generously with ½ teaspoon salt and ¼ teaspoon pepper. Place in the oven and roast for 15 minutes while preparing the Brussels sprouts.
• Once the potatoes are in the oven, trim and halve the Brussels sprouts. Place them in a large bowl and drizzle with the remaining tablespoon of olive oil. Toss well to coat. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
• Add the Brussels to the pan with the potatoes. Continue roasting for about 20-30 minutes, until the potatoes and Brussels are lightly browned and tender.
• While the potatoes and Brussels sprouts are roasting, cook and crumble the sausage in a large skillet over medium-high heat. Drain any grease and discard. Add the roasted potatoes and Brussels sprouts to the skillet with the sausage. Stir gently to combine.
• Sprinkle with parsley and top with the cubes of cheese.
• Reduce the oven temperature to 400°F and bake just until the cheese has melted, about 5 minutes. Stir if desired, right before serving.

Nutrition

Calories: 502kcal | Carbohydrates: 20g | Protein: 24g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 1205mg | Potassium: 887mg | Fiber: 5g | Sugar: 3g | Vitamin A: 995IU | Vitamin C: 92mg | Calcium: 225mg | Iron: 3mg

Vegetarian Pot Pie

I’ll never forget sitting at my grandmother’s kitchen table eating a frozen chicken pot pie. Eating this classic comfort food will always bring back happy memories of childhood, for me.

Maybe you’ve never considered making chicken pot pie without the chicken. But, the dish is still wonderfully hearty when prepared as a vegetarian pot pie.

Pot Pie Vegetables

The best part about this recipe is that you can use anything for the pot pie vegetables. You just need to have three cups of add-ins. I have made it with and without chicken, and both versions are tasty.

I often substitute leftover cooked vegetables for the frozen vegetables in this recipe. This is one of my favorite ways to fancy up any leftover meats or veggies in my fridge.

When I shot the photos for this recipe, I used roasted broccoli. I loved the broccoli-centric pot pie! If you’re using leftover vegetables, take care that they are still crisp when added to the recipe and haven’t softened too much. The last thing anyone wants is a whole lot of over-cooked vegetables in their pot pie.

Pot Pie Casserole

If your family is like mine, then they’ll rave about this easy pot pie casserole. It’s totally customizable to include your favorite ingredients and packed with satisfying warmth.

I’ve made a lot of pot pies, using everything from homemade and store-bought pie crusts, canned biscuits, and now drop biscuits. But, my favorite way to top my pot pies is with drop biscuits. It is such a simple, yet delicious way to finish this dish.

If your favorite pot pie is made with a pie crust, do that! The biscuit topping isn’t a requirement. Make the recipe your own.

Vegetable Pot Pie Recipe

You’ll need the following ingredients to make this recipe:

• milk and butter
• onion and celery
• vegetable stock
• salt and pepper
• celery seed and Italian seasoning
• frozen vegetables
• flour, baking powder, and sugar

Start by preheating your oven to 425°F. Then, grease a deep pie plate with butter and set aside. In a large deep skillet, over medium-high heat, melt the butter.

Add the onions and celery to the skillet and cook until soft, about 3 minutes. Stir in flour. Then, slowly stir in the vegetable stock and whisk to combine. Next, add the milk and salt, pepper, and celery seed.

Reduce heat to medium-low and simmer until thickened, about 5 minutes. Taste and adjust salt, as needed.

Add the vegetables. Stir to mix throughout. Pour the mixture into the prepared pie plate and set aside.

In a mixing bowl, whisk together the flour, baking powder, salt, and sugar. Grate the butter and dump it into the bowl with the dry ingredients.

Mix in the butter with a fork until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.

Gradually stir in the milk – do not dump all the milk in at once! Continue adding milk until the dough just pulls away from the side of the bowl. It should still look somewhat dry and be a bit sticky.

Scoop the dough over the filling. The medium scoop in this set is perfect for this.

Bake for 14-18 minutes in the oven, until the topping is golden brown and the filling is bubbling. Cool for at least 10 minutes before serving.

Vegetable Pot Pie

If you enjoyed this recipe for vegetable pot pie, I strongly recommend trying Vegetable Spaghetti next. Tender crisp veggies give this dish a terrific bite.

I always double the recipe when making Vegetable Fried Rice. It’s full of so many great flavors and textures, and it keeps beautifully in the fridge for make ahead lunches.

This Chicken Vegetable Soup with Potatoes is a dream for a hearty supper, warming body and soul. And, make a batch of these Cheese Biscuits with Vegetables to complete the meal. You won’t regret it!

For those who love a good stir fry, check out this Smoked Sausage Vegetable Stir Fry. It’s a complete meal in just one pan, and it’s ready to eat in just twenty minutes.

This Ground Beef and Potato Casserole is a hearty, comfort-food dish that combines ground beef, sliced potatoes, and a rich, creamy sauce to create a cheesy dinner that the whole family will love.

When you combine crisp, tender green beans with earthy artichoke hearts, and bathe them in a garlicky cream sauce, the result is a Green Bean Artichoke Casserole that is certain to be a win on your holiday table.

Flaky buttery pastry tops a luscious medley of tender chicken, hearty vegetables, and a creamy, savory sauce in these Puff Pastry Pot Pies.

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Vegetable Pot Pie Casserole

Tender vegetables and a rich, creamy sauce are nestled under a layer of golden, flaky biscuits just begging to be enjoyed with this pot pie.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 198kcal

Author Mary Younkin

Ingredients

Filling Ingredients

• 2 tablespoons butter
• ½ cup yellow onion diced into ¼-inch pieces, about ½ small onion
• ¾ cup celery sliced very thin, about 2 ribs
• ¾ cup carrots diced into ¼-inch pieces, about 2 large carrots
• 3 tablespoons all-purpose flour
• 1 cup vegetable stock
• 1 cup milk
• 1 teaspoon Italian seasoning
• ½ teaspoon granulated garlic
• ½ teaspoon kosher salt adjust to taste
• ½ teaspoon black pepper
• ⅛ teaspoon celery seed
• 4 cups cooked vegetables (Leftovers work great here, as long as they aren't too soft. Tender-crisp is perfect.) or 18-24 ounces frozen vegetables

Topping Ingredients

• 1 cup all-purpose flour
• 1¼ teaspoons baking powder
• ½ teaspoon kosher salt
• 2 teaspoons sugar
• 3 tablespoons COLD butter grated
• ½ cup milk plus more, ONLY as needed
• 1 tablespoon butter melted, for brushing on top after baking

Instructions

To Make the Filling

• Preheat oven to 425°F. Grease a deep pie plate or 10-inch casserole dish with butter and set aside. In a large skillet, over medium-high heat, melt the butter.
• Add the onions, celery, and carrots and cook until tender, about 3 minutes. Stir in flour. Add the vegetable stock and whisk to combine. Add the milk, Italian seasoning, garlic, salt, pepper, and celery seed. Whisk again to combine.
• Reduce heat and simmer over medium-low heat until thickened, about 5 minutes. Taste and adjust salt, as needed. Add the vegetables. Stir to mix throughout. Pour the mixture into the prepared pie plate and set aside.

To Make the Topping

• In a mixing bowl, whisk together the flour, baking powder, salt, and sugar. Grate the butter and dump it into the bowl with the dry ingredients. Use a fork to mix in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
• Gradually stir in the milk–DON'T dump it in all at once! Add just enough milk until the dough pulls away from the side of the bowl. It should still look somewhat dry and be a bit sticky.
• Scoop the dough over the filling (the medium scoop in this set is perfect for this). Bake for 14-18 minutes, until the topping is golden brown and the filling is bubbling. Cool for at least 10 minutes before serving.

Notes

Any combination of vegetables and chicken can be used in this recipe. You’ll need a total of 3 cups of add-ins for this filling (e.g. 1 cup chicken + 2 cups vegetables, 3 cups vegetables without meat, etc.).

Leftover cooked vegetables may be substituted for the frozen vegetables in this recipe. This is one of my favorite ways to use up leftover meats or vegetables in the fridge!

Nutrition

Calories: 198kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 474mg | Potassium: 226mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3573IU | Vitamin C: 7mg | Calcium: 103mg | Iron: 2mg