15 Brussels Sprouts Side Dishes for the Holidays

When the holiday table is set, Brussels sprouts deserve better than an afterthought. These 15 holiday Brussels sprouts side dishes bring chestnuts, figs, pears, warm cheese, and rich glazes to the party — every one roasted, caramelized, or baked until the sprouts steal the show from the turkey.

Below you’ll find 15 reader-ready recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Chestnut & Thyme Roasted Brussels Sprouts

Buttery roasted chestnuts and fresh thyme turn sprouts into a holiday classic.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup roasted chestnuts, halved
• 2 tbsp butter
• 1 tbsp chopped fresh thyme

Instructions

1. Preheat oven to 425°F. Toss sprouts with oil, salt, and pepper; roast cut-side down 20 minutes.
2. Melt butter in a skillet, add chestnuts and thyme; cook 3 minutes until fragrant.
3. Toss the hot sprouts with the chestnut mixture and serve warm.

2. Fig & Goat Cheese Brussels Sprouts

Jammy fresh figs and creamy goat cheese over caramelized sprouts — pure holiday elegance.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp salt
• 6 fresh figs, quartered
• 4 oz goat cheese, crumbled
• 1 tbsp balsamic glaze
• cracked black pepper

Instructions

1. Preheat oven to 425°F. Toss sprouts with oil and salt; roast cut-side down 22 minutes.
2. Top with figs and return to the oven 3 minutes to warm through.
3. Scatter goat cheese, drizzle balsamic glaze, and finish with cracked pepper.

3. Date & Pistachio Brussels Sprouts

Sweet medjool dates and crunchy pistachios with a whisper of warm spice.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp salt
• 8 medjool dates, chopped
• 1/2 cup shelled pistachios, toasted
• 1/2 tsp ground cinnamon
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 425°F. Toss sprouts with oil, salt, and cinnamon; roast 22 minutes.
2. Toss the hot sprouts with dates and pistachios.
3. Squeeze lemon juice over everything and serve.

4. Roasted Pear & Hazelnut Brussels Sprouts

Juicy roasted pears and toasty hazelnuts with fresh rosemary — autumn on a platter.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp salt
• 2 ripe pears, cubed
• 3/4 cup hazelnuts, toasted and chopped
• 1 tbsp chopped fresh rosemary
• 1 tbsp white wine vinegar

Instructions

1. Preheat oven to 425°F. Toss sprouts with oil and salt; roast 18 minutes.
2. Add pears and rosemary; roast 6 more minutes until pears caramelize.
3. Toss with hazelnuts and vinegar; serve warm.

5. Butternut Squash Brussels Sprout Harvest

Two fall favorites roasted together with pepitas and rosemary.

Ingredients

• 1 lb Brussels sprouts, halved
• 3 cups butternut squash, cubed
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup pepitas, toasted
• 1 tbsp chopped fresh rosemary

Instructions

1. Preheat oven to 425°F. Toss sprouts and squash with oil, salt, and pepper on one pan.
2. Roast 25 minutes, stirring once, until both are caramelized at the edges.
3. Scatter pepitas and rosemary over the top; serve.

6. Sweet Potato Brussels Sprout Holiday Hash

A colorful sheet-pan hash with sweet potato, red onion, and garlic.

Ingredients

• 1 lb Brussels sprouts, quartered
• 2 sweet potatoes, diced
• 1 red onion, wedged
• 3 tbsp olive oil
• 1 tsp salt
• 3 cloves garlic, minced
• 1 tbsp chopped fresh rosemary

Instructions

1. Preheat oven to 425°F. Toss everything except garlic and rosemary with oil and salt.
2. Roast 20 minutes; stir in garlic and rosemary, roast 8 more minutes.
3. Serve straight from the pan as a hearty holiday side.

7. Sausage & Fennel Brussels Sprouts Skillet

Savory Italian sausage and sweet fennel make sprouts dinner-party worthy.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 1/2 lb Italian sausage, casings removed
• 1 fennel bulb, sliced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp fennel seeds
• 1/4 tsp red pepper flakes

Instructions

1. Brown the sausage in a large oven-safe skillet, breaking it up; remove to a plate.
2. In the same skillet, sear sprouts and fennel with oil, salt, fennel seeds, and pepper flakes 6 minutes.
3. Return sausage, transfer to a 425°F oven, and roast 15 minutes until crisp.

8. Fontina Nutmeg Cream Brussels Sprout Bake

A bubbly, golden bake under silky nutmeg cream and melty fontina.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tsp salt
• 1 cup heavy cream
• 1/4 tsp grated nutmeg
• 1 1/2 cups shredded fontina
• 1/3 cup panko breadcrumbs

Instructions

1. Preheat oven to 400°F. Toss sprouts with oil and salt; roast 15 minutes.
2. Warm cream with nutmeg; pour over sprouts in a baking dish.
3. Top with fontina and panko; bake 20 minutes until bubbly and golden.

9. Warm Brie & Pistachio Brussels Sprouts

Melty brie draped over hot sprouts with crunchy pistachios — dangerously good.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp salt
• 6 oz brie, rind removed, cubed
• 1/2 cup shelled pistachios, chopped
• 1 tbsp chopped chives
• cracked black pepper

Instructions

1. Preheat oven to 425°F. Toss sprouts with oil and salt; roast cut-side down 22 minutes.
2. Scatter brie over the hot sprouts; return to the oven 2 minutes to melt.
3. Top with pistachios, chives, and cracked pepper; serve immediately.

10. Red Wine Glazed Brussels Sprouts

A glossy red wine reduction gives sprouts a rich, holiday-table shine.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp salt
• 3/4 cup dry red wine
• 2 tbsp brown sugar
• 1 tbsp chopped fresh rosemary
• 1 tbsp butter

Instructions

1. Preheat oven to 425°F. Toss sprouts with oil and salt; roast 22 minutes.
2. Simmer wine, brown sugar, and rosemary until reduced by half, about 8 minutes.
3. Whisk in butter; toss with the hot sprouts until glossy.

11. Sherry Mushroom Brussels Sprouts

Earthy mushrooms and dry sherry with fresh thyme — a cozy, savory side.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 8 oz cremini mushrooms, sliced
• 3 tbsp olive oil
• 1 tsp salt
• 1/3 cup dry sherry
• 1 tbsp chopped fresh thyme
• 2 tbsp butter

Instructions

1. Preheat oven to 425°F. Toss sprouts and mushrooms with oil and salt; roast 20 minutes.
2. Deglaze the hot pan with sherry, scraping up the browned bits.
3. Toss with thyme and butter until silky; serve warm.

12. Almondine Brussels Sprouts

Toasted almonds and browned butter with fresh parsley — simple, classic, perfect.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp salt
• 4 tbsp butter
• 3/4 cup sliced almonds, toasted
• 2 tbsp chopped parsley
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 425°F. Toss sprouts with oil and salt; roast cut-side down 22 minutes.
2. Melt butter until foamy and lightly browned; stir in almonds.
3. Toss sprouts with the almond butter, parsley, and lemon juice.

13. Sharp Cheddar & Leek Brussels Sprout Bake

Tender leeks and sharp cheddar baked bubbly over crispy sprouts.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 2 leeks, sliced and rinsed
• 2 tbsp olive oil
• 1 tsp salt
• 1 cup heavy cream
• 1 1/2 cups shredded sharp cheddar
• 1/2 tsp mustard powder

Instructions

1. Preheat oven to 400°F. Soften leeks in oil 5 minutes; add sprouts and salt, cook 5 more.
2. Whisk cream with mustard powder; pour over the vegetables in a baking dish.
3. Top with cheddar; bake 22 minutes until golden and bubbling.

14. Brussels Sprouts Stuffing Skillet

All the stuffing flavors you love, studded with crispy sprouts.

Ingredients

• 1 lb Brussels sprouts, halved
• 4 cups cubed day-old bread
• 1 onion, diced
• 2 celery stalks, diced
• 3 tbsp butter
• 2 cups vegetable broth
• 1 tbsp poultry seasoning
• 1/2 tsp salt

Instructions

1. Brown the bread cubes in butter until crisp; set aside.
2. In the same skillet, sear sprouts, onion, and celery 8 minutes.
3. Add bread, broth, and seasoning; bake at 375°F for 20 minutes until set and golden.

15. Caramelized Shallot & Thyme Brussels Sprouts

Jammy caramelized shallots and thyme with a splash of sherry vinegar.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 4 large shallots, sliced
• 3 tbsp olive oil
• 1 tsp salt
• 1 tbsp sugar
• 1 tbsp chopped fresh thyme
• 1 tbsp sherry vinegar

Instructions

1. Cook shallots with oil, salt, and sugar over medium-low heat 18 minutes until jammy.
2. Meanwhile roast sprouts at 425°F for 22 minutes until crisp.
3. Toss sprouts with shallots, thyme, and sherry vinegar; serve.