Roasted Brussels Sprouts Recipes That Are Perfect for Thanksgiving

This gorgeous warm salad with nutty roasted Brussels sprouts, sweet-tart pomegranate seeds and creamy goat cheese is perfect for any winter meal--from a weeknight dinner to Christmas dinner or any other holiday celebration. The recipe is easily doubled if you are entertaining a crowd: just be sure to spread the sprouts out (use 2 pans if necessary) so they roast instead of steaming.

We jump-start this baked Brussels sprouts recipe by preheating the baking sheet for quick roasting. Meanwhile, Sriracha and honey are whisked together with lime juice. The hot sprouts are then tossed with the sauce and roasted again. Sesame seeds are sprinkled just before serving for a little bit of crunch and nuttiness.

Chef Michael Symon loves Brussels sprouts because they can be cooked so many different ways. In this healthy recipe, the rich flavor of the walnuts, Dijon, capers and anchovies is perfection with roasted meats. If you're not sure about the anchovies, just a teaspoon is used so you get just a bit of seasoning without it being overwhelming.

Instead of Brussels sprouts gratin, try a lighter way to get cheese into your sprouts with this recipe—it gives green bean casserole a run for its money for best Thanksgiving sides. It gets flavor from lemon, garlic, thyme and Parmesan cheese while pine nuts give it a little bit of crunchiness.

These roasted Brussels sprouts are about to be your new favorite side dish. In addition to getting brown and crispy in the oven, they're topped with Parmesan cheese and balsamic vinegar for a hit of salty, savory flavor. This makes a great vegetable side to serve with roasted meats.

In this roasted Brussels sprouts recipe, pancetta--cured Italian-style bacon--seasons sweet Brussels sprouts with a hint of salt and a touch of smoke that goes nicely with the fresh sage. These Brussels sprouts are the perfect vegetable side dish to any turkey, pork or chicken dinner.

In this quick vegetarian dinner recipe, you can skip boiling the gnocchi—they'll cook through while roasting on the sheet pan with the rest of the ingredients. If you can't find Meyer lemons, use 1 small regular lemon in Step 2 and use 4 teaspoons lemon juice and 2 teaspoons orange juice in Step 4.

The delicious dipping sauce makes this easy Brussels Sprouts recipe an irresistible appetizer or side dish. The aioli is as easy to whip up as it is to roast the sprouts—garlic powder, paprika and vinegar are mixed with mayonnaise which you can make ahead so the flavors can bloom in time for your Thanksgiving feast. If you want to double the recipe, use two large rimmed baking sheets and swap their spots in the oven halfway through cooking.

Serve this hearty and healthy fall salad with roasted pork tenderloin, chicken or salmon, or with your Thanksgiving meal. All of the vegetables are roasted on the same pan, so this recipe is easy to prep, and it tastes great warm or at room temperature so it's perfect for holiday buffet tables and potlucks. Cranberries add a sweet-tart edge, while the maple-tahini dressing provides depth.

Fish sauce may seem like an unlikely ingredient for a dressing, but these Brussels sprouts are flat-out addictive. The sauce provides umami to sprouts, but it also has caramel notes to give it a slightly sweet flavor along with a bit of briny-ness that works with other Thanksgiving dishes.

Who says a Thanksgiving stuffing recipe has to be dominated by the bread? Check out this veggie-packed healthy stuffing, with 4 cups of Brussels sprouts topping the list. Chorizo adds some piquant flavor, in this case a zesty chile-pepper-and-vinegar kick found in the Mexican version of the sausage, but quite frankly you won't go wrong using any type of fresh, spicy sausage.

This easy Brussels sprouts dish is flavored with intense balsamic and irresistible bacon. Don't worry about the bacon fat—in this recipe, we drain the fat off and use olive oil to roast the sprouts. If you want a little extra texture, add chopped pecans—the savory bacon and pecans complement the slight sweetness of the balsamic. To speed up the roasting process, put your roasting pan in the oven as it preheats and the dish can be ready in 20 minutes.

This recipe adds an unexpected brightness to the Thanksgiving table. First, the sprouts are roasted with a little bit of olive oil. For the pesto, all that's involved is a little bit of pulsing sundried tomatoes, oil, pine nuts, oregano and vinegar in the food processor before stirring in the Parmesan cheese. The nutty roasted sprouts are then tossed with the semi-sweet pesto for an uncommonly good side dish.

If you're looking for a super-simple yet elegant veggie side dish, you might want to try this one. Whole shallots are pre-roasted before being tossed with the sprouts to be roasted again. This easy side dish combines the natural sweetness of caramelized shallots with the earthiness of Brussels sprouts, a fall favorite.

If Brussels sprouts salads are too aggressive in flavor for you, this recipe might be a good alternative for you. Browned butter can be an excellent flavor addition to any sauté—here, browning butter brings out a mellow nuttiness that complements the strong flavor of the sprouts.

This Thanksgiving Brussels sprouts recipe gives you the best of both flavor worlds: sweet and savory. The sprouts are roasted until just tender then simmered with dates in a reduced garlic/balsamic vinegar sauce. 

This simple side dish recipe serves up roasted sprouts seasoned with just a touch of olive oil, salt, and pepper. If you want to dress it up, sprinkle it with toasted pecans and dried cranberries for festive flair.