210 sprout recipes

Crunchy bean sprout and cucumber salad tossed in a toasted sesame oil, soy, and apple cider vinegar dressing. Ten minutes, no cooking, and refreshingly light.

Brussels sprouts glazed with red wine, honey, and soy sauce. Simmered until tender then finished with a glossy cornstarch glaze. A savory-sweet holiday side dish.

Kale and buckwheat with Brussels sprouts and mushrooms blends nutty whole grain with roasted sprouts, sauteed shiitakes, blanched parsnips, and onions. A hearty plant-based grain bowl packed with fiber.

Stir-fried tofu and bean sprouts with serrano chiles, oyster sauce, and fish sauce. A fast Thai-style wok dish that's vegetable-forward, protein-rich, and ready in 10 minutes.

Brussels sprouts a la Greque tossed with lemon zest, red wine vinegar, fresh parsley, and pimento. A bright, tangy Greek-style side with no butter or oil.

Linguine with Brussels sprouts barigoule braises savoy cabbage, leeks, and sprouts in wine, lemon, and thyme, then tosses the whole thing with linguine. A Provencal vegetarian pasta.

Pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar dressing. A fresh, oil-free Italian-style cold pasta salad with vegetables.

Vegetable medley featuring brussel sprouts and strips of Nori (seaweed) (same stuff that's used to wrap sushi rolls.

Try something different for a salad with this new version that's made with spinach, alfalfa sprouts and feta cheese.

A South Indian-inspired sambar stew with Brussels sprouts and green beans simmered in a spiced yellow lentil purée with tamarind, mustard seeds, and fenugreek. Vegan, protein-rich, and served over rice.

Brussels sprouts simmer in chicken broth, then get coated in a creamy Dijon mustard sauce thickened with cornstarch. Ready in 40 minutes start to finish.

Wok-tossed bean sprouts and scallions in nutty walnut oil with soy sauce, topped with sunflower seeds and fresh parsley. A 10-minute side dish with serious crunch.

Sautéed Brussels sprouts with caraway and lemon shred sprouts thin, then quick-cook with onion, butter, fragrant caraway seeds, and bright lemon. A 20-minute side dish that converts sprout skeptics.

Sweet, sour and crunchy! I don't think I can ever go back to the store-bought pickles after I tried this. It was so good! I used cauliflower this time, and will try brussels sprouts when I finish this bunch. Delicious!

Quick and easy way to cook brussel sprouts, and it is a light and refreshing side dish for your holiday menu!

Crispy bacon, crunchy water chestnuts, bean sprouts, and fresh mushrooms tossed with baby spinach and sweet-and-sour dressing. A hearty salad ready in under 20 minutes.