If you love brussels sprouts, you know that the secret to making them delicious lies in finding the perfect pairing.
Whether you’re a vegetarian or an omnivore, there are plenty of vegetables out there that will help bring out the best in your brussels sprouts and help make them a delicious part of your meal.
So, what vegetables go well with brussels sprouts?
Brussels sprouts are a mild vegetable, so they pair well with many other vegetables. They have a slightly bitter flavor, which pairs well with sweeter vegetables like squash and carrots. They also pair well with a variety of herbs, including sage, thyme, and rosemary.
Other vegetables that pair well with brussels sprouts include:
- Green beans
and much more!
Below, we’ll look at 16 different vegetables that pair well with brussels sprouts to help you make your next meal as satisfying as possible.
What Vegetables Go Well with Brussels Sprouts?
I know, I know—brussels sprouts get a bad rap, but if you do them right, they’re actually super tasty, and the perfect vegetable to pair with all kinds of other veggies and flavors.
I thought it was about time I put together a list of the 16 vegetables that are our favorite partners in crime for brussels sprouts.
Don’t knock it ’til you’ve tried it!
So, here are 16 vegetables that pair really well with brussels sprouts:
Radicchio has a bitter, herbaceous taste that combines well with brussels sprouts, giving you a whole new kind of flavor experience.
Try serving your roasted brussels sprouts with radicchio and bacon for a sweet-and-salty experience you won’t soon forget!
When pairing vegetables together, it’s important to consider these questions:
- Will the flavors mesh?
- How do I combine the vegetables?
- What are my goals for this dish?
How to prepare this veg:
- To prepare radicchio, first remove any limp or discolored leaves.
- Then chop up your radicchio and add it to a bowl of water along with salt.
- Allow it to soak for 15 minutes; this helps remove some of the bitterness from your radicchio while adding a little extra saltiness to your dish.
- Then drain your radicchio and pat it dry with a paper towel before adding it to your dish.
These two veg have a similar texture, but opposite flavors.
So when you’re pairing these up, remember that your goal is balance—not just repeating the same texture or flavor over and over again.
Some things to consider:
- These are both fall foods. They’re cool weather veggies, so don’t try to make them when it’s summer. You won’t be able to find fresh ones—and they won’t taste as good.
- Brussels sprouts do better when they’re roasted—it brings out their sweetness and makes them tender on the inside with a nice crispy crust on the outside. Cabbage doesn’t need any extra cooking, but if you want to add some texture and crispness to your dish, consider throwing it on the grill or under the broiler with some olive oil.
Cauliflower’s another great veggie that goes well with brussels sprouts. It’s like a white version of broccoli, and it goes well together with the spouts because they’re both from the cabbage family. And since they’re related, it also means people who don’t like one probably won’t like the other—lucky you!
Something to consider when pairing them: What kind of dish are you making?
Both these veggies hold up really well to roasting in oil (if you’re into that kinda thing) so I’d recommend starting there if you’re looking for an easy way to pair them.
Brussels sprouts are also delicious in salads when sliced into bits, and cauliflower is wonderful raw or steamed as a side dish.
When you’re preparing your brussels sprouts, I recommend cutting off the bottom end and peeling off any outer leaves that have gone yellow or brown.
Then go ahead and chop them up—some people say it’s best to cut them in half from top to bottom, but I find it easier and faster to just slice them.
Turnips are actually an incredible pairing with brussels sprouts, once you know how to prepare them.
See Also: 50 Best Soups with Turnips
Let’s start with some things you should consider when pairing these veggies together:
- Turnips have a strong flavor that will cut through the strong flavor of brussels sprouts
- Both vegetables are very filling, so you don’t want to overdo it on how much you use in your recipe
- You want to make sure that each vegetable is cooked properly so that neither overwhelms the other
Now let’s get into how to prepare these two vegetables together.
First of all, we recommend cooking turnips in chicken broth until tender before adding them to your recipe.
That way they’ll absorb lots of flavor while also retaining their own distinctive taste.
If you’re cooking brussels sprouts at the same time as turnips, try roasting them together on a sheet pan with olive oil and salt pepper before adding them to your favorite dish.
I have a lot of opinions about brussels sprouts, but one thing I’m sure of is that they taste great with spinach.
Putting these two vegetables together opens up new possibilities for delicious and healthy meals.
Before you can get started, you’ll need to figure out how to pair these.
- The key here is to make sure that both vegetables have the same texture—if you’re going to make them crispy, both should be crispy; if you’re going to make them soft and mushy, both should be soft and mushy.
- Next, think about temperature. Brussels sprouts are great hot or cold, as long as they’ve been cooked (don’t eat raw brussels sprouts). Spinach is also versatile in this regard: it can be served either warm or cold.
- Finally, consider how to prepare your chosen vegetable. I like to use olive oil and garlic on my brussel sprouts and spinach, but if you’re looking for something a little different, try roasting your spouts while sautéing your spinach—you will not regret it!
Kale and brussels sprouts: the dream team.
Kale is a vegetable that goes with just about anything, but it’s also one of the most versatile veggies out there.
If you’re looking to add some kale to your next brussels sprouts recipe, there are a few things to consider.
First, what kind of kale are you going to use?
You can go with fresh kale, or you can go with frozen.
Frozen kale tends to be cheaper and more readily available in all areas, but fresh kale has less processing involved and just more vitamin content all around.
Frozen kale is best when cooked, whereas raw fresh kale will taste a bit like a salad green.
Next, think about how you’re going to prepare it.
- Are you going to add it to your soups?
- Will you want to sauté it first?
- Or do you want it in your pasta sauces?
The best thing about this pairing is that brussels sprouts are so mild that they’ll take on the flavor of whatever they’re paired with—so don’t be afraid to experiment!
Lastly, think about what color you want the finished product to be!
When you’re putting together a dish that includes brussels sprouts, you can start by asking yourself what kind of flavors you want.
- Do you want something crisp and light?
- Or are you looking for something richer?
That will help guide you in choosing the right veggie to pair with your brussels sprouts.
If you’re looking for something that isn’t too heavy or rich, but still brings a little bit of flavor to the table, carrots are a great option.
They have a lot of the same nutrients as brussels sprouts—and they don’t overpower the flavor.
You can even add some garlic to bring out their natural sweetness.
If you want to get really adventurous, try mixing in some raisins or dried cranberries—they add an extra layer of sweetness that really complements both the brussels sprouts and the carrots.
8. Winter squash
Adding winter squash to your brussels sprout preparation will not only add a subtle sweetness to offset the bitterness of the sprouts themselves, but it will also provide a different texture and make it seem like you’ve made an entire meal out of side dishes.
And that’s what we all want in life, right?
To make side dishes even better?
Two things to consider:
- The type of winter squash you choose will dictate how sweet your dish will turn out. Butternut squash is sweeter than acorn squash, so go with that if you want something with less bite.
- If you’re planning on roasting your sprouts, consider peeling the squash first and then roasting it in cubes rather than in slices. This will allow for more browning without sacrificing too much time spent cooking everything together.
9. Bok choy
If you’re trying to think of something new to try, look no further than bok choy!
Try pairing it with these delicious brussels sprouts recipes, and tell us which one’s your favorite!
Some things to consider:
- The type of bok choy you have or have access to. There are a few different kinds that are available in Asian food markets. Some are better for salads, while some work well in stir fries.
- The type of bok choy will also affect the preparation process. If you’re planning on grilling or roasting your vegetables, make sure you’re picking one that will hold up well during cooking (and won’t turn into mush!).
- Bok choy does not need as much cooking time as brussels sprouts do, so plan accordingly when preparing your dishes.
One of my favorite things about onions is their versatility—they can be cooked in so many different ways and complement almost any dish.
They also work well with both raw and cooked brussels sprouts, which means you can add them to your brussels sprouts recipe at any stage of its development!
Asparagus is often looked at as a spring vegetable, and its reputation for being a little sweet lends itself well to that idea.
But if you think about it, winter (and brussels sprouts) is also a time for new beginnings.
So when pairing these two vegetables, think of the paradox of their seasons—the slow-moving cold paired with the quick-growing warmth.
Try adding a touch of lemon juice and zest to your dish.
It will add some liveliness and acidity that will play nicely with both sets of flavors!
Broccoli and brussels sprouts have a super similar texture, so they can be roasted together, sautéed together, made into chips together—the whole shebang.
Their bitter taste works really well with the tartness you can get from lemon or vinegar.
But working with broccoli can be a little tricky.
It’s got a million nooks and crannies that are perfect for getting stuck in your teeth.
If you want to avoid this problem altogether, try steaming it instead of eating it raw—that way it has a softer texture!
And if you’re considering roasting it, I recommend adding some olive oil and salt first—a good marinade will help bring out its best flavors!
Beets are a great vegetable to go with brussels sprouts because they’re both sweet and earthy, and they almost always take the same amount of time to cook.
They also have a similar texture: beets are crunchy, but when you cut them into wedges and roast them, they get tender in the middle without losing that crunch on the outside.
Beets aren’t just a perfect companion for brussels sprouts—they’re also SO versatile!
You can boil them, roast them, or pickle them; slice them thin for salads or cut into chunks for soups; leave their skin on or peel it off; eat them raw or cooked… the possibilities are endless!
When working with Brussels sprouts, I love to use arugula to bring a bit of spice and herby flavor.
Arugula has a strong taste, so I’m careful not to use too much of it.
But if you’re like me and you adore brussels sprouts, arugula is a great way to spice them up!
One thing to consider when working with arugula is that it’s very bitter.
If you’re making something sweet, this might clash with the flavors you’ve chosen.
You can try combining the arugula with another ingredient that has more earthy flavors (like tomatoes) or something that has more sweet notes (like blueberries).
A lot of people don’t really like brussels sprouts because they think they’re bland.
But there are lots of ways to make these vegetables work together: roast them together on a baking sheet at 400 degrees Fahrenheit for 20-25 minutes then top with olive oil, salt and pepper; sauté them in a pan with some butter until they are tender and crispy; or even serve raw as part of an antipasto platter alongside your favorite cheese!
There’s nothing better than pairing this delicious veg with something that has just as much flavor.
And since both are known for being versatile, you can make them in a variety of different ways.
To start off your meal, try making a salad!
You’ll want to use both vegetables to add some crunch and color to your plate.
One way would be by mixing brussels sprouts with sliced tomatoes and then adding some fresh herbs such as basil or chives.
Another option would be using these two veggies in an egg white omelet.
The egg whites will help keep everything together while also providing protein so you don’t feel too hungry after eating all those other goodies!
If you’re looking for something more filling, why not try making your own homemade pizza?
16. Bell Peppers
Brussels sprouts and bell peppers go together like peanut butter and jelly (if you’re a herbivore).
First of all, they’re both brassicas.
If you haven’t heard of brassica vegetables before, they’re SUPER healthy.
So when you put them together, you’re basically taking a vitamin just by eating.
Second, they cook at about the same rate.
You can throw these two in an oven for about 15 minutes and have them come out perfectly roasted and fork-tender.
You could also steam them for about the same amount of time to keep them extra healthy (or mix it up with some roasting and some steaming).
Just don’t microwave them unless you want your veggies to be limp (and no one wants limp veggies).
Finally, they look great on a plate together—the green of the brussels sprouts really pops against the red of the bell pepper.
And who doesn’t love a good color contrast?
16 Vegetables that Go Well with Brussels Sprouts
- Winter squash
- Bok choy
- Bell Peppers
- Pick any amount of veggies from this list to pair with your brussels sprouts.
- Prepare the rest of your ingredients.
- Be ready to eat in less than 20 minutes!