What to Eat with Brussels Sprouts (Kid-Friendly Ideas)

Let’s talk about brussels sprouts and what to eat with them.

Every year, I hear the same thing in cooking class: “I don’t like brussels sprouts.”

And yet…. We roast them with a little olive oil, salt, and pepper. We spread them out on a sheet pan, give them space, and let the dry heat do its thing. The edges turn golden brown. The leaves get crispy—almost like chips. And then the kids try them. I hear, “they taste like chips!” and “These are pretty good!”  LOL 

There is something about cooking class – it’s different than at home. They are more likely to try to new things, experiment, and even transform old beliefs.

Brussels sprouts aren’t the problem. It’s usually just that they haven’t been prepared well. If you’re wondering what to eat with brussels sprouts—or how to make them a great side dish your family will actually enjoy—this guide will walk you through the best ways to serve them, pair them, and make them next level.

Why Brussels Sprouts Get a Bad Rap

Brussels sprouts are one of those cruciferous vegetables that have carried a bad reputation for years.

Often, they were:

• Overcooked
• Boiled
• Mushy
• Bitter

But when you cook fresh brussels sprouts the right way—especially roasted at high heat—they transform.

They become:

• Slightly sweet
• Nutty
• Crispy on the outside
• Tender on the inside

It’s a completely different experience.

And for many home cooks, it’s the moment brussels sprouts go from “no thanks” to a favorite vegetable.  I’m laughing because that was me. The more I experimented and the better I became at cooking the more I liked all my vegetables, including brussels sprouts.  

What to Eat with Brussels Sprouts

Brussels sprouts are a great side dish that pairs well with almost any main course. The key is balancing their slightly earthy flavor with complementary ingredients.

Here are some of the best pairings:

Brussels Sprouts with Protein (Main Dish Ideas)

If you’re building a dinner table, this is the easiest place to start.

Brussels sprouts are the perfect accompaniment to:

• Chicken breasts or roasted chicken
• Steak or ground beef dishes
• Pork chops or tenderloin
• Salmon or other fish

The crispy texture and caramelized flavor make them a great contrast to rich proteins.

Brussels Sprouts with Other Vegetables

This is one way I taught my students to make them – with a sweet vegetable like butternut squash (to offset the bitterness of the brussels sprouts).  This is an especially nice side dish for a holiday meal or Thanksgiving dinner.

Brussels sprouts pair beautifully with:

• Sweet potatoes
• Butternut squash
• Red cabbage
• Carrots or root vegetables

Combining vegetables creates a colorful and more flavorful side dish and makes sprouts feel more interesting for kids.

Flavor Boosters That Take Them Next Level

If you want to turn brussels sprouts into a delicious recipe your whole family will enjoy, these simple ingredients make a big difference:

• Olive oil (essential for roasting)
• Maple syrup (adds natural sweetness)
• Parmesan cheese
• Crispy bacon
• Red pepper flakes
• Balsamic glaze

A little sweetness + crispy texture is often the “right way” to win people over.

Unexpected Pairings

Brussels sprouts aren’t just a side dish—they can be a great addition to:

• Pasta dishes
• Grain bowls
• Salads
• Stir-fries

This is a great way to use leftover sprouts or introduce them in smaller amounts.

The Best Ways to Prepare Brussels Sprouts (Especially for Kids)

Most people think they have to eat brussels sprouts whole—but that’s not the only way.

In my cooking classes, I’ve found that how you prepare them matters just as much as how you cook them.

1. Roasted (Crispy & Classic)

This is the best way for big flavor.

• Toss with olive oil
• Spread on a sheet pan
• Roast at high heat
• Cook until golden brown with crispy bits

This method creates crispy brussels sprouts that kids often compare to chips.

2. Shaved or Thinly Sliced (Game-Changer)

When you slice brussels sprouts thin or shave them:

• They become more tender
• The flavor is milder
• They cook faster
• They’re easier for kids to try

This is often the great way to introduce them for the first time.

You can serve them raw or lightly sautéed.

➡️ Try this here: Easy Brussels Sprouts Salad Recipe

3. Mixed into Other Dishes

Another great option is to make them part of something bigger:

• Toss into pasta
• Mix with sweet potatoes
• Add to grain bowls

This makes them feel less like the main ingredient and more like a great addition.

➡️ Look for this Sautéed Brussel Sprouts side dish. When I add this one to the blog I’ll have to come back and link it. This recipe taught me that I could shave the Brussel Sprouts (game changer!).

Maple Roasted Brussels Sprouts with Butternut Squash

This is one of my favorite recipes to serve for a holiday table.

We made this in cooking class one year as part of a Thanksgiving dinner menu—roasted brussels sprouts with butternut squash, cranberries, and a touch of maple syrup.

The result?

About 50/50.

Half the kids loved it.
Half said, “It’s okay…”

And honestly? That’s a win.

Because they tried it.
They experienced it.
They started building a new relationship with a vegetable that once had a bad reputation.

➡️ Try this here: Kid Friendly Brussels Sprouts and Sweet Squash

Why This Recipe Works

• The maple syrup balances bitterness
• The squash adds natural sweetness
• The cranberries bring brightness
• The pecans add texture

It’s a perfect pairing of flavors and a great side dish for holiday dinners.

Teaching Kids to Like Brussels Sprouts

This is something I talk about often in class:

Taste buds grow, just like kids do.

Just because a child doesn’t like something the first time doesn’t mean they won’t like it next time.

Here’s what helps:

• Trying different cooking methods
• Adding familiar flavors
• Letting kids help cook
• Repeated exposure

Most kids don’t dislike vegetables.
They just haven’t met them prepared the right way yet.

More Ways to Use Brussels Sprouts

If you’re looking for different ways to use them, here are a few ideas:

• Shaved salad (fresh and crunchy)
• Air fryer brussels sprouts
• Sautéed with garlic and parmesan cheese
• Roasted with bacon and maple syrup
• Mixed into pasta dishes

There are dozens of ways to make brussels sprouts a delicious side dish.

Health Benefits of Brussels Sprouts

Brussels sprouts aren’t just tasty—they’re incredibly nutritious.

They’re:

• High in vitamin C
• Rich in vitamin K
• Full of fiber
• Packed with antioxidants

They’re a healthy side dish that supports immune health and digestion—especially when paired with healthy fats like olive oil.

Final Thoughts

Brussels sprouts have come a long way (at least for me).

With the right preparation, simple ingredients, and a little creativity, they can go from a vegetable kids avoid… to one they’re willing to try—and maybe even enjoy.

And that’s where it starts.

Because learning to cook isn’t just about recipes.
It’s about curiosity, confidence, and giving kids the chance to discover something new.

FAQ Schema 

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What pairs well with brussels sprouts?

Brussels sprouts pair well with proteins like chicken, steak, pork, and salmon. They also go great with vegetables like sweet potatoes, butternut squash, and green beans. Flavor boosters like maple syrup, parmesan cheese, and bacon enhance their taste.

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What is the best way to eat brussels sprouts?

The best way to eat brussels sprouts is roasted at high heat with olive oil until they are golden brown and crispy. This method brings out their natural sweetness and reduces bitterness.

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Can you eat brussels sprouts raw?

Yes, you can eat brussels sprouts raw. They are often shaved or thinly sliced and used in salads for a crunchy texture and milder flavor.

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How do you make brussels sprouts taste better?

To make brussels sprouts taste better, roast them with olive oil, add a touch of sweetness like maple syrup, and include flavorful ingredients like parmesan cheese, bacon, or balsamic glaze.

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Why do brussels sprouts taste bitter?

Brussels sprouts can taste bitter due to natural compounds in cruciferous vegetables. Cooking them properly—especially roasting—reduces bitterness and enhances their flavor.