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Brussels Sprouts with Corn and Onions

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The much hated brussels sprout is reborn with new life and pizzazz!  Brussels Sprouts with Corn and Onions has a spicy option, which gets a thumbs up from me! Searing the sprouts gives them so much flavour! Surely, these will win over the most rigid hater of this humble vegetable.

The much hated brussels sprout is reborn with new life and pizzazz! Brussels Sprouts with Corn and Onions has a spicy option, which gets a thumbs up from me! Searing the sprouts gives them so much flavour! Surely, these will win over the most rigid hater of this humble vegetable. #brusselssprouts #brussels #sprouts #corn #vegetable #vegetarian #sidedish #thanksgiving

BRUSSELS SPROUTS WITH CORN AND ONIONS

Are you or your loved ones not fans of the underestimated and often overlooked Brussels sprout? Then, I strongly suggest you try this Brussels Sprouts with Corn and Onions recipe. I think it just might change your view on this very healthy and cheap vegetable alternative.

I’ve always been a lover of Brussels sprouts any which way they were prepared. If you’ve been reading my posts, you might recall me stating previously that John.e, the vegetarian, is not a big fan of most vegetables, the brussels sprout being one of them. 

When we started living together, I made it a goal to change his mind about certain vegetables.  To date, I’ve been successful.  John.e now enjoys Brussels sprouts, beets, and asparagus to name only a few.  Isn’t it ironic that me, the non-vegetarian, would be the one to convince him to change his point of view on certain veggies?

ROASTED IS GOOD, BUT PAN FRIED? COME ON!

I often like to roast Brussels sprouts with some good olive oil and salt and pepper. That’s the simplest and easiest way to do it. But, I love to have lots of textures and flavours in my side dishes.

One of my personal favourites is my Whole Roasted Brussels Sprouts with Pecans and Cranberries. I also like them raw. Last spring, I shared my Toasted Cashew and Brussels Sprouts Coleslaw recipe. It quickly became a favourite.

The much hated brussels sprout is reborn with new life and pizzazz! Brussels Sprouts with Corn and Onions has a spicy option, which gets a thumbs up from me! Searing the sprouts gives them so much flavour! Surely, these will win over the most rigid hater of this humble vegetable. #brusselssprouts #brussels #sprouts #corn #vegetable #vegetarian #sidedish #thanksgiving

A NEW RECIPE IDEA!

There are a few steps to this recipe. But, they are easy steps and quite frankly, there’s really no way to mess up this particular dish.  You must be patient and don’t hurry along the cooking process. Not everything in terms of culinary deliciousness is as easy as deep frying. 

Brussels Sprouts with Corn and Onions is worth the effort, and you’ll end up with a side dish that can easily become a main, especially if you consume a very large bowl full like we did.

If you have a cast iron skillet like the one you see in the photographs, you should use it. Cast iron gets really hot and is great for getting that really nice sear on the sprouts. Do you know what sear is? Yes, it’s colour and technique, but it’s also flavour!

HERE’S WHAT YOU WILL NEED TO MAKE THIS DISH:

  1. Brussels Sprouts – Because of the searing, it’s important to use fresh sprouts. Frozen sprouts will be overcooked and mushy. Trim the stem, peel off any bruised or discoloured outer leaves. Wash, dry, and halve length-wise.
  2. Corn – You can use fresh, frozen, or canned corn. If using the later, be sure to drain well.
  3. Onion – The recipe card says one large onion. You can use white onion, yellow onion, or even shallots. One large onion should yield about one cup.
  4. Garlic – Whenever you prepare a recipe with just a few ingredients, like this one, it’s important to use fresh ingredients.
  5. Butter – I used salted butter. If you’re using unsalted butter, increase the salt from 1/4 teaspoon to 1/2 teaspoon. Always taste for proper seasoning.
  6. Olive Oil – Olive oil can handle high heat and will help to get a good sear on the sprouts. Sear is flavour, folks!
  7. Spices and Seasonings – Salt, ground black pepper, and dried red chili flakes. The chili flakes are optional, but I tend to like the gentle spice.
The much hated brussels sprout is reborn with new life and pizzazz! Brussels Sprouts with Corn and Onions has a spicy option, which gets a thumbs up from me! Searing the sprouts gives them so much flavour! Surely, these will win over the most rigid hater of this humble vegetable. #brusselssprouts #brussels #sprouts #corn #vegetable #vegetarian #sidedish #thanksgiving

HOW TO MAKE BRUSSELS SPROUTS WITH CORN AND ONIONS:

  1. In a heavy-bottomed skillet, over medium-high heat, add one tablespoon of the olive oil and one tablespoon of the butter. Allow these two ingredients to melt together.
  2. When the butter and oil begins to bubble, add the Brussels sprouts to the pan (cut side down) and sprinkle with half the amount of salt and pepper. (Reserve the rest.)
  3. Once the sprouts are browned, turn them over and brown the other side.
  4. Remove the sprouts from the skillet and place in a glass bowl. Set aside.
  5. Add the remaining butter, oil, salt and pepper; sauté the onion for 3-5 minutes. Add the garlic and sauté for an additional 2 minutes.
  6. Next, add the frozen corn and red pepper flakes. Stir into the onion mixture. Sauté for 5 minutes until the corn is fully heated through.
  7. Add the sprouts back into the pan and toss all ingredients together. Continue to cook for 5 minutes until all ingredients are fully heated and married together.
  8. Serve immediately.

MAKE IT A MEAL!

I always associate Brussels sprouts with Thanksgiving time. Is that only me? Or does everyone feel the same way? Well, it really doesn’t matter; the point is, when making this dish, you should consider an entire meal! I would consider serving these sprouts with a whole roasted turkey, or even turkey legs and thighs – especially if a whole turkey is too much or too large for your family.

You will need another side or two to make it a fully festive meal. How about these Sauteed Green Peas, or this Maple Glazed Squash? One of the most common things on a Thanksgiving plate is mashed potatoes. And, I love mashed potatoes, but sometimes you might want something a little different. You could try a Russet and Sweet Potato Skillet instead. My mom used make Mashed Turnip and Carrots on occasion. It’s so good too!

Now, if you don’t feel like stuffing the turkey, I have two stuffing recipes that can be prepared in a baking dish. Baguette Stuffing with Swiss Chard and Caramelized Onions sounds delicious, doesn’t it? I also have this Traditional Newfoundland Savoury Dressing which is a stuffing in its own right. Lastly, don’t forget about the gravy! Enjoy, Dear Reader!!!

4.18 from 23 votes
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Brussel Sprouts with Corn and Onions

The much hated brussels sprout is reborn with new life and pizzazz!  Brussels Sprouts with Corn and Onions has a spicy option, which gets a thumbs up from me! Searing the sprouts gives them so much flavour! Surely, these will win over the most rigid hater of this humble vegetable.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 168kcal
Author Lord Byron’s Kitchen

Ingredients

  • 1 pound Brussels sprouts, washed, trimmed, and halved lengthwise
  • 2 cups corn, frozen
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons salted butter
  • 2 tablespoons olive oil
  • ¼ teaspoon dried red chili flakes
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • In a heavy-bottomed skillet, over medium heat, add one tablespoon of the olive oil and one tablespoon of the butter. Allow these two ingredients to melt together.
  • When the butter and oil begins to bubble, add the Brussels sprouts to the pan (cut side down) and sprinkle with half the amount of salt and pepper. (Reserve the rest.)
  • Once the sprouts are browned, turn them over and brown the other side. This should take about 10 minutes in total.
  • Remove the sprouts from the skillet and place in a glass bowl. Set aside.
  • Add the remaining butter, oil, salt and pepper; sauté the onion for 3-5 minutes. Add the garlic and sauté for an additional 2 minutes.
  • Next, add the frozen corn and red pepper flakes. Stir into the onion mixture. Sauté for 5 minutes until the corn is fully heated through.
  • Add the sprouts back into the pan and toss all ingredients together. Continue to cook for 5 minutes until all ingredients are fully heated and married together.
  • Serve immediately.

Nutrition

Calories: 168kcal | Carbohydrates: 20g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 152mg | Potassium: 450mg | Fiber: 5g | Sugar: 5g | Vitamin A: 847IU | Vitamin C: 69mg | Calcium: 43mg | Iron: 1mg

The much hated brussels sprout is reborn with new life and pizzazz! Brussels Sprouts with Corn and Onions has a spicy option, which gets a thumbs up from me! Searing the sprouts gives them so much flavour! Surely, these will win over the most rigid hater of this humble vegetable. #brusselssprouts #brussels #sprouts #corn #vegetable #vegetarian #sidedish #thanksgiving

Reader Interactions

Comments

  1. Amber Lewis says

    Brussels sprouts are my absolute FAVORITE vegetable. You have NO IDEA! Why I never thought of adding corn to them, I have no clue. This looks delicious!
    Thanks for adding it to Try a Bite Tuesday Link Party!

    Reply

  8. Mel @ avirtualvegan.com says

    I cannot understand how anyone can not like brussel sprouts. They are so good and this recipe makes them even better. My son just happens to be someone who hates them and I always try to hide one somewhere on his plate when we have them for dinner in the vain hope that he might try it and like it. No luck yet though :O(
    Great recipe Byron! Perhaps you’ll convert him!

    Reply

  9. Madiha Nawaz says

    I had Brussels sprouts during my stay in the U.S. and I really loved them here, we don’t find them easily though but I loved this recipe and I hope to try it someday in future 🙂

    Reply

    • byronethomas@gmail.com says

      I love brussel sprouts. I think for the most part, they are mainly eaten around Thanksgiving time, but I eat them at least once per month.

      Reply

  10. Howie Fox says

    I’ve never been a sprout fan until recently. Actually when I was a child my mom forced me to eat one. I had it in my mouth for about two hours. Then finally she accepted that I didn’t like them, hahaha.

    But nowadays I actually like sprouts!

    Reply

    • byronethomas@gmail.com says

      Thank you! Come back and let me know; I’m sure you’ll put your own creative spin on it. 🙂

      Reply

  13. Christopher Kimball says

    Honestly, I have not had brussel sprouts since I was a kid and mom always boiled or steamed them. This looks much better and the addition of the onions and corn sounds good! Gonna have to try this one Byron! You have me intrigued.

    Reply

    • byronethomas@gmail.com says

      They were really good, Razena. We ate the entire pan. I split it down the middle into two bowls and we both grabbed a fork. LOL

      Reply

  19. Platter Talk says

    We are ALL OVER this recipe; especially love the addition of savory sweet corn and of course the caramelized onions. You’ve taken brussels sprouts to a whole new level with this one.

    Reply

  20. Renee says

    If cooked correctly, brussel sprouts are delicious! I agree that roasting them with olive oil, salt, and pepper is delicious, but it’s also fun to mix it up a little like you did with this yummy sounding recipe.

    Reply

    • byronethomas@gmail.com says

      Oh, I agree! Brussel spouts are delicious and you don’t need to tamper with them very much to get fantastic results.

      Reply

  31. A_Nerd_Cooks says

    Okay, I don’t know if I can adequately explain to you my love for brussels sprouts. <3 'em. Yours look really great! I usually associate them with colder weather, but adding corn and onions really gives this dish a late summertime feel.

    Reply

    • byronethomas@gmail.com says

      Many people share your sentiments that sprouts are for cooler temperatures, but I eat them anytime I feel like it! They are such a versatile vegetable. Thanks for dropping by. 🙂

      Reply

  37. Mandee Pogue says

    I have two words for this dish Byron…Hello Lovah! OMG! First of all, STUNNING picture, and I can literally taste them through the screen! I WILL be trying this soon!

    Reply

  38. kelleyandcricket says

    I love brussel spouts. I usually cook them in the oven but I will try them in a skillet. The idea of combining them with corn and caramelized onions sounds so tasty!

    Reply

  41. Oana | Adore Foods says

    This looks super delicious! Love brussel sprouts but never had them with corn before. Have to try it!

    Reply

  42. lydiaf1963 says

    So far my brussels sprouts have only played with bacon. I think we need to invite corn over for a little play date. This looks incredible!

    Reply

  43. jessicanwood says

    We eat a lot of Brussels sprouts at my house and I love the addition of the corn to sweeten things up a bit. This is a great recipe!

    Reply

  46. Richa Gupta says

    I never pick up Brussel Sprouts at the supermarket. The one time I had them, they weren’t very pleasant, but I’m tempted to try them again after reading your post.

    Reply

    • byronethomas@gmail.com says

      I do like the taste of brussel sprouts on their own, but they lend themselves so well to being paired with other strong flavours.

      Reply

    • byronethomas@gmail.com says

      I tell you what, my dear blogger friend – I’ll bring the vegetarian dishes and you bring your fabulous desserts. Deal? 🙂

      Reply

    • byronethomas@gmail.com says

      Thanks, Whitney! Yes, please do; you’ll be so happy you did. It’s a great and inexpensive veggie with loads of flavour options.

      Reply

  54. Michelle says

    Just wondering if you can use fresh corn for the frozen in this recipe? Sounds wonderful, and I’ve always loved Brussels sprouts!

    Reply

    • byronethomas@gmail.com says

      Yes, Michelle, you can totally use fresh corn. In my of my recipes, I tend to use frozen corn just because fresh corn has a very limited availability where I live. Thanks for dropping by. 🙂

      Reply

      • Michelle says

        Certainly understand that – thanks for your response. Corn is in season right now so wanted to use it if possible. My family will love this recipe since we’re B. sprout and corn lovers! : )

        Reply

        • byronethomas@gmail.com says

          You’re most welcome, Michelle. Corn is in season here too now, so I think I’ll join you. 🙂

          Reply

      • Deb Witt says

        I made this today. It was delicious! My elderly father even asked what those little green vegetables were. He took the leftovers he liked this so well! Frozen Brussels sprouts worked great and I used a red onion. Yummy!

        Reply

  57. Jana says

    What a great recipe! I made it today and it turned delicious. I feel just stunned. I love brussels sprouts, and this is fantastic new idea to my cooking rut, I already know, that this will become one of my staples, as I am vegetarian. Thank you.

    Reply

  58. Susan Foust says

    I just happened to have Brussels sprouts, corn, and onions tonight and decided to try this recipe after a Google search. My husband and I really liked it. I finished the dish off with some black garlic tamari balsamic for a nice zing. Will definitely Pin this one.

    Reply
4.18 from 23 votes (20 ratings without comment)

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