From steamed to roasted, learn how to cook Brussels sprouts for delicious results every time.
Plus, find out how to clean Brussels sprouts and learn about the nutrition associated with this green vegetable.
Start by trimming a thin slice from the stem end of each sprout.
Photo Credit: Caitlin Bensel.
From there, you’ll want to remove any brown or yellow leaves for the tastiest results.
Then, rinse your buds in a colander under cold running water.
- you might also slice them very thinly with a sharp knife.
Another option is to shred them by pulsing them in a food processor a few times.
Or keep reading for more classic preparation styles.
Here’s exactly how to roast Brussels sprouts.
Toss 2 pounds halved Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon salt and pepper to taste.
Heat 1 to 2 tablespoons of salted butter in a large pan over medium heat.
(double-check the pan is big enough to not overcrowd your sprouts!)
Stir and cook for another 5 to 8 minutes, until they are tender.
Finish off with salt and pepper, herbs and a squeeze of fresh lemon.
For results that aren’t too mushy, here’s how to steam Brussels sprouts.
Place 1 pound quartered Brussels sprouts in a steamer basket over 1 inch boiling water.
Cover and steam until tender, 7 to 8 minutes.
Toss steamed Brussels sprouts in your favorite dressing.
How to Boil Brussels Sprouts
Boiling Brussels sprouts is a quick and easy way to cook them.
Remove enough outer leaves from Brussels sprouts to make 4 cups.
Place in a large bowl and add oil, pepper and salt.
With clean hands, gently massage the leaves until evenly coated.
Spread in a single layer on a large rimmed baking sheet.
Roast at 400F until the leaves are browned and crispy, about 10 minutes.
How to Choose Brussels Sprouts at the Store
Choose firm, bright green, tightly furled sprouts.
Avoid sprouts that are yellowing, beginning to open or have brown spots.
Brussels sproutspack fiber, vitamins, minerals and phytochemicalsplant compounds with the potential to help prevent cancer.
Chopping them, as you would for a slaw, works to release even more of these cancer fighters.
Brussels sprouts require little more than sunshine, regular water and ample space.
Start seeds indoors in early spring, 90 days before the last frost.
In spring, transplant 24 to 36 inches apart.
Although they aren’t tiny cabbages, Brussels sprouts resemble cabbages in more ways than one.
With a late harvest, Brussels sprouts are in peak season from fall to early winter.
Because they thrive in cool weather, they taste sweeter and milder after the first frost of the season.
