Five Ways to Cook and Serve Brussels Sprouts -- Harvest to Table

Brussels sprouts have a nutty, cabbage-like flavor that makes a delicious hot side dish dressed with butter or meat-roasting juices.

Lightly steamed Brussels sprouts are perfect with a lemon-butter sauce, or you can simmer them with chopped celery until tender and then fold them into a cheese sauce.

Brussels sprouts in bowl — Brussels sprouts

Cooked and cooled Brussels sprouts can be halved or quartered and simply added to a tossed green salad.

Table of Contents

How to choose Brussels sprouts

Select Brussels sprouts with small, firm, compact heads that are bright green.
Choose sprouts that are well-formed and about 1 to 1½ inches (25-38 mm) in diameter, nearly the same size so that they will cook evenly. The smaller the sprouts the more tender they will be in the kitchen.
Avoid Brussels sprouts that are puffy, wilted, or yellow.
Young leaves found growing between sprout heads may be eaten as greens.

How to store Brussels sprouts

Brussels sprouts will keep in a plastic bag in the refrigerator for 3 to 4 days. The longer they are refrigerated the stronger their flavor. Do not wash Brussels sprouts until you are ready to use them.
You can freeze Brussels sprouts (after blanching) for up to 4 months.

Cooking Brussels sprouts

Cook Brussels sprouts until the insides are just tender, not soft, and the flavor will be sweet, mild, and delicious.

Choose Brussels sprouts that are dark green, tightly formed, and of uniform size–smaller, not bigger is best.

Cook the same day they come off the stem or use the sniff test to tell you they are fresh–avoid sprouts that are cabbagey smelling.

Many recipes tell you to slice Brussels sprouts before cooking–but they won’t be as showy as those you cook whole. Whole sprouts steamed, stir-fried, or roasted are beautiful and tasty.

To prepare whole Brussels sprouts for cooking, closely trim the stem end and remove any yellowing outer leaves. Cut an X in the stem end to bring heat to the centers more quickly.

How to prepare Brussels sprouts for cooking

To prepare Brussels sprouts for cooking, remove the stems and loose yellow leaves; trim the dry ends.
Wash the sprouts under running water or soak them for 15 minutes in lemon or vinegar water to get rid of hidden insects.
If cooking sprouts whole and not halved, cut an X in each stem so that the sprouts cook evenly. Light cooking will preserve the sprout’s delicate taste.
If halving sprouts before cooking, halve each sprout through its axis.

Brussels sprouts sauteed — Sauté sprouts until tender on the inside and lightly browned on the outside.

How to sauté Brussels sprouts

To butter sauté sprouts, cut the sprouts in half lengthwise. Pan fry using 2 tablespoons of butter or margarine. Cook and stir for 1 minute. Add 3 to 5 tablespoons liquid; cover and cook until the stem end is tender when pierced.

Clean and halve 1 pound of Brussels sprouts
Lightly coat the bottom of a heavy-bottomed frying pan with olive oil
Heat the oil over medium-high heat.
Add a clove or two of minced garlic and cook for 1 minute until fragrant.
Add the Brussels sprouts and cook for 10 to 12 minutes or until tender on the inside (a sprout should be easily pierced with a paring knife); sprouts will be lightly browned on the outside.
Season with salt and pepper to taste, and squeeze lemon over the sprouts. You can also garnish with shredded hazelnuts and freshly shredded mint, dill, or parsley leaves.
Stir gently to combine and serve hot.

How to roast Brussels sprouts

Roasted Brussels sprouts are a combination of steaming and roasting.

Once the sprouts are steamed, put them in a large ovenproof skillet with ¼ cup of virgin olive oil added and put them in the oven. Roast for about 30 minutes occasionally shaking the pan until the sprouts are brown and tender.

Drizzle with lemon juice or balsamic vinegar and season with salt and freshly ground black pepper to taste.

Serve hot or warm.

Clean and halve 1 pound of Brussels sprouts
Preheat the oven to 400 degrees F.
In a large mixing bowl, toss the sprouts with olive oil, a clove or two of minced garlic, the juice of 1 lemon, and salt and pepper to taste.
Arrange the sprouts in one layer, cut side down, on an ungreased baking sheet or large ovenproof skillet.
Roast for 15 to 17 minutes, until the sprouts are browned and tender on the inside.
Drizzle with balsamic vinegar and stir if you like.
Serve hot or warm (or refrigerate to serve cold later).

Halved Brussels sprouts steamed — Halved sprouts steamed and seasoned lightly.

How to steam Brussels sprouts

A very easy way to steam Brussels sprouts is in a saucepan. Add ½ inch of salted water and bring to a boil. Add the Brussels sprouts, cover, and reduce the heat to medium-low. Cook until the sprouts yield to the tip of a knife and the water is just evaporated—about 5 minutes. These sprouts will offer some bite, but won’t be mushy. For the best, nutty flavor don’t over-steam Brussels sprouts—over-steamed sprouts can have a strong cabbage flavor (and smell).

The tried-and-true method of steaming Brussels sprouts is in a pot with a steamer basket. Bring about an inch of water. Put the sprouts in the steamer basket, set over the boiling water, cover, and steam until tender to the bite, about 5 minutes.

Transfer the sprouts to a bowl. Season with salt and freshly ground black pepper and toss with butter and chives. Alternatively, spritz them with lemon juice or toss them in toasted sesame oil.

Serve hot or warm.

Clean and trim 1 pound of Brussels sprouts.
Add a few inches of water to a pot then insert a steamer basket. The water should not touch the bottom of the steamer basket.
Bring the water to a simmer over medium-high heat.
Add the sprouts and steam, tossing halfway through, until bright green and tender, 6 to 8 minutes.
Transfer the sprouts to a bowl. Season with salt and pepper to taste.
Toss with lemon juice and also butter if you like.
Serve hot. Steamed sprouts should be slightly crunchy. Overcooked sprouts will be mushy.

To steam Brussels sprouts, arrange the sprouts or pieces on a steamer rack. Bring 1 to 2 inches of water to a rapid boil. Place the rack in the pot and then turn the heat down to medium. Place the lid on tightly and steam until tender when pierced (5 minutes or more until tender-crisp).

Braised Brussels sprouts allowed to sizzle until golden brown and crisp.

How to braise Brussels sprouts

Clean and halve 1 pound of Brussels sprouts.
Lightly coat the bottom of a heavy-bottomed frying pan (that has a fitted lid) with olive oil
Heat the oil over medium-high heat.
Add one or two cloves of garlic and cook for 1 minute until fragrant.
Add the Brussels sprouts and cook for 2-3 minutes, until hot.
Add 1 ½ cups of chicken broth, stir well, and cover.
Reduce the heat to medium-low, and cook for 18-20 minutes, until the sprouts are tender. (To add a glaze to the sprouts, uncover and raise the heat to boil off the liquid with a sizzle until golden and crisp.)
Season with salt and pepper to taste.
Serve hot or at room temperature.

How to stir-fry Brussels sprouts

Heat a wok or heavy pan over medium heat.
Add a tablespoon of olive oil and bacon chopped into small bits. Cook until the bacon is brown, but not crisp. Remove the bacon with a slotted spoon and set to the side. To make this vegan, use chopped hazelnuts instead of bacon.
To the oil add one small diced onion and cook until the onion is soft and translucent but not brown.
Turn the heat to medium-high, add the Brussels sprouts cook, stir, and toss until the sprouts are heated through and just starting to brown—about a minute or two.
Add the bacon (or nuts) and toss. Season with salt to taste.
Serve hot or warm.

How to fry Brussels sprouts

Pre-cook sprouts until tender
Roll them in seasoned flour; then roll them again in a beaten egg and again in bread crumbs.
Fry the sprouts in deep fat until golden brown.

Five more ways to prepare Brussels sprouts

Roased Brussels sprouts: Roasting Brussels sprouts brings out their natural sweetness while adding a delightful crispiness. Start by preheating your oven to 400°F. Trim the ends of the sprouts and halve them, then toss them in olive oil, salt, and pepper. For added flavor, consider including minced garlic or balsamic vinegar. Spread them on a baking sheet in a single layer and roast for 20 to 30 minutes, turning halfway through, until they are golden brown and tender. Roasted Brussels sprouts make a fantastic side dish and pair well with roasted meats or grains.

Sautéed Brussels sprouts: Sautéing is a quick and easy way to prepare Brussels sprouts while retaining their vibrant color and crunch. Start by heating some olive oil or butter in a large skillet over medium heat. Add thinly sliced Brussels sprouts (you can also use shredded sprouts for a different texture) along with minced garlic and onion for extra flavor. Sauté for about 8 to 10 minutes until they are tender and slightly caramelized. Finish with a squeeze of lemon juice or a sprinkle of parmesan cheese for a delicious and vibrant dish that can be served as a side or mixed into pasta dishes.

Brussels sprouts fresh salad: For a fresh and nutritious option, try making a raw Brussels sprout salad. Shred raw Brussels sprouts using a mandoline or food processor, then toss them in a bowl with grated carrots, apples, or nuts for crunch. Dress the salad with a simple vinaigrette made of olive oil, apple cider vinegar, honey, and Dijon mustard. This light and crunchy salad is perfect for lunch or as a side dish, showcasing the freshness of your homegrown sprouts.

Creamed Brussels sprouts: For a comforting dish, consider making creamed Brussels sprouts. Begin by blanching halved Brussels sprouts in salted boiling water until just tender, then drain and set aside. In a saucepan, melt butter and whisk in flour to create a roux. Gradually add milk or cream, stirring until thickened. Add the cooked sprouts, season with salt, pepper, and nutmeg, and simmer for a few minutes. This rich and creamy dish is excellent for holiday meals or as a decadent side.

Brussels sprouts stir-fry: Stir-frying Brussels sprouts with other vegetables is a quick way to enjoy their flavor while adding a variety of textures. Slice the sprouts thinly and stir-fry them with bell peppers, carrots, and snap peas in a hot skillet with sesame oil. Add soy sauce, ginger, and garlic for an Asian-inspired flavor. Serve over rice or noodles for a satisfying meal that highlights the versatility of Brussels sprouts.

Each of these preparation methods showcases the distinct taste and texture of homegrown Brussels sprouts, making them a delicious addition to your meals.

More ways to serve Brussels sprouts

Serve sprouts folded into a cheese or béchamel sauce.
Served sprouts au gratin or added to soups, stews, or stir-fries.
Purée the sprouts with potatoes.
Toss cooked and cooled Brussels sprouts with diced tomatoes and a vinaigrette and serve on a bed of greens.
Mix cooked sprouts with cooked chestnuts and butter or with almonds and sour cream.
Braise sprouts, onions, and mushrooms in bacon fat then top with grated cheese and crumbled bacon.

How to season and serve Brussels sprouts

Season Brussels sprouts with salt, pepper, onion, dill, oregano, marjoram, mint, allspice, nutmeg, mace, fennel, savory, celery seed, cloves, caraway, sesame seed, mustard, sage, or thyme.
Serve Brussels sprouts alone or topped with plain for flavored butter or margarine, vinegar or vinaigrette dressing, plain or flavored mayonnaise, sour cream, plain yogurt, white sauce, stewed tomatoes, bacon or ham.
Toss cooked and cooled Brussels sprouts with diced tomatoes and a vinaigrette and serve on a bed of greens.
Serve Brussels sprouts as a vegetable side dish on their own or with butter or a béchamel sauce. They can also be served au gratin or added to soups, stews, or stir-fries. Brussels sprouts can be puréed with potatoes.
Mix cooked sprouts with cooked chestnuts and butter or with almonds and sour cream.

Brussels sprouts flavor partners

Brussels sprouts have a flavor affinity for almonds, bacon, braised chestnuts, butter, chestnuts, chicken stock, cream sauces, and shallots.

Brussels sprouts nutrition

Brussels sprouts are high in vitamins C and A and contain potassium, iron, and fiber. Six cooked sprouts contain more than the recommended daily allowance of vitamin C.
Six sprouts contain 36 calories.

Get to know Brussels sprouts

Brussels sprouts are a biennial grown as a cool-season annual. They survive winter snows to push their final harvest of miniature cabbage-like sprouts in spring. Brussels sprouts can be planted in summer for autumn and winter harvest.
The Brussels sprout is a leggy, thick-stalked plant that grows 36 to 48 inches (90-122 cm) tall with large, broad leaves. In the axils of the plant’s lower leaves, cabbage-shaped buds called sprouts or heads form. Each bud grows from ½ to 1½ inches (1.3-3.8 cm) in diameter.
Brussels sprouts can be divided into early, mid-season, and late varieties. Early varieties are harvested in mid-fall; midseason varieties are harvested from mid-fall through mid-winter, and late varieties are harvested from mid-winter to early spring.
Late or spring varieties yield the largest number of sprouts.
Two well-known and sweet-tasting varieties are ‘Oliver’ which produces large buds, and ‘Rubine Red’ which produces red buds below purple leaves.
Brussels sprouts are related to a wild variety of cabbage that originated near the Mediterranean. They are named after the city of Brussels in Belgium where they were improved through cultivation at the beginning of the nineteenth century. They were recognized by the King of Belgium as the official green of that country in 1820.

The botanical name for Brussels sprouts is Brassica oleracea var. gemmifera.

Brussels sprouts articles at Harvest to Table:

How to Plant and Grow Brussels Sprouts

Brussels Sprouts Seed Starting Tips

How to Harvest and Store Brussels Sprouts

Brussels Sprouts Growing Problems: Troubleshooting

Five Easy Ways to Cook and Serve Brussels Sprouts

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