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Brussels sprouts are healthy, delicious, and great on their own or as a side. There are a variety of ways you can cook brussels sprouts, like on the stovetop or in the oven. Whichever method you use, cooking brussels sprouts is quick and simple.
Ingredients
- 2 lb (.9 kg) Brussels sprouts
- 1 tsp. (5 g) salt
- 1/2 tsp. (1.5 g) pepper
- 2 tbsp. (30 g) butter
- 2 lb (.9 kg) Brussels sprouts
- 1/4 cup (60 ml) olive oil
- Salt to taste
- Pepper to taste
- 2 tbsp. (30 g) lemon juice
- 1 1/2 lb (.7 kg) Brussels sprouts
- 3 tbsp. (45 ml) olive oil
- 1 tsp. (5 g) salt
- 1/2 tsp. (1.5 g) black pepper
- 1 1/2 lb (.7 kg) Brussels sprouts
- 2 tbsp. (30 g) butter
- 1 tsp. (5 g) salt
- 1 minced clove garlic
Steps
Boiled Brussels Sprouts
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1Bring a pot of water to a boil. Place a large pot of water on the stove, add a pinch of salt, and wait a few minutes for the water to boil.[1]
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2Wash the Brussels sprouts. Run 2 lb (.9 kg) of Brussels sprouts under cold running water, and peel off any yellow leaves.Advertisement
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3Place the Brussels sprouts in the boiling water and cook them for 10-15 minutes. Cook them until they're tender -- when they're ready, you should be able to stick a fork in them.
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4Drain and season the Brussels sprouts. Once they're tender, all you have to do is season them, and they're ready to eat. Season the Brussels sprouts with the salt, pepper, and butter. Then, enjoy them while they're hot.
- It's also possible to steam Brussels sprouts. Steaming may preserve the color and flavor better than boiling.
Sautéed Brussels Sprouts
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1Wash and cut the Brussels sprouts. Run the Brussels sprouts under cold water and remove any yellowed leaves. Then, cut them in half from the top to the stem, and make a 1/2 inch (1.3 cm) incision in the stem. This will help the heat penetrate the Brussels sprouts.[2]
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2Heat 1/4 cup of olive oil in a saucepan over medium-high heat. Make sure the saucepan is large enough to hold the sliced Brussels sprouts.
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3Place the Brussels sprouts in the pan sliced-side down and season them. Season the sprouts with salt and pepper to taste.
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4Sauté the Brussels sprouts. Cook them one side for about 5 minutes until they're golden brown, and then turn them over to the other side.
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5Pour 1/3 cup of water into the saucepan and finish cooking the sprouts. The water should coat the bottom of the entire pan. Cook the Brussels sprouts until the liquid has evaporated and they're cooked through. Then, toss them with the lemon juice and serve them while they're hot.
Roasted Brussels Sprouts
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1Preheat your oven to 400ºF (204ºC).[3]
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2Wash and trim the Brussels sprouts. Run the Brussels sprouts under cold water, removing any yellow leaves. Then, cut off the stems to help them cook.
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3Season the Brussels sprouts in a bowl. Drizzle them with the black pepper, olive oil, and 3/4 tsp. (4 g) of the salt.
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4Toss the Brussels sprouts to coat them evenly and place them in a single layer in a baking pan. This will combine the flavors and will cook them evenly.
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5Roast the Brussels sprouts for 35-40 minutes or until they're tender. After 30 minutes, start checking to see if they're tender by piercing them with a fork. Shake the pan from time to time to ensure that they cook more evenly.
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6Serve. Sprinkle the remaining 1/4 tsp. (1 g) of salt on the Brussels sprouts and enjoy them while they're hot.
Braised Brussels Sprouts
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1Bring a pot of water to a boil. Place a large pot of water on the stove, add a pinch of salt, and wait a few minutes for the water to boil.[4]
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2Wash the Brussels sprouts. Run the Brussels sprouts under cold running water, and peel off any yellow leaves.
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3Cut the Brussels sprouts. Cut them in half from the top to the stem, and make a 1/2 inch (1.3 cm) incision in the stem.
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4Boil the Brussels sprouts for 5-10 minutes. They should just begin to go soft. Then, drain them.
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5Add butter, salt, and garlic to a pan and heat the ingredients. Add 2 tbsp. of butter, 1 tsp. of salt, and 1 minced clove of garlic to a pan. Wait 1-2 minutes for the ingredients to heat up and for the garlic to become fragrant.
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6Cook the Brussels sprouts for 3-5 minutes, or until they're brown. Gently stir the Brussels sprouts to mix them with the other ingredients. If the pan gets too dry, add another tablespoon of butter.
Sample Mix-ins and Food Pairings
Community Q&A
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QuestionCan I eat Brussels sprouts raw?
wikiHow Staff EditorThis answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
Staff AnswerwikiHow Staff EditorStaff AnswerYes, Brussels sprouts can be eaten without cooking. Be sure to choose small, young and fresh ones for the best flavor. The sprouts can be cut into small slices and added to a salad or sprinkled over foods like baked potatoes. Just be aware that some people do not cope well with the uncooked sugars in raw Brussels sprouts and may experience discomfort from gas. If this happens to you, just cook them next time. -
QuestionWhat flavors go well with Brussels sprouts?wikiHow Staff EditorThis answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
Staff AnswerwikiHow Staff EditorStaff AnswerBrussels sprouts go well with quite a few different flavor pairings. In particular, here are some good flavor choices to pair with Brussels sprouts: Paprika, nutmeg, mustard, bacon, lemon juice, apples, onions, cheese, balsamic vinegar, walnuts, butter, fresh herbs and white sauce. -
QuestionWhat should I look for when choosing Brussels sprouts?wikiHow Staff EditorThis answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
Staff AnswerwikiHow Staff EditorStaff AnswerBrussel sprouts should look green, be round in shape and firm to the touch. This is the same whether they’re attached to the stalk still or as individual sprouts. The smaller sprouts are the best as they are the sweetest, especially if you’re steaming or boiling them. Larger ones are better for grilling/braising or soups. Avoid sprouts with yellowing leaves, blemishes or mushiness.
Things You'll Need
- Olive oil
- Salt
- Pepper
- Baking sheet
- Large pot
- Sauté pan
- Butter
References
- ↑ http://www.cookstr.com/recipes/boiled-brussels-sprouts.
- ↑ http://www.marthastewart.com/316075/sauteed-brussels-sprouts
- ↑ http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html
- ↑ https://www.bettycrocker.com/recipes/braised-brussels-sprouts/9ecde590-9703-446a-aa34-8350fff05d98
- ↑ https://experiencelife.com/article/cooking-chemistry/
About This Article
Before you cook Brussels sprouts, rinse them off under cool water to clean them, and trim off the stem of each sprout. Peel away any yellow leaves, then cut each sprout in half lengthwise. For firm, crispy Brussels sprouts, cook them on the stovetop. Heat a large skillet over medium-high for 4 minutes, then add 2 tablespoons (30 mL) of olive oil. Once the oil is shining, add the Brussels sprouts and shake the pan so they’re mostly cut-side down. Let them cook for 5-8 minutes until the cut sides are seared. Then, stir the sprouts and cook them for another 6-8 minutes until they’re browned all over and slightly tender. Season with salt and pepper and cook the Brussels sprouts for 1 more minute before serving. For tender, melt-in-your-mouth Brussels sprouts, roast them in the oven. Preheat your oven to 400°F (200°C), and mix the Brussels sprouts with 3 tablespoons (45 mL) of olive oil and a pinch of salt and pepper in a bowl. Spread the sprouts out on a baking sheet. Then, roast them in the oven for 35-40 minutes, shaking the pan occasionally so the sprouts cook evenly. You’ll know the Brussels sprouts are done when they’re tender on the inside. To learn how to boil, roast, or braise brussels sprouts, read the article!
