How to Cook the Perfect Brussels Sprouts
Love them or hate them, it’s always useful to know how to cook the perfect Brussels sprouts. This quick guide shows you how along with a few tips and tricks. Plus there’s a selection of delicious Brussels sprout recipes to inspire you.
Brussels sprouts are available, here in the UK, from mid-October to the end of February. I’ve just received the first of the season in my veg box. And it made me think about all those Brussels sprout haters and what a shame that was. I’m sure a lot has to be laid at the door of those hideous yellow mushy sulphurous sprouts some of us were forced to eat during school dinners.
How to Cook The Perfect Brussels Sprouts
A good Brussels sprout is a wondrous thing. It should be green, slightly al dente and never sulphurous. In fact, cooked well, they have a lovely nutty flavour. The key to how to cook the perfect Brussels sprouts is to cook them for a very short time. Anything over six minutes is probably too much. Got an egg timer?
You can see from the above photos that I didn’t have the perfect batch of Brussels sprouts. The size differentials were quite marked, they weren’t in the best condition and they’d been sitting in the fridge for a few days. Yet despite this, the finished cooked sprouts were still really good and they had that classic nutty flavour.
Personally, I like to serve Brussels sprouts cooked this way with a little butter and a good grinding of black pepper. But you could just as easily serve them au naturel or with a drizzle of peppery extra virgin olive oil. Another alternative is to stir in a spoonful of homemade pesto.
We ate this lot with smoked tofu, yoghurt, olives and spring onions rolled in Greek flatbreads. It was one of the best meals we’ve had in a while.
Top Tips for Cooking the Perfect Brussels Sprouts
- DON’T mark the bases with crosses. This is not only a complete waste of time, but it’s likely to make the sprouts soggy.
- Only use a little water to cook them in, there’s no need to cover them completely as the steam will cook any uncovered bits. This way, you don’t lose too many of the elements that make sprouts good for you.
- Keep the cooking water for making the gravy or adding to a soup or stew. It’s really nutritious and it’s a shame to waste it.
- If you’re boiling the sprouts as part of a big roast dinner, make sure they are the very last thing you cook so they can be served hot and freshly cooked.
- Not all Brussels sprouts have to be green. You can get purple ones too.
- Best not to use frozen sprouts if you want to serve them simply boiled.
- There’s more ways to cook a sprout than just boiling them though. You can steam, roast or stir-fry them. If you shred them finely they make a good salad too.
- Buy on the stem if you can. This will keep them fresher for longer.
- For the ultimate in fresh Brussels sprouts, you could grow your own. The best ones I’ve ever eaten were cooked about ten minutes after they were picked. But I have to confess, I’ve never tried growing them myself. I like the idea, but to be honest, kale is easier.
Some Brussels Sprouts Recipes You Might Like
If sprouts are to be part of a grand roast feast, such as Christmas dinner or Thanksgiving, I personally like them to be served relatively plain. They thus act as a foil for all the other tastes, textures and rich sauces that abound. However, there are plenty of other things you can do to a Brussels sprout than just boil it.
Air fryer Brussels sprouts via Tin and Thyme
Asian roasted Brussels sprouts with cashews via The Flexitarian
Baked Brussels sprout tater tots (vegan) via Yup, it’s Vegan
Brussels sprout slaw (vegan) via Tin and Thyme
Brussels sprouts and goat’s cheese tart via Planet Veggie
Cacio e pepe Brussels sprouts with hazelnuts and ricotta via Oat & Sesame
Cranberry, chestnut and tofu facon Brussels sprouts (vegan) via The Vegan Larder
Pan fried sprouts with walnuts, honey and stilton via Easy Peasy Foodie
Roasted Brussels sprouts with garlic via Stacey Homemaker
Roasty smoky Brussels sprouts with chickpeas (vegan) via The Taste Space
Stir-fried Brussels sprouts with leeks, ginger, garlic & chilli (vegan) via Tin and Thyme
Teriyaki rice bowl with tofu and sprouts (vegan) via Tin and Thyme
If you’d like even more recipe ideas for Brussels sprouts, take a peek at my Brussels Sprouts Pinterest board.
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Choclette x
Perfect Brussels Sprouts. PIN IT.
How to Cook the Perfect Brussels Sprouts – The Recipe
How to Cook the Perfect Brussels Sprouts
Ingredients
- 350 g Brussels sprouts
- 150 ml water
- 1 pinch sea salt
- 1 knob butter about 10g (optional)
- freshly ground black pepper (optional)
Instructions
- Trim off the sprout bases and remove any damaged leaves.350 g Brussels sprouts
- Halve any particulaly large sprouts.
- Give the trimmed sprouts a quick rinse in a bowl of water.
- Place the cooking water and salt in a medium sized lidded pan and bring to the boil.150 ml water, 1 pinch sea salt
- Add the Brussels sprouts and boil lightly for four to six minutes or until the sprouts are al dente, but still beautifully green. You can test with a sharp knife, but trying one is a surer way to tell.
- Drain off the water and serve immediatly with the butter and pepper if desired.1 knob butter, freshly ground black pepper
Notes
Nutrition Estimate
Sharing
I’m sharing this quick guide on how to cook the perfect Brussels sprouts with Easy Peasy Foodie for #CookBlogShare.
I’ve always made my brussels sauteed in butter (with pancetta, when it’s available) but I was looking for a more subtle way to serve them, and this was perfect! I think your comment applies to more than just complex holiday meals; e.g. when I splurge on a good steak I like it to be the obvious, uncontested superstar, and this recipe casts brussels in the perfect supporting role.
You’re absolutely right. There are lots of meals where plain Brussels sprouts work best. Pies are a good example. Thank you for commenting.
Add pistachios or cashews! I throw them in at the end with the butter, so the nuts are warmed a little. My children love boiled brussels with butter, salt, pepper and pistachios !
That sounds like a most delicious way to serve Brussels spouts. It must be a clear winner if your kids approve. Thanks for the idea.
I was just looking for how long to cook them. Thanks . I bought them because I was looking for a new vegetables
to ferment and have some left. I am waiting to see how they taste after fermenting them.
e
I’ve not tried fermenting sprouts before, but I bet they’re good. My husband makes sauerkraut and we like that. Do let us know.
Thanks for the tips. I am so glad that you said , “If sprouts are to be part of a grand roast feast, such as Christmas dinner or Thanksgiving, I personally like them to be served relatively plain.”
I was just thinking the same thing. I had been worrying that I should jazz them up with maple syrup, etc. but with all of the rich foods we’ll be having for Thanksgiving, simple crisp-tender sprouts might be most welcome.
Hi Cher, thank you for sharing your thoughts. The joy for me of a big roast dinner is the variety of dishes on offer. But if everything is rich and overly flavoured, I find it sort of detracts from the experience.
After I cook Brussel Sprouts, I place them in a shallow glass pan, pour Italian salad dressing over them, and shake grated Parmesan cheese on the Brussel Sprouts. Best served hot. If you bring them to a potluck dinner, everyone will be asking, “Who brought the Brussel Sprouts?” I love Brussel Sprouts!!!
That sounds delicious Paul. The thought of taking Brussel sprouts to potluck makes me chuckle. Thanks for the idea, I’m going to try it next time I cook sprouts.
I don’t know if you guys have this product but here in Canada I buy this little frozen microwave pouch called Simply Steamers by Green Giant. They have one with brussels in a butter sauce. It was so delicious that even the young kids were eating it like popcorn and fighting over the last ones in the bowl. But when they are fresh in store this recipe is great!
Brussels in butter sauce sounds delicious Holly. Thanks for the tip.
I love sprouts but the rest of the family dont like them so I don’t get them that often:(
Oh boo, how disappointing. Have you tried roasting them? It might just tempt them.
That means you get to eat all of them! Perhaps top them on a salad? I love to use this “Tin & Thyme” recipe, but then I let them cool in the fridge and add them to a nice green salad with cucumbers, garbanzos, and avocado. Add a tiny amount of Balsamic vinegar and toss the salad. The avocado & balsamic will create an amazing creamy dressing on their own. Yum now I wants salad haha.
Good point Debi. And your salad idea sounds delicious. You’ve got me craving salad now too.
Great tips and recipe. Brussels sprouts are a Winter staple at home. Love them except when they are soggy! My favourite way of cooking them is by roasting them. Thanks for including my recipe in the roundup!
Roasted sprouts are delicious and I often cook them that way too. But if I’ve got lots of rich dishes to feast on, I quite like my sprouts plain.
So good to see a champion for Brussels Sprouts. I sometimes feel I am fighting a lone battle to convert others (including all my family members) to the deliciousness of this much maligned vegetable. Nothing better than a well-cooked sprout with a knob of butter!
Oh no Rosemary, that’s terrible. I blame school dinners! I hope you start to make progress soon.
I really love Brussels Sprouts. Apparently I’m odd for that. I love the ideas you’ve given me on how to cook them.
Well I’m not sure why it’s odd to love Brussels sprouts, but I’m very glad you do Sisley.
YUM! I love sprouts. And I totally agree about cooking them last and not for too long. Not a fan of soggy sprouts. Thanks for including my recipe in your roundup! Eb x
My pleasure Eb. Soggy sprouts are no fun at all.
You’re so right – I think the reason why Brussels sprouts have a poor reputation is because people have only eaten them as overcooked lumps of yellowish-green mush. I love them and I think they’re best when cooked until just tender and served in a simple way like with butter and a bit of seasoning. Perfection!
I’m completely with you on all this Byron. I’m just heading in to town now and might see if I can pick up some sprouts en route.
Brussel sprouts are a staple side dish in our house this time of year! I usually just roast them, so I appreciate your tips on how to cook them perfectly! I’m picking some up at the market later this week, so I’ll be sure to remember your tips!
Well roasted sprouts are great too. It’s just if they are part of a big feast, I reckon plain can sometimes be best.
I love sprouts but my go-to recipe has bacon in it. I can’t wait to try some of these delicious veggie recipes!
Now you’ve mentioned your go to recipe Cat, you’ve given me an idea for a veggie version which might work well.
i’ve not seen purple sprouts before. how pretty. we adore brussels sprouts in this house. so nice roasted in the oven with olive oil, salt and some bacon. not that you eat bacon of course:-) cheers sherry
Hahaha, thanks Sherry. Purple sprouts aren’t particularly common, but they make a nice change.
Great post Choclette, Brussels sprouts are so delicious but can be completely ruined if cooked too long, I agree. I think people who claim not to like them have probably been subjected to soggy sprouts as children. They need to read your post!
Thanks Monika. I was subjected to plenty of soggy sulphurous sprouts when I was a child, but luckily I was saved by my mother’s cooking. She always cooked her sprouts well.
We don’t cook sprouts often, i have never tried them this way! You made it look very simple! When perfectly made, these cute lil things would make a lovely side on the dinner table!
Cooking sprouts is very simple. The key is to not use too much water and not to cook them for too long.
A big bowl of blanched Brussels sprouts is one of my favorite things to eat! Thanks for including me 🙂
Oh yes, blanched. That’s a very good way of describing my recipe Shannon. And thanks for contributing one of your recipes.
We all love sprouts! I like them just boiled, but also as part of a stir fry! They are yummy. I didn’t like them as a kid, but my mother is very much an over boiler of veg!!
I’m so glad you came through the childhood dislike of overdone sprouts and out the other side. Seems such a shame to miss out on such delicious veg.
My favourite winter veggie :-)9 Have been having them lately though my stomach starts complaining about it..well, I don’t care. LOL I love them with lots lots lots of butter :-))
Glad to hear you love them Angie. Well it’s true lots of butter will probably make them taste even more delicious, but I do try and go easy on the butter given how much I bake with the stuff.
Love it! The rice bowl you made looks delicious. I do sometimes think outside of a roast dinner with sprouts but not often enough! But I’m going to want to boil those bad boys for a minimum of 20 minutes. We like em’ good and soggy in this house!!!
Aghhhh, Chloe, I should have known some people would love the yellow sulphurous mushy kind of sprouts and that you would be in that camp!
ha ha! Mostly I rile against my childhood food but this is one of the things that I embrace! I will actually eat them cooked lightly too don’t worry. But we’ll probably get the sprouts on for Christmas some time next week!!!
You do make me laugh Chloe, but I’m relieved that you can tolerate them cooked properly too.
sprouts I’m wondering about the life of them like a few days or weeks , have a bag full in the crisper in the fridge and while they are a week /10days old they still look as fresh as the day i got them ( any hints on how long to keep then? thanks and love your sprouts period (-:
Hi Harold
Glad you like my sprouts. Sorry for not getting back to you before now, I’ve been away for a few days. Sprouts generally last quite well in the crisper drawer for a couple of weeks – depending on how fresh they were when you got them. If the outer leaves start to go yellow, just peel them off until you get fresh green ones. Basically, they’ll keep for as long as they look more or less OK. Hope that helps.