How to Cook Brussels Sprouts 4 Ways
Updated: Oct. 01, 2020
Learn how to make Brussels sprouts different ways with this simple step-by-step guide.
The cool thing about Brussels sprouts is that they can be prepared in so many different ways. If you don’t like them one way, don’t give up! Try all sorts of Brussels sprouts recipes – you might be surprised at how different they can taste depending on whether you roast, stir-fry, steam or grill them. We’ll walk through each technique in this step-by-step guide.
Brussels Sprouts in Rosemary Cream Sauce
Brussels sprouts in a rosemary-infused cream sauce have the power to bring friends together – but watch out for fights over who gets the last of the sauce. —Liz Koschoreck, Berea, Kentucky
Shredded Gingered Brussels Sprouts
Even people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Taste of Home Deputy Editor
Herbed Brussels Sprouts
Topped with a tangy sauce and mixed with mushrooms, these Brussels sprouts are so tasty that even children enjoy them. —Debbie Marrone, Warner Robins, Georgia
Ginger Halibut with Brussels Sprouts
I moved to the United States from Russia and love cooking Russian food for family and friends. Halibut with soy sauce, ginger and pepper is a favorite. —Margarita Parker, New Bern, North Carolina
Garlic-Roasted Brussels Sprouts with Mustard Sauce
Don’t be afraid to bring out the Brussels sprouts. Mellowed by roasting and tossed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California
Cranberry-Walnut Brussels Sprouts
Brussels sprouts are one food that picky eaters often resist. This recipe will change their mind. You can also add garlic and dried fruits. —Jennifer Armellino, Lake Oswego, Oregon
Brussels Sprouts au Gratin
In our house, Brussels sprouts have always been popular. When I topped them with a creamy sauce, Swiss cheese and bread crumbs, it became a new holiday dinner tradition. —Gwen Gregory, Rio Oso, California
Grilled Brussels Sprouts
During a beach vacation, in an effort to cook our entire meal outside on the grill, I made our not-so-simple veggie choice into a simple grilled side dish. For spicier sprouts, season with red pepper flakes —Tiffany Ihle, Bronx, New York
Saucy Sprouts and Oranges
“You will win converts to brussels sprouts and enjoy the compliments with this mouthwatering recipe!” writes Carolyn Hannay of Antioch, Tennessee. Citrus and mustard flavor the tasty sauce for this dish, which Carolyn likes to serve with turkey or ham.—Carolyn Hannay, Antioch, Tennessee
Brussels Sprouts with Bacon & Garlic
When we have company, these sprouts are my go-to side dish because they look and taste fantastic. Fancy them up a notch with pancetta instead of bacon. —Mandy Rivers, Lexington, South Carolina
Roasted Vegetables with Sage
When I can't decide what vegetable to serve at dinner, I turn to this oven-roasted medley that features brussels sprouts, potatoes, carrots and butternut squash. It pleases everyone around the table.—Betty Fulks, Onia, Arkansas
Roasted Green Vegetable Medley
Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. — Suzan Crouch, Grand Prairie, Texas
Roasted Cauliflower & Brussels Sprouts with Bacon
This deeply delicious recipe is a surefire way to get my husband to enjoy Brussels sprouts. Between the roasted flavor of the veggies and smoky, crisp bacon, it will convert even the pickiest eater. —Lisa Speer, Palm Beach, Florida
Roasted Pumpkin and Brussels Sprouts
While traveling to Taiwan, I had the pleasure of trying a unique vegetable dish that included fresh pumpkin. It inspired me to roast pumpkin with Brussels sprouts. —Pam Correll, Brockport, Pennsylvania
Lemon Roasted Fingerlings and Brussels Sprouts
My trick to roasting veggies is to choose ones that cook in the same amount of time. Other combinations to try? Cauliflower florets with baby carrots or okra with cherry tomatoes. —Courtney Gaylord, Columbus, Indiana
Roasted Acorn Squash & Brussels Sprouts
I love creating dishes with few ingredients and easy steps, like squash with Brussels sprouts. Maple syrup adds a slight sweetness, and pecans give it a toasty crunch. —Angela LeMoine, Howell, New Jersey
Lemon-Butter Brussels Sprouts
Kick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up! — Jenn Tidwell, Fair Oaks, California
Mustard Brussels Sprouts
Mustard boosts the green flavor of the sprouts in this versatile side dish. Great served with breaded chicken or pork chops. —Leah-Anne Schnapp, Grove City, Ohio
Roasted Brussels Sprouts with Cranberries & Almonds
If Brussels sprouts taste bitter to you, roast them for a gentle sweetness that goes with cranberries and almonds. This side dish won us over. —Claudia Lamascolo, Melbourne, Florida
Pomegranate-Hazelnut Roasted Brussels Sprouts
I converted many people to Brussels sprouts with this recipe, and it has since become my most requested dish. The richness of the hazelnuts and the sweetness of pomegranate and orange elevate the sprouts to a new level. —Melanie Stevenson, Reading, Pennsylvania
Roasted Brussels Sprouts & Cauliflower
My grandkids were never huge fans of cauliflower, but the bacon makes a big difference in this dish. They like it even more with golden cauliflower instead of white. — Patricia Hudson, Riverview, Florida
Brussels Sprouts & Kale Saute
In an effort to add more greens to our meals, I created this dish—and my kids eat it up. The crispy salami is the "hook." —Jennifer Mcnabb, Brentwood, TennesseeMethod 1: Roast
One of the easiest and most flavorful ways to cook Brussels sprouts is by roasting. It takes just one pan and they caramelize while cooking, which adds a ton of flavor, like in this recipe for roasted balsamic Brussels sprouts with pancetta.
Ingredients
- 1 pound fresh Brussels sprouts, trimmed and halved (To trim: Discard any discolored or damaged outer leaves and cut off the stem end.)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Step 1: Coat with oil
Preheat the oven to 400ºF. Place Brussels sprouts on a 15x10x1-in. baking pan and toss with oil, salt and pepper. Roast 15 minutes.
Step 2: Stir
Give the sprouts a stir halfway through cooking. This will ensure that they cook evenly. Cook 15-20 minutes longer or until lightly charred and tender.
Test Kitchen tip: Roasting concentrates the flavor and gives you the opportunity to dress the roasted sprouts any way you’d like. When tossing with the oil and seasonings before roasting, try adding balsamic vinegar, fresh herbs or even fresh lemon juice.
Learn how to roast all kinds of vegetables for easy side dishes.
Method 2: Stir-Fry
Thinly slicing Brussels sprouts takes extra prep time, but they cook faster in the pan. This shredded cut is also great for shaved Brussels sprouts salad.
Ingredients
- 1 pound fresh Brussels sprouts, trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons water
Step 1: Halve lengthwise
Cut Brussels sprouts in half lengthwise.
Step 2: Cut crosswise
Turn each half flat side down on the cutting board for stability, then cut crosswise into thin slices.
Test Kitchen tip: This can be done hours in advance. Cover and refrigerate until ready to cook.
Step 3: Cook in a dry skillet
Heat a large skillet or wok over medium-high heat. Add Brussels sprouts (without oil); cook and stir until sprouts begin to brown lightly, 2-3 minutes.
Test Kitchen tip: It’s important to not use any oil when first adding the shredded sprouts. If you do, they won’t brown as well, so you’d miss out on a lot of flavor.
Step 5: Add oil
Add oil and toss to coat. Stir in salt and pepper.
Test Kitchen tip: Add aromatics like chopped onion and garlic for more flavor during this step. This recipe for shredded gingered Brussels sprouts adds onion, garlic and ginger.
Step 4: Add water
Add water; reduce heat to medium and cook, covered, until tender, 1-2 minutes. Adding water or wine creates steam, which helps the sprouts finish cooking and become tender.
Test Kitchen tip: If you want to add lemon or lime flavor, use grated zest instead of juice, since the acidic juice can turn the green sprouts grey.
Method 3: Steam
Steaming Brussels sprouts goes very quickly and gives you the truest flavor since they don’t caramelize. Try a colorful steamed Brussels sprouts recipe for your next holiday meal. Since they cook on the stovetop, your oven is free for the main dish.
Ingredients
- 1 pound fresh Brussels sprouts, trimmed
- Salt and pepper, to taste
Cut an “X” in the core of each Brussels sprout. This helps the steam penetrate the vegetables. Place sprouts in a steamer basket over gently simmering water. The water should remain below the bottom of the steamer basket. Cover and cook until just tender, 9-11 minutes.
Test Kitchen tip: Dress up steamed Brussels sprouts with your favorite ingredients. Try tossing with melted butter and fresh herbs or drizzle with a lemony cream sauce. This guide to cooking with fresh herbs will help you choose the perfect way to add flavor to your sprouts.
Method 4: Grill
Nothing dresses up veggies like cooking them on the grill. You’ll love the smoky flavor of these charred sprouts. If you enjoy grilling as much as we do, you’ll want to check out these amazing grilled vegetable recipes.
Ingredients
- 1 pound fresh Brussels Sprouts, trimmed
- 2 tablespoons olive oil
- Salt and pepper, to taste
Step 1: Steam
Cut an “X” in the core of each Brussels sprout. Place sprouts in a steamer basket over gently simmering water. Cover and cook until just crisp-tender, 6-7 minutes.
Test Kitchen tip: Grilled Brussels sprouts need to be parcooked first. If you tried to grill them the entire time, the outside would get dry and too browned before the inside was tender.
Step 2: Skewer
Carefully thread Brussels sprouts onto metal or soaked wooden skewers. Brush with olive oil and sprinkle with salt and pepper. This grilled Brussels sprouts recipe adds sweet onion and sweet red pepper to the skewers for flavor and color.
Test Kitchen tip: Leaving a small space between each sprout (instead of packing them tightly on the skewers) will help them cook evenly.
Step 3: Grill
Grill, covered, over direct medium-high heat until tender and lightly browned, 10-12 minutes, turning occasionally.
There you have it. Try ’em roasted, stir-fried, steamed, or grilled and discover your favorite way to cook Brussels sprouts.
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