How to Cook Brussels Sprouts 4 Ways

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.

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Method 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.


  • 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

How to cook brussel sprouts: oilTaste of Home

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

How to cook brussel sprouts: roastTaste of Home

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.


  • 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

How to cook brussel sprouts: cut in halfTaste of Home

Cut Brussels sprouts in half lengthwise.

Step 2: Cut crosswise

How to cook brussel sprouts: chopTaste of Home

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

How to cook brussel sprouts: place in panTaste of Home

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

How to cook brussel sprouts: add in oilTaste of Home

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

How to cook brussel sprouts: add in waterTaste of Home

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.


  • 1 pound fresh Brussels sprouts, trimmed
  • Salt and pepper, to taste

How to cook brussel sprouts: place in steamerTaste of Home

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.


  • 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

How to cook brussel sprouts: skewerTaste of Home

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

How to cook brussel sprouts: grillTaste of Home

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. You can even serve your guests with Brussels sprouts for Thanksgiving.

James Schend
Formerly Taste of Home’s Deputy Editor, Culinary, James oversaw the Food Editor team, recipe contests and Bakeable, and managed all food content for Trusted Media Brands. He has also worked in the kitchen of Williams-Sonoma and at Southern Living. An honor graduate of The Culinary Institute of America, James has traveled the world searching for great food in all corners of life.
Peggy Woodward, RDN
Peggy is a Senior Food Editor for Taste of Home. In addition to curating recipes, she writes articles, develops recipes and is our in-house nutrition expert. She studied dietetics at the University of Illinois and completed post-graduate studies at the Medical University of South Carolina to become a registered dietitian nutritionist. Peggy has more than 20 years of experience in the industry. She’s a mom, a foodie and enjoys being active in her rural Wisconsin community.