Below I share how to cook brussels sprouts in the oven, on the stove, or in an air fryer. Endless possibilities!
Those little cabbage look-alikes in the vegetable section are so healthy and pair so well with all kinds of delicious ingredients. With just a simple pat of butter and some garlic salt (or make brussels tossed in balsamic vinegar).
So Many Ways to Cook Brussels Sprouts!
- Steaming is great for adding to recipes or topping with cheese sauce (we steam brussels sprouts and add crispy bread crumbs).
- Roasting or air frying adds caramelization (the brown bits on the outside) and lots of flavor.
- They can be pan-fried or even shredded and eaten raw in a salad.
- Brussels sprouts have lots of flavor on their own so the seasonings can be simple! Even just salt, pepper, and olive oil is enough.
Buying Brussels Sprouts
- Choose firm, fresh Brussels sprouts without blemishes or brown spots. Make sure that the leaves are tight and that they are firm.
- I like to buy bulk so I can handpick the sprouts. Try to choose sprouts similar in size so they cook at the same rate.
- Fresh or frozen Brussels will work with most recipes but frozen may need more time to cook.
How to Prepare Brussels Sprouts for Cooking
Trim a small sliver off of the stem of the sprout with a pairing knife and remove any outer leaves that are discolored. Give the Brussels a good rinse and drain well.
- Small brussels sprouts can be left whole. After trimming off the bottom, cut a small “X” in the bottom of each sprout. This helps the core cook through evenly and quickly.
- Large brussels sprouts should be cut in half so they cook evenly. If they’re not cut in half, the outside will cook too much by the time the center is cooked.
- Frozen brussels sprouts can be cooked right from frozen as is (unless your recipe indicates otherwise). You’ll need to add extra time if cooking frozen sprouts.
How to Cook Brussel Sprouts
Prepare brussel sprouts as indicated above.
To Steam
- Prepare as indicated above.
- Fill a pot with 2″ of water & bring to a simmer.
- Place Brussels in a steamer basket, place basket in the pot, & cook until tender.
- Season & serve.
To Roast
- Prepare as indicated above.
- Toss with oil and seasonings.
- Place cut side down on a baking sheet and roast at 425°F oven for 17 to 25 minutes (depending on size).
To Air Fry
- Prepare as indicated above.
- Toss with oil and seasonings.
- Cook Brussels in a 375°F preheated air fryer & cook until tender-crisp, shaking the basket every 5 minutes. Or try our favorite Air Fryer Brussels Sprouts recipe!
Flavors to Add To Cooked Brussel Sprouts
Toss the Brussels with a bit of olive oil and season generously with salt & pepper. Other great flavor pairings include:
- toss with: lemon juice, honey, balsamic
- cook with: minced garlic cloves or sliced red onions (if roasting)
- garnish with: crispy bacon, chopped walnuts, parmesan cheese, crispy bread crumbs
Leftover Brussels Sprouts?
Leftover brussels will keep in an airtight container in the refrigerator for 3-4 days. Reheat them in a pan on the stove. Add a little oil, garlic, and bacon bits and another side dish will be ready in no time!
Quick & Easy Brussels
What’s your favorite way to cook Brussels sprouts? Let us know in a comment below!
Seasoned Brussels Sprouts
Brussels sprouts can be enjoyed any day of the week with this super easy & delish recipe!
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Trim the bottom off of the brussels sprout and cut in half if they are large.
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Toss with oil and seasonings.
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Place cut side down on a baking sheet and roast at 425°F oven for 17 to 25 minutes (depending on size).
Frozen brussels sprouts can be cooked right from frozen as is (unless your recipe indicates otherwise). You’ll need to add extra time if cooking frozen sprouts.
To Steam
- Prepare as indicated above.
- Fill a pot with 2″ of water & bring to a simmer.
- Place Brussels in a steamer basket, place basket in the pot, & cook until tender. Season & serve.
Calories: 37, Carbohydrates: 8g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 21mg, Potassium: 331mg, Fiber: 3g, Sugar: 2g, Vitamin A: 641IU, Vitamin C: 72mg, Calcium: 36mg, Iron: 1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Side Dish
Cuisine American
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