Name: How to cut and cook Brussels sprouts (6 ways)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb Brussels sprouts; 3 minced garlic cloves; Salt and pepper, a pinch of each; 3 tbsp olive oil; 1 lemon (juiced); 3 tbsp olive oil; 3 garlic cloves minced; 1 lb Brussels Sprouts; Salt and pepper, a pinch each; 1 lemon (juiced); 1 lb Brussels sprouts; Salt and pepper, a pinch each; 1 lemon juiced; 2 tbsp olive oil; 3 garlic cloves minced; 1 lb Brussels sprouts; 1 ½ cups vegetable broth; Salt and pepper, a pinch each; 1 lb Brussels sprouts; 2-3 tbsp olive oil; Salt and pepper, a pinch each; 1 lemon (juiced); 1 tbsp olive oil; 5 slices smoked bacon chopped; 6 garlic cloves minced; 1 lb Brussels sprouts; Salt and pepper, a pinch each; 1 lemon (juiced)

Jump to Recipe ↓

Find out how to cook Brussels sprouts in 6 different ways: roasted, sautéed, braised, steamed, in the crockpot, and the Instant Pot. In addition, learn how to buy, clean, trim, and cut your sprouts properly!

Looking for a simple way to prepare and cook Brussels sprouts? You can choose 6 different ways to cook them for weekday or holiday meals, all according to your time and preferences.

Come with me and see how simple it is… and most of all, how delish they turn out!

They are keto, gluten-free, vegetarian, and can be vegan and dairy-free.

Table of Contents

1 What is Brussels Sprouts?
2 How to Buy Brussels Sprouts
3 How to Clean, Trim, and Cut
4 How to Cook Brussels Sprouts
5 Best Tips for Cooking Brussels Sprouts
6 How to season Brussels sprouts
7 How long to cook Brussels sprouts?
8 How to Get The Bitterness Out Of Brussel Sprouts?
9 Do I Need To Soak Them Before Cooking?
10 Can You Cook Brussels Sprouts from Frozen?
11 What to Serve Them With
12 Storage
13 More Side Dish Recipes:
14 How to cut and cook Brussels sprouts (6 ways)

What is Brussels Sprouts?

Brussels sprouts are a leaf vegetable. They look like mini cabbages but taste somewhat like broccoli. They are a member of the cabbage family and have long been popular in Brussels, Belgium, the source of their name.

But they are native to the Mediterranean region, along with other cabbage species. Brussel sprouts usually measure between 1.5–4.0 cm (0.6–1.6 in) in diameter and can be prepared in different ways: in the slow cooker, pressure cooker, microwave, roasted, steamed, boiled, sautéed, braised, and grilled.

Raw Brussels sprouts are healthy, containing about 86% water, 9% carbs, 3% protein, and almost no fat. They are perfect for a low carb diet!

How to Buy Brussels Sprouts

They must be hard when squeezed and with no dark/damaged leaves.
Try to buy them in a uniform size as much as possible so that they can cook more evenly. But if pre-packed, they may come in different sizes: smaller sprouts tend to be sweeter, while larger ones taste more like cabbage.
You may buy them either untrimmed or trimmed -- both keep well for at least one week in the fridge.
Try to prepare them within 3-4 days of the purchase.

How to Clean, Trim, and Cut

Remove the stem by cutting it off with a paring knife.

Remove the damaged and/or lose outer leaves by hand.
Rinse the remaining layers with cold water to make them fully clean. Soaking in cold water for about 20 minutes only is needed if they are quite dirty. Once clean, make sure to pat dry the sprouts, especially if roasting or sautéing them! Skip this if boiling.
Depending on how you will prepare your brussels sprouts, you can leave them whole for boiling, cut the larger ones in half and leave the smaller ones whole for roasting, or even shave them if sautéing or making salads/slaw. For roasting you can also cut a cross shape (about ¼-inch deep) into the end where the stem was cut off.

How to Cook Brussels Sprouts

There is more than one way to cook Brussels sprouts. In fact, we are sharing the following 6 different, easy ways:

Roasted Brussels Sprouts

Cut off the stem and remove damaged outer leaves. Rinse sprouts in cold water and pat dry. Slice the large ones in half and leave the small ones whole (but cut a ¼-inch deep cross into the end where the stem was removed).
Preheat oven to 400 F (200 C). In a large bowl, mix 1 lb of brussels sprouts with 3 minced garlic cloves, a pinch of salt and pepper, and 3 tablespoon of olive oil. Place mixture in a large un-greased baking sheet in a single layer.
Bake for about 15-20 minutes or until tender and caramelized. Squeeze on the juice of 1 lemon (and sprinkle 1-2 tablespoon of grated Parmesan cheese if desired) and enjoy!

Tips for Roasting Brussels Sprouts

Cut the sprouts into even-sized pieces as much a possible so that they can cook evenly and reach a similar texture.
Be sure to start with a hot oven. This will help the sprouts to be crisp on the outside and soft on the inside.
For crisper sprouts, make sure to spread them out well on the sheet pan, without too many touching. Overcrowding the pan causes them to steam instead of roasting, making them ender but not browned and caramelized!
How long to roast Brussels sprouts? It depends on the oven temperature. If preheated to 400 F (200 C), it should take around 15-20 minutes.

Sautéed Brussels Sprouts

Cut off the stem and remove damaged outer leaves. Rinse sprouts in cold water and pat dry. Slice the large ones in half and leave the small ones whole (but cut a ¼-inch deep cross into the end where the stem was removed).
In a large nonstick or cast-iron skillet, heat 2-3 tablespoon of olive oil over medium heat. Cook 3 minced garlic cloves for about 1 minute, stirring every once in a while. Do not let brown! Add sprouts and cook for about 12-15 minutes, stirring occasionally, or until tender. Season with a pinch of salt and pepper and stir in the juice of 1 lemon. Serve sprinkled with 1-2 tablespoon of grated Parmesan cheese if desired) and enjoy!

Steamed Brussels Sprouts

Cut off the stem and remove damaged outer leaves. Rinse sprouts in cold water and pat dry. Leave them whole but cut a ¼-inch deep cross into the end where the stem was removed.
If cooking in a steamer, bring water to a boil in a covered pot with a steamer basket and 1 lb of brussels sprouts. Steam for 6-8 minutes or until tender. Season with a pinch of salt and pepper and toss with the juice of 1 lemon. Serve with butter or extra virgin olive oil.
If steaming in the pressure cooker, Place about 1 cup of water in the pressure cooker and set the steaming basket/rack inside. Place sprouts on the rack (they can be piled up), lock lid, secure valve, and press the steam button. Set manually to 2-3 minutes. Do a quick release. Remove sprouts, season with a pinch of salt and pepper and toss with the juice of 1 lemon. Serve with butter or extra virgin olive oil.

Braised Brussels Sprouts

Cut off the stem and remove damaged outer leaves. Rinse sprouts in cold water and pat dry. Slice the large ones in half and leave the small ones whole (but cut a ¼-inch deep cross on the end where the stem was removed).
In a large pan or Dutch oven, heat 3 tablespoon of olive oil over medium heat. Sauté 3 minced garlic cloves for about 1 minute, stirring every now and then. Then sauté sprouts for 2-3 minutes. Pour in 1 ½ cups of broth and cover. Reduce heat to medium-low and cook for 18-20 minutes. Season with a pinch of salt and pepper. Serve with chopped parsley if desired.

Crockpot Brussels Sprouts

Cut off the stem and remove damaged outer leaves. Rinse sprouts in cold water and pat dry. Leave the sprouts whole but cut a ¼-inch deep cross into the end where the stem was removed.
Place 1 lb of sprouts in the crockpot and toss with 2-3 tablespoon of olive oil and a pinch of salt and pepper. Cover and cook on low for 3-4 hours or on high to 1-2 hours, or until tender. Serve tossed with the juice of 1 lemon (and 1-2 tablespoon of grated Parmesan cheese if desired).

Instant Pot Brussels Sprouts

You will need olive oil, bacon, garlic, broth, salt and pepper, lemon juice, and of course, Brussels sprouts. Find out how to easily make Instant Pot Brussels Sprouts.

Of course, you can still cook Brussels sprouts in the microwave, stew, grill, or boil them.

Best Tips for Cooking Brussels Sprouts

Wondering how to make the best Brussels sprouts of your life? Here are a few tips to get the best out of them:

Buy smaller sprouts (they tend to be less bitter) and with undamaged outer leaves.
When using untrimmed Brussels sprouts, trim off the stem at the base and any loose or damaged outer leaves.
Leave smaller sprouts whole to avoid overcooking. Just slice a ½-inch deep cross into the stem-removed end, allowing them to cook at the same rate as the opposite end of the stem (tender area).
If roasting, braising, or sautéing them, make sure to pat them dry well before cooking so that they can brown properly. The drier they are, the crispier they’ll be when roasted.
Use paper towels to pat them dry or use a salad spinner to spin that liquid right off.
For roasted sprouts with the extra caramelized area, place the sliced Brussels sprouts cut-side down on the baking sheet. This will give a larger browned surface area and the sprouts will taste better.
For an extra kick of flavor, squeeze fresh lemon juice before serving. Adjust seasonings as well.

How to season Brussels sprouts

Basic seasonings such as salt and pepper will do the job! But adding acidity after cooking them, such as fresh lemon juice, will enhance their flavor greatly. Of course, spices such as chili pepper, curry, or others can also be added depending upon which cuisine or flavor you want to convey to the final dish.

How long to cook Brussels sprouts?

It depends on your cooking method of choice! The fastest way to cook them is in the Instant Pot, around 2-3 minutes. It takes longer in the crockpot, around 1-2 hours if cooked on high or 3-4 hours if cooked on low.

How to Get The Bitterness Out Of Brussel Sprouts?

To cut the bitterness, choose smaller sprouts. They tend to be milder or more on the sweet than the bitter side. If you are roasting or pressure cooking, a pre-heated oven or high pressure will help to cut the bitterness as well. Why? Because hot and fast cooking will speed things up. On the other hand, slower cooking seems to enhance the bitterness.

Do I Need To Soak Them Before Cooking?

Unless they are very dirty, soaking before cooking is not needed. If they are very dirty, soak them in cold water for 20 minutes and then pat dry.

Can You Cook Brussels Sprouts from Frozen?

Yes! You don’t need to thaw them first in order to cook. Follow the directions for cooking the brussels sprouts in the Instant Pot -- just skip the step where you sauté for 1 minute. Instead, after adding them to the Instant Pot, pour the broth in right away, add seasonings, and then follow the other steps for cooking them.

What to Serve Them With

Cooked Brussels sprouts make a fine side dish for an everyday meal as well as for the holidays.

For a weeknight meal, you can serve them along with roast chicken adobo, garlic pork roast, ranch chicken thighs, honey mustard chicken thighs, and more.

As for the holidays, they will brighten your Thanksgiving or Christmas table, pairing well with this roasted turkey or honey baked ham.

Storage

If raw, store Brussels sprouts in a plastic bag in your refrigerator's crisper. That way, they'll keep for at least one week or longer.

If cooked, place them in an airtight container in the fridge for up to 4 days. Freeze them in labeled freezer bags or containers for up to 2 months. This is one of those easy freezer meals that you will want to make again and again.

Thaw in the fridge. To reheat, you may microwave for about 1-2 minutes or until hot.

More Side Dish Recipes:

PIN & ENJOY!

Print SAVE Pin

5 from 2 votes

How to cut and cook Brussels sprouts (6 ways)

Find out how to cut and cook Brussels sprouts 6 different ways: roasted, sautéed, braised, steamed, in the crockpot, and in the Instant Pot. In addition, learn how to buy, clean, and trim them properly!

Course:Side Dish

Cuisine:American

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories126 kcal

Author Denise Browning

Cost $1.25 per person

Equipment

cutting board
knife
pan, pressure cooker, slow cooker, skillet, or baking sheet