How to cook brussels sprouts (2024)

Tips for cooking brussels sprouts

The one rule that holds true for cooking sprouts on the hob is that you should try to avoid cooking them for more than 5 minutes or the sulphurous compounds (isothiocyanates) within them will start to break down – and they will smell. The longer you cook them, the stronger the smell will get.
Halve, quarter or shred sprouts to minimise the cooking time. If the sprouts are larger than average and you want them to remain whole, you can of course cook them for longer. They will probably need 7-8 minutes to cook through.
Don’t cut a cross in the base of your sprouts. It won’t make them cook any more quickly and makes prepping them take longer. It may also cause them to become more soggy as the water infiltrates the centre of the sprout.
You can cook your sprouts ahead and reheat them in the microwave if you are short on hob space. Or you can cook halved or quartered sprouts ahead and warm them gently with some butter in a pan.
Ingredients that can be added to cooked sprouts include flaked or chopped almonds, chopped hazel nuts and of course chestnuts. Brown the nuts in a little butter before adding the freshly cooked sprouts. Give your sprouts a spiced edge with garam masala or ras el hanout, or add some chopped chilli and garlic, again cook the spices or flavourings for a few seconds in butter or oil before adding the hot sprouts. Toss them together. You'll find plenty more flavour ideas in our main collection of brussels sprouts recipes.
There are plenty of other ways to cook brussels sprouts other than boiling. See our list of cooking methods below, including roasting, steaming, pan-frying and plenty more.

Other ways to cook brussels sprouts

Steamed sprouts

Steam halved sprouts in a steamer set over a pan of simmering water, or in a microwave for 5 mins (longer if needed). Season and dress with butter and a squeeze of orange if you like.

Roasted sprouts

Toss sprouts in a little oil and tip into a baking dish with bacon lardons (or wrap each in pancetta first). Roast at 200C/180C fan/gas 6 for 20-30 minutes, or until tender.

Fondue with roast sprouts

Stir-fried sprouts

Steam or simmer whole or halved sprouts for 3 mins, then heat a little oil in a wok and stir-fry for 3-4 mins until they colour a little. Season with salt, pepper and lemon juice. You can also stir-fry shredded sprouts in the same way, they’ll cook quickly so keep moving them around the wok.

Pan-fried sprouts

Heat some oil in a large frying pan over a medium heat. Put halved sprouts in, cut-side down, leave to sizzle for 5-10 mins, lifting them up every few mins to see how brown they are, then dot with butter, turn them over and cook for about 10 mins more until they are tinged dark brown all over. Season and scatter over some sesame seeds or flaked almonds if you like.

Deep-fried sprouts

Prepare your sprouts and dry them thoroughly. Fill a large, heavy-bottomed saucepan no more than a third full with oil and heat until it reads 190C on a thermometer or a piece of bread browns in the oil within 15 secs. Carefully lower in the sprouts and fry for 3 mins until deep golden brown. Drain on kitchen paper, then scatter with sea salt.

Hash sprouts

Fry sliced sprouts (pre-cooked if you like) in a little butter until they start to brown, then add mashed potato, season and mix. Press the mixture down in the pan and brown the base. Turn over in patches and keep browning wherever needed.

Gratin sprouts

Roast sprouts at 200C/180C fan/gas 6 for 30 mins. Pour over some cheese sauce, scatter with dried breadcrumbs (and some bacon if you like) and bake for 10 mins.

Roasted sprout gratin with bacon-cheese sauce

Braised

Tip sprouts into a pan (in a single layer if you can) and cover with chicken stock. Add a knob of butter and bring to the boil. Simmer for 8-10 mins, then rest the sprouts in the stock until needed.

Three-in-one braised vegetables

Creamed

Steam or simmer sprouts for 3-4 mins until tender, then roughly chop. Fry a finely chopped onion in butter until tender, stir in the sprouts and add some cream and a grating of nutmeg and heat together until bubbling.

Raw

Shred raw sprouts, toss with mayonnaise or vinaigrette and use instead of cabbage in slaws.

Sprout remoulade

Which sprouts should I use and when are they in season?

We think of sprouts as a Christmas dish but there are over 100 varieties which come into season at varying points through the late summer through until spring.

Among the most popular are Abacus (ready in August and September) and Cryptus (these are like mini cabbages with frilly outer leaves, ready in December), plus dark green Petrus and Splendus that continue going strong into April. Most loose sprouts won’t be labelled but those in nets might be, you could also try growing your own if you have space..

How to buy Brussels sprouts

Look for firm, fresh, perky-looking sprouts when you buy them.
They should have a pale base and darker leaves – any yellowing or browning will mean they’re getting old. Also, if they look as if the leaves have started to open out, they have probably been harvested late.
If you buy sprouts on a stalk, twist them off firmly starting at the base and working upwards just before cooking, or roast them on the stalk.

How to prepare Brussels sprouts :

You don’t need to peel sprouts when you are cooking them, remove any discoloured leaves if there are some, otherwise leave them be and trim the bases.
Don’t cut crosses in the bases, this may encourage water to get into the sprout and make it soggy as it cooks.
Don’t soak sprouts before cooking them, they don’t need it. Rinse before cooking, and if you want to store them ready-prepped but them in a reusable bag or container in the fridge.

How to store sprouts

Raw sprouts will store for some time in the fridge – at least five days and up to 10.
Leave them in their bag in the salad drawer, or if they are loose make sure your fridge isn’t going to dry them out.
Don’t allow the sprouts to get too damp either or they might start to go mouldy.

How to freeze sprouts

If you end up with a load of leftover sprouts, you can freeze them, but bear in mind the texture will not benefit from being frozen.
Cooked sprouts are best frozen when cut into pieces or sliced first. Freeze them in a flat layer if you can, then tip them into a big so you can take as many as you like out at a time. Whole sprouts can be frozen in the same way.
If you do freeze cooked sprouts, use them in bubble & squeak and other hash-style dishes, or cut them up, stir them into some cream and bake.
Raw sprouts can be frozen when shredded or thinly sliced, spread them out on a tray to freeze and then tip them into a bag or container and they’ll defrost almost instantly so you can tip them straight into a frying pan.

More Brussels sprouts inspiration...

All our Brussel sprouts recipes
Vegan Brussel sprouts recipes
The health benefits of Brussels sprouts
Our most indulgent Brussels sprouts recipes

FAQs

How should sprouts be cooked? ›

Steamed sprouts

Steam halved sprouts in a steamer set over a pan of simmering water, or in a microwave for 5 mins (longer if needed). Season and dress with butter and a squeeze of orange if you like.

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What's the best way to eat Brussels sprouts? ›

Serve them plain, simply seasoned with olive oil, salt, and pepper, or dress them up! Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas.

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Why do you soak Brussels sprouts before cooking? ›

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

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How to cook Brussels sprouts so they're not bitter? ›

To cut down on some of that bitterness, take a few extra steps. When you clean and prep your Brussels sprouts for cooking, be sure to remove the outer leaves. Additionally, rather than going straight to the roasting pan, consider quickly blanching the sprouts first, which can also help reduce bitter flavors.

Is it better to steam or boil Brussels sprouts? ›

Steaming Brussels sprouts preserves more of the nutrients and antioxidants than any other cooking method. And they turn out tasting like crisp-tender, sweet little nuggets. Plus they're just about the quickest veggie side dish you can cook.

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What is the best way to eat sprouts cooked or raw? ›

Many people consume raw sprouts daily and yet have never faced any trouble. However, for your safety, put some oil in the pan and saute the sprouts for a while to kill the bacteria or can either boil in salt water for 5-10 minutes. Cooking them is even better for your digestive system and the absorption of nutrients.

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What gives brussel sprouts a better taste? ›

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

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How to prep Brussels sprouts? ›

Some people cut a cross in the base to make sure they cook evenly, but with smaller ones it's not necessary, as it can cause them to go mushy. Larger ones can be cut in half. To boil, put into a pan with some salt, cover with boiling water, bring back to the boil and cook, covered, for 5-10 mins.

Why won't my Brussels sprouts get crispy? ›

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

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Do you cook brussel sprouts up or down? ›

Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.

Why are my brussel sprouts still hard after cooking? ›

You need a nice coating of oil—enough to make the heads shiny or if they're cut, enough oil to get inside the folds of some of the leaves. Without oil, Brussels don't brown and soften—they dehydrate. Its also possible that they simply need more time in the oven. Cooking times vary depending on their size.

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Can you overcook brussel sprouts? ›

For best results, cook sprouts until just tender, never mushy. Overcooking produces the offensive odor associated with Brussels sprouts. It's caused by the release of sulfur-containing compounds. Overcooking also causes them to turn a drab olive green.

Are Brussel sprouts healthy? ›

Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes.

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Are normal sprouts better than boiled sprouts? ›

For those seeking maximum nutrient absorption and fibre benefits, raw sprouts might be the go-to choice. However, if you prioritise food safety and ease of digestion, boiled sprouts emerge as a safer option.

Are sprouts still healthy when cooked? ›

She adds, “You may lose some vitamins and minerals when you cook sprouts but you're still getting most of the nutrients they contain, just to a lesser amount.” Boiling, oven-roasting and steaming sprouts are more cooking options to consider.

How do you prepare and eat sprouts? ›

Rinse the sprouts with enough water and drain them. To get a little crunch, half-cook the sprouts, or it can even be boiled or steamed. To make the salad, chop onions and tomatoes finely. Add salt, green chillies, pepper powder, and chat masala to the chopped veggies and sprouts.

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How do you know when sprouts are done? ›

You know your sprouts are ready to eat when they are 1/2 – 2” (1.30 – 5 cm) long and the hulls/seed covers have dropped. Sprouts are ready to eat when the first pair of leaves have opened. In most cases, this is usually after 4-6 days.

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