These Simple Steamed Brussels Sprouts are a quick, easy, delicious and nutritious vegetable side dish that you can add to any meal!
Poor brussels sprouts. It seems like they so often get a bad rap, and many people don't like them (or think they don't) or they shy away from eating them without even trying them because of what they might have heard.
BUT they're actually very good...if you cook them the right way!
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I'd be willing to bet that most people think they don't like brussels sprouts because the ones they've tried were overcooked to the point of being an unpleasant grayish-green color, mushy and maybe even a little bitter and smelly.
The key to making brussels sprouts that are both beautiful (we do eat with our eyes first) and tasty is to cook them just until they are fork-tender and still a vibrant bright-green color. Then season them simply with butter, salt and pepper to let their flavor shine through.
My favorite way to do this is by steaming. Not only does this method help retain more of the veggie's nutrients, but it's also quick and easy. You can have perfectly-cooked brussels sprouts with only 5 to 7 minutes of steaming time.
They go great with just about anything, including chicken, turkey, pork, beef, lamb, fish, seafood, and vegetarian dishes.
So give brussels sprouts a chance (or another chance), and see why they're my favorite vegetable of the fall and winter season!
Fun Fact: Even though they look like it, brussels sprouts aren't baby cabbages. They come from the same family of vegetables (Brassica / cruciferous), but they're different. A cabbage plant produces one large head that grows close to the ground, while many Brussels sprouts grow on a tall stalk.
Ingredients You Need
Note: Ingredient amounts are in the recipe card at the bottom of the post.
- Fresh brussels sprouts
- Butter (salted or unsalted, up to you; I use salted butter)
- Salt and pepper
How to Select & Store Fresh Brussels Sprouts
The freshest are the bestest, so here are some guidelines for picking out the best brussels sprouts:
- They should be firm when squeezed.
- The leaves should be tight and compact, and the color should be green.
- Avoid brussels sprouts that are soft, shriveled, wrinkled, have holes in the leaves or have mold on the stem ends.
- Smaller brussels sprouts tend to be sweeter, while larger ones have a more cabbage-y taste.
Store brussels sprouts in a sealed plastic bag in the refrigerator vegetable/crisper drawer for up to 3 to 4 days. Don't wash or trim them before storing (save this step for the day you will be eating them). The sooner you eat them, the better the flavor will be!
Special Equipment Needed
- Steamer basket
How to Make Steamed Brussels Sprouts
Note: This is just a brief overview of the steps. For the full printable recipe with ingredient amounts and detailed instructions, please go to the recipe card at the bottom of the post.
Rinse the brussels sprouts; remove any damaged or loose outer leaves, slice off most of the tough stem end, and cut the sprouts in half from top to bottom.
Place enough water in a saucepan to come just below the bottom of your steamer basket. Put the steamer basket in the saucepan and bring the water to a boil over high heat.
Place the brussels sprouts in the steamer basket. Put the lid on the pot; steam just until the sprouts are fork-tender but still bright green, about 5 to 7 minutes.
Remove the steamer basket and brussels sprouts from the saucepan; discard the water. Put the sprouts back in the hot pot and toss with butter, salt and pepper. Enjoy!
Recipe Tips
- To make the most efficient use of your time, I recommend preparing the brussels sprouts while you are waiting for the water to come to a boil.
- When slicing off the tough stem end of the brussels sprouts, you want to leave just a little bit intact so that the brussels sprouts will still hold together and not fall apart.
- Only put enough water in the saucepan to come just below your steamer basket. It shouldn't be touching the basket or coming through into the basket.
- Check for doneness at the thickest part of the sprout near the stem end.
- If you have any brussels sprouts that are super small as compared to the rest of the batch, you can leave them whole, if you'd like, to help them cook more evenly.
Substitutions & Variations
Although these steamed brussels sprouts are delicious as-is, if you want to zhuzh them up a bit, here are some things you can try:
- Sauté some minced garlic in butter over low heat and toss that with the cooked spouts.
- Add any herbs and/or seasonings that you'd like.
- Add a splash of fresh lemon juice or balsamic vinegar.
- Sprinkle with parmesan cheese.
- Toast some breadcrumbs in butter and sprinkle them on top.
Leftover Storage & Reheating
Store leftover steamed brussels sprouts, once cooled, in an airtight container in the refrigerator for up to 3 to 4 days.
To reheat on the stove top, melt a little butter in a small saucepan or skillet over medium-low heat. Add the brussels sprouts and cook, stirring occasionally, until heated through.
To reheat in the microwave, place the brussels sprouts in a microwave-safe bowl; cook in 30-second intervals, stirring in between each one, until heated through.
With either method of reheating, just be careful not to overcook them!
I hope you try this Simple Steamed Brussels Sprouts recipe and love it as much as I do. Thanks for visiting today!
More Green Vegetable Side Dishes to Try
If you make this recipe, I'd love to know how it went. Please leave a star rating and comment below. Thanks!
📋Recipe
Simple Steamed Brussels Sprouts
Ingredients
- 1 pound fresh brussels sprouts
- 1 tablespoon butter, or to taste
- salt, to taste
- black pepper, to taste
Special Equipment
- steamer basket
Instructions
- Rinse the brussels sprouts; remove any loose or damaged outer leaves, slice off most of the tough stem end, and cut the sprouts in half from the top to the stem end.When slicing off the tough stem end, you want to leave just a little bit intact so that the brussels sprouts will still hold together and not fall apart.If you have any brussels sprouts that are super small as compared to the rest of the batch, you can leave them whole to help them cook more evenly.
- Place enough water in a saucepan to come just below the bottom of your steamer basket (about 1 inch or so); it shouldn't be touching the basket or coming through into the basket. Put the steamer basket in the saucepan and bring the water to a boil over high heat.I use a 3-quart saucepan.
- Place the brussels sprouts in the steamer basket; put the lid on the pot. Steam just until the sprouts are fork-tender but still bright green, about 5 to 7 minutes.When testing for doneness, check the brussels sprouts at the thickest part near the stem end.
- Remove the steamer basket and brussels sprouts from the saucepan; discard the water. Put the brussels sprouts back in the hot pot and toss with the butter, salt and pepper.
- Serve immediately and enjoy!
Notes
- To make the most efficient use of your time, I recommend preparing the brussels sprouts while you are waiting for the water to come to a boil.
- Please refer to the post for additional information and tips, step-by-step photos, substitutions and variations, and information on storing and reheating leftovers.
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