How to cut and cook Brussels sprouts (6 ways)
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How to cut and cook Brussels sprouts (6 ways)
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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!
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Ingredients
Roasted Brussels Sprouts
- 1 lb Brussels sprouts
- 3 minced garlic cloves
- Salt and pepper, a pinch of each
- 3 tablespoon olive oil
- 1 lemon juiced
Sautéed Brussels Sprouts
- 3 tablespoon olive oil
- 3 garlic cloves minced
- 1 lb Brussels sprouts
- Salt and pepper, a pinch each
- 1 lemon juiced
Steamed Brussels Sprouts
- 1 lb Brussels sprouts
- Salt and pepper, a pinch each
- 1 lemon juiced
Braised Brussels Sprouts
- 2 tablespoon olive oil
- 3 garlic cloves minced
- 1 lb Brussels sprouts
- 1 ½ cups vegetable broth
- Salt and pepper, a pinch each
Crockpot Brussels Sprouts
- 1 lb Brussels sprouts
- 2-3 tablespoon olive oil
- Salt and pepper, a pinch each
- 1 lemon juiced
Instant Pot Brussels Sprouts
- 1 tablespoon olive oil
- 5 slices smoked bacon chopped
- 6 garlic cloves minced
- 1 lb Brussels sprouts
- Salt and pepper, a pinch each
- 1 lemon juiced
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Instructions
- 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 stem-removed end).
- 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 on 1-2 tablespoon of grated Parmesan cheese if desired) and enjoy!
- 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 stem-removed end).
- 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 stem-removed end.
- 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 into the stem-removed end).
- 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 stem-removed end.
- 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.
Notes
- 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.
Nutrition Information
Show Details
Calories
126kcal
(6%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
306mg
(13%)
Potassium
390mg
(11%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
834IU
(17%)
Vitamin C
89mg
(99%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5people
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 306mg | 13% |
| Potassium | 390mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 834IU | 17% |
| Vitamin C | 89mg | 99% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
6 reviews
Excellent
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