5 Mouthwatering Ways to Cook Brussels Sprouts That’ll Change How You See Them

If you’ve always hated brussels sprouts, you’ve probably only ever had them boiled, which gives them an icky sulfur flavor. There are so much tastier when you cook them in other ways, though!

These little green cabbage-like veggies have long been a polarizing topic at dinner tables around the world. Some people love them, others love to hate them.

Let’s take a look at the best ways to prepare brussels sprouts so you can unlock their full flavor potential and make them a regular part of your healthy, veggie-packed meals. Get ready to discover your new favorite way to enjoy these mini cabbages!

Why Eat Brussels Sprouts?

These veggies are a nutritional powerhouse, packed with vitamins, minerals, and antioxidants. They’re also incredibly versatile – you can prepare them in so many delicious ways.

Whether you prefer them roasted, sautéed, shredded, or even raw, there’s a cooking method to suit every taste bud.

Health Benefits

These tiny brassica veggies are members of the cabbage family, and they’re packed with all kinds of good-for-you nutrients.

Brussels sprouts are a great source of:

Vitamins C, K, and A
Folate
Fiber
Antioxidants like kaempferol

So not only are brussels sprouts delicious, but they’re incredibly good for you too.

Best Ways to Cook Brussels Sprouts

The key to unlocking the best flavor in brussels sprouts is all about how you prepare them. The cooking method you choose can make a big difference in the final taste and texture. Let’s dive into the top ways to cook these versatile veggies.

Roasted Brussels Sprouts

Roasting is hands-down one of the most popular and delicious ways to cook brussels sprouts. The high heat caramelizes the natural sugars in the sprouts, creating a crispy, golden-brown exterior and a tender, almost nutty interior.

Here’s how to roast brussels sprouts to perfection:

Preheat your oven to 400°F (200°C).
Trim the tough ends off the brussels sprouts and cut any large ones in half so they’re all about the same size.
Toss the sprouts with a bit of olive oil, salt, and pepper in a large bowl until they’re evenly coated.
Spread the sprouts out in a single layer on a baking sheet. Make sure they have a little space between them so they can get nice and crispy.
Roast for 20-25 minutes, tossing halfway, until the sprouts are tender and caramelized.

You can also experiment with different seasonings and flavor combinations when roasting brussels sprouts. Try tossing them with garlic, parmesan, balsamic vinegar, or even a sprinkle of red pepper flakes for a little kick.

Roasted brussels sprouts make a fantastic side dish, but they’re also delicious tossed into salads, pasta dishes, or even eaten as a snack on their own.

Sautéed Brussels Sprouts

Sautéing is another fantastic way to cook brussels sprouts. This quick cooking method helps retain the sprouts’ bright green color and crisp-tender texture.

Here’s how to sauté brussels sprouts:

Trim the ends off the brussels sprouts and cut any large ones in half.
Heat a large skillet or sauté pan over medium-high heat and add a tablespoon or two of olive oil or butter.
Add the brussels sprouts and sauté for 5-7 minutes, stirring occasionally, until they’re bright green and starting to get tender.
Season with salt, pepper, and any other desired seasonings like garlic, lemon juice, or parmesan.
Continue sautéing for another 2-3 minutes until the sprouts are crisp-tender.

Sautéed brussels sprouts are a great option when you want a quick, easy side dish that’s full of flavor. You can also sauté them with other veggies like mushrooms, onions, or carrots for a more substantial dish.

Shredded or Shaved Brussels Sprouts

If you’re looking for a way to enjoy brussels sprouts that’s a little different, try shredding or shaving them. This technique creates thin, delicate strips that are perfect for salads, slaws, and stir-fries.

Here’s how to shred or shave brussels sprouts:

Trim the ends off the brussels sprouts and discard any damaged or discolored outer leaves.
Use a sharp knife or a mandoline slicer to thinly slice the sprouts into fine shreds or ribbons.
For salads or slaws, you can simply toss the shredded sprouts with your desired dressing and other ingredients.
For stir-fries or sautés, heat a bit of oil in a skillet over medium-high heat. Add the shredded brussels sprouts and sauté for 3-5 minutes until they’re tender and bright green.

Shredded brussels sprouts are a great way to add a crunchy, fresh texture to all kinds of dishes. They’re perfect for making brussels sprout slaw, adding to grain bowls, or even using as a pizza topping.

Steamed Brussels Sprouts

Steaming is a simple, healthy way to cook brussels sprouts that helps preserve their nutrients and bright green color. Steamed sprouts have a delicate, tender texture that pairs well with all kinds of seasonings and sauces.

Here’s how to steam brussels sprouts:

Trim the ends off the brussels sprouts and cut any large ones in half.
Place the sprouts in a steamer basket set over a pot of simmering water. Make sure the water doesn’t touch the bottom of the basket.
Cover the pot and steam the brussels sprouts for 5-7 minutes, until they’re tender but still bright green.
Remove the sprouts from the steamer and toss them with a bit of butter, olive oil, salt, and pepper. You can also add other seasonings like garlic, lemon, or parmesan.

Steamed brussels sprouts make a great simple side dish, but you can also toss them into salads, pasta dishes, or even use them as a topping for pizza or tacos.

Raw Brussels Sprout Salads

For a refreshing, crunchy take on brussels sprouts, try enjoying them raw in salads and slaws. Shredded or thinly sliced raw brussels sprouts make a great base for all kinds of veggie-packed dishes.

Here are a few tips for making delicious raw brussels sprout salads:

Trim the ends off the brussels sprouts and shred or thinly slice them using a knife or mandoline.
Toss the shredded sprouts with your desired salad dressing, such as a tangy vinaigrette or creamy Caesar.
Add other crunchy veggies like carrots, radishes, or red cabbage.
Top the salad with protein like grilled chicken, roasted chickpeas, or crumbled feta.
For extra flavor and texture, add nuts, seeds, dried fruit, or a sprinkle of parmesan.

Raw brussels sprout salads are a refreshing, nutrient-dense way to enjoy these little cabbages. They make a great side dish or light main course.

Note that some people have told me raw brussels sprouts upset their stomach. If they upset yours, don’t eat them this way. There are plenty of other ways to enjoy them!

Flavor Them with Seasonings and Sauces

No matter how you decide to prepare your brussels sprouts, you can take them to the next level with the right seasonings and sauces. Here are some tasty flavor combinations to try:

Garlic and parmesan
Balsamic vinegar and shallots
Lemon zest and Dijon mustard
Maple syrup and crushed red pepper
Toasted nuts and dried cranberries

You can also try tossing roasted or sautéed brussels sprouts with a creamy sauce like Alfredo or a tangy vinaigrette. The possibilities are endless when it comes to dressing up these versatile veggies.

Picking and Prepping Tips

Choose fresh, firm brussels sprouts that are bright green in color. Avoid any that are yellowed, wilted, or have damaged leaves.
Trim the tough ends and remove any discolored outer leaves before cooking.
Cut any large sprouts in half so they cook evenly.
Don’t overcrowd the pan or baking sheet – spread the sprouts out in a single layer for maximum caramelization.
Toss the sprouts halfway through cooking to ensure even browning.
Season generously with salt, pepper, and any other desired spices or herbs.
Don’t be afraid to experiment with different cooking methods and flavor combinations. Brussels sprouts are incredibly versatile!