Steamed Brussels Sprouts take only 5 minutes to make. They are a quick and easy side dish AND super tasty too!
❤️ Why you'll love this recipe
Steamed Brussels sprouts are super simple with loads of flavor. We loved them steamed and I think you will too!
How to choose
When you purchase Brussels sprouts at the store they are available three different ways:
- on the stalk
- picking out loose sprouts in a bin
- or pre-sliced in a bag, ready for cooking.
On the stalk is the BEST way to get fresh sprouts, though the large stalks are hard to find and store. Most often I hand pick loose sprouts. That way I can purchase exactly what I need for my family and the recipe I'm working on.
The ingredients for Steamed Brussels sprouts are super simple! For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- fresh brussels sprouts
- salt & pepper
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Clean first by rinsing in cold water to remove any dust or debris.
- Peel off any brown leaves and with a sharp knife remove the end (just the tip) and discard. Slice the larger ones in half.
- With a vegetable steamer basket -place the basket in the pot, fill with water to the bottom of the steamer, add a tablespoon of salt. Cover and bring to a boil. Add the Brussels sprouts, cover again - steam for 5 minutes or until fork tender.
- Boil - place the Brussels sprouts in a large pan. Add water just to cover. Sprinkle with salt. Cover and bring to a boil over high heat. Reduce heat to medium and steam for 5 minutes or until fork tender.
- Microwave instructions - Place sprouts in a microwave-safe dish. Add a ¼ cup of water. Cover with a wet paper towel and microwave for 3 minutes
- Instant pot instructions - Add 1 ½ cups water to the bottom of the pressure cooker. Top with steaming basket. Add cleaned sprouts. Close and seal lid. Set timer to 2 minutes. Quick release at the end.
When the Steamed Brussels Sprouts are fork tender, drain any excess water and return to the cooking vessel. Season with butter, salt and pepper and toss well. Serve and enjoy!
My favorite method? Using the steaming basket. It's just so simple and they come out perfect every time!
When you bring them home, do not wash them, however do pick off any yellow or brown leaves. Store them in a plastic bag in the crisper drawer until ready to use.
If you bought an entire stalk, remove any brown leaves. If you have room in the fridge for the big stalk great, if not remove them again, storing in a plastic bag. Keeping them in the crisper will help them stay fresh.
Cooked they will last in the refrigerator 3-4 days.
Rinse them in cold water to remove any dirt. Peel off any brown leaves. Using a sharp knife cut off the tip and discard. Slice larger ones in half.
Only 5-6 minutes, just until they are fork tender and bright green in color.
Yes, they are high in fiber and antioxidants, making them a great addition to your meal. Because they are high in antioxidants they offer the potential to reduce the risk of cancer and improve blood sugar control.
Depending upon the freshness, they will last 4-5 days in the fridge. You can tell they are still good because they will be bright green in color and won't have an off-putting smell.
Absolutely! I have a lovely recipe on the blog for a Shaved Brussels Sprout Salad. It's super yummy and filled with crunch!
- If you buy them pre-sliced in a bag, check the expiration date. Old ones will have a funky odor and just aren't tasty! I try to use them within a couple days of purchase.
- A drizzle of balsamic vinegar or a squeeze of lemon will brighten the flavor.
More of my favorites are Bell Pepper or Beef Noodle Casserole, super yummy! Or keep it simple with grilled skirt steak, delicious! The steamed brussels sprouts will round out your meal and compliments the rich flavors.
If you're here, it's because you enjoy Steamed Brussels Sprouts, but that's not the only way to enjoy them! I have several other recipes on the blog where they are the star!
Roasted, is especially tasty! This recipe is so simple and using the flavor punch of a packet of ranch dressing. They are the BEST and I hope you check out the recipe! Pan-fried or sautéed is also delicious and this recipe is especially festive for the holiday season!
A couple more yummy options are this Sheet Pan Pork Tenderloin. Pairing the veggies with sweet potatoes and pork is a wonderful option. I even have a super yummy recipe using butternut squash, Brussels sprouts and pasta!
And because I'm silly I even have a gift guide that's centered around the mighty sprout! Check it out, you'll find some ideas you would never dream of!
What can I say, I love 'em, I hope you do as well!
Steamed Brussels Sprouts
- 1 lb. Brussels sprouts
- 1 tbsp butter
- 1 ½ cups water
- 1 tsp salt
- ½ tsp pepper
- Clean the Brussels sprouts by rinsing them in cold water. This will help remove any dust or debris. Remove any brown leaves. With a sharp knife remove the brown tip and slice in half.
- Place the steamer in the pot, fill with water to the bottom of the steamer cover and bring to a boil. Add the Brussels sprouts, cover again - steam for 5 minutes or until fork tender.
- Toss with butter and sprinkle with salt and pepper.