Learning how to steam Brussels sprouts couldn't be easier! This quick 5-minute method gives you tender, flavorful sprouts every time.
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❤️ Why you'll love this recipe
We love this easy method for how to steam Brussels sprouts. It's simple, tasty, and brings out their natural flavor every time.
How to choose brussels sprouts
When you purchase Brussels sprouts at the store, these little mini cabbages are available in three different ways:
- on the stalk
- picking out loose sprouts in a bin
- or pre-sliced in a bag, ready for cooking.
Buying Brussels sprouts on the stalk is a great way to get the freshest flavor, but those big stalks can be tricky to find and store. I usually hand-pick loose sprouts instead. It's an easy way to grab just the right amount you need for whatever recipe you're making.
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🗒️ Ingredients
The ingredients for Steamed Brussels sprouts are super simple! Please refer to the printable recipe card below for the exact measurements.
Steamed Brussels Sprouts Recipe
Ingredients
- 1 lb. fresh Brussels sprouts
- 1 tablespoon butter
- 1 ½ cups water
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Clean the Brussels sprouts by rinsing them in cold water. This will help remove any dust or debris. Remove any brown leaves or loose leaves. With a sharp knife remove the stem ends and slice large whole brussels sprouts in half.
- Place the steamer in the large pot, and add about an inch of water - enough water to fill to the bottom of the steamer. Bring to a boil over medium-high heat. Place Brussels sprouts in the steamer basket, and cover.
- Steam brussels sprouts for 5-6 minutes or until fork tender.
- Toss brussels sprouts with a little butter and sprinkle with salt and black pepper.
Notes
Cooking techniques:
Without a steamer - 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 directions - 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 directions - 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. Optional: Finish the vegetables with a squeeze of fresh lemon juice and a healthy pinch of kosher salt. Storage - 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 the sprouts from the stalks, storing them as previously discussed. Cooked, they will last in the refrigerator for 3-4 days.Nutrition
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⏲️ Instructions
This is an overview of the instructions for this simple recipe. For complete directions, check the recipe card.
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!
🙋♀️ FAQ's
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 for a Shaved Brussels Sprout Salad on the blog. It's super yummy and filled with crunch!
Deb's top tips
If you're buying pre-sliced Brussels sprouts, take a peek at the expiration date. Once they start to age, you'll notice a strong odor and dull color and they should be discard. Cook the sprouts within a day or two for the best flavor and texture.
Variations
These tiny cabbages can be seasoned a variety of ways:
- Just before serving, try adding a drizzle of balsamic vinegar or a squeeze of fresh lemon juice to bring out their natural sweetness and brighten every bite.
- Top brussels with a pinch of salt, red pepper flakes or fennel seeds.
- A drizzle of olive oil or sesame oil is delicious!
- Finish with shaved or grated parmesan cheese.
Serving suggestions
Steamed Brussels sprouts are a great side dish that pairs great with so many meals! Try this with meatloaf or pork loin (both these recipes are in the instant pot!).
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 compliment the rich flavors.
More recipes with Brussels sprouts
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 Brussels Sprouts are especially tasty! This simple recipe uses 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!
- Another option is this Sheet Pan Pork Tenderloin. Pairing the veggies with sweet potatoes and pork is a wonderful option.
- There is even a super yummy recipe using butternut squash, Brussels sprouts and pasta!
Wrapping it up
Learning how to steam Brussels sprouts is one of those simple kitchen wins that makes dinner easier and healthier. Once you try this quick 5-minute method, you'll want to make them again and again!
If you've enjoyed this recipe, leave a comment below and let me know how it turned out. I'd love to hear your favorite way to season your sprouts!
Sharon says
This recipe is truly a PSA for brussel sprouts! I didn't know they were that quick to steam nor how long to cook them in an IP, thank you. If you don't have a steamer basket, you can crumple up some foil into a ring to make a little rack and steam the brussel sprouts in a bowl.
Debra Clark says
That's a great tip Sharon, thank you so much for sharing!!
Billy Clyde says
Happy to give you your sixth 5-star rating. It's all good and I especially like the layout. Love me some Brussel sprouts, in the steamer basket atop the stove as I write this. Looking forward to trying your other ideas. Also, my sister and her family became Portlanders about 25 yrs. ago and never looked back! Ciao!
Debra Clark says
Glad you're enjoying the recipe, it's a keeper for sure! Thanks for sharing Billy! We're sure enjoying our time here in Oregon.
Saz C. says
Perfectly simple recipe for simply perfect sprouts - absolutely delicious steamed.. & love the additional info on these healthy, tasty veggies. Side note: I used organic Brussels sprouts - as I buy most produce now, it really does make a difference in taste & freshness.. & much safer eating without all the chemicals used by Big Farma that have disastrous effects on our digestive systems. Don't listen to the naysayers, organic & Non-GMO produce really iS the way to go! Cheers XO
Carol G says
Try lightly pan frying halved brussel sprounts in a little olive oil, pancetta and salt and pepper until golden brown on the bottom. Oh so good!!!
J says
That’s one veggie I won’t eat, bs. Of course I’m talking about brussels sprouts Deb! Lol
Sharon says
It's been a long haul to drag brussels sprouts back into favored-vegetable status, but I think it's arrived! My mom used to boil them till they were almost mush ...and no one would eat them. They were my least favorite vegetable and now they're #1 on my list of favorites! Steaming them is perfect, as is roasting and shredding raw for a salad.
Sandra McFadden says
I love love Brussel Sprouts so many ways to prepare them for different textures and flavors. My kids have loved them since they were little. When they were young when I just boiled them I added sugar to the water to give them a bit of sweet taste cooked until real tender drained well and slathered in butter.
Carol G says
I clean and prepare the brussels sprouts just by cutting off the end, slicing in half, rinsing and letting them dry on a paper towel before roasting. I also save the leaves that might fall off and roast those when I roast the brussels sprouts halves. The leaves may be charred but they taste so good.
Carol says
I love roasted Brussels Sprouts sliced in half with a little olive oil and sprinkled with kosher salt. Roast at 400 until bottoms have browned, 15 to 20 minutes max.
Haleigh says
These are great tips! I love roasting mine with seasoning and bacon. Can eat it as a meal! Yum!!
Stacey says
This was so easy and my kids love it. They keep telling me that they can't understand why people don't like brussel sprouts. 🙂 Thanks for an easy way to get more vegetables in!
Bowl Me Over says
Wonderful! Glad to hear it's a hit, I just Brussels sprouts!!
John Clements says
🙂 Hello,,, thanks for the tips 🙂 6/13/19
Bowl Me Over says
You're welcome John!!
Liza says
LOVING your wonderful tips and this Brussels Sprouts recipe is so good! I love my Brussels but this recipe is so simple and yet it will turn out so delicious!