Steamed Brussels Sprouts take only 5 minutes to make. They are a quick and easy side dish AND super tasty too!
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❤️ 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 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.
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.
🗒️ Ingredients
The ingredients for Steamed Brussels sprouts are super simple! Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- raw brussels sprouts
- butter
- salt & pepper
⏲️ Instructions
This is an overview of the instructions for this simple recipe. For complete directions, scroll down to the bottom!
- Clean first by rinsing in cold water to remove any dust or debris.
- Peel off any brown outer leaves and remove the end (just the tip) with a sharp knife) and discard. Slice the larger ones in half.
Cooking techniques
- 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. Perfect brussels sprouts every time!
- Boil - place the Brussels sprouts in a large pan. Add water 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 - This is the fast way to cook them. 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 a steaming basket. Add cleaned sprouts. Close and seal the lid. Set a 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!
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 them again, storing them in a plastic bag. Keeping them in the crisper will help them stay fresh.
Cooked, they will last in the refrigerator for 3-4 days.
🙋♀️ FAQ's
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 for a Shaved Brussels Sprout Salad on the blog. It's super yummy and filled with crunch!
Tips
- 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! Use them within a couple of days of purchase.
- A drizzle of balsamic vinegar or a squeeze of lemon will brighten the flavor.
Variations
These tiny cabbages can be seasoned a variety of ways:
- 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 Brussels sprouts side dishes
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!
What can I say? I love 'em, and I hope you do as well!
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 minutes or until fork tender.
- Toss brussels sprouts with a little butter and sprinkle with salt and black pepper.
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!