Brussels sprouts are a nutritious and versatile vegetable. They are abundant in both Vitamin C and Vitamin K and contain many antioxidants. The sulfur contained in Brussels sprouts also aids in detoxifying the body. They can be cooked by using many different methods and they do not require many ingredients to bring out their flavor.
Edit Ingredients
Boiled Brussel Sprouts
- 1 quart Brussels sprouts
- 1 tsp. salt
- ¼ tsp. pepper
- 2 tbsp. butter
Sautéed Brussel Sprouts
- 2 pints (2 lbs.) Brussels sprouts
- 1/4 cup olive oil
- Salt to taste
- Pepper to taste
- 2 tbsp. lemon juice
Roasted Brussel Sprouts
- 1 1/2 lbs. Brussels sprouts
- 3 tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
Braised Brussel Sprouts
- 1 1/2 lbs. Brussels sprouts
- 2 tbsp. butter
- 1 tsp. salt
- 1 minced clove garlic
Edit Steps
Boiled Brussel Sprouts
- Bring a pot of water to a boil. Place a large pot of water on the stove, add a pinch of salt, and wait a few minutes for the water to boil.[1]
- Wash the Brussels sprouts. Run 1 quart of Brussels sprouts under cold running water, and peel off any yellow leaves.
- Place the Brussels sprouts in the boiling water and cook them for 10-15 minutes. Cook them until they're tender -- when they're ready, you should be able to stick a fork in them.
- Drain and season the Brussels sprouts. Once they're tender, all you have to do is season them, and they're ready to eat. Season the Brussels sprouts with 1 tsp. of salt, ¼ tsp. pepper, and 2 tbsp. of butter. Then, enjoy them while they're hot.
Sautéed Brussel Sprouts
- Wash and cut the Brussels sprouts. Run the Brussels sprouts under cold water and remove any yellowed leaves. Then, cut them in half from the top to the stem, and make a 1/2 inch (1.3 cm) incision in the stem. This will help the heat penetrate the Brussels sprouts.[2]
- Heat 1/4 cup of olive oil in a saucepan over medium-high heat. Make sure the saucepan is large enough to hold the sliced Brussels sprouts.
- Place the Brussels sprouts in the pan sliced-side down and season them. Season the sprouts with salt and pepper to taste.
- Sautée the Brussels sprouts. Cook them one side for about 5 minutes until they're golden brown, and then turn them over to the other side.
- Pour 1/3 cup of water into the saucepan and finish cooking the sprouts. The water should coat the bottom of the entire pan. Cook the Brussels sprouts until the liquid has evaporated and they're cooked through. Then, toss them with 2 tbsp. of lemon juice and serve them while they're hot.
Roasted Brussel Sprouts
- Preheat your oven to 400ºF (204ºC).[3]
- Wash and trim the Brussels sprouts. Run the Brussels sprouts under cold water, removing any yellow leaves. Then, cut off the stems to help them cook.
- Season the Brussels sprouts in a bowl. Drizzle them with 3 tbsp. of olive oil and season them with 3/4 tsp. of salt and 1/2 tsp. of black pepper.
- Toss the Brussels sprouts to coat them evenly and place them in a single layer in a baking pan. This will combine the flavors and will cook them evenly.
- Roast the Brussels sprouts for 35-40 minutes or until they're tender. After 30 minutes, start checking to see if they're tender by piercing them with a fork. Shake the pan from time to time to ensure that they cook more evenly.
- Serve. Sprinkle the remaining 1/4 tsp. of salt on the Brussels sprouts and enjoy them while they're hot.
Braised Brussel Sprouts
- Bring a pot of water to a boil. Place a large pot of water on the stove, add a pinch of salt, and wait a few minutes for the water to boil.
- Wash the Brussels sprouts. Run 1 1/2 lbs. of Brussels sprouts under cold running water, and peel off any yellow leaves.
- Cut the Brussels sprouts. Cut them in half from the top to the stem, and make a 1/2 inch (1.3 cm) incision in the stem.
- Boil the Brussels sprouts for 5-10 minutes. They should just begin to go soft. Then, drain them.
- Add butter, salt, and garlic to a pan and heat the ingredients. Add 2 tbsp. of butter, 1 tsp. of salt, and 1 minced clove of garlic to a pan. Wait 1-2 minutes for the ingredients to heat up and for the garlic to become fragrant.
- Cook the Brussels sprouts for 3-5 minutes, or until they're brown. Gently stir the Brussels sprouts to mix them with the other ingredients. If the pan gets too dry, add another tablespoon of butter.
Edit Tips
- The methods for sauteing and braising may appear similar but they provide slightly different cooking results. Sauteing is a quick method of cooking, similar to stir-frying, in a pan with only a small amount of fat to brown the Brussels sprouts and finish cooking them internally. Braising uses more liquid, in this case melted butter, which is absorbed by the Brussels sprouts and still cooks them internally. As a result, the braising liquid is infused into the Brussels sprouts.
Edit Things You'll Need
- Olive oil
- Salt
- Pepper
- Baking sheet
- Large pot
- Saute pan
- Butter