Brussels Sprouts Recipe
Tender homestyle Brussels sprouts cooked gently on the stovetop and finished simply with butter, salt and black pepper.
Contains: Milk
Contains milk from butter.
WHY IT WORKS
Why This Recipe Works
01
Gentle Steam
A small amount of water and a covered saucepan cook the sprouts gently and evenly without turning them deeply browned or crisp.
02
Simple Finish
Butter, salt and black pepper keep the flavor straightforward, making this an adaptable homestyle side rather than a strongly flavored variation.
03
Stop at Tender
Checking the thickest stem with a small knife or fork helps you stop cooking while the sprouts are tender but still hold their shape.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Trim the dry ends from the Brussels sprouts, remove any loose or damaged outer leaves, then halve the sprouts lengthwise through the stems. Quarter only unusually large sprouts so the pieces are similar in size.
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Put the Brussels sprouts and 1/2 US cup water in a large saucepan. Bring the water to a simmer over medium-high heat, cover and cook for 6 to 8 minutes, until the thickest stems are just tender when pierced with a small knife or fork.
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Uncover the pan and drain off any water that remains. Return the saucepan to low heat for about 30 seconds, gently shaking it once or twice, so excess surface moisture can evaporate.
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Add the butter, kosher salt and black pepper. Toss gently for 1 to 2 minutes, until the butter has melted and evenly coated the sprouts. Taste and adjust the seasoning if needed, then serve hot.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
The sprouts are ready when a small knife or fork slides into the thickest stem with only slight resistance and the leaves are tender without becoming mushy.
Make Ahead
Trim and halve the Brussels sprouts up to 1 day ahead and refrigerate them in a covered container. Cook from chilled as directed; very cold or unusually large sprouts may need an extra minute or two.
Recipe tools
Adapt This Recipe
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Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Vegan
Change the following ingredient:
Replace2 tablespoons (tbsp) unsalted butter
With2 tablespoons (tbsp) unsalted plant-based butter
Replace30 grams (g) unsalted butter
With30 grams (g) unsalted plant-based butter
Use the same quantity of a plant-based butter suited to cooking or baking as required.
Make It Dairy-Free
Change the following ingredient:
Replace2 tablespoons (tbsp) unsalted butter
With2 tablespoons (tbsp) unsalted plant-based butter
Replace30 grams (g) unsalted butter
With30 grams (g) unsalted plant-based butter
Use the same quantity of a plant-based butter suited to cooking or baking as required.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Choose firm, compact Brussels sprouts with tightly closed leaves. Halving similar-size sprouts helps them cook evenly; quarter only unusually large ones so the pieces finish at about the same time.
Useful Substitutions
Salted butter can replace unsalted butter; reduce the added salt and season to taste at the end. Fine sea salt can replace kosher salt, but start with a little less because crystal size affects how much salt fits in a spoon.
INGREDIENT QUALITY
Quality Note
Choose firm Brussels sprouts of similar size and start checking them early. The goal is tender sprouts that still hold their shape, not very soft or heavily browned sprouts.
SPEND LESS
Cost-Saving Tip
Loose Brussels sprouts can be good value when you can buy only what you need. If bagged sprouts are cheaper, trim them before cooking rather than discarding usable outer leaves unnecessarily.
COOKING TIPS
Tips
Trim Evenly
Cut off only the dry stem end, remove any loose or damaged outer leaves and halve the sprouts through the stem so the leaves stay together while cooking.
Keep the Lid On
Keep the saucepan covered during the first part of cooking so the small amount of water produces enough steam to soften the sprouts evenly.
Drain Before Buttering
Pour off any water left once the sprouts are tender, then return the pan briefly to low heat. Excess water can dilute the butter and seasoning.
Avoid Overcooking
Start checking at 6 minutes. Brussels sprouts become softer and develop a stronger cabbage-like aroma when they cook much longer than necessary.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool leftover Brussels sprouts promptly, refrigerate them in a covered container and use within 3 to 4 days.
Freezing
Freezing is possible, but the sprouts will be softer after thawing. Cool completely, freeze in an airtight container and use within about 2 months for best quality.
Reheat on the Stovetop
Warm the sprouts in a covered saucepan over low heat with a small splash of water. Uncover for the final minute so any extra moisture can evaporate.
Reheat in the Microwave
Cover the sprouts and heat in short intervals until hot throughout, stirring between intervals so they warm evenly without becoming unnecessarily soft.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Brussels Sprouts FAQs
How long should Brussels sprouts cook?
Halved Brussels sprouts usually need about 6 to 8 minutes in the covered saucepan, followed by 1 to 2 minutes with the butter and seasonings. Start checking at 6 minutes because size affects the cooking time.
Do I need to boil or blanch Brussels sprouts first?
No. This recipe cooks the sprouts from raw in a covered saucepan with a small amount of water, so there is no separate blanching step.
How do I keep Brussels sprouts from becoming mushy?
Use sprouts of similar size, halve them evenly and begin checking the thickest stem after 6 minutes. Drain any remaining water as soon as they are tender rather than leaving them to continue simmering.
Can I use frozen Brussels sprouts?
Fresh sprouts are the better fit for this method. Frozen Brussels sprouts have already been blanched, release more water as they cook and are likely to finish softer, so the timing and texture will differ.
Can I prepare Brussels sprouts ahead of time?
Yes. Trim and halve the raw sprouts up to 1 day ahead, keep them refrigerated in a covered container and cook them when needed. The finished dish is best served soon after cooking.
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