Autumn means Brussels Sprouts are back! Give these bold brassicas the star treatment with four cooking methods guaranteed to bring out their best. These quick and easy Brussels sprout recipes are the foundation for learning everything you need to know about how to cook Brussels sprouts the right way!
If you’re new to cooking, this post will give you with everything you need to know to figure out the best method for cooking Brussels sprouts, no matter your tastebuds or skill level.
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I don’t know who finally decided in the last decade that we needed to collectively learn how to cook Brussels sprouts properly, but I thank them. My kids have never made the same face I know I made when trying Brussels sprouts growing up.
True, Brussels sprouts have a bold flavor. But bold doesn’t mean bad. (And if your kitchen is like my kitchen, then it’s bland that equals bad.) You just need to know how to coax out the right flavor.
And while flavor is key, texture isn’t far behind. Find me another vegetable that balances tender and crisp the way Brussels sprouts do. When those outer leafy edges get charred? Mmm mmm! Chef’s kisses all around.
What’s the Best Way to Cook Brussels Sprouts?
Here’s the thing about Brussels sprouts – once you learn how to cook ’em the right way, you’re going to crave them. And if you’re anything like me, you won’t stop until you find the exact right method and preparation that makes you dream about Brussels sprouts (is that a thing? Please tell me I’m not the only one).
Lucky for me, you, and everyone we’re cooking for, there are endless ways to prepare Brussels sprouts and you’ll quickly find the best way to cook them for your tastebuds.
✔️ Roasted Brussels Sprouts: this is the classic preparation and a very easy side dish to master – especially for beginners! Roasted Brussels sprouts are that perfection combination of crispy on the outside and tender on the inside. Once you’ve nailed the cook times and techniques, it’s also a method that’s easy to tweak. Check the recipe card for suggestions!
✔️ Air Fryer Brussels Sprouts: when you want really crispy “roasted” Brussels sprouts, reach for the air fryer. Bonus? Air frying Brussels sprouts is faster than oven roasting and works great for smaller portions.
✔️ Sautéed Brussels Sprouts: Brussels sprouts sautéed in a skillet aren’t quite as crispy as their air fried or over roasted counterparts, but they sure are fast. They’re also the perfect canvas for tossing (with bacon, nuts, and more) and saucing (with maple syrup, honey, and more). Try our Christmas Brussels sprouts or maple bacon Brussels sprouts.
✔️ Shaved Brussels Sprouts: when you want the crispiest, most restaurant-y Brussels sprouts imaginable, bust out the chef’s knife because you’ve got some slicing to do. Shredded Brussels sprouts are unbelievably crispy and flavorful. And they’re versatile too – try shredded Brussels sprouts hash as a savory breakfast entree, or use shredded Brussels sprouts as a base for creamy and crunchy Brussels sprouts au gratin.
✔️ Brussels Sprout Salads: now that you’re a pro at cooking Brussels sprouts, it’s time to learn to love ’em raw. If you’re afraid they’ll be bitter, fear not – be sure to choose complementary flavors with a vinegar based dressing and you’ll be in Brussels salad bliss. Try our classic Brussels sprout salad with bacon and blue cheese, or our kale and Brussels sprouts salad with hazelnut vinaigrette.
For every method, cooking Brussels sprouts is relatively simple and straightforward. Follow the correct measurements and assigned cook times for a winning vegetable side dish every time.
✔️ PRO-TIP! No matter the method, there is one cardinal rule: Don’t overcook Brussels sprouts. Overcooked sprouts have a bitter flavor and sulfuric aroma. Properly cooked Brussels sprouts are still bright green in color with tender centers. Once they turn dull, they’re overcooked.
How to Cut Brussels Sprouts
Before you even get started, be sure to use sprouts that are (roughly) the same size – this is to ensure they cook evenly and at the same rate! No matter how you’re cooking Brussels sprouts, you’ll want to follow the same prep to start.
- Prep. Trim off the end of each sprout, then peel away any withered or yellowed leaves. Don’t be shy about it – plenty more leaves where those came from.
- Slice. Using a sharp knife (paring works best), slice each sprout in half lengthwise, from top to bottom.
- Shred. If your recipe called for shredded sprouts, keep your knife on hand and starting at the tip, slice each sprout crosswise into ¼″ ribbons to create shreds.
Method 1: Roasted Brussels Sprouts
Whether you’re keeping it classic or spicing things up, Oven Roasted Brussels Sprouts are a versatile side dish. Crispy on the outside and tender on the insides, roasted sprouts complement a variety of main dishes. Plus, there are plenty of flexible options to make it your way by adding balsamic vinegar, nuts, cheese, and more.
- Prep. Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Season. Combine halved Brussels sprouts with olive oil, salt, pepper, and garlic powder in large mixing bowl; toss until well combined.
- Roast. Arrange the Brussels sprouts on the baking sheet and distribute into an even layer, cut side down. Transfer to the oven and roast for 15 minutes.
- Finish. Flip the Brussels sprouts using tongs. At this time, add balsamic vinegar or nuts, if desired. Transfer to the oven and roast 5 minutes more. Enjoy!
Method Notes and Tips
- Give ’em breathing room! Arrange the Brussels sprouts in a single, even layer with a bit of space in-between so they roast, not steam.
- Start them cut-side down. In the initial roast, start the Brussels sprouts cut side down – this will allow them to steam while roasting, and creates tender interiors.
- Parchment paper makes for easy clean-up and encourages browning, not sticking.
Roasted Brussels Sprouts Variations
- Balsamic Brussels sprouts: After roasting for 15 minutes, drizzle the Brussels sprouts with 2 tablespoons of balsamic vinegar, then roast 5 minutes longer to allow the vinegar to caramelize.
- Balsamic glazed Brussels sprouts: Drizzle the roasted Brussels sprouts with 1-2 tablespoons of reduced balsamic glaze just before serving.
- Brussels sprouts with nuts: After roasting for 15 minutes, flip the Brussels sprouts then sprinkle with ⅓ – ½ cup of chopped pecans or walnuts. Roast 5 minutes longer.
- Italian roasted Brussels sprouts: include 1 teaspoon of Italian seasoning to the olive oil, salt, and pepper. Roast as directed, then sprinkle with 2-3 tablespoons of finely grated parmesan cheese just before serving.
Method 2: Air Fryer Brussels Sprouts
The faster they cook, the sooner you eat! That’s why Air Fryer Brussels Sprouts are a perfect veggie side dish. Cook Brussels sprouts in the air fryer to steam for tenderness and roast for crispness at the same time. A drizzle of balsamic gives this recipe the perfect flavor kick.
- Prep. Preheat the air fryer if required; check manufacturer instructions. Remove the grill rack and pour ¼ cup water into the basket; replace the grill rack.
- Season. Combine halved Brussels sprouts with olive oil, salt, pepper, and garlic powder in large mixing bowl; toss until well combined.
- Air Fry. Transfer the Brussels sprouts to the air fryer basket and arrange into an even layer. Cook at 375°F/380°F for for 12 minutes. Remove the basket and stir the Brussels sprouts once halfway through.
- Finish. Remove the basket and Ddrizzle balsamic vinegar over the Brussels sprouts; return the basket and cook 2 minutes more. If the sprouts aren’t browned to your liking, cook an additional 1-2 minutes. Enjoy!
Method Notes and Tips
- Crowding in the air fryer basket isn’t an issue as it is with oven baking. That is due to the convection nature of the air fryer.
- Do not skip adding the water! This is what allows the Brussels sprouts to steam, creating tender interiors.
- If you do no not have a basket-style air fryer, soak the Brussels sprouts instead. Cover the Brussels sprouts with water and soak for 10-15 minutes. Drain, pat dry, and proceed with oiling and seasoning.
Air Fryer Brussels Sprouts Variations
- Honey balsamic: add one tablespoon of honey to along with the balsamic vinegar for a sweet and sour flavor combination.
- Brussels sprouts with nuts: sprinkle with ⅓ – ½ cup of chopped pecans or walnuts when you drizzle with the balsamic vinegar.
- Garlicky: include 2-3 cloves of minced garlic with the balsamic vinegar.
- Sweet and spicy: add ½ teaspoon each of paprika and red pepper flakes with the oil, salt, and pepper. Skip the balsamic and substitute 2 tablespoons of honey. Drizzle with sriracha just before serving.
Method 3: Sautéed Brussels Sprouts
We love Brussels sprouts on their own, but as the saying goes, bacon makes everything better. Sautéed Brussels Sprouts with bacon are borderline comfort food. Sautéing Brussels sprouts is quicker than over roasting, and just as tasty.
- Prep. Slice the Brussels sprouts and chop the bacon.
- Cook the bacon. Add the chopped bacon to a cold 12″ skillet, then heat to medium. Cook until the fat renders and bacon is crisp; remove with a slotted spoon, leaving the rendered fat in the skillet.
- Cook the sprouts. Add halved Brussels sprouts to the rendered bacon fat and arrange cut side down. Increase the heat to medium high, then cover and cook in the bacon fat, undisturbed, for 6 minutes.
- Season. Remove the lid and sprinkle the Brussels sprouts with salt, pepper, and garlic powder. Toss and cook for 3 minutes, uncovered. Toss once more, and cook 3 more minutes. The Brussels sprouts should be bright green with tender centers and char marks all over.
- Finish. Remove from heat and pour in the balsamic vinegar; toss until the vinegar stops bubbling. Return the cooked bacon, and toss once more. Enjoy!
Method Notes and Tips
- Always start bacon in a cold pan! This will ensure that the fat renders (cooks) out evenly and the bacon cooks at an even rate.
- There should be approximately 2-3 tablespoons of rendered bacon fat after cooking; pour out any excess, or augment with olive oil if needed.
- Cook the Brussels sprouts cut side down to start so that the interiors steam and fully cook.
- Add the balsamic vinegar off-heat – it will sizzle, and could splatter. Adding the vinegar off heat also allows the vinegar to reduce, not burn,
Sautéed Brussels Sprouts Variations
- Maple Bacon: skip the balsamic and substitute a ½ tablespoon of apple cider vinegar and 2 tablespoons of maple syrup. Or try our maple bacon Brussels sprouts with pecans.
- With nuts and dried fruit: skillet Brussels sprouts are great for experimenting. Try our Christmas Brussels sprouts with pistachios and cranberries for a festive side dish.
- Garlicky: include 2-3 cloves of minced garlic with the balsamic vinegar.
Method 4: Shredded Brussels Sprouts
Get the best of both worlds with these tender, but oh-so crispy, Shaved Brussels Sprouts. Oven roasted shaved Brussels sprouts get cooked to crispy perfection in this savory side dish. If you crave the texture of restaurant-style fried Brussels sprouts, this is the preparation method for you!
- Prep. Heat the oven to 425°F. Line a baking sheet with parchment paper.
- Shred. Shred the Brussels sprouts – see the “How to Cut Brussels Sprouts” section above.
- Season. Place the shredded Brussels sprouts in a large mixing bowl; add the olive oil, balsamic vinegar, salt, pepper, and garlic powder and toss until the Brussels sprouts are evenly coated.
- Roast. Spread the Brussels sprouts onto the prepared baking sheet and arrange in an even layer. Transfer to the oven and roast for 20 minutes, stirring once or twice throughout, until golden brown and crisp. Enjoy!
Method Notes and Tips
- If you’re short or time or unsure of your knife skills, purchase pre-shredded Brussels sprouts from the produce section of the grocery store.
- Use leftover bacon fat instead of olive oil for a smokier flavor. A pinch of smoked paprika will also produce a similar flavor profile.
- If you’re doubling the recipe, use two baking sheets. You want a shallow layer of Brussels sprouts to avoid overcrowding and to ensure they roast, not steam.
Shredded Brussels Sprouts Variations
- Shaved Brussels with Bacon: sauté four slices of chopped bacon in a skillet until golden brown; remove with a slotted spoon and set aside on a paper towel to drain. Instead of olive oil, toss the shredded Brussels sprouts with the rendered bacon fat, then sprinkle with the cooked bacon just before serving.
- With nuts: sprinkle with ½ cup chopped nuts (pecans, walnuts, or pistachios are each great options) in the last 5 minutes of roasting.
- Sweet: include one tablespoon of honey or maple syrup in the oil, vinegar, and seasonings mix, then sprinkle with ⅓ cup dried cranberries in the last 5 minutes of roasting.
More “How to Cook” Vegetable Tutorials
- How to Cook Carrots
- How to Cook Asparagus
- How to Cook Broccoli
- How to Cook Cauliflower
- How to Cook Butternut Squash
Did you you try one of these Brussels sprouts recipes? What’s your favorite method for cooking Brussels sprouts?!? Leave a comment and a rating below.
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Recipe
How to Cook Brussels Sprouts
Print Recipe Rate this Recipe Pin RecipeIngredients
Method 1: Roasted Brussels Sprouts
- 1.5 lb Brussels sprouts
- 3 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- ½ teaspoon garlic powder
Method 2: Air Fryer Brussels Sprouts
- 1.5 lb Brussels sprouts
- 1.5 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- ½ c water
- 1 tablespoon balsamic vinegar
Method 3: Sautéed Brussels Sprouts with Bacon
- 4 slices bacon, chopped
- 1.5 lb Brussels sprouts
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- ½ teaspoon garlic powder
- 1 tablespoon balsamic vinegar
Method 4: Crispy Shaved Brussels Sprouts
- 1.5 lb Brussels sprouts
- 3 tablespoon olive oil
- 1.5 tablespoon balsamic vinegar
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground pepper
Instructions
Method 1: Roasted Brussels Sprouts
- Arrange a rack in the lower third of the oven, then heat the oven to 425°F. Line a baking sheet with parchment paper.
- Trim the Brussels sprouts. Use a paring knife to slice off the woody ends, then remove any withered or bruised leaves. Slice each sprout in half from top to bottom.
- Place the Brussels sprouts into a large mixing bowl and drizzle with the olive oil, salt, pepper, and garlic powder. Toss until the ingredients are well combined and the Brussels sprouts are evenly coated with olive oil and seasonings.
- Transfer the Brussels sprouts to the prepared baking sheet. Arrange cut side down in an even layer, leaving a bit of room between each sprout. Do not crowd the Brussels sprouts – they need room to breathe in order to roast, not steam.
- Transfer the baking sheets to the oven and roast for 15 minutes. In this step, the Brussels sprouts will both steam (because they are cut side down) and roast (because they are cooking at a high temperature).
- Remove the baking sheet from the oven, flip over each Brussels sprout using tongs, then return the baking sheet to the oven. Rotate the baking sheet to ensure even cooking. Roast 5 minutes more, or until the brussels sprouts are golden brown and crisp on the outside, and tender on the inside. Test for doneness – you should be able to insert a paring knife into the center of a sprout and meet little resistance. At this stage, the Brussels sprouts will finish roasting and crisping around the edges.
- Serve hot, right away, and enjoy!
Method 2: Air Fryer Brussels Sprouts
- Trim the Brussels sprouts. Use a paring knife to slice off the woody ends, then remove any withered or bruised leaves. Slice each sprout in half from top to bottom.
- Transfer the Brussels sprouts to a large mixing bowl. Add the olive oil, garlic powder, salt, and pepper. Toss until each Brussels sprout is evenly coated.
- Remove the grill rack from the air fryer basket and pour in the water. Replace the rack.
- Arrange the brussels sprouts in an even layer in the basket.
- Cook at 375°F (or 380°F) for 12 minutes; remove the basket and stir the Brussels sprouts halfway through air frying.
- Remove the basket and drizzle the vinegar over the sprouts; replace the basket and air fry 2 minutes more.
- Serve hot, right away, and enjoy!
Method 3: Sautéed Brussels Sprouts with Bacon
- Place the bacon in a 12” skillet, then heat over medium heat. Cook the bacon, stirring occasionally, until the fat renders and the bacon is golden brown and crisp. Remove with a slotted spoon and transfer to a paper towel lined plate to drain.
- While the bacon cooks, trim the Brussels sprouts. Use a paring knife to slice off the woody ends, then remove any withered or bruised leaves. Slice each sprout in half from top to bottom.
- Add the Brussels sprouts to the rendered bacon fat, then increase the heat to medium high. Arrange in a single layer, cut side down. Cover and sautee undisturbed for 6 minutes. This stage will steam the Brussels sprouts so the interiors cook quickly and evening.
- Remove the lid and season the Brussels sprouts with the salt, pepper, and garlic powder; toss well, then sear another 3 minutes, undisturbed. Toss once more and cook 3 minutes longer, or until the Brussels sprouts are bright green and have developed charred spots all over.
- Remove the skillet from heat and pour in the balsamic vinegar; it will sizzle. Toss until the vinegar stops bubbling and the Brussels sprouts are evenly coated. Return the bacon to the skillet and toss once more. Serve right away, and enjoy!
Method 4: Crispy Shaved Brussels Sprouts
- Heat the oven to 425°F. Line a baking sheet with parchment paper.
- Trim the Brussels sprouts. Use a paring knife to slice off the woody ends, then remove any withered or bruised leaves. Slice each sprout in half from top to bottom. Lay the Brussels sprouts cut side down; starting at the tip, slice each sprout crosswise into ¼″ ribbons to create shreds.
- Transfer the shredded Brussels sprouts to a large mixing bowl. Add the olive oil, vinegar, salt, garlic powder, and pepper and toss until the sprouts are evenly coated.
- Spread the Brussels sprouts over the prepared baking sheet in a shallow, even layer.
- Transfer to the oven and roast 20-22 minutes, stirring two or three times, until golden brown and very crispy. Serve right away, and enjoy!
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