How To Prepare Brussel Sprouts For Cooking

Fresh Brussel sprouts can be sold either on the stalk or by weight.

Look for bright green heads that are firm when gently squeezed and feel heavy for their size. The leaves should be tightly packed and mostly unblemished.

Older sprouts are usually not as green and can be blemished, but if they are still firm and tight, they are still good to use.

Avoid getting sprouts that look wrinkled, withered, or shrivelled up. These have no nutritional value because they are too old.

When selecting loose Brussel sprouts, choose even-sized ones so that they will cook at an even rate.

If you have a combination of large and small, you will end up with a mix of under and over-cooked sprouts due to the size difference.

Step 1 – Use a small sharp knife to trim away the discolored base from the sprouts.

Step 2 – Peel away and discard any discolored or blemished outer leaves. In older sprouts, you may have to peel a few more layers until you get nice-looking ones.

Step 3 – If you are going to cook the Brussel sprouts whole, cut a “X” about 5mm (0.2 inches) into the base of the sprouts.

The base of the sprout is the thickest part and takes longer to cook, and if left whole when cooking, the leaves will end up overcooked.

Step 4 – The sprouts can also be cut in half (or quarters) from top to bottom for quicker cooking.

• Remove and discard blemished outer leaves.
• Sometimes you will find sprouts that are a little rotten in the center this is due to the age of the Brussel sprouts throw these away. 
• Depending on the recipe, you can leave the Brussel sprouts whole, cut into halve or quarters.
• If you like, blanch Brussel sprouts before cooking to help speed up the cooking process. Refer to our section titled How to Freeze Brussel Sprouts further down the page for blanching instructions.

How To Keep Brussel Sprouts Fresh

The best way to keep Brussel sprouts fresh is to store them in the fridge.

I like to prepare them for cooking in advance by trimming the stems, removing the outer leaves, and thoroughly washing and draining them.

I will place meal-size portions of four servings, about 500 grams (1 pound) of Brussel sprouts in zip lock bags, then store them in the fridge.

Depending on how old they are, they will keep fresh for up to two weeks like this.

When ready to cook them, they can be left whole or cut into halves or quarters.

How To Freeze Brussel Sprouts

Prepare the sprouts by trimming the stems, removing blemished and damaged leaves. Keep them whole and wash well. 

Blanch – Bring a large pot of salted water to a rapid boil. Carefully add the sprouts to the water and bring them back to a boil and boil for 4 minutes.

You might need to work in batches if your pot is small or you have too many sprouts.

Chill – Use a slotted spoon to remove the sprouts from the boiling water, placing them into a large bowl filled with ice and water to stop the cooking process.

Dry – When cool, transfer the sprouts to a colander, shake dry, transfer to a tray lined with absorbent paper, and pat dry.

Freeze – Once the sprouts are completely dry, place them in freezer bags, squeeze out as much air as possible, seal and store in the freezer for up to ten months.

Different Ways To Cook Brussel Sprouts

There are many different ways to cook Brussels sprouts. You might be pleasantly surprised at how good they can taste when cooked differently. 

How to boil Brussel Sprouts

1. Select even size sprouts, trim the stalks level, remove and discard blemished outer leaves.
2. Cut a cross in the stalk ends for even cooking.
3. Place into a pot of boiling salted water, bring back to the boil, then turn down to a simmer.
4. Simmer for 8 – 10 minutes or until the sprouts are tender but still firm.
5. Drain well and serve hot.

How to steam Brussel Sprouts

1. Select even size sprouts, trim the stalks level, remove and discard blemished outer leaves.
2. Cut a cross in the stalk ends for even cooking.
3. Fill the bottom of a steamer with water, then place the sprouts into the steamer basket, cover and bring the water to a boil.
4. Steam Brussel sprouts for 5 minutes or until fork-tender.
5. Toss in some butter and sprinkle with salt and pepper. Serve hot.

How to microwave Brussel sprouts

1. Select even size sprouts, trim the stalks level, remove and discard blemished outer leaves.
2. Cut a cross in the stalk ends for even cooking.
3. Place the sprouts in a single layer into a microwave oven-safe dish.
4. Add about ¼ cup of water to the dish, cover, and cook on high for 4-8 eight minutes or until cooked. 
5. Drain off the water, toss in some butter and sprinkle with salt and pepper. Serve hot.

How to sautee Brussel sprouts

1. Select even size sprouts, trim the stalks level, remove and discard blemished outer leaves.
2. For fast cooking, cut the Brussel sprouts in half.
3. Heat about 2 tablespoons of extra virgin olive oil in a frypan and place the halved Brussels sprouts cut side down.
4. Cook covered over medium heat for about 5-8 minutes or until the cut side turns a golden brown.
5. Turn the sprouts over, cover, and cook for 5- 8 minutes more or until the Brussel sprouts are fork-tender.
6. Toss in some butter and sprinkle with salt and pepper. Serve hot.

Sautéed Brussels sprout recipes

Now that you know the basics of how to make fried Brussels sprouts try some different recipes:

• Pan fried Brussel sprouts with parmesan cheese
• Pan fried Brussel sprouts with bacon
• Pan fried Brussel sprouts with bacon and balsamic vinegar

Roasted Brussels Sprouts

1. Preheat oven to 200°C (400°F)
2. Line a baking sheet with parchment paper.
3. Select even size sprouts, trim the stalks level, remove and discard blemished outer leaves and cut the sprouts in half.
4. Place the sprouts onto the prepared baking tray and drizzle with olive oil.
5. Sprinkle over some lemon juice, season with salt and pepper, and toss to coat all the pieces.
6. Roast Brussels sprouts in the oven for about 10 minutes, then flip the sprouts over.
7. Continue to cook for 15 minutes more or until the sprouts turn crispy and golden brown.
8. Serve hot.

Roasted Brussels sprout recipes to try

• Roasted Brussels sprouts with maple syrup
• Roasted Brussel sprouts with lemon juice
• Garlic brown butter roasted Brussels sprouts and carrots