These succulent little sprouts are scrumptiously buttery and practically melt in your mouth!
Coming up with a satisfying side for dinner every night can be challenging. A few weeks ago, I found myself uninspired, staring into the fridge like it was a void. But then my roommate came up with a great plan—steamed Brussels sprouts tossed in butter and seasonings. Oh, it tasted like a dream! And it only took 10 minutes. I was surprised, of course, because I would usually roast them—which takes at least 20 minutes, depending on the oven. These steamed Brussels sprouts come out glossy, tender, and ready for any kind of seasoning your heart desires.
Being introduced to this method of cooking Brussels sprouts brought up a whole slew of new ideas for me! I realized that steaming gives me more control over how supple the sprouts get. Another fun pro of steaming is that I can use broth instead of water, which amplifies the flavor even more. At some point, I’d like to try steaming Brussels sprouts with a mix of fresh thyme and rosemary in the water so they become fragrant. Doesn’t that sound delightful?
Clearly, it’s safe to have fun with this recipe. Steamed Brussels sprouts are so simple, they offer a lot of space for culinary creativity.
Are Steamed Brussels Sprouts Healthy?
As a vegetarian dish that’s rich in fiber, vitamins, and minerals, steamed Brussels sprouts are quite healthy. With just five simple ingredients, this recipe can be easily adjusted to accommodate certain diets. For example, make it vegan by using plant-based butter or coconut oil.
Steaming vs. Baking Brussels Sprouts
Until recently, I didn’t realize how delectable steamed Brussels sprouts could be. I had only ever enjoyed them baked with garlic and balsamic vinegar, which leaves them crispy and pungent. Steaming them, on the other hand, lets them get nice and soft to your liking. The longer you leave them in the water, the more tender they’ll be. Once they’ve been cooked and drained, the succulent little sprouts can be tossed in butter or oil, plus any of your favorite seasonings. This recipe calls for salt and pepper, but I also like to throw in a teaspoon each of garlic powder, onion powder, cumin, rosemary, and smoked paprika—a good mix of savory, herbal, and spicy flavors. That’s what I call “flavor harmony!”
How Do I Store Leftovers?
Let the steamed Brussels sprouts cool before refrigerating them in an airtight container for up to 3 days. For longer storage, freeze them in a freezer-safe container for 3 months at most. Thaw them in the fridge overnight before reheating in the microwave for about a minute. Note that the freeze-thaw process can make sprouts mushy. For a crisper texture, you could pop thawed leftovers in the oven at 350°F for 10-15 minutes.
Serving Suggestions
When my roommate first made these for dinner, he served them with a big meal of Lemon Roasted Chicken, Boiled Carrots, and Garlic Mashed Potatoes. But you can keep it simple with just an Air-Fryer Steak, Salmon Burgers, or Air-Fryer Lamb Chops. If you’re like me and favor plant-based mains, then try them with Sweet Potato Veggie Burgers or Falafel with Canned Chickpeas. The beauty of Brussels sprouts is that they pair deliciously with all kinds of dinnertime favorites.
Ingredients
- 1 1/2 pounds Brussels sprouts trimmed and halved
- 1 1/2 cups water
- 1 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Rinse the Brussels sprouts under cold water. Trim the ends and remove any damaged outer leaves. Cut larger sprouts in half for more even cooking.
- Fill a large pot with about 1 inch of water and insert a steamer basket. Bring the water to a boil and add the Brussels sprouts. Cover the pot and steam for about 5 minutes until sprouts are tender but still bright green.
- Transfer the steamed sprouts to a bowl. Add butter, salt, and pepper, then gently toss to coat. Serve immediately.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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