Discover the delicate taste and amazing versatility of quick and easy Boiled Brussels Sprouts.
I don’t remember eating Brussels sprouts when I was a kid. It wasn’t until many years into adulthood that I remember developing a taste for them. If I had known back then what I know now, these delicate little cabbage-like balls would have been a staple on my dinner table years ago, especially when you consider how easy it is to make boiled Brussels sprouts.
When it comes to versatility, these little round balls of goodness top the charts. You can eat them raw, as in shaved, or chopped for salads. You can boil or steam them, as in this recipe, for fast, unadulterated flavor. You can sauté them in a pan with a bit of olive oil. You can add them to sheet meals. Deep-fried, air-fried, grilled, baked, broiled—they make a perfect addition to nearly any meal, no matter how you cook them.
If that’s not enough, the many seasonings and sauces you can use with sprouts—not to mention fresh garlic, ginger, herbs, bacon, and more—can take them over the top. They taste as good with fish as beef, pork, chicken, and turkey. Place them around a roast on a platter for Sunday dinner or pair them with a plant-based protein for Meatless Monday. There aren’t many side dishes you can get on the table in 5 minutes, but this is one.
Are Boiled Brussels Sprouts Healthy?
Boiled Brussels sprouts are a healthy side dish you can enjoy with any meal. This recipe calls for 1 tablespoon of salt, but it’s added to the water and won’t make a big impact on the cooked and drained sprouts. It’s naturally gluten-free—and if you use olive oil instead of butter, it’ll be dairy-free and vegan, too. Brussels sprouts are high in fiber and antioxidants and moderately low in carbohydrates, making them an excellent addition to nearly any well-balanced diet.
Dress Them Up For Even More Deliciousness
These boiled Brussels sprouts are about as pretty as a vegetable side can get. Once they’re cut in half, you have bright green exteriors with pale interiors that look like little trees. The delicate glaze from the butter or olive oil, speckled with freshly ground pepper, makes them a sight to behold. However, you can dress them up in many ways to make even more of a statement on your dinner table.
Visually pleasing sprinkling options include Spanish smoked paprika, crisp bacon bits, freshly grated Parmesan cheese, nutritional yeast, and a balsamic or maple glaze. Any of these will add a stunning visual contrast while upping the flavor profile.
FAQs & Tips
How Do I Store Leftovers?
Cool the Brussels sprouts to room temperature before refrigerating in an airtight container for up to 3 days. You can freeze them for up to 3 months, though the texture can get a little mushy. Thaw them in the fridge overnight before reheating. The best way to reheat these veggies is steaming, sautéing, or microwaving.
Can I Use Frozen Sprouts For Boiling?
Yes! Using frozen sprouts will eliminate the preparation steps of washing, peeling the outer brown leaves, and cutting the stems. Plus, frozen vegetables are often high in nutrients because they are picked at the peak of ripeness and flash frozen to lock in vitamins and minerals. Follow the boiling directions on your package for how long to cook the sprouts.
What If My Sprouts Are All Different Sizes?
It’s common to have a mixture of large and small Brussels sprouts in a package. When that happens, cut the larger ones into quarters to help achieve more uniform sizes. If some are very small, keep them whole.
Serving Suggestions
Serve boiled Brussels sprouts with this delicious Pot Roast Recipe, Pork Osso Bucco, Air-Fryer Turkey Breast, Rice-A-Roni Chicken Casserole, or Poached Fish. It’s versatile enough to go with all your favorite meals. If this recipe has made you into a Brussels sprouts fan, be sure to try Roasted Brussels Sprouts With Mushrooms, Garlic Brussels Sprouts, and this delightful Warm Brussels Sprouts Salad.
Ingredients
- 1 1/2 pounds Brussels sprouts trimmed and halved
- 5 cups water
- 1 tablespoon kosher salt
- 2 1/2 tablespoons butter or olive oil
- Freshly ground black pepper to taste
Instructions
- Wash the Brussels sprouts. Trim the stem ends and remove any loose or browning outer leaves. Cut the sprouts in half for even cooking.
- In a large pot, combine 5 cups of water with 1 tablespoon of kosher salt and bring to a rolling boil. Carefully add the halved Brussels sprouts and cook for 4 to 5 minutes, until they are tender and bright green. Do not overcook.
- Drain the sprouts immediately. Transfer them to a serving bowl and toss with 2 1/2 tablespoons of butter or olive oil. Season with freshly ground black pepper to taste. Serve while hot.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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