Why (re)discover cooking Brussels sprouts 🥗

Brussels sprouts , too often unloved, deserve their place of choice on your table. Rich in vitamins , fiber, antioxidants, they can be cooked endlessly... as long as you cook them carefully! No more bland or sulfurous little sprouts from the school cafeteria: well prepared, they reveal an irresistible sweetness, a texture somewhere between crunchy and melting, and go well with all seasonal inspirations.

The secrets? Gentle cooking (steam, oven, pan), not too long, a hint of herbs, olive oil, and why not a touch of tangy flavor. This winter vegetable is becoming trendy , healthy, and even festive. Discover here all the tips for transforming Brussels sprouts into the star of your plate!

Namely : local, organic, frozen, or fresh—anything works, as long as the cooking is mastered. For variety, explore our other cabbage recipes or the cauliflower cooking guide .

Ingredients & switch portions

Base for 4 people (main course, side dish or salad) — adapt according to your tribe:

Smart substitutions : frozen (cook straight from the oven!), hazelnut oil, fresh herbs (parsley, coriander), spices ( curry , smoked paprika), toasted seeds. For the gourmet version: bacon, parmesan, balsamic vinegar, walnuts!

Smart Closet Mode

Calories & Nutrition

Steps: perfect cooking, simple and quick

1. Prepare the Brussels sprouts : cut off the base, remove any damaged leaves, rinse in cold water.
   
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2. Steam : Place them in a steamer basket or couscoussier over boiling salted water. Cover and cook for 7 minutes to keep them crisp and tender .
   
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3. Pan-fry : brown in hot olive oil with minced garlic, thyme, pepper, 3 min until lightly browned.
   
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4. Season & serve : add a little lemon zest , serve hot or warm, plain or seasoned as desired.

Variations for all tastes 🔥

Oven : Cut the cabbages in half, mix with oil, thyme, salt, roast for 20 min at 200°C (turn halfway through cooking). Air Fryer : 12 min at 180°C for an ultra-crispy version ( our air fryer comparison ). Asian pan-fry : soy sauce, ginger, sesame seeds. Glazed cabbages : butter, a drizzle of honey, a dash of balsamic vinegar. Batch cooking : pre-cooked on Sunday, to be reheated in a pan or microwave.

Conservation & batch cooking

Cooked Brussels sprouts can be kept for 3 days in the refrigerator in an airtight container. For batch cooking , cook a large quantity and vary the seasonings: cold salad, gratin, wok, veggie bolognese, etc. Freezing possible (blanched for 3 minutes then cooled in iced water) - perfect for lunches in a hurry! Anti-waste: mix them in a blender with potatoes for a creamy green purée.

Serving ideas and gourmet pairings

• In a warm salad : walnuts, feta, mustard vinaigrette, dried cranberries.
• With grilled chicken, tofu or fish .
• Baked au gratin with parmesan, breadcrumbs, light cream.
• Veggie bowl: wholegrain rice, roasted cabbage, chickpeas, yogurt-lemon sauce.
• In an autumnal pan: mushrooms, bacon, red onions.
• In a salty slushie (yes yes! with a Ninja machine ).

Frequently Asked Questions

Foolproof cooking tips

• Prefer steam cooking to preserve flavor & nutrients.
• Cut the base so that the heat penetrates well.
• Taste after 6 minutes: the center should be tender and not “soft”.
• Add a little lemon to the water to fix the green color.
• Serve quickly after cooking to maintain the ideal texture.

Smart budget & sources

Brussels sprouts : ~2.50 €/kg in bulk organic, or 500 g premium here . Generous portion for less than 0.50 €! Batch cooking tips: blender , grill , air fryer . More ideas: all Neary recipes .