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Steamed Brussels Sprouts are a quick and easy side dish or meal prep option. Or, steam sprouts as a culinary technique to prepare them for sautéing, stir-frying, or roasting with all your favorite flavors.
Brussels sprouts are a cruciferous vegetable that looks like mini cabbages and grows on stalks. In the culinary world, steaming Brussels sprouts is often a means to an end: a technique to employ on the train to flavor-town. Blanching, par-cooking, and steaming Brussels sprouts, and many other veggies, prepares them to be bathed in flavor and finished with a flourish.
Whether you want to sauté, stir-fry, or roast the sprouts, steaming takes time off the final cook time so you can get the best possible flavor and texture.
Or maybe, you actually just enjoy the clean, natural taste of Brussels sprouts. In that scenario, steaming is a quick way to meal-prep them for nutritious side dishes all week long.
Enjoy them simply with a drizzle of olive oil, a squeeze of lemon juice, and salt and pepper. Or, add them to soups, grain bowls, and salads. However you want to enjoy them, steaming is an easy way to prepare Brussels sprouts in 10 minutes or less.
Table of Contents
Ingredient notes
- Steamer basket: This OXO stainless steel steamer basket is simple, but it gets the job done, and it’s been my go-to for years. See more options in The Best Steamer Baskets.
- Brussels sprouts: Seek out sprouts of a similar size, if possible. When everything is cut in the same general size, it’s easier to ensure even cooking. Store raw Brussels sprouts in an airtight container in your crisper drawer. Trim stems and remove any discolored or loose outer leaves before cooking.
Step-by-step instructions
- In a medium or large saucepan, add 1 inch of water. Insert steamer basket (with feet extended) and bring to boil over medium-high heat. Add Brussels sprouts to steamer basket.
- Reduce heat to medium, cover, and steam for 5 to 10 minutes (until fork tender or desired doneness is reached).
Recipe tips and variations
- Yield: One pound of fresh Brussels sprouts makes 4 cups of steamed Brussels sprouts (4 servings, 1 cup each).
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat leftovers in the microwave in 30-minute intervals or on the stove top with a little broth, water, or olive oil.
- Make ahead: Cut and store raw Brussels sprouts in an airtight container in the refrigerator up to two days in advance for best results.
- Freezer: Cool Steamed Brussels Sprouts on a sheet pan. Place in a freezer-safe airtight container and place in the freezer for up to 12 months. Thaw overnight in the refrigerator.
- Microwave method: To steam Brussels sprouts in the microwave, add halved sprouts to a microwave-safe bowl or dish. Add 2 to 4 tablespoons of water and cover loosely with a lid or plate, or cover with microwave-safe plastic wrap and poke several holes for ventilation. Microwave until sprouts are crisp-tender, about 5 minutes, adding additional 1-minute intervals until desired tenderness is reached.
- Skillet method: To steam Brussels sprouts in a skillet, arrange halved sprouts in a single layer in a large skillet. Add just enough water or broth to cover bottom of pan (about 1/4-inch). Cover with lid and steam over medium heat until water is mostly released, about 3 to 5 minutes. Uncover skillet, stir, and continue cooking until sprouts are bright green and tender, and the water has evaporated, about 2 to 3 minutes more. (Use a colander to drain if the sprouts are tender, but do not remove all water.) Substitute water with chicken broth or vegetable broth for extra flavor.
- Instant Pot: Place 1 cup of water and 1 teaspoon salt or chicken broth in the bottom of an Instant Pot. Add Brussels sprouts, cover, and seal the lid. Cook on MANUAL or HIGH for two minutes. Manually release. May be done with or without a steamer basket.
- Browned butter: Melt butter in a skillet over medium-low heat until the butter turns dark and has a deep, nutty fragrance. Stir in minced garlic, add steamed Brussels sprouts, and toss until evenly coated. Sprinkle with fresh herbs and spices such as parsley, dill, or chervil.
- Brussels sprouts with bacon: For a flavorful yet easy side dish, try Roasted Brussels Sprouts with Bacon. Smoky bacon (or pancetta or another pork product) and caramelized onions help this sheet pan vegetable recipe shine.
- Nuts: Drizzle steamed Brussels sprouts with Balsamic vinegar and toss with your favorite roasted nuts. Try roasted almonds, toasted walnuts, or roasted hazelnuts.
- Acid: Try Lemon Vinaigrette or your other favorite salad dressing on steamed Brussels sprouts.
Frequently Asked Questions
If you don’t have a steamer basket, use a metal colander set in a large pot with a lid. Or, see my microwave and skillet steaming methods above in Recipe Tips and Variations.
For light, dairy-free flavor, I love to add a squeeze of lemon, a drizzle of balsamic glaze, or a few shakes of soy sauce. Or try a spice blend such as taco seasoning, garam masala, Ras El Hanout, Italian seasoning, za’atar, berbere, Herbes de Provence, Chinese five spice, and beyond.
To steam frozen Brussles sprouts, just add sprouts from the freezer to your steamer basket. Cover and steam until heated through. Easy!
Some research suggests that steaming vegetables is one of the best ways to retain vitamins, minerals, and other nutrients among vegetable cooking methods. Source: National Library of Medicine.
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Steamed Brussles Spouts
Equipment
- Steamer basket (see note 1)
Ingredients
- 1 pound Brussels sprouts ends trimmed and halved (see note 2)
Instructions
- In a medium or large saucepan, add 1 inch of water. Add steamer basket (with feet extended) and bring to boil over medium-high heat. Add Brussels sprouts to steamer basket.
- Reduce heat to medium, cover, and steam for 5 to 10 minutes (or until desired doneness is reached).
Notes
- Steamer basket: This OXO stainless steel steamer basket is simple, but it gets the job done, and it’s been my go-to for years. See more options in The Best Steamer Baskets.
- Brussels sprouts: Seek out sprouts of a similar size, if possible. When everything is cut in the same general size, it’s easier to ensure even cooking. Store raw Brussels sprouts in an airtight container in your crisper drawer. Trim stems and remove any discolored or loose outer leaves before cooking.
- Yield: One pound of fresh Brussels sprouts makes 4 cups of steamed Brussels sprouts (4 servings, 1 cup each).
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat leftovers in the microwave in 30-minute intervals or on the stove top with a little broth, water, or olive oil.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.