Steamed Brussels sprouts is one of the easiest ways to enjoy them so they turn out tender, bright green, and pleasantly sweet, not mushy or bitter in under 20 minutes. Simply steam Brussels sprouts, then flavor in many ways. Try one of 7 flavor options, or all of them (eventually). You'll love these!
This simple method for steamed Brussels sprouts is ready in under 20 minutes and makes the perfect base for all kinds of flavors. Toss them with garlic confit and lemon, a quick soy-ginger drizzle, or a sprinkle of Parmesan and chili flakes. Once you know how to steam Brussels sprouts properly, you can finish them a dozen different ways.
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Why You'll Love Steamed Brussels Sprouts
- Fast and foolproof - From pot to plate in about 10 minutes.
- Tender, not sulfur-y - Gentle steaming keeps them bright green and sweet instead of gray.
- Healthy base, endless finishes - Use this method as a canvas, then add garlic confit, soy-ginger, lemon-butter, or Parmesan on top.
- Versatile side dish- Serve with meatloaf, roast chicken, pork tenderloin, or simply with eggs for a quick lunch.
For another great way to cook Brussels, try this Brussels sprouts with balsamic vinegar.
Ingredients You'll Need
Please see the section below ingredients for 7 different ways to flavor simple stem Brussels sprouts, or serve them simply steamed with salt, pepper, and a little olive oil or butter.
- Brussels sprouts - Look for firm, tight sprouts that feel heavy for their size. When buying, remember that about a 20% trim loss is normal (stems + outer leaves).
- Olive oil or butter - To lightly coat the hot sprouts so seasoning sticks (or use garlic confit oil).
- Water - Just enough to sit under the steamer basket; the sprouts should sit above the water, not in it.
- Fresh lemon juice (optional) - A squeeze at the end brightens the flavor and balances their natural sweetness.
Please see the recipe card for measurements, salt, and pepper.
Variations: Flavor Ideas for Steamed Brussels Sprouts
For the flavor variations you don't need much volume of your chosen option, 1 - 2 tablespoons is about all.
- Garlic Confit & Lemon - Toss hot steamed Brussels sprouts with a tablespoon of the garlic oil and 3-4 confit garlic cloves, mash into a paste, toss with the hot sprouts. One of my favorites!
- Soy-Ginger-Sesame - Drizzle with tamari (GF) or soy sauce, a little grated fresh ginger, a few drops of toasted sesame oil, and sprinkle with sesame seeds.
- Chili & Citrus - Toss with olive oil or neutral oil, red pepper flakes or chili crisp, and finish with lemon or lime juice.
- Lemon-Butter & Parmesan - Drizzle a tablespoons of melted butter or ghee over the hot sprouts, add lemon juice, salt, pepper, and a shower of freshly grated Parmesan.
- Miso-Maple - Whisk together sweet white miso paste, a little maple syrup, a splash of rice vinegar, and a little oil. Toss with hot steamed Brussels sprouts for a glossy, sweet-savory glaze with lots of umami. Add a little microplaned garlic (or garlic confit).
- Maple-Dijon - Whisk Dijon, maple syrup, olive oil (or melted butter), a pinch of salt, and a splash of apple cider vinegar, toss with hot sprouts.
- Basil Pesto - Toss hot sprouts with a spoonful of basil pesto (thins out nicely with a bit of cooking water or olive oil.
Prep ahead tip - Trim root end and peel off any outer rough layer, then store in an airtight container for using during the week. Then all you have to do to is halve them and steam. Doing the prep work saves precious time (about 10 minutes).
Try the Brussels sprouts with pancetta, a great savory stovetop option.
How to Make Steamed Brussels Sprouts
- Trim the stem ends, remove any yellowed outer leaves.
- Halve the sprouts.
- Add about an inch of water to a pot with steamer basket. Bring to a simmer. Add veggies and steam until tender when pierced with the tip of a paring knife, 5-8 minutes. Check at 5 minutes.
- Transfer immediately to a bowl. Toss with a drizzle of olive oil or butter, salt, and any finishing flavors (see ideas below). Serve hot or warm.
Chef's Tip - Using Frozen Brussels Sprouts
Frozen Brussels sprouts are blanched before freezing, so they cook faster and turn out softer than fresh. You can use them when fresh aren't available-just know they'll be softer and less crisp. Steam them from frozen (don't thaw) and start checking around 4 minutes so they don't overcook. Drain well, let the steam evaporate for a minute, then toss with plain butter or olive oil, or finish with one of the flavor variations.
Serving Suggestions
Steamed Brussels sprouts are neutral enough to work with almost any main dish-it's the flavor variation you choose that ties them to the rest of the plate.
- Weeknight dinner side - Serve alongside roasted or baked chicken, pork tenderloin, meatloaf, or salmon.
- With comfort food - Balance richer mains like meatloaf, mashed potatoes, roast beef, or mac and cheese with a bright, veggie-forward side. A lemony or Dijon finish works especially well here.
- With grilled or roasted meats - Pair soy-ginger, miso-maple, or chili oil Brussels with grilled steak, pork chops, ribs, or BBQ chicken when it's too cold (or too dark) to grill veggies.
- On a grain bowl - Spoon warm Brussels over cooked quinoa, farro, or brown rice with a protein (rotisserie chicken, leftover roast meat, tofu, or beans) and drizzle with extra sauce or dressing.
- As part of a veggie spread - Serve them warm or at room temperature with other simple vegetables (roasted carrots, green beans, roasted potatoes) and a creamy sauce or dip on the side.
- Lunch prep - Steamed Brussels sprouts reheat well. Add them to meal-prep containers with leftover chicken or meatloaf and a grain for an easy, veggie-forward lunch.
Storing Leftovers
Cool leftover Brussels sprouts, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently, or slice and add to grain bowls, salads, frittatas (chopped), or quick sautéed veggie mixes.
Recipe FAQs
The two keys are not overcooking and getting them out of the steam as soon as they're done. Start checking early, and as soon as they're just tender, remove the basket from the pot and transfer the sprouts to a bowl. Overcooking is what gives Brussels sprouts that strong cabbagey, sulfur-y flavor many people dislike.
A steamer basket is easiest, but you can improvise. Use a heat-safe metal strainer or colander that fits over your pot, making sure the bottom doesn't sit in the water. In a pinch, you can put the sprouts directly into a small amount of simmering water, cover, and treat it like a shallow steam-just watch closely and drain them as soon as they're tender. Steamer baskets are inexpensive tools to add to your kitchen.
Yes. For the best texture, steam them until just tender, cool quickly, then refrigerate in an airtight container for up to 3 days. Reheat gently in a steamer, in a covered skillet with a splash of water, or in the microwave, then toss with your chosen flavor variation.
More Vegetable Side Dish Recipes
These terrific veggie sides make the saying "eat more veggies" easy! And check out the vegetables and side dish recipe index page for more ideas.
Did You Make This Recipe?
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📖 Recipe
Simple Steamed Brussels Sprouts
Equipment
- Medium pot with a lid 5 quarts
- Steamer basket that fits inside pot
Ingredients
- 1 ½ - 2 pounds fresh Brussel sprouts of similar size trimmed and halved
- 1 tablespoon extra virgin olive oil or melted butter
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
Prep Brussels sprouts
- Trim the stem ends, remove any yellowed outer leaves, and halve the sprouts.
Steam sprouts
- Add a steamer basket to a medium pot 4-5 quart pot and pour in cold water just to the bottom of the steamer basket (the sprouts shouldn't sit in the water). Cover with a lid and bring to a boil over medium-high heat. Add the Brussels sprouts, cover, and steam for about 5–8 minutes, until bright green and just tender when pierced with the tip of a paring knife. Check at 5 minutes.
Season and serve
- Toss the hot Brussels sprouts with a little butter or olive oil and salt and pepper to taste. For more flavor ideas (garlic confit, miso–maple, soy–ginger, lemon–Parmesan, and more), see the “Variations: Flavor Ideas for Steamed Brussels Sprouts” section in the post.
Notes
Nutrition
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