For an easy vegetable side dish that you can whip up in a flash, try these steamed Brussels sprouts! This recipe includes how to season them with balsamic vinegar, salt, and pepper, but you can add your own seasonings like butter or parmesan cheese. Tips for steaming them with and without a steamer basket are also included.
Is there any vegetable that has a worse reputation than steamed Brussels sprouts? Seriously, they can be pretty gross and mushy if you don’t prepare them the right way! But guess what? It’s totally possible to steam Brussels sprouts and have them taste good. I’m going to show you how!
Really, you just have to be careful not to overcook them. That’s half the battle. The other half is making sure you use seasonings that complement the earthy flavor of Brussels sprouts. I personally love balsamic vinegar on sprouts, as seen in my Candied Brussels Sprouts, Sheet Pan Gnocchi and Brussels Sprouts, and Roasted Frozen Brussels Sprouts.
If you’re not a fan of vinegar, don’t fret. There are plenty of other delicious seasoning ideas in this post. Read on to learn more!
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Ingredients
- Brussels sprouts: Use raw Brussels sprouts that you cut into halves or quarters. You can also use frozen Brussels sprouts, either full-size or petite.
- Seasonings: These can include balsamic vinegar, melted butter, shredded parmesan, maple syrup or honey, mustard, Sriracha or red pepper flakes, ranch seasoning, or just olive oil, salt, and pepper.
Seasoning Ideas
Here are some great flavor combinations for steamed Brussels sprouts. For more ideas about what pairs well with this vegetable, see my Vegetable Seasoning Guide.
- Olive oil + lemon zest + salt + pepper
- Olive oil + whole grain or Dijon mustard + honey
- Red wine vinegar + hot honey, such as Nature Nate’s
- Parmesan cheese + oregano or thyme
- Balsamic vinegar + maple syrup
- Apple cider vinegar + thyme
- Melted butter + salt + pepper
- Panko breadcrumbs + melted butter + garlic powder
Equipment
I recommend using a vegetable steamer basket, such as this one from Oxo. If you don’t have a steamer basket, see the FAQ section for tips.
Instructions
For the full recipe card with the ingredients list and instructions, scroll to the bottom of the post. Be sure to check out the frequently asked questions (FAQ) for more tips, too.
Wash the Brussels sprouts under cold running water. Pat dry and remove any damaged outer leaves. Trim the bottoms and then slice in half. You may need to slice some of them into quarters to ensure they are all around the same size.
Bring an inch of water to a boil in a large pot. Place a steamer basket inside the pot. Add the sprouts, cover the pot, and steam for 6 to 7 minutes.
Check the Brussels sprouts for doneness using a fork. If you want them to be softer, cook for another minute.
Transfer the steamed Brussels sprouts to a bowl, toss with seasonings of choice, and enjoy!
FAQ
You should only steam them for 6 to 7 minutes. If you like slightly crunchier Brussels sprouts, check them at 5 minutes to see if they are cooked to your liking. Cooking them for longer than 7 minutes can result in mushy sprouts.
From a nutritional perspective, steamed vegetables tend to retain more nutrients than those prepared with cooking methods that use higher or more direct heat. Roasted Brussels sprouts may therefore lose more of certain nutrients during the cooking process than steamed ones. However, both options are still nutritious.
If you don’t have a basket, you can place vegetables in a mesh strainer and insert that into pot with an inch of boiling water. If you don’t have a strainer, roll up 3 sheets of aluminum foil into balls. Place them at the bottom of the pot, add the water, then place a plate on top to hold the vegetables.
More Brussels Sprouts Recipes
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📖 Recipe
Steamed Brussels Sprouts
Equipment
- Vegetable steamer basket (see notes if you don't have one)
Ingredients
- 1 pound Brussels sprouts
Seasonings (see notes for more)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons balsamic vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Prepare the Brussels sprouts. Clean them under water and pat dry. Remove any damaged outer leaves. Trim off a little bit from the ends, then slice in half. Try to make the pieces roughly the same size, even if you have to slice some larger sprouts into quarters, to promote even cooking.
- Fill a large pot with an inch of water and bring to a boil. Insert the steamer basket into the pot and add the Brussels sprouts to it. Cover the pot with a lid and cook for 6 to 7 minutes. Check to see if the Brussels sprouts are as soft as you would like them with a fork. Cook for more time if desired.
- Carefully remove the steamer basket from the pot and transfer the cooked sprouts to a mixing bowl. Stir together the olive oil, balsamic vinegar, salt, and pepper. Pour the seasonings over the sprouts and mix until coated. See notes for other seasoning ideas. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Nutrition facts include the example seasonings written on the ingredients list. Nutrition will vary based on what seasonings you use.
- Store leftover Brussels sprouts in an airtight container in the fridge. Microwave for 30 to 60 seconds to reheat.
- If you don’t have a steamer basket, use a fine mesh strainer. If you don’t have a strainer, roll up 3 balls of aluminum foil and place in the bottom of the pot. Add the water, then set a plate with the vegetables on top of the foil balls.
- Other seasoning ideas:
- Olive oil + lemon zest + salt + pepper
- Olive oil + whole grain or Dijon mustard + honey
- Red wine vinegar + hot honey, such as Nature Nate’s
- Parmesan cheese + oregano or thyme
- Balsamic vinegar + maple syrup
- Apple cider vinegar + thyme
- Melted butter + salt + pepper
- Panko breadcrumbs + melted butter + garlic powder
Nutrition
Enjoy! – Lizzie
Alan
Do Americans put cheese on and in everything. Cheese is not a seasoning. Please!!!
Lizzie Streit, MS, RDN
Cheese may not fit a strict definition of seasoning (depending on what definition you’re using), but I would argue it can absolutely serve as a flavoring agent. I often use cheese, especially parmesan mentioned in this post, as a way to provide a particular salty flavor in dishes. So I stand by calling it a seasoning.
In terms of your question, based on dietary intake date, 68% of American adults consume cheese in a given day either alone or in a dish. (Source: https://www.ncbi.nlm.nih.gov/books/NBK604190/).