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!
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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.