Traditional steamed brussels sprouts are a classic side dish at a British Christmas dinner, or with other roast dinners. They are really easy to make, and a great way to make brussels sprouts taste good.
Boiled brussels sprouts are a household staple here in the UK. The main disadvantage with boiling brussels sprouts is that they quickly become mushy, soft and watery. I therefore introduce this simple solution: steam them instead!
Whether you serve them as a Christmas side dish, or for an everyday meal, you deserve great tasting sprouts! Steamed brussels sprouts are easy to make in less than 10 minutes, and have a much better texture than your typical boiled sprouts.
Why you'll love it
- Easy side dish for any occasion
- Make it in less than 10 minutes
- A tasty, simple brussels sprout side dish
- Perfect for a traditional Christmas dinner
Brussels sprouts: I prefer to use fresh sprouts, but you can also steam frozen brussels sprouts. Make sure to clean them well before cooking.
Water: The water allows the sprouts to steam.
Salt + pepper: These ingredients are completely optional, but can add some extra flavor to the sprouts. See more seasoning options under the Variations section below.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
Wash the brussels sprouts under running water to remove any dirt and debris. Remove the outer leaves from each individual sprout, and cut off the tough end. Then, slice them in half along the centre stem.
Pour water into a small pot, and insert the steaming basket. Place the brussels sprouts on a basket. Cover with a lid, and allow them to steam over medium heat for about 5-7 minutes, or until the sprouts are soft enough to easily pierce with a fork.
Remove the steamed brussels sprouts from the steamer, and serve them immediately while they are warm. Optionally, toss them in salt and pepper to gently season them before serving.
- Keep an eye on the sprouts, as they will steam quickly. They are ready to serve when they are soft enough to easily pierce with a fork.
- Avoid steaming them too much, or they will be very soft and mushy.
- Make sure to remove the tough outer leaves and end of the brussels sprouts, as this will give them a much milder flavor.
- Serve the steamed sprouts immediately, while they are warm.
Steamed brussels sprouts are best served as a side dish, paired with a flavorful entree. As they are quite plain, they are incredibly versatile, and a great accompaniment for any meal.
Serve them with your Christmas dinner, along with Slow Cooker Pulled Gammon or Slow Cooked Whole Duck, and other flavorful side dishes like Plum Sauce for Duck, Parmentier Potatoes, Slow Cooker Green Beans and Slow Cooker Red Cabbage.
Alternatively, serve them as a quick side dish with any weeknight dinner.
Add flavor: Season your brussels sprouts by tossing them in a vinaigrette, or add any herbs or spices that you like. Adding a little olive oil, lemon juice and crushed garlic is a great way to make the sprouts taste better.
Buttered sprouts: Buttered brussels sprouts are great, and easy to make. Simply add a teaspoon of butter to the steamed sprouts, and toss. The butter will melt when it touches the warm sprouts.
Mixed steamed vegetables: Cut other vegetables into cubes or pieces about the same size as the sprouts, and steam them in a basket together. This works well for broccoli, carrots, cabbage, frozen peas and frozen corn.
To make these steamed brussels sprouts, you will need a medium pot, and a steamer basket or trivet insert. Alternatively, use a stove top steamer set if you have one.
Additionally, you will need a sharp knife and a cutting board for cleaning and cutting the sprouts. A colander can also be useful for rinsing the brussels sprouts before use.
Store any leftover steamed brussels sprouts in a sealed container in a refrigerator for up to 4 days. Reheat them on the stove, in an oven or in a microwave, and serve them warm.
The leftover brussels sprouts are perfect as a side dish, or you can add them to casseroles, soups, stews or other dishes.
You can also freeze steamed sprouts for up to 3 months. Boil frozen sprouts in hot water to thaw and reheat them before serving, or add them to soups and or stews.
Frequently asked questions
Absolutely. Frozen sprouts can be steamed the same way you would steam fresh sprouts.
No. All you need is a pot with a lid, and a trivet or steamer basket insert.
You might also like these recipes
- Garlic Parmesan Brussels Sprouts
- Maple Bacon Brussels Sprouts
- Honey Sriracha Brussels Sprouts
- Slow Cooker Green Beans
- Slow Cooker Brussels Sprouts
- Instant Pot Carrots
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Steamed Brussels Sprouts
- Wash the brussels sprouts under running water to remove any dirt and debris. Remove the outer leaves from each individual sprout, and cut off the tough end. Then, slice them in half along the center stem.1 pound brussels sprouts
- Pour water into a small pot, and insert the steaming basket. Place the brussels sprouts in the basket.1 cup water
- Cover with a lid, and bring the water to a simmer over medium heat. Allow the sprouts to steam for about 5-7 minutes, or until the sprouts are soft enough to easily pierce with a fork.
- Remove the steamed brussels sprouts from the steamer, and serve them immediately while they are warm. Optionally, toss them in salt and pepper to gently season them before serving.¼ teaspoon pepper, ¼ teaspoon salt
- Refrigerate leftover cooked brussels sprouts for up to 4 days.
- Steam similar sized vegetables at the same time as the sprouts by placing them all in the same steamer basket.
Food safety tips
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove