The blog of

Brussels sprouts are very good

Brussels sprouts are very good
We are, as I write this, in the season of Brussels sprouts, a delicious vegetable that often suffers from a bad reputation, let's try to fix that.
6,492 4.7/5 based on 16 reviews
Grade this page:

Last modified on: March 5th 2022

Keywords for this post:Brussels sproutsVegetablesCookingPreparationRaw
Brussels sprouts are very good


You have to start by recognizing that it's a bit long to prepare, it's not very big, but it requires a lot of handling before it's ready to cook, and you have to do it cabbage by cabbage.
Different methods are possible, but I always proceed this way:

choux de Bruxelles découpe de la base choux de Bruxelles retrait feuilles choux de Bruxelles découpe dans la hauteur

- First cut off the base a bit
- Then remove all the stained or spoiled leaves
- According to the size, cut in the height in 2 (small cabbages) or 4 (big)

- Do this for all the cabbages...

Once you have done this, the cabbage is ready to be cooked, there is hardly any need to wash it, the removed leaves will protect it efficiently.


is the problem that must be the cause of the bad reputation: the Brussels sprout must not be overcooked, otherwise it takes on a dull khaki-green color, and in addition it gives off unpleasant sulfurous odors.
This right cooking is true for all vegetables in general, but even more so for Brussels sprouts or others.
If you cook "à l'anglaise" (boiling salted water), the best indicator is the tip of a knife stuck in the heart, it forces => not enough cooked, it's tender => it's cooked, quickly stop, drain and refresh under cold water to stop the cooking.

choux de Bruxelles cuisson à l’anglaise

Well, there your cabbages are cooked, but you will reveal the flavours of it with a second cooking (of which I already spoke to you), by putting in a frying pan or saucepan on average fire a knob of butter or a spoon with soup of olive oil, then a chopped shallot, salt, one minute of cooking and you add the Brussels sprouts of the first cooking Cook for 2 or 3 minutes again and serve, it is ready as soon as it is hot enough.

This right cooking is in my opinion the best, taste and color are preserved, and it's really enjoying the Brussels sprouts in all their splendor.
But in some simmered recipes, like potée, you will have cabbage that has been cooked (very) long, so it has a dull color, but it is completely melting, it is another facet of the vegetable.


It is not very well known, but you can also eat raw Brussels sprouts, you just have to prepare them in the classical way, not to cut them but to pass them to the mandolin or to slice them finely with a knife in a salad bowl.
Add the zest of a lemon, the juice with the same amount of olive oil, salt, pepper, mix well and enjoy this delicious raw Brussels sprouts salad.

chou de Bruxelles crus en salade

Here is to finish a small challenge, or challenge, if you have children is to succeed in making them appreciate the Brussels sprouts.
But don't be fooled, if you go after the canteen, and its rata-cooked Brussels sprouts, it will be hard...

To sum up: You should not hesitate to take advantage of the season of Brussels sprouts, which can be eaten raw or cooked and in this case be very careful to cook them properly, especially not too long, to preserve color and taste.

Lasts posts
Clean your mixer easily
Clean your mixer easily
If you use a "bowl" or "blender" mixer, as opposed to a plunger, you've probably noticed that it's a bit of a hassle to clean it after use. And yet, with a simple trick, it can be done very quickly. See how here.
1,5735 June 26th 2024
Preserving egg yolks
Preserving egg yolks
If you're using only the egg whites in a recipe (such as meringues ), you'll need to store the yolks until you're ready to use them again. There's nothing very complicated about this in principle - all you have to do is chill them, but there are a few pitfalls to be avoided in practice.
2,1085 June 18th 2024
Preservative oil, an asset for taste
Preservative oil, an asset for taste
When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next. In that case, why not use the preserved oil from the tuna or tomatoes?
2,2535 June 5th 2024
Don't throw away disposable piping bags
Don't throw away disposable piping bags
Nowadays, it's fairly easy to find what professionals use as piping bags, i.e. disposable or "single-use" plastic ones. They're practical, functional and inexpensive, but disposable? That's debatable...
3,6425 May 28th 2024
Should asparagus really be cooked in bunches?
Should asparagus really be cooked in bunches?
You'll probably read recipes here and there explaining how to cook asparagus "en botte", i.e. in a small package (the famous "botte"). Is this really the right way to cook asparagus?
2,7975 May 22th 2024
Other pages you may also like
The time of the jams
The time of the jams
We are well into summer as I write this, and this is the time when most of the fruit is giving or about to give in full. And for many of us, it will also be the time for jams and jellies, one of the best ways to preserve fruit for the next winter.
23K4.5 July 12th 2021
Butter doesn't make you fat, unless you eat too much of it.
Butter doesn't make you fat, unless you eat too much of it.
Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure). ...
38K4.5 March 26th 2012
Choosing a chopping board
Choosing a chopping board
It's a no-brainer, surely? If you want a chopping board, just find a piece of wood, and Bob's your uncle! You can happily chop away with a knife and not damage the table or worktop. But in reality, it's a bit more complicated than that. You need to be careful what you are buying, in particular the...
46K4.6 May 8th 2012
How to zest a fruit?
How to zest a fruit?
You will have no doubt noticed that many recipes call for the zest of citrus fruit. The zest is that outer layer of the skin which adds so much flavour to a dish. There are many different ways to peel off the zest and various tools are available. Here is a summary of the “dos and don'ts” of...
41K3.8 November 5th 2013
Fruits and their syrup
Fruits and their syrup
As I write these lines, we are finally in the summer, the holidays are approaching, and above all, the fruits are pouring onto the market stalls, if they are ripe, it's time to enjoy them to the full! .
7,4624.7 July 24th 2019
Post a comment or question
Posted by:
I am not a leaving thing
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page