How to prepare Brussels sprouts
Brussels sprouts are delicious. On this site you'll find many recipes that use these versatile vegetables. Here is all you need to know about preparing and cooking them.
24 K 3.7/5 (3 reviews)
40 min.
Easy
250 g
1 IngredientLast modified on: February 6th 2022
For 250 g, you will need:
- 1
10.6 oz Brussels sprouts
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 7 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1
Each sprout needs to be prepared individually.
Stage 2
Start by cutting off the base...
Stage 3
...to clear away the stalk.
Stage 4
Then "peel" the sprout by removing the outer leaves...
Stage 5
...until it looks neat and clean.
Stage 6
If you intend eating the sprouts raw, now they are peeled they are ready to be sliced or shredded (for Brussels sprout salad for example).
Stage 7
If you are going to cook them, they are generally too big to cook well whole.
It is better to cut them in half lengthways...
It is better to cut them in half lengthways...
Stage 8
...or even into four.
Stage 9
Now the sprout is ready for cooking.
Stage 10 - 30 min.
Prepare all the sprouts like this.
Stage 11 - 7 min.
You can follow the cooking instructions in your recipe, but two-stage cooking is one of the best methods.
First, boil in salted water until barely tender.
First, boil in salted water until barely tender.
Stage 12 - 3 min.
Then finish rapidly with a little butter and chopped shallot.
Remarks
It is important that cooking should be no longer than absolutely necessary to preserve the attractive green colour.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=5 % | 20 RDI=2 % | 1 RDI=0 % | 140 RDI=7 % | 600 RDI: 7 % |
| Per 100 g | 4 RDI=2 % | 7 RDI=1 % | 0 | 50 RDI=2 % | 200 RDI: 2 % |
How much will it cost?
- For 250 g : 1.35 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Brussels sprouts
Like these other recipes: Chicken Brussels pie, Sautéed Green Vegetables in pan, Hearty leek and sprout soup, Quartet of brassicas with cream , Frichti from Bruxelles, ... See them all 14
Other recipes you may also like
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 6th 2021282 K 24.5 3 hours 8 min.
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.February 21th 2011201 K3.7 20 min.
Millefeuille
Millefeuille is one of the best pastries available, if it is well made, i.e.: 2 layers of light vanilla cream between 3 layers of fine crispy (possibly caramelized) puff pastry.October 13th 2010327 K4.6 1 hour 45 min.
Brioche slices with almond cream
A brioche slice, soaked in rum syrup and covered with almond cream, then browned in the oven. It's a dessert, and also a pastry which goes very well with tea or coffee at the end of the afternoon, especially when it's cold outside.June 13th 2013209 K4.1 55 min.
Paris-Brest
The Paris-Brest is a famous French patisserie: a ring of choux pastry, scattered with flaked almonds and icing sugar and filled with a praline cream. The name comes from a historic cycle race between Paris and Brest (600 km or 372 miles), as the shape is like a bicycle wheel.May 8th 2011187 K4.6 2 hours 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.