1,490 easy and fully explained recipes, with +66K photos and 78 videos

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.

29 K 3.7/5 (3 reviews)

40 min.

Easy

2.70 €

250 g

1 Ingredient

Last modified on: February 6^th 2022

For this recipe: I want to make it (292×) I made it (307×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 250 g, you will need:

1 300 g Brussels sprouts
Total weight: 300 grams

Change these quantities to make:

250 g 500 g 1 kg 1 kg 500 g

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 35 min.

Cooking: 7 min.

All in all: 40 min.

When should you start or finish this recipe?

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...

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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

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: Sautéed Green Vegetables in pan, Hearty leek and sprout soup, Frichti from Bruxelles, Roast Brussels sprouts with sage and lemon, Chicken Brussels pie, ... See them all 17

Other recipes you may also like

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
February 21^th 2011268 K3.9 50 min.

Baked apples from St Aubin le Vertueux

Under this pretty name, my personal version of "Les pommes au four" (baked apples).
February 21^th 2011250 K 24.2 1 hour 7 min.

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
October 3^rd 20191.59 M 714.6 2 hours 40 min.

Almond cream or frangipane

Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
January 23^th 2022459 K 25 45 min.

Home-made terrine of foie gras

Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
December 16^th 20245.26 M 64.2 4 days 15 hours 50 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.