1,436 easy and fully explained recipes, with 66,216 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.

21K 3.7/5 based on 3 reviews

Last modified on: February 6^th 2022

Keywords for this recipe:

For 1 kg, you will need:

1 1 kg 200 g Brussels sprouts
Total weight: 1,200 grams

Change these quantities to make: 250 g 500 g 1 kg 1 kg 500 g

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
33 min.	7 min.	40 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
576 Kcal or 2,412 Kj	48 gr	84 gr	6 gr
29 %	18 %	8 %	1 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
48 Kcal or 201 Kj	4 gr	7 gr	1 gr
2 %	2 %	1 %	<1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 kg : 5.40 €

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: You can check-out other recipes which use it, like for example: Hearty leek and sprout soup, Brussels sprouts salad with smoked trout and Comté cheese, Chicken Brussels pie, Brussels sprout salad, Quartet of brassicas with cream , ... All

Other recipes you may also like

Coconut-vanilla cream for Elsa

A dessert in three layers: a first of smooth vanilla cream, a second of coconut cream (also very smooth), and to finish, a thin crunchy layer of coconut tuiles. In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A...
208K3.8 4 hours 58 min. February 21^th 2011

Butter cream

Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
316K4.6 58 min. October 13^th 2010

Cherry and pistachio tarts

A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries.
176K 25 1 hour 20 min. July 4^th 2010

Doughnuts

Ring doughnuts are a traditional American treat. In the United States they are part of the culture and come plain or with lots of different icings and toppings. Here is a recipe for plain doughnuts to which you can add your own choice of icing.
100K4.7 3 hours 13 min. September 22^th 2013

Foie gras Chantilly

Chantilly is a method which is applied to cream of course, but also to other surprising ingredients. If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this...
109K4.6 28 min. September 17^th 2013

News list of cooking-ez.com

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