How to cook Brussels sprouts! Learn all about this wonderful veggie, get plenty of creative Brussels sprouts recipes, and learn to make our favorite roasted balsamic Brussels sprouts. They are a delicious and easy vegetarian, gluten-free side dish for holidays like Thanksgiving and Christmas, or everyday dinners. 

A bowl of oven roasted balsamic Brussels sprouts garnished with pomegranate arils. How to cook Brussels sprouts! Learn all about this wonderful veggie, get plenty of creative Brussels sprouts recipes, and learn to make our favorite roasted balsamic Brussels sprouts. They are a delicious and easy vegetarian, gluten-free side dish for holidays like Thanksgiving and Christmas, or everyday dinners. 

Brussels sprouts have always been a favorite vegetable in my family. My kids ask for them with dinner regularly, and are always surprised to hear that someone doesn’t like these little cruciferous gems. 

We use Brussels sprouts in dishes like Lentil Shepherd’s Pie, as a side dish like shown here, and even as the star of some dishes like Brussels Sprouts Tacos. Like some of our other more detailed articles such as How to Cook Lentils, How to Cook Quinoa, How to Cook Chickpeas, Spaghetti Squash, tofu, tempeh, and Pumpkin, we’ll cover all things Brussels sprouts here.

At the bottom you’ll find the printer-friendly recipe for these crispy oven roasted balsamic Brussels sprouts that are perfect as a healthy holiday side dish. First though, we’ll go over how to trim Brussels sprouts, how to cook them, and check out some more creative Brussels sprouts recipes. Let’s go! 

A stalk of Brussels sprouts.

What Are Brussels Sprouts? 

Brussels sprouts are like tiny cabbages that grow on a 2-4 foot tall stalks. They were first popular around Brussels and Belgium as early as the 13th century (1). In season beginning in the fall, they grow well in cooler climates, between 45-75 degrees F. They can be eaten raw, where they taste best thinly shaved and dressed as a salad, or cooked. 

Brussels Sprouts Nutrition

Like broccoli, cauliflower, cabbage, and kale, Brussels sprouts are cruciferous vegetables and very healthy for most people. They are a relatively low-calorie, high-nutrient food. You can read all about he health benefits of cruciferous veggies over on Food Revolution if you’re interested. 

3 oz. of raw Brussels sprouts contains 43 calories, 9 grams carbohydrates, 0.3 grams of fat, and 3 grams of protein. They are a good source of vitamins C and K. 

A close-up photo of a Brussels sprout with the end cut off and a few leaves removed.

How to Trim Brussels Sprouts

Before cooking your sprouts, you’ll want to make sure to wash and trim them. When you buy Brussels sprouts on the stalk, you can simply pull them off or use a paring knife to help you. When buying them off the stalk, the ends are often brown. 

Trim the brown ends off the Brussels sprouts and remove a few of the outer leaves. As you can see here, there is often debris or aphids lurking in those outer leaves. It’s no problem, just pull them off and give another rinse if needed. 

A close up of a Brussels sprout getting cut in half.

How to Cut Brussels Sprouts 

Brussels sprouts can be cooked whole, halved, quartered, or shaved. We like whole Brussels sprouts (unless they are very large, and they they are halved), best for roasting and sauteeing. Halves and quarters work well for stir fry an other dishes, while shaved pieces make a quick saute and are great raw in salads. 

How to Cook Brussels Sprouts 

Sauteed Brussels Sprouts 

Heat 1-2 tablespoons of olive oil in a skillet over medium heat. Saute shaved, halved, or quartered Brussels sprouts with salt and pepper until tender. I like to saute sliced shallots and garlic with these and top with toasted hazelnuts. 

Whole balsamic glazed Brussels Sprouts inside an Instant Pot pressure cooker. How to cook Brussels sprouts in the Instant Pot.

Instant Pot Brussels Sprouts

Oh yes, you can make them in the Instant Pot pressure cooker. Pour 1 cup of water into the Instant Pot liner and fit with a steamer basket. Fill with whole Brussels sprouts. Lock the lid, with valve sealing and set to pressure cook (high) for 1 minute. Immediately carefully quick release the pressure. Carefully remove the steamer basket and discard the water.

Select saute (high) and heat 1 tablespoon of olive oil. Add the Brussels sprouts back into the pot with the hot oil to crisp up. Season with salt and pepper and add 1 tablespoon of balsamic, if desired. 

Oven Roasted Crispy Brussels Sprouts with Balsamic

Bye, mushy flavorless Brussels sprouts of yesteryear, bye. There are so many ways to make them flavorful and crispy. A favorite is with a balsamic glaze. The best way to do this is to roast the Brussels sprouts either halved or whole (we prefer whole), then, while the pan and sprouts are still very hot from the oven, splash in about a tablespoon of balsamic vinegar. The heat will caramelize the balsamic just enough to glaze the Brussels sprouts. So easy, right? 

Raw Brussels sprouts on a sheet pan for roasting.

Once you’ve washed and trimmed your Brussels sprouts, toss them in a big sheet pan. Though many are halved in this image, we now prefer roasting them whole. Drizzle with a couple tablespoons of olive oil and sprinkle with salt and pepper. Using a metal pan is preferred, as it will result in crispier Brussels sprouts that cook faster, though you could also use a ceramic or glass baking dish. 

Crispy Brussels sprouts that have been roasted on a sheet pan.

Give the pan a shake, or flip the sprouts a couple of times while they are cooking in the oven so that they brown somewhat evenly. They are done when they are crisp on the outside, tender-crisp on the inside, and dark brown in some places. Add the balsamic right away so it can caramelize and coat the sprouts. 

A beautiful photo of crispy roasted Brussels sprouts in a bowl topped with pomegranate arils. This Brussels sprout recipe is a perfect healthy Thanksgiving or Christmas side dish.

Season with salt and pepper to taste. Serve warm right away. We’ve found that Brussels sprouts don’t reheat very well. 

Common Questions: 

How do Brussels Sprouts Grow? 

The small round sprouts grow in a helical patter off of 2-4 foot tall stalks. 

Are Brussels Sprouts Healthy? 

Yes! They are very healthy for most people. They are part of the cruciferous vegetable family, which is known to have a whole host of health benefits. 

Can Dogs Eat Brussels Sprouts? 

You might want to try our Homemade Dog Treats, but yes, it’s generally safe for dogs to eat Brussels sprouts in moderation, according to the AKC

How Many Calories in Brussels Sprouts? 

There are around 43 calories per 3-oz. of raw sprouts. Of course, if you add oil, that will quickly increase. 

Are Brussels Sprouts Keto? 

Yes, they are. If you follow a vegan, keto, or paleo diet, you can definitely still enjoy Brussels sprouts. 

Brussels Sprouts Recipes

The best Brussels sprouts recipes. These healthier Brussels sprouts recipes are all vegan or vegetarian with a vegan option. From risotto, to salad, you're sure to find a new Brussels sprout recipe or two to try.

Yield: Serves 4

Roasted Brussels Sprouts

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

How to make roasted Brussels sprouts in the oven. Roasted balsamic Brussels sprouts are a delicious and easy vegetarian, gluten-free side dish for holidays like Thanksgiving and Christmas, or everyday dinners.

Roasted Brussels Sprouts

Ingredients

  • 1 pound Brussels sprouts
  • 2 tablespoons extra virgin olive oil
  • sea salt, to taste
  • freshly cracked pepper, to taste
  • 1 tablespoon balsamic vinegar
  • 1/4 cup pomegranate arils, optional for garnish

Instructions

Oven Roasted Brussels Sprouts

  1. Preheat the oven to 400 degrees F.
  2. Trim a thin sliver off the ends of the Brussels sprouts. Cut any very large sprouts in half lengthwise, while leaving smaller sprouts whole. Peel a few of the outer leaves off. It's common to find dirt or aphids hiding within these outer leaves.
  3. Place the Brussels sprouts onto a metal baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
  4. Roast for 35-40 minutes, tossing once or twice to ensure even browning. Brussels sprouts should be browned crispy on the outside and tender on the inside.
  5. Remove from the oven and drizzle with balsamic vinegar. Season to taste with any additional salt and pepper. Serve warm garnished with pomegranate arils, if desired.


Instant Pot Brussels Sprouts

  1. Pour 1 cup of water into the Instant Pot liner and fit with a steamer basket.
  2. Fill with whole Brussels sprouts.
  3. Lock the lid, with valve sealing and set to pressure cook (high) for 1 minute.
  4. Immediately carefully quick release the pressure. Carefully remove the steamer basket and discard the water.
  5. Select saute (high) and heat 1 tablespoon of olive oil. Add the Brussels sprouts back into the pot with the hot oil to crisp up and cook until they are tender on the inside.
  6. Select cancel. Season with salt and pepper and stir in 1 tablespoon balsamic vinegar, if desired.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 113 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 157mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 3g Sugar: 4g Sugar Alcohols: 0g Protein: 3g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.