Brussels Sprouts
Cooking Methods
| Method | Temp | Time | Notes |
|---|---|---|---|
| Roasted | 400–425°F (204–218°C) | 20–30 min | Arrange cut-side down in a single layer for maximum caramelization. |
| Sautéed | Medium heat, stovetop skillet | 8–10 min total | Sear cut-side down 3–4 min undisturbed before stirring, then 5–6 min more. |
| Steamed | Steamer basket over boiling water, covered | 6–7 min (up to ~10 min if whole/large) | Pull the moment a knife slides in easily — overcooked sprouts turn bitter and dull. |
| Air-Fried | 360–400°F (182–204°C) | 9–12 min, shaking halfway | Halve the sprouts and avoid overcrowding the basket for even crisping. |
Halving or quartering the sprouts (instead of leaving them whole) speeds cooking and creates far more caramelized surface area, especially for roasting and sautéing.
Recipes
- Roasted Brussels SproutsWell Plated
- Sautéed Brussels SproutsLove and Lemons
- Steamed Brussels SproutsA Couple Cooks
- Air Fryer Brussels SproutsBudget Bytes
- Perfect Roasted Brussels SproutsCookie and Kate