Boiled Brussels Sprouts
Editor's Note: Brussels sprouts are a flavorful, versatile, and entirely underrated vegetable. This recipe for Boiled Brussels Sprouts will teach you one of the simplest ways to prepare this hearty vegetable. It only takes five simple ingredients to get these Brussels sprouts from stove to table. Salt, pepper, and butter help to season the sprouts, while boiling them makes them tender yet crisp. To take this delicious Brussels sprouts recipe a step further, you can cover the parboiled sprouts with Parmesan cheese and butter and bake until golden brown.
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Five Ingredients or LessYes
Taste and TextureButtery
Type of DishVegetable
- 1 quart Brussels sprouts, prepared for cooking
- 1½ cups boiling water
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons butter or margarine
Place sprouts in a saucepan with water and salt, cover, and boil gently 15-20 minutes until crisp-tender. Drain, season with pepper and butter, and serve.
Low-Calorie Brussels Sprouts: Season with 1-2 tablespoons lemon juice or tarragon vinegar and a pinch of nutmeg instead of butter. Per serving (4-6): 40-25 C, 0 mg cu. 155-105 mg S
Brussels Sprouts Parmigiana: Boil and drain as directed but do not season. Place sprouts in a buttered 2-quart casserole, top with ½ cup melted butter and 1/3 cup grated Parmesan. Bake, uncovered, 15 minutes at 350°F. Per serving (4-6): 270-180 C, 55-35 mg CH, 510-340 mg S*
Dilled Sprouts in Sour Cream: Boil and drain as directed but do not season. Quarter each sprout or, if small, halve. Return to pan and stir in 1½ cups sour cream, 4 minced scallions, 2 teaspoons minced fresh dill (or ½ teaspoon of the dried), ½ teaspoon salt, and a pinch white pepper. Set over lowest heat, cover, and warm 5-7 minutes, taking care cream doesn’t boil. Per serving (4-6): 230-155 C, 35-25 mg en. 475-320 mg S*
1975, 1985 Doubleday/Bantam Doubleday Dell Publishing, Inc.