Boiled Brussels Sprouts

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Boiled Brussels Sprouts
Boiled Brussels Sprouts
This image courtesy of Cookstr

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.

It's sure to become one of your favorite vegetable recipes! If you're looking for the perfect addition to your weeknight meal plans, then this dish is for you. You'll love how easy (and tasty!) it is to make these vegetables.

Looking for a little something extra? Consider combining this recipe with homemade pancetta to add some more flavor.

Serves6 servings



Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Buffet Meal, Casual Dinner Party, Family Get Together

Recipe CourseSide Dish, Vegetable

Five Ingredients or LessYes


Taste and TextureButtery, Savory

Type of DishVegetable


  • 1 quart Brussels sprouts, prepared for cooking
  • 1 1/2 cup boiling water
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter or margarine


  1. Place sprouts in a saucepan with water and salt, cover, and boil gently 15-20 minutes until crisp-tender. 

  2. Drain, season with pepper and butter, and serve.


  1. 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

  2. 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 degrees F.
    Per serving (4-6): 270-180 C, 55-35 mg CH, 510-340 mg S*

  3. 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*

More Brussels Sprouts Recipes

If you liked this dish, you'll LOVE these other Brussels sprouts recipes! Tasty and easy to make, too, these delicious recipes will be the perfect accompaniment to just about any main course you plan to serve this fall and winter, including meatloaf, fried chicken, mac and cheese, and your favorite roasts.

  1. Brussels Sprouts in Mustard Butter: Here's a tasty variation on Brussels sprouts! This quick and easy recipe uses only four ingredients, too.

  2. Shiitake "Bacon" and Shredded Brussels Sprouts Pizza with an Egg on Top: Try Brussels sprouts in a completely new way when you make this pizza recipe. This vegetarian recipe is a great way to shake up your weeknight dinner plans.

How to Select Brussels Sprouts: An Additional Note from the Editor

Have you ever purchased fresh Brussels sprouts? If this is your first time cooking with this amazingly delicious vegetable, then you might be wondering what to look for when selecting fresh Brussels sprouts at your favorite farmers market or at the grocery store. Here are a few tips to keep in mind when shopping for this unique produce:

*Select Brussels sprouts that are sporting a bright and vivid green color and are tightly closed, according to the Los Angeles Times. This vibrant shade of green will also look great after the Brussels sprouts the cooked.

*If it's possible, opt to purchase Brussels sprouts that are still on the stalk. The Harvard T.H. Chan School of Public Health notes that the stalk can prolong the freshness of the sprouts. You can also store any unwashed Brussels sprouts in your refrigerator, but it is best to eat them within a few days of purchase. 

*Finally, keep in mind that Brussels sprouts are typically in season between fall and early spring throughout most of the U.S. You'll want to select the vegetable when it's at its peak of freshness!


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Firstly, you should never cook brussel sprouts until they are soft, they go mushy and nasty and the flavour is bad, as well as it cooking all the goodness out of them. They are far better steamed until al dente and then tossed in melted butter. Secondly, is putting brussels sprots in water really a recipe? Its not really, its an idiot guide for people who cant put vegetables in water to boil them... sorry!

"Boil" your Brussel sprouts in dissolved chicken bouillon cubes, 1-2 cubes per pound, until soft. They are "done" when they have a buttery flavor. Add butter/margarine to taste. Delicious.

Unless these are monstrously big sprouts 20 minutes is way to long to cook them. Most spouts will be bitter, overcooked mush after 20 minutes.


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