Brussels sprouts, but make them irresistible.
Whether you like them tender, crispy, charred, or glossy, this is your cheat sheet.
STEAM:
Tender & bright. Think minimal effort, max green.
4–5 min over simmering water, lid on.
ROAST:
Golden, caramelized, and perfect with a mustardy vinaigrette.
20–25 min at 425°F, tossed with oil, salt, and a pinch of crushed red pepper.
GRILL:
Smoky & dramatic. Skewer them or use a grill pan.
6–8 min on high heat, flip halfway. Bonus: baste with garlic butter.
SAUTÉ:
Fast and flavorful, especially with shallots and lemon zest.
6–8 min over medium-high in olive oil or ghee until just browned.
TIP: Cut an “X” into the base of each sprout before cooking, helps them cook evenly and absorb more flavor.
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