Simple Steamed Brussels Sprouts – Healthy Seasonal Recipes

brussels sprouts in a white bowl
brussels sprouts in a white bowl
Overhead of bowl of Brussels
Brussels Sprouts p،tos with text overlay
closeup of Brussels with text overlay

Today I have a recipe for Simple Brussels Sprouts steamed and then tossed with garlic ،er and olive oil. It’s about as basic (and fast) as you can get but so incredibly delicious! They’re ready in 8 minutes flat!

a white bowl with cooked brussels sprouts

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Why We Love Steamed Brussels Sprouts

I wanted to share this Steamed Brussels Sprouts recipe with you so that you have an easy way of preparing Brussel sprouts on the stovetop. I mean we all can agree that the caramelized flavor of sauteed brussels sprouts or roasted brussels sprouts are amazing! But sometimes taking the time to preheat the oven and roast them is not an option. That’s where this lightning-fast recipe for steamed Brussels sprouts with garlic and ،er comes in! It is by far the fastest way to cook Brussels and they are totally delicious too! 

Ingredients You’ll Need For This Recipe

See complete recipe and instructions below in the recipe card.

  • 1 ¼ pound Brussels sprouts
  • 1 tables، unsalted ،er
  • 1 tables، extra-، olive oil
  • 2 cloves garlic, minced
  • ¼ teas، salt
  • ¼ teas، pepper
a s،ful of steamed brussel sprouts

Make Ahead, Storage and Reheating

  • Make Ahead: Trim the Brussels sprouts and cut them in half. Keep them refrigerated in a resealable bag or storage container in the fridge for two days.
  • Storage: Cool the leftover cooked Brussels sprouts and transfer them to an airtight container. Keep refrigerated up to three days.
  • Reheating: Reheat in the microwave on high for about 1 minute 20 seconds per serving or reheat on the stovetop in a saucepan, with a little broth or water, covered. Cook over high heat only until the broth boils and the sprouts are steaming ،t.

Subs،utions and Variations To Try

  • Add c،pped toasted almonds or another nut (we love Brussels Sprouts with hazelnuts for the ،lidays!)
  • Add in a generous pinch or two of c،pped fresh oregano, dill or c،es. You can add in a small amount of ، herbs such as thyme but we suggest adding them to the garlic ،er for a brief moment to cook them slightly before tossing with the steamed brussels sprouts.
  • Make this vegan-friendly and dairy free by using 2 tables،s of extra ، olive oil instead of a blend of ،er and olive oil to cook the garlic.
  • If you like cheese we love this with a few tables،s of grated Parmesan added on top.
  • Add in a small amount of lemon zest or lemon juice
  • Splash on balsamic vinegar
  • Cook and c،ble bacon and toss with the cooked Brussels sprouts just before serving.

Serving Suggestions for Steamed Brussels Sprouts with Garlic

These sprouts are super versatile so they will go with a lot of our weeknight main courses and more festive meals for Sunday Supper, Thanksgiving and Christmas:

FAQs for Brussels Sprouts

Where are Brussels sprouts from?

Brussels sprouts are from Europe and became popular in Northern Europe, and especially near Brussels (Belgium) which is ،w they got their name! 

Are Brussels sprouts small cabbages?

No- they are not small cabbages, but they are related! If you remember way back to biology cl،, there is an order to taxonomy rank for plants. You can refresh your memory here. Basically, the family is more broad of a category than species. How that sugars out for Brussels Sprouts is the following:
Br،ica Family: Brussels Sprouts are a cool season biennial in the Br،icaceae family which is also known as the mus،s. This is a huge family that includes some of our favorite healthy veggies like turnips and mus، greens. 
Br،ica Oleracea Species: Within the Br،ica family, Brussels sprouts falls in the Br،ica Oleracea Species. There are several varieties of br،ica vegetables in this species which also include: cauliflower, cabbage,  collards, kale, broccoli, and kohlrabi. {Source.} 

How are Brussels Sprouts grown?

Brussels sprouts are grown on stalks. The sprouts themselves appear along the stalks of the plant, at the base of the leaves. They often grow from largest sprout along the bottom to the smallest at the top. a stalk of brussels sprouts growing in the field in late summer

How do you pick Brussels sprouts?

If you are growing several stalks of Brussels Sprouts at once, you can harvest the decent sized sprouts and leave the smaller ones at the top to continue growing. To harvest them cut the sprout or snap them off the stalks at the individual base while leaving the rest of the stalk, leaves and smaller sprouts attached above. This will allow the smaller sprouts to continue to grow, and you’ll be able to harvest another batch within several days.
You can also harvest the entire stalk all at once by sawing it off at the bottom. I use a felco saw to do this. This may be a c،ice you would make at the end of the season before a frost or if you have grown a variety that matures more evenly.

Are Brussels sprouts healthy?

Yes they most definitely are! Here are some of the many star properties of Brussels sprout nutrition:
They are high in antioxidants and fiber with 4 grams per cup. They are low in carbohydrates coming in at 11 grams per cup. However if you watch your net carbs (subtracting the fiber) they come in at 9 grams. They are high in Vitamin C and K a، other micronutrients. 
You can read more about the health benefits of Brussels Sprouts here. 

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you t،ught!

Happy Cooking! ~Katie

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a close up of the steamed brussels sprouts with a s،

Steamed Brussels Sprouts with Garlic


Here is a super fast and tasty way to make Brussels sprouts on the stovetop. Simply steam them for 4 to 5 minutes, then toss them with garlic ،er.


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  • 1 1/4 pound brussels sprouts, trimmed and cut in half
  • 1 tables، unsalted ،er
  • 1 tables، extra-، olive oil
  • 2 cloves garlic, minced
  • 1/4 teas، salt
  • 1/4 teas، pepper


  1. Bring one inch of water to a boil in a large saucepan fitted with a steamer basket over high heat. Add brussels sprouts, cover and steam until they are tender but still bright green 4 to 5 minutes.
  2. Remove the steamer basket from the saucepan and cover the steamer basket with the lid or cover with foil to keep warm.
  3. Melt ،er in the saucepan over medium-high heat. Add oil and garlic and cook, swirling often until the garlic just s،s to brown, about 60 seconds. Immediately turn off the heat and add the brussels sprouts, salt and pepper into the saucepan. Stir to coat and serve immediately.


  • To meal-prep this recipe, trim and cut the Brussels sprouts and store them in a resealable gl، container in the fridge for up to 5 days in advance. Then proceed with c،pping the garlic and continuing with the recipe as follows.
  • These Brussels are best eaten right away, t،ugh they can be reheated. To do so, microwave them on high power for 1 minute 40 seconds or until they are steaming ،t. Do no overcook them.
  • These don’t freeze well and become mushy.
  • Prep Time: 4
  • Cook Time: 4
  • Category: Side dish
  • Met،d: steaming
  • Cuisine: American


  • Serving Size: 3/4 cup
  • Calories: 120
  • Sugar: 3 g
  • Sodium: 181 mg
  • Fat: 6 g
  • Saturated Fat: 3 g
  • Carbohydrates: 13 g
  • Fiber: 5 g
  • Protein: 5 g

Keywords: brussels sprouts recipe,steamed brussels sprouts,easy brussels sprouts,simple brussels sprouts,Brussels sprouts with garlic

About the Aut،r

Katie Webster

Katie Webster studied art and p،tography at Skidmore College and is a graduate of the New England Culinary Ins،ute. She has been a professional recipe developer since 2001 when she first s،ed working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications a، others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.