The Best Way To Cook Brussels Sprouts

Brussels sprouts are good for you, but if you overcook them, they taste just plain bad. These cute little vegetables contain heat-activated compounds like hydrogen sulfide and mercaptans, which give off "rotten egg" and skunk-like odors, respectively. Yet unattractive smells and wilted leaves aren't the only disadvantages overcooking brings. According to researchers at the U.K.'s University of Warwick, boiling brussels sprouts damages half of the cancer-fighting glucosinolates they contain. So if you love brussels sprouts, cook them with tender, loving care and minimum fuss.

Step 1

Rinse the brussels sprouts in cold water. Trim off stem ends and any damaged outer leaves from each sprout, without cutting off the leaf base, using a sharp knife. Make shallow X-shaped cuts at the base of each sprout so they'll cook faster.

Step 2

Fill the bottom pot of the stovetop steamer with water to a height of about 2 inches. Bring the water to a boil over high heat.

Step 3

Place the brussels sprouts onto the steamer's basket, and place the basket over the boiling water. Cover the pot and steam the vegetables for at least 10 minutes, or until their leaves are just tender but not wilted.

Step 4

Scoop the sprouts out of the basket and onto a serving plate or bowl. Smear butter and lemon juice on top of them, and toss them with a spoon to coat them evenly. Sprinkle them with salt and pepper to taste.

Tips and Warnings

According to Ocean Mist Farms, steaming is the best way to cook brussels sprouts. This method preserves both flavor and a lot of nutrients. What do overcooked brussels sprouts look like? According to DiningChicago.com and Chef Tim Kirker of Chicago's Bistrot Zinc, they have the color of gray-green Army fatigues and a squishy texture. If you don't have a steamer, blanch your sprouts instead so they retain some flavor and nutrients. Bring salted water to a boil. Dip the sprouts in it for 6 to 8 minutes, then plunge them immediately in ice water. Other ways of cooking brussels sprouts include roasting or sautéing. But these don't preserve as much of the nutrients. It also takes some skill and experience to recognize when to stop cooking under these methods.