The secret to perfect brussels sprouts every time is, in short, to stop over-cooking them! Brussels sprouts are not supposed to be a boiled down mush, they should be al-dente, there should be a “bite” to them. For me, I find the best way to cook brussels sprouts is to steam them, usually in the microwave.
If you’re using fresh brussels sprouts, then remove any outer leaves and cut the end of the stalk where they joined onto the plant. That’s all the prep they will need.
The best way to cook brussels sprouts is by using a steamer – either an electric steamer or a microwave steamer. Use little water and steam them for about five minutes. Always cook a few extra so you can have a quick taste test during the cooking process.
Microwave Brussels Sprouts:
Place your brussels sprouts in a microwave safe bowl or jug, with a lid, or in your microwave steamer. Spread them out as much as you can, they cook better in a single layer than a deep pile.
Add a little water to your brussels, you don’t need much. Microwave the brussels sprouts for 3 minutes and give them a turn, then another 2 minutes. They might be cooked by this stage, so you need to just try one out. The size of the individual brussels sprouts and the number you are cooking will affect how long they take to cook.
Using an Electric Steamer:
If you’re using an electric steamer, then follow the instructions above: spread them out, add water, turn the steamer on.
If you’re using one steamer to cook many vegetables, then you’ll need to layer the brussels on top of any hard/root vegetables.
Boiling in a Saucepan:
This isn’t a good way to cook sprouts, but if you insist on doing it this way, then you need to bring your water to the boil – there should be enough to completely cover the brussels. Once the water’s boiling, add your brussels sprouts and put the lid on the saucepan. Turn down the ring so it doesn’t boil over and boil for 5 minutes.