In brief
- Brussels sprouts take 8 to 12 minutes to cook, depending on their size; halved sprouts take 6 to 8 minutes.
- The key tip to avoid bitterness: don’t overcook them.
- A splash of milk, a pinch of sugar, or cooking them with an onion can mellow the bitter taste.
- Test with a fork: slight resistance means they are done.
Brussels sprouts have an undeserved bad reputation, almost always due to overcooking. Cooking them too long produces that typical smell and bitter flavor. With the right cooking time and a few tricks, they become sweet and delicious.
How long should you cook Brussels sprouts?
Brussels sprouts generally take 8 to 12 minutes to cook, depending on their size. If you halve them, they cook in 6 to 8 minutes and cook more evenly. Test with a fork: if you feel slight resistance, they are just right.
| Size | Cooking time |
|---|---|
| Small Brussels sprouts (whole) | 8 to 10 min |
| Large Brussels sprouts (whole) | 10 to 12 min |
| Halved | 6 to 8 min |
How do you prevent Brussels sprouts from tasting bitter?
The main rule: don’t overcook them, as overcooking makes them bitter and pungent. Adding a splash of milk to the cooking water or a pinch of sugar helps. Cooking a whole peeled onion with them also absorbs some of the bitter compounds. Remove the sprouts from the heat as soon as the fork slides in easily. These same bitterness tricks also work for chicory.
Should you cut a cross in Brussels sprouts?
Cutting a cross or a half-slice in the bottom helps large Brussels sprouts cook evenly, so the outside doesn’t become mushy while the core remains hard. Halving them works even better: they cook faster and absorb flavor better. For small sprouts, this is not necessary.
How do you keep Brussels sprouts bright green?
Keep the cooking time short and optionally rinse the sprouts briefly under cold water after cooking. This keeps them bright green and stops the cooking immediately. If you want to freeze them, blanch them first. Cooking too long not only makes them bitter but also dull and soft.
The right pan for Brussels sprouts
Use a spacious pan with a lid so the sprouts lie loose in the water. If you want to sauté or roast them afterward for a nutty flavor, use a frying pan; the technique is similar to sautéing. For which pan is best for what, see our pan guide.
How to make Brussels sprouts delicious
Halve larger sprouts, cook them briefly, and add a splash of milk or a pinch of sugar to counter bitterness. Stop cooking as soon as the fork test passes, and you’ll have sweet, tender Brussels sprouts that no one will turn their nose up at.
