I Asked 4 Experts the Best Way To Cook Brussels Sprouts—They All Said the Same Thing

I used to hate Brussels sprouts. That’s probably because the only way I ever had them was boiled or steamed. Then a friend introduced me to roasted sprouts and now they are one of my favorite vegetables.

Roasting is the key to making delicious Brussels sprouts, say the farmers and chefs who know them well.

“Our preferred way is to cut them in half and roast them in a 375°F oven for around 25 minutes, until they are nice and crispy. It’s important to roast them cut side down,” says Lauren Hitchcock of Hitchcock Farms in Salinas, California, where Brussels sprouts are a favorite crop.

“The worst way to cook them is to boil them,” Hitchcock says. “This brings out the sulphur in the sprouts, which makes them taste bitter, and often mushy. This is why many older adults tend to dislike Brussels sprouts, as that is the primary way they used to be cooked.”

Roasting is definitely the key, agrees Jeannette French of Lennox Farm in Melancthon, Ontario, Canada. “We like to enjoy Brussels sprouts by simply roasting with some olive oil and salt and pepper. After they are done, you can drizzle maple syrup or some balsamic glaze over them,” she says.

How to Dress Up Your Roasted Brussels Sprouts

Roasting is the best, but make sure you add some pizzazz, says Emilie Symons, chef-instructor of Health-Centered Culinary Arts at the Institute of Culinary Education’s Los Angeles campus.

“I love to roast Brussels sprouts with sriracha and honey,” Symons says. “I start with a basic roasting: sliced in half, and seasoned with salt, pepper and olive oil. Roast at 400°F for about 20 minutes, then toss with some sriracha and honey and keep roasting until they’re nicely browned and flavorful.”

If she’s in a hurry and doesn’t have time to roast them, Symons cooks them on the stovetop. “I cut them in half, sear them in oil in a cast iron skillet on the stove top, add a little mix of apple cider and vegetable broth to the pan and cover to steam finish.”

Be sure to give Brussels room to breathe. “Don’t overcrowd the pan when you roast them. Give them space so they can brown instead of steam,” says Gen La Rocca, professional chef and owner of Two Cloves Kitchen. “A squeeze of lemon juice or a drizzle of balsamic vinegar at the end really wakes up the flavor of the dish.”

More Smart Tips for Cooking Brussels Sprouts

When you’re getting Brussels sprouts ready to cook, be careful how you prepare them, says Symons.

“Leave the outer leaves on,” she says. “When you cut Brussels sprouts in half sometimes you lose some leaves, but toss them on the pan anyway and roast them up. If they burn, discard them, but mostly they will turn into a little mini chip!”

And sometimes she will slice Brussels thinly on a mandolin and use them in slaw like you might use cabbage.

Hitchcock also loves raw Brussels sprouts shaved or shredded into a salad. “We really like trying different things with Brussels sprouts,” she says. “So we’ve used them as a pizza topping and we’ve also used them in vegetarian tacos.”

The Trick to Cooking Frozen Brussels Sprouts

Having frozen Brussels sprouts in the freezer is a convenient way to always have these veggies on standby.

“Fresh Brussels sprouts tend to cook up a little better, but the results should be about the same with frozen,” says Hitchcock. “It’s important not to let them thaw before cooking, because that will introduce excess moisture and make them mushy. Air frying is a great way to cook frozen sprouts.”

Fresh Brussels work best for roasting because they crisp up so well, says La Rocca. “If I’m using frozen, I usually sauté them in a skillet instead,” she says. “Frozen sprouts hold more water, so a hot pan helps cook off the moisture while still delivering nice flavor.”