Steamed Brussels Sprouts

Steamed Brussels Sprouts

Tender steamed sprouts with a bright, nutty finish from butter and lemon.

Total 15 min Makes 4 servings Calories 95/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Steaming brussels sprouts keeps them tender without the sogginess of boiling, preserving their earthy flavor and vivid green color. A quick toss with butter, lemon, and salt afterward brightens the dish. This simple side comes together fast and pairs well with roasted meats or a weeknight dinner.

Ingredients

  • 1 pound brussels sprouts, trimmed and halved
  • 2 tablespoons unsalted butter
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. Trim the stem ends off the brussels sprouts, remove any yellowed outer leaves, and halve each sprout lengthwise.

  2. Fill a 6-quart saucepan with about 1 inch of water and bring to a boil over high heat. Place a steamer basket in the pan, ensuring the water stays below the basket.

  3. Add the brussels sprouts to the steamer basket, cover, and steam until tender when pierced with a fork.

  4. Transfer the steamed sprouts to a serving bowl. Add the butter, lemon juice, salt, and pepper, and toss until the butter melts and coats the sprouts evenly.

  5. Taste and adjust seasoning with additional salt and pepper as needed, then serve warm.

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    Steamed Brussels Sprouts

    Steaming brussels sprouts keeps them tender without the sogginess of boiling, preserving their earthy flavor and vivid green color. A quick toss with butter, lemon, and salt afterward brightens the dish. This simple side comes together fast and pairs well with roasted meats or a weeknight dinner.

    15 min 4 servings 95 cal

    Ingredients

    • 1 pound brussels sprouts, trimmed and halved
    • 2 tablespoons unsalted butter
    • 1 tablespoon lemon juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground

    Method

    1. 1

      Trim the stem ends off the brussels sprouts, remove any yellowed outer leaves, and halve each sprout lengthwise.

    2. 2

      Fill a 6-quart saucepan with about 1 inch of water and bring to a boil over high heat. Place a steamer basket in the pan, ensuring the water stays below the basket.

    3. 3

      Add the brussels sprouts to the steamer basket, cover, and steam until tender when pierced with a fork.

    4. 4

      Transfer the steamed sprouts to a serving bowl. Add the butter, lemon juice, salt, and pepper, and toss until the butter melts and coats the sprouts evenly.

    5. 5

      Taste and adjust seasoning with additional salt and pepper as needed, then serve warm.