Equipment
Ingredients
Main
- 285 g brussels sprouts, washed and trimmed
- 7½ g sugar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 76 kcal
- Protein
- 5 g
- Carbohydrates
- 17 g
- Fat
- 0 g
- Fiber
- 5 g
- Sugar
- 7 g
- Sodium
- 36 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 554 mg
- Calcium
- 60 mg
- Iron
- 2.0 mg
- Magnesium
- 33 mg
- Phosphorus
- 98 mg
- Zinc
- 0.6 mg
- Vitamin A
- 54 mcg
- Vitamin C
- 121 mg
- Vitamin E
- 1.3 mg
- Vitamin K
- 252 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.13 mg
- Niacin
- 1.1 mg
- Folate
- 87 mcg
- Water
- 123 g
Sources: USDA FoodData Central
Method
Place the Brussels sprouts in a pot with a small amount of water. Cover with a lid and steam for 10 minutes until tender but firm.
Pour the sprouts into a colander to drain all excess water thoroughly.
Cut the steamed Brussels sprouts into halves or quarters using a sharp knife.
Place the cut sprouts into a serving bowl. Add the sugar and stir until the sugar has dissolved and coated the vegetables.
Chef's Notes
- Ensure Brussels sprouts are uniformly sized for even steaming. Smaller sprouts cook faster, so trim larger ones to match.
- Don't overcrowd the steamer basket. Allow steam to circulate freely around the sprouts for optimal cooking.
- For a slightly more caramelized flavor, you can briefly pan-sear the steamed and cut sprouts after tossing with sugar, until lightly browned.
- Taste and adjust sugar if a sweeter profile is desired, but be mindful that too much sugar can make the sprouts syrupy.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Sauté in a pan over medium heat for 2-3 minutes or microwave until warm.
Troubleshooting
Brussels sprouts are mushy and greyish-green
Cause: The sprouts were overcooked or steamed for too long.
Fix: Cannot be fixed.
Prevention: Check for tenderness at 8 minutes; remove from heat as soon as they are fork-tender.
Sugar remains grainy and does not dissolve
Cause: The sprouts cooled down too much before the sugar was added.
Fix: Microwave the bowl for 15-20 seconds to provide enough heat for the sugar to melt.
Prevention: Toss with sugar immediately after cutting while the internal temperature is high.
Cultural Context
While Brussels sprouts have a long history in European cuisine, this preparation highlights a simple, direct approach often found in American home cooking. The addition of sugar transforms the naturally bitter vegetable into a sweeter side, making it more palatable for a wider audience, particularly children.
