How Long to Boil Brussel Sprouts

How long to boil brussel sprouts on the stove here. Boiled brussels to tender or par-boil before roasting and buttered for a side dish. If you loved how we Baked Brussel Sprouts at 450 but want to use a cast iron pan on the stovetop tonight, we have the best way to cook them that way here too.

Boiled Brussel Sprouts

We are starting from fresh produce here. If you need to know How to Cook Frozen Brussel Sprouts we have directions for bagged right out of the freezer for you here too.

How long does it take to cook brussel sprouts on the stove?

That depends on what you are making but 2-4 minutes is typical. If you are just doing a quick dip to soften them before making Brussel Sprouts on the Grill then you only want to leave them in for 2, if they are sliced in half lengthwise. Left whole you are looking at closer to 3 minutes.

Now if you cook them prepped in a sauce like our Cast Iron Brussel Sprouts I use the low and slow method for those and don’t boil at all. In this case you are looking at 10-12 minutes from start to finish. In a heavier creamy sauce I love both, just depends what I am serving these with as to which I choose.

How to Blanch Brussel Sprouts for Freezing

Blanching brussel sprouts is like doing How to Blanch Bell Peppers. The point is to get mini cabbages to cook halfway before cooking as you wish.

1. Prepare brussel sprouts by washing them thoroughly under cold running water. Trim the ends and remove any discolored or damaged outer leaves.
2. Fill a large bowl with ice water and set it aside. This will be used to quickly cool down the Brussels sprouts after blanching.
3. Boil Water – Bring a large pot of water to a rolling boil over high heat. Use enough water to fully submerge the Brussels sprouts.
4. Blanch – Once the water is boiling, carefully add the Brussels sprouts to the pot. Make sure they are fully submerged in the boiling water.
5. Time – Start the timer as soon as you add them to the boiling water. Blanch small pieces for about 2-3 minutes and larger ones for about 4 minutes. Timing is important to ensure they are properly blanched. A great duo is to boil broccoli with it if you want a duo.
6. Transfer to Ice Water – Use a slotted spoon or tongs to quickly transfer the Brussels sprouts to the bowl of ice water. This will stop the cooking process and help them retain their vibrant green color.
7. Cool – Allow the Brussels sprouts to cool in the ice water for the same amount of time they were blanched. This usually takes about 3-4 minutes.
8. Drain – Once cooled, remove the Brussels sprouts from the ice water bath and drain them thoroughly. Pat them dry with paper towels to remove excess moisture.
9. Package – Place them in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together during freezing.
10. Freeze – Transfer the baking sheet to the freezer and freeze the Brussels sprouts until they are firm, about 1-2 hours.
11. Transfer to Freezer Bags – Once the Brussels sprouts are frozen, transfer them to plastic bags or airtight containers. Label the bags or containers with the date and store them in the freezer.

Should you boil brussel sprouts in hot or cold water?

You should wait until the water reaches a rolling boil. Do not add them until this point or they will get mushy. Once boiling add and start your timing at that point for the perfect result. Stay close, stir frequently during this time and remove promptly.

How do you par boil brussel sprouts?

This is another option if you don’t want to use our How to Microwave Brussel Sprouts recipe instructions. It essentially does the same thing which is to partially get this green vegetable tender, but not all the way. Knowing you are going to continue cooking, baking, roasting or air fry them the rest of the way this means to partially boil.

1. Bring a pot of salted water to a boil over high heat.
2. Meanwhile, trim the ends of the Brussels sprouts and remove any outer leaves that are discolored or damaged.
   • Slice in half lengthwise if you want them more bite sized and take less time to get tender.
3. Once the water is boiling, add to the pot.
4. Boil for about 2-4 minutes, depending on their size.
   • They should be slightly tender but still firm in the center.
5. Drain and transfer them to a bowl of ice water to stop the cooking process.
6. Once they have cooled down, drain again and pat them dry with paper towels.

Roast, air fry or pan fry with salt and butter over medium heat to a wonderful bite.

Really the only time I don’t submerge them in water at all is if I am shredding them raw for a salad style of dish or making Crockpot Brussel Sprouts with Bacon.

How to Make Brussel Sprouts Crispy

Ok so the texture is what gets you right? I get it and agree that crispy golden brown edges are where it’s at really. You would need to broil for 1-2 minutes in the oven or quickly crisp Brussel Sprouts in Ninja Foodi or air fryer instead of a pan. That is your best bet to get the consistency your palate wants.

What can you add to brussel sprouts to make them taste better?

After blanched you can skip the second set of instructions and instead make our Parmesan Crusted Brussel Sprouts that are CRISPY y’all.

1. Sauté minced garlic in olive oil or butter (like our Instant Pot brussel sprouts) until fragrant, then add halved sprouts and cook until tender. The combination is a classic and flavorful pairing.
2. Cook diced bacon until crispy, then add to the same pan and cook until caramelized. The smoky, salty flavor of bacon pairs wonderfully with the earthy taste of Brussels sprouts.
3. Create an Asian-inspired sauce by mixing soy sauce, Sriracha, honey, and garlic. Toss in the sauce before roasting for a spicy and flavorful dish.
4. Make Roasted Brussel Sprouts with Balsamic Glaze or a reduction for a sweet and tangy flavor contrast. The acidity of the balsamic vinegar balances the richness of the Brussels sprouts.
5. Toss halved with maple syrup, olive oil, and a pinch of salt before roasting. The maple syrup caramelizes during roasting, resulting in a sweet and savory flavor that complements the natural sweetness of the Brussels sprouts

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