I was convinced as a kid that Brussel sprouts were just tiny cabbages. While they’re in the same family, I now know that they have an identity all their own. Once I show you how to cook Brussel sprouts in the microwave you’ll be excited to whip up your own “mini cabbages”.
We’re going to cover how to make some perfectly steamed brussels in your microwave quickly and easily. If plain sprouts aren’t to your taste, I’ve also included a recipe for honey balsamic brussel sprouts below. They are absolutely delicious!
You can also use frozen brussel sprouts. Adjust cook time to 5 minutes for halves and 8 minutes for whole and omit the water if your are frozen
Feel free to substitute other toppings and sauces. I also like: teriyaki sauce, honey mustard, bacon, pomegranate seeds, figs, and toasted nuts. I’ve added some cranberries and candied pecans here!
Balsamic glaze may be used in lieu of the balsamic and honey, especially if you prefer a thicker consistency
A microwave steamer is a handy tool to use here if you happen to have one. If not, any covered microwave-safe dish will work. If you’re in the market for one, check out our picks for the best microwave steamer to get started!
How Do You Microwave Brussel Sprouts: Step By Step
Prep your Brussels by removing the stem, tough outer leaves, and washing them. Cut in half if desired
Add sprouts and 2 tsp water to a microwave safe dish with a lid
Cover and place filled dish in the microwave and cook on high for 5 minutes, or 3 minutes if sprouts are halved
Check that a fork will pierce one easily. If not, add an additional 1-2 minutes of cooking time in 30-second increments (time will vary based on the size of your specific sprouts and the wattage of your microwave)
Remove from microwave, drain, and season as desired
What Pairs Well With Brussel Sprouts
Steak
Chicken
Turkey
Salmon
Ham
Bacon
Mashed potatoes
Zucchini
Corn
Spinach
Sweet potatoes
Squash
Carrots
Beets
Apples
Shallots
Quiche
Risotto
Parmesan cheese
Mustard
Vinegar
Pecans
Walnuts
Sauvignon Blanc
As you can see, there are so many foods and flavors that pair well with brussel sprouts!
How Long Does it Take to Microwave Brussel Sprouts?
It takes 5-8 minutes to microwave whole brussel sprouts, or 3-5 minutes if halved. The exact time will depend on the size of your sprouts and your microwave wattage.
Halving them not only cuts down on cooking time, but also helps the sprouts better absorb the flavor of whatever sauces and seasonings you add.
How Long to Microwave Brussel Sprouts Before Grilling
If you plan to grill your brussel sprouts and just want to microwave to soften them beforehand, cook 1 minute for halves and 2-3 minutes for whole sprouts.
This softens the brussels just slightly ahead of time, which helps them to fully cook through without burning on your grill.
Why Do Brussel Sprouts Explode in the Microwave?
Brussel sprouts can explode in the microwave due to moisture escaping as steam. If too much water builds up, it may split your sprouts up in an effort to escape.
While they may be slightly unsightly, they’re still safe to eat, and taste the same.
How Do You Keep Sprouts From Exploding in the Microwave?
To keep your sprouts from exploding in the microwave, cut them in half before cooking. If you prefer the whole brussel, use a sharp knife to cut a plus sign into the base of the stem.
Either way, this allows the steam to better escape during cooking, which should keep your brussel sprouts from exploding in your microwave.
Do Brussel Sprouts Smell When Microwaved?
Yes, brussel sprouts do smell when microwaved. Like some other cruciferous vegetables, they contain hydrogen sulfide gas that releases during cooking. While it’s not harmful, it does stink a bit like Sulfur.
The longer they cook, the worse the smell will be. By splitting them and reducing your cook time, you’ll significantly reduce the odor produced. That’s not to say they won’t still stink a bit, but it’ll be far more tolerable.
However, you may leave your sprouts whole if preferred. Score the bottom of the stems, and increase cook time to 5 minutes to start
I like to fry my shallots on the stove in some olive oil while the brussels are cooking for the added crispy texture (but you can use them raw as well)
Brussels may be added face down to a hot pan with olive oil or butter on the stove after cooking if you want a bit of browning
Storage and Reheating
Store leftover brussel sprouts in an airtight container in the fridge and consume within 3 days
To reheat, place leftover Brussels on a microwave safe plate or bowl and cook on high in 30-second increments until heated through (1 minute total is average for a 1000W microwave, but will vary based on quantity)
Now that you know how to cook Brussel sprouts in the microwave, it’s easy to add some healthy green to your plate in minutes. Feel free to experiment with all sorts of different topping and sauce combinations to find your favorites!
Brussels are incredibly versatile and pair well with steaks, salmon, salads, and more. They always remind me of fall, but the truth is you can enjoy these “mini cabbages” almost year round!
While the microwave preparation is fast and easy, Brussels are also great in the air fryer, oven, and even grilled! If you love grilling, check out some of the best Blackstone air fryer recipes to try. This handy grill air fryer combo is perfect for the backyard cooker extraordinaire!
Microwave Brussel Sprouts with Balsamic Vinegar, Honey & Shallots
This easy preparation method cooks your Brussel sprouts quickly. Sweet honey, tangy balsamic, and crunchy shallots make them delicious on their own or as a side!
Prepare your Brussel sprouts by trimming the stem, removing tough or damaged external leaves, and cutting them in half
1 lb Brussel sprouts
Toss the sprouts in 1 Tbsp melted butter or margarine, or use olive oil
2 tbsp Butter, margarine, or olive oil
Place Brussels in a microwave safe dish and add 2 tsp water to the bottom
2 tsp Water
Cover and microwave on high for 3 minutes, or until a fork pierces a sprout with relative ease
Remove from microwave, drain, and add 1 Tbsp butter plus 2 Tbsp each of balsamic vinegar and honey to sprouts, tossing to coat
2 tbsp Balsamic vinegar, 2 tbsp Honey
Season with salt and pepper to taste
Salt and pepper
Top with thinly sliced shallots or other toppings as desired
1 Shallot thinly sliced
Notes
You may leave your sprouts whole if preferred. Score the bottom of the stems, and increase cook time to 5 minutes to start
The second addition of butter (post-cooking) may be omitted if preferred
I like to fry my shallots on the stove in some olive oil while the Brussels are cooking for the added crispy texture (but you can use them raw as well)
Brussels may be added face down to a hot pan with olive oil or butter on the stove after cooking if you want a bit of browning
Feel free to substitute other toppings and sauces. I also like: teriyaki sauce, honey mustard, bacon, pomegranate seeds, figs, and toasted nuts. I’ve added some cranberries and candied pecans here
Balsamic glaze may be used in lieu of the balsamic and honey, especially if you prefer a thicker consistency
I enjoy trying new recipes, creating my own, and dabbling with new techniques all the time. My husband loves to protest when I make him my guinea pig, but it’s all for the love of food!
My cooking philosophy is that great tasting food doesn't have to be complicated or time consuming to make. I'm a home cook with over 20 years of experience feeding myself and others. I've learned from a variety of different people, things I've learned online, and some trial and error as well.
I enjoy cooking a variety of foods, from convenience to comfort foods, as well as international cuisine. You can rest assured that all of my recipes have been actually made, thoroughly tested, and most importantly: tasted! I want you to enjoy my food as much as I do!
