Bring a scant 1/2 inch salted water to boil in a large frying pan or saute pan. A delicate steaming can highlight the deep, nutty flavor of these underrated vegetables. Then evenly sprinkle the bacon pieces over the Brussels sprouts. Clean and trim Brussels sprouts and cutting any very large heads in half through the core. The tried-and-true method of steaming Brussels sprouts is in a pot with a steamer basket. How to Steam Brussel Sprouts. This is my absolute favorite way to steam brussels sprouts: one pan, real steam. Add the brussels sprouts , cover, reduce the heat to medium-low, and cook until the sprouts are tender to the bite and the water has evaporated, about 5 minutes (depending on how crisp you like your cooked sprouts). Pour the Brussels sprouts onto a large sheet pan (you want them to be in a single layer). Preheat oven to 400 degrees. Place the Brussels sprouts in a large bowl and drizzle with olive oil, tossing to evenly coat. For the best, nutty flavor don’t over-steam Brussels sprouts—over-steamed sprouts can have a strong cabbage flavor (and smell). (It’s fine if some of the outer leaves fall off – just bake those along with the rest of the sprouts. Bring about an inch of water. Steamed Brussels sprouts with Bacon and Red Onions is an easy choice option to present as a colorful, flavorful side dish any time these shaded leafy balls of firm green buds make a fresh appearance at the seasonal market and as they do in my house consistently receiving appreciated due at the holiday table, Perfectly Steamed Brussels Sprouts with Bacon and Red Onions. Despite their bad reputation, steamed Brussels sprouts have a lot to offer in terms of flavor and color. These sprouts will offer some bite, but won’t be mushy. Ready in just 5 minutes, Brussels sprouts are steamed until tender then tossed in a lemon garlic vinaigrette creating the ultimate side dish.

Sprinkle with salt and pepper.