I love it for a variety of reasons:
- It is apparently very nutrient-retaining, a fact that is extremely helpful on days I never have two hands free to peel and chop any kind of veggies
- It’s FAST! 7 minutes for halved sprouts. The 30 minutes in the oven for roasting stand no chance for this time-pressed mama. Also, energy savings = money savings!
- My husband bought this steamer basket on Amazon* and I refused to use it. Then I started using it without telling him and proceeded to pretend like it was all my extremely genius idea.
The trickery behind it all…It’s quite simple, really. What matters is what you put on them after the steaming. Amazing. (Not really, I’m aware.)
But anyhow, here’s how to make amazing steamed Brussels sprouts:
- If your veggies are garden-fresh and organic like mine, chances are there’s a million bugs and flies hiding in there (yes, I do miss ready-to-cook bagged sprouts, but that’s about the only one). I soak mine in lukewarm water with a pinch of baking soda. Then I trim them and remove the ugly leaves, halve them and soak them again in fresh baking soda laced water. I find that it really helps getting out all of those critters!
- Steam the cleaned sprouts until tender
- Doused in all the things that taste good
Get the printable recipe for these salted maple steamed Brussels sprouts here:
Salted Maple Steamed Brussels Sprouts
- 1 pound brussels sprouts trimmed, cleaned and halved
- 1 tablespoon butter
- 1 tablespoon maple syrup
- coarse sea salt flakes to taste
- Steam the Brussels sprouts: Place the prepared Brussel sprouts in a steamer basket and place that in a large pot with about an inch of water. Bring to a boil with the lid closed. Cook the sprouts over medium-high heat (just make sure the water keeps boiling and steaming) with the lid on for about 6-7 minutes, or until tender.
- Prepare maple syrup and butter: While the sprouts are steaming, place the butter and maple syrup in a large bowl.
- Coat and salt the sprouts: As soon as the Brussels sprouts are tender, take them out of the steamer and put them straight into the bowl with the maple syrup and butter. Gently toss. Salt with a generous pinch of sea salt flakes, but make sure you don't over-salt them. Serve hot.
Prep time includes time you need to trim and clean the sprouts. If you buy ready-to-eat Brussels sprouts, you will need about 15 minutes in total to make this recipe.