Roast Brussels Sprouts, prepare vegetables and serve delicious. Recipe with variants of the chefs

Now comes my great recipe for Roast Brussels Sprouts. Preparing the autumn and winter vegetables in a simple, excellent and tasty way is the subject of this article.

Maybe you don’t know the green cabbage buds yet! I’ll show you how to become a vegetable fan with this wonderful preparation. 

The dish is vegetarian, quick and easy to prepare. So your dinner will be light and healthy, because Brussels sprouts are as digestible as a light food.

Caramelized Brussels sprouts – you will lick your fingers after it!

I bet with you, with this food you inspire even your children and grandchildren: Guaranteed radiance with the small ones and no face acrobatics 😉

The preparation is quick and we can start right away. Let’s go to the kitchen, the food doesn’t cook itself.

Brussels sprouts ready cooked on the plate with nut and butter you find also in my Food Blog.

1. Delicious Brussels Sprouts Preparation, a small Overview

Brussels cabbage is usually first blanched and then served with cream, bacon cream or butter crumbs.

From the classic cuisine we know the béchamel sauce and the sauce Mornay, which is a sauce béchamel with cheese.

The fine vegetable sprouts have many fans among raw food fans, I will announce myself to the Rosenkohlsalat still another place.

Then I would like to mention the baked varieties! The cabbage cooked before can be prepared wonderfully as a kale run in the oven.

My favourite variation is the caramelized Brussels sprouts. Before roasting, the cabbage must nevertheless make a free float in boiling water, the only way to put it on the plate is to suit the palate.

So let’s start with the basic preparation…


Caramelized Brussels sprouts with fine mashed potatoes, we will conjure this food up on your plate today! © Thomas Sixt Food Photographer

2. Boil Brussels Sprouts

Important information first! Please do not keep the green vegetables warm for too long, otherwise the grey shade will come over your heads.

In other words: cooks blanch the cleaned sprouts either whole or divided into leaves.

The vegetables, cooked until firm to the bite, are then allowed to cool into the ice water for a frightening cooling.

Blanch the vegetables and then add them to the ice water to retain the green colour!

After cooling down, you can continue processing the sprouts as you like!

Cook cabbage vegetables better – the irritating substances are lost and the vegetables are more digestible!

The preparation for all variants: Cut the style and remove the wilted outer leaves. © Thomas Sixt Food Photographer

2.1 Brussels Sprouts Grandmother Style

In traditional cuisine, grandma has peeled the Brussels sprouts, i.e. cut the style and removed outer, wilted leaves. Then she cut the stem crosswise.

Prepare cabbage sprouts whole: Please cut the stem so that the sprouts cook evenly!

The cabbage was cooked in plenty of salted water and then poured into a sieve.

A short quenching under cold water and the cabbage was ready afterwards.

Brussels sprouts after cooking on a sieve. © Thomas Sixt Food Photographer

If grandma was in a good mood, she’d add some butter and grated nutmeg.

I see you smiling – I think you know it too!

2.2 Boiling Time Cabbage Sprouts

The cooking time of the green heads is different for each variant. So that you are sure, here is my list of shoots…

  1. Brussels sprouts cooked whole (traditional) takes about 10 minutes.
  2. Cut the cabbage florets in half and cook them in salted water for about 5-7 minutes, then in an ice bath.
  3. You cook the cabbage leaves in salted water for only 2-3 minutes, then you have to put them in the ice bath!

3. Roast Brussels Sprouts in the Pan

It is not an invention of modern times and yet has only recently become known in many circles.

The roasted cabbage sprout tastes delicious, because great aromas are formed during frying: Sweet due to roasting and slightly bitter due to the Brussels sprouts themselves.

Clean, halve and blanch the Brussels sprouts, then fry immediately in the pan with a little butter.

Fried Brussels sprouts in the pan, the aromas will delight you!© Thomas Sixt Food Photographer

4. Gourmet Version like Alfons Schubeck’s

For the connoisseurs and gourmets…

The gourmet version á la Alfons Schubeck or Heinz Winkler goes as follows:

  • Pick the cabbage sprout heads first, because you can pluck the individual leaves from each cabbage bud. I like to do something like that in front of the TV…
  • The leaves are then allowed for 3 minutes in boiling and strongly salted water.
  • Then the green, tender leaves come into the ice water, so that the cooking process is interrupted.

Now you can prepare several variations:

  • Sauté briefly in foamed butter and heat.
  • Swing in brown butter and heat.
  • Finish with bacon and cream sauce.

Season all variations with salt, pepper, nutmeg and cayenne pepper.

Brussels sprouts are an exciting component for a healthy salad. When cooked you can also fry the leaves. © Thomas Sixt Foodphotographer

5. Vegetarian Main Course

I like my Rosenkohl dish vegetarian and pure. This is a fine dinner for me and the cabbage itself tastes very exciting because of the way I prepare it.

Roasted rose cabbage and homemade mashed potatoes… This is a wonderful soulfood and is good for body and soul!

Delicious mashed potatoes whipped fluffy. © Thomas Sixt Foodphotographer

Fully decadent: Before serving add some truffle oil to the puree.

Preparing mashed potatoes freshly:

  • Peel floury potatoes and chop them evenly into small pieces.
  • Cook in a pot covered with salted water until soft.
  • Drain the water and put the potatoes back in the pot.
  • Add cream, butter, salt, pepper and some finely grated nutmeg.
  • Beat fluffy with a hand mixer (whisk).

That’s all I need…

You are hungry for meat and would like to have some meatballs or Nürnberger Bratwurst – because of me, it is your food 😉

6. Recipe Roast Brussels Sprouts

Below you will find the photo steps and all information. In the finale I have kept a fine secret ingredient, you can find it following…. Mhhh tasty… wish you good luck and look forward to questions about the comment function.

Print Recipe
5 from 58 votes
5 from 58 votes
Roasted Brussels Sprouts with mashed Potatoes
A cooking guide with many tips from the professional chef Thomas Sixt. Roast cabbage and prepare it super tasty!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dishes, vegetables, vegetarian
Cuisine: German Recipes
Keyword: Gluten Free Recipes
Servings: 2
Calories: 539kcal
Author: Thomas Sixt
Mashed Potatoes
  • 300 g potatoes I use a floury cooking variety.
  • 100 ml cream or soy cream
  • 25-50 g Butter
  • salt
  • pepper
  • nutmeg
Brussels Sprouts
  • 500 g Brussels sprouts
  • salt
  • pepper
  • 2 pinches Cayenne pepper
  • 2 pinches nutmeg
  • 3 tbs rapeseed oil or sun flower oil
  • 40 g Butter
  • 1-2 tsp truffle oil
  • some saffron threads my secret ingredient!
  • 1 bunch rungs chervil harmonises with truffle oil
  • Peel Brussels sprouts: Cut the style with a vegetable knife and remove the outer leaves. Cut the cabbage florets in half.
  • Bring a pot to the boil with 1 litre of water and a teaspoon of salt. Add the cabbage florets to the boiling water and cook for about 5 minutes. Then drain the cabbage in a sieve and dip briefly in cold ice water. The green colour is thus retained. Remove from the ice water and drain well again.
  • Heat a pan with a good 3EL rapeseed oil. Pour the cabbage sprouts into the hot pan. Add the butter.
  • Turn the cabbage florets into the pan so that the flat side of the cut half lies on the bottom of the pan.
  • Roast the florets vigorously. The florets may take on a strong brown roasting colour.
  • Arrange the cabbage florets on the heated plate together with the mashed potatoes. Garnish with a few sprouts or saffron threads and some truffle oil. Enjoy your meal!

7. Calories and Nutritional Values at a Glance

Nutrition Facts
Roasted Brussels Sprouts with mashed Potatoes
Amount Per Serving
Calories 539 Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 31g194%
Polyunsaturated Fat 4g
Monounsaturated Fat 15g
Cholesterol 157mg52%
Sodium 686mg30%
Potassium 503mg14%
Carbohydrates 15g5%
Fiber 5g21%
Sugar 5g6%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!