Cooking Brussels sprouts in the Thermomix® takes 25 minutes in the Varoma at speed 1. We add 600 g water with 1 tsp salt and 1 tsp vegetable stock powder to the mixing bowl, arrange 500 g trimmed Brussels sprouts in the Varoma and steam for 25 minutes at Varoma temperature and speed 1. The bicarbonate of soda trick beforehand draws out the bitter compounds. The result is tender-firm, mild and evenly cooked, with no pot on the hob at all.
Brussels sprouts are on our table almost every week from October through to February. Freshly steamed they taste nutty and mild, as long as they cook evenly and not for too long. That is exactly where the Thermomix® outperforms a saucepan: the steam rises from below through every sprout while we prepare the sauce or mashed potato in the mixing bowl at the same time. One appliance, no extra pot, no boiling over.
Cooking Brussels Sprouts in the Thermomix®
Ingredients 0 / 5 ✓
- 500 g Brussels sprouts
- 1 tsp bicarbonate of soda optional
- 1600 g water
- 1 tsp salt
- 1 tsp vegetable stock powder
Instructions 0 / 3
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1
Prepare the Brussels sprouts.
Trim the Brussels sprouts, then place in a bowl with 1 tsp bicarbonate of soda and 1000 g water. The bicarbonate of soda helps the Brussels sprouts keep their bright green colour during steaming.
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2
Add the stock.
Add 600 g water with the salt and vegetable stock powder to the mixing bowl.
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3
Steam.
Arrange the Brussels sprouts in the Varoma and steam for 25 minutes / Varoma / speed 1. Finish as you like once cooked.
Tip: Try serving the Brussels sprouts with grated Parmesan, a little salt and melted butter. Add 50 g Parmesan in pieces to the mixing bowl and grate for 8 seconds / speed 10, then set aside. Add 50 g butter and 1/2 tsp salt to the mixing bowl and melt for 3 minutes / 60°C / speed 2, then pour over the Brussels sprouts. Scatter over the Parmesan and serve.
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Nutrition per serving
Why the Varoma cooks Brussels sprouts evenly
In a saucepan the bottom sprouts sit in rapidly boiling water and fall apart while the top ones are still firm. In the Varoma that does not happen: steam surrounds each sprout on all sides. We spread the 500 g Brussels sprouts in a single layer rather than stacking them, so the steam can reach everywhere. The 600 g water in the mixing bowl is enough for the full 25 minutes without the bowl running dry.
The second advantage is nutrient preservation: steaming keeps vitamin C levels significantly higher than boiling in water, where it is washed away. A single serving still provides around 106 mg of vitamin C at just 55 calories. And while the Brussels sprouts cook above, the mixing bowl is free for parallel preparation, which we cover further down.
Bicarbonate of soda and cold water: how to keep Brussels sprouts mild
Before cooking, we place the trimmed Brussels sprouts in a bowl with 1000 g cold water and 1 tsp bicarbonate of soda. The bicarbonate of soda draws out the bitter compounds and keeps the green colour stable. Leave to soak for 10 to 15 minutes, then drain and rinse briefly. This step is optional, but it makes a noticeable difference. Anyone who has found Brussels sprouts too bitter in the past should definitely try the bicarbonate of soda trick.
One important point: do not use too much bicarbonate of soda. 1 tsp per 1000 g water is enough. More will make the sprouts soapy and mushy because bicarbonate of soda softens the cell walls. Many other Thermomix® recipes skip this step entirely, which is one reason their Brussels sprouts often taste more bitter. The bicarbonate of soda trick is our single most important difference.
25 minutes, Varoma, speed 1: the right cooking time
Add 600 g water with 1 tsp salt and 1 tsp vegetable stock powder to the mixing bowl. Arrange the Brussels sprouts in the Varoma without packing them too tightly, so the steam can reach everywhere. Steam for 25 minutes at Varoma temperature and speed 1. This setting works the same across all models: the TM31, TM5®, TM6® and TM7® all produce the same Varoma steam temperature, so no adjustment is needed.
Cooking time depends on the size of the sprouts. Small ones are ready after 22 minutes, larger ones need the full 25 minutes or a little longer. Our tip: halve large sprouts beforehand so everything cooks through at the same time. For frozen Brussels sprouts we add 5 minutes, so around 30 minutes in total, and season with a little herb salt directly in the Varoma.
How to tell when the Brussels sprouts are done
After 25 minutes, press a knife into the thickest sprout. It should go in easily but still meet a little resistance. If you prefer softer sprouts, add 5 minutes. For a firmer bite, take off 2 to 3 minutes. We always test the largest sprout rather than one from the edge, because the smaller outer ones cook faster.
Three mistakes that ruin Brussels sprouts
Sprouts stacked too tightly in the Varoma
When Brussels sprouts are piled two or three layers deep, the steam cannot get through. The bottom sprouts end up mushy while the top ones are still raw. Our solution: Spread them in a single layer. For more than 500 g, use the Varoma tray as well and distribute evenly across both levels so the steam reaches everywhere.
Bitter aftertaste despite fresh sprouts
Bitter Brussels sprouts are usually caused by natural glucosinolates, which increase as the sprouts are stored. Older sprouts from the supermarket shelf therefore taste more bitter than freshly harvested ones. Our solution: The bicarbonate of soda trick, 1 tsp per 1000 g cold water, soaking time 15 minutes. Also remove the outermost wilted leaves, as that is where most of the bitter compounds are concentrated.
Base not scored
The thick base takes longer than the tender outer leaves. Without any preparation you end up with soft leaves on the outside and a hard core in the centre. Our solution: Cut a small cross into the base with a knife. This lets the core cook through in the same time as the leaves, so the 25-minute cooking time works for the whole sprout.
Cream, bacon, Parmesan: turning a side dish into a main
- Brussels sprouts with cream: Toss the cooked sprouts in a frying pan with 100 ml double cream and a pinch of nutmeg for a minute or two.
- With bacon: Fry 100 g diced bacon in a frying pan until crisp, add the Brussels sprouts and cook together for 2 minutes.
- Parmesan Brussels sprouts directly in the mixing bowl: Grate 50 g Parmesan in pieces for 8 seconds / speed 10 and set aside. Melt 50 g butter with 1/2 tsp salt for 3 minutes / 60°C / speed 2, pour over the Brussels sprouts and scatter with the Parmesan.
- Honey and mustard: Stir 1 tbsp honey with 1 tbsp mustard and toss the warm Brussels sprouts through the dressing. Particularly good with poultry.
A complete dish in one go: Brussels sprouts with potatoes
This is the real reason to use the Thermomix® here. While the Brussels sprouts steam in the Varoma, the mixing bowl is not sitting idle. Instead of plain salted water, we add peeled, diced potatoes (around 600 g) with 600 g water and 1 tsp salt to the mixing bowl. Both cook in those 25 minutes at the same time: Brussels sprouts in the Varoma, potatoes in the water below.
Afterwards, drain the cooking water, then blend the potatoes in the mixing bowl with a splash of milk and butter for 30 seconds / speed 4 to make mash, and serve alongside the Brussels sprouts. A complete side dish from one batch, without touching a second pot. That is the parallel cooking approach no saucepan can match.
What to serve with Brussels sprouts
Steamed Brussels sprouts work well as a side dish with roast meat, schnitzel or fish. If you want to steam more vegetables in the Varoma: broccoli works with the same technique but only needs 20 minutes. Creamed savoy cabbage makes a great second vegetable side, or try mashed potato as a filling base, made directly in the mixing bowl.
How long cooked Brussels sprouts keep
Cooked Brussels sprouts keep in the fridge in a sealed container for 3 to 4 days. To reheat, we add them to a frying pan with a splash of water for a couple of minutes, or put them back in the Varoma for 5 minutes, which keeps them from drying out. Leftovers make a quick vegetable stir-fry with bacon or a filling for quiche.
Freezing works well too: lay the cooled Brussels sprouts flat in freezer bags and they will keep for 3 months. We prefer to freeze them slightly firmer because they soften a little more during reheating. To reheat from frozen, put them straight into the Varoma for 5 to 8 minutes without defrosting first, otherwise they go mushy.
Goes well with: Bacon.
More on this topic: You will find operating guides for the Varoma and sensor cooking in our Thermomix® guides section.
