What's the Best Substitute for Brussels Sprouts?
Whether you're out of Brussels Sprouts or looking for a healthier alternative, finding the right substitute can save your recipe. Small, compact cruciferous vegetables with a slightly bitter, nutty flavor, commonly roasted or sautéed as a side dish In this guide, we'll explore the best substitutes that work in most recipes and help you achieve similar results.
Quick Answer
The best substitutes for Brussels sprouts are cabbage, broccoli, or kale, depending on the cooking method.
Best Substitutes for Brussels Sprouts
Cabbage
Ratio
1:1
Best For
- roasting
- sautéing
- braising
- soups
Description
Similar cruciferous vegetable that can be cut into wedges and cooked similarly to Brussels sprouts.
Cut into 1-2 inch wedges to mimic Brussels sprouts size. Green cabbage works best for roasting.
Broccoli
Ratio
1:1
Best For
- roasting
- steaming
- sautéing
- stir-fries
Description
Close relative with similar texture and slightly bitter flavor. Cut into small florets for best results.
Cut into bite-sized pieces. Broccoli stems can also be used and have a similar texture.
Kale
Ratio
1:1
Best For
- sautéing
- roasting
- soups
- salads
Description
Leafy green with similar bitter notes. Works well when massaged or cooked until tender.
Remove tough stems and tear into bite-sized pieces. Massage with oil and salt for salads.
Baby Cabbage
Ratio
1:1
Best For
- roasting
- braising
- sautéing
- steaming
Description
Small cabbage heads that closely resemble Brussels sprouts in size and flavor.
Cut in half or quarters depending on size. Cook similarly to Brussels sprouts.
Turnips
Ratio
1:1
Best For
- roasting
- sautéing
- braising
- soups
Description
Root vegetable that can be cut into small pieces and roasted or sautéed like Brussels sprouts.
Peel and cut into 1-inch pieces. Slightly sweeter than Brussels sprouts but similar texture when cooked.
Radishes
Ratio
1:1
Best For
- roasting
- sautéing
- pickling
Description
Peppery root vegetable that becomes mild and sweet when roasted, similar to Brussels sprouts.
Cut larger radishes in half. The peppery flavor mellows significantly when cooked.
How to Choose the Right Substitute
When choosing a substitute for Brussels Sprouts, consider the recipe's requirements for taste, texture, and cooking method. Think about whether you need something that mimics the original exactly or if a different but complementary flavor would work. Also consider dietary restrictions and availability of ingredients.
Cooking Tips
Cut Brussels sprouts in half for faster, more even cooking and better caramelization
Don't overcook Brussels sprouts - they should be tender but still have some bite
For roasting, toss with oil, salt, and pepper, then roast at 400°F for 20-25 minutes
Sauté Brussels sprouts in a hot pan with oil for 5-7 minutes until golden brown
Remove any loose or yellow outer leaves before cooking
Brussels sprouts pair well with bacon, garlic, lemon, and balsamic vinegar
Store Brussels sprouts in the refrigerator for up to a week, unwashed
Always taste and adjust seasonings when using substitutes
Consider the cooking method - some substitutes work better in certain applications