Like cabbage, Brussels sprouts are a type of cruciferous vegetable. This vegetable has a robust, spicy, and slightly bitter flavor when cooked for a long time. Due to its name, it is also the national vegetable of Belgium.
Brussel sprouts can be cooked, pickled, fried, roasted, or used in other ways. It is not a good idea to boil them because the odour will be unpleasant. It would be better to avoid eating them uncooked because doing so makes the gas and bloating problem worse. To make it easier to stomach, toast it while mixing in oil. Some other vegetables you might substitute for Brussels sprouts are broccoli, cabbage, and asparagus.
Brussel sprouts are most frequently roasted with a dash of salt and pepper. Some individuals advise using them as salad shreds. If you experience bloating or gas, we advise against eating it uncooked.
What Are Brussels Sprouts Good For?
In America, Brussels sprouts are a common vegetable. You can buy them fresh at practically every grocery store. They are members of the Crucifer family. Brussels sprouts share a family with cabbage, broccoli, and kale, among other plants. Because of this, several of them are ideal alternatives to brussels sprouts.
Brussel sprouts are low in calories and offer several health advantages. Sprouts also include vitamins A, C, and K. They have nutrients crucial for our diet, like iron and folate. The most fabulous Brussels sprouts substitutes are given here if you can’t obtain Brussels sprouts where you live but require them.
These vegetables resemble little cabbages. They grow at the tip of a long stem. When they are ready, people cut them from the branch and either eat them immediately or freeze them for later.
You can eat brussels sprouts raw or cooked. They taste pretty bitter when you eat them. After cooking, the bitterness reduces. There is no middle ground with brussels sprouts; it’s either you do, or you don’t love them.
Brussel sprouts can be eaten with everything, from soups to meat if you prefer them cooked. They enhance your health because they are a good source of minerals and vitamins. For the best flavor, incorporate them into your salad with hard cheese. One of my favourite foods is roasted Brussels sprouts with roasted pork and sauce.
Substitutes For Brussel Sprouts
The first alternative on our list for Brussels sprouts is broccoli. Broccoli is a common vegetable with an earthy, grassy flavor and a bitter undertone. It is a flexible alternative to Brussels sprouts.
You can steam, boil, roast, or even consume it raw. It is rich in vitamins, and as the icing on the cake, it is also deficient in calories. As a result, a ton of health benefits. It has excellent outcomes for diabetic people and is relatively helpful in preventing cancer.
With that out of the way, experts advise eating broccoli raw because it contains the most nutrients when consumed in this way. However, before eating, wash it thoroughly and separate the florets.
However, you might not enjoy the flavor of raw broccoli. Therefore, if you wish to cook broccoli, be aware that it may lose some of its nutrients if you cook it in a lot of water.
And sure, avoid boiling broccoli for an extended period to prevent losing glucosinolate, a vitamin with anti-tumour properties. According to experts, you shouldn’t eat boiled broccoli because the process can harm the vegetable.
A good substitute for cooking is steaming. But don’t overcook the broccoli by steaming it. Five minutes of steaming will do, as longer steaming times can cause the food to lose nutrients. If it is possible, you can cook in a microwave.
2. Napa Cabbage
Napa cabbage comes next as an alternative to Brussel sprouts. Oblong-shaped Chinese cabbage is what it is. It is a crucial component of Asian cuisine because it is widely farmed in China. After cooking, the taste is moderate and sweet.
The vegetable is juicy and soft because it contains water. It contains calcium and iron, among other minerals. Because it is less expensive, easier to prepare, and has health advantages, it is more readily available at any grocery shop.
You could stir-fry napa cabbage to use in other dishes or add it to noodles, buns, salads, and stir-fries. As a result, it makes a fantastic alternative to Brussel sprouts because of its adaptability and flavor.
Beets rank among the world’s most distinctive veggies, in my opinion. Beetroot is a popular item due to its flavor and adaptability. The leaves, as well as the entire plant, can be eaten. The flavor is a blend of earthy and sweet.
They can be boiled, roasted, baked, steamed, or used raw in salads. It is better to roast them if you want to replace Brussel sprouts. Before roasting, the skin need not be removed. The outcome will be a beet with a sweet flavor. Beets that have been roasted can be used in a salad and served with meat-based spaghetti.
The vegetable asparagus is a vibrant green substance with sharp spears. As with the other vegetables on our list, you can roast, steam, or grill asparagus. Various varieties of asparagus have different flavors. However, the flavor is generally earthy, grassy, and green bean-like. So, use slices of asparagus as a replacement.
Consider chopping off the asparagus’s bottom portion before cooking it and adequately cleaning it. Due to the rugged, difficult-to-chew fibers, it contains, most individuals simply chop it off. But how can you tell which component is at the bottom? Simply pick it up and bend it; it will break precisely where it should. And no, you are not required to dump them in the trash. You can cook with them or feed them to your pets.
Now grab a pan and add one inch of water to it. Once the water starts to boil, grab a bunch of asparagus and place it in the pan. It will change color as soon as you put it in the boiling water. For 60 to 90 seconds, let it boil. Asparagus will remain crunchy after 90 seconds of cooking. Take it out, then add salt and olive oil. To enhance its flavor, think about spritzing it with lemon. If you like it, you could also wish to add black pepper.
Dry roasting asparagus in the oven is an additional method of preparation. Put them on a baking sheet and spread them out for this. Add some salt and olive oil at this point, and bake for 20 minutes at 400 ℃. After removing it, season it to your preference with butter, parmesan, or olive oil.
Leeks resemble green onions and are members of the onion family. They are relatively simple to make and have a mild flavor as opposed to the robust onion flavor. They can be fried or roasted and added to casseroles, soups, and salads. A younger leek that is not spherical and has a slightly longer bulb tends to be sweeter.
Although leeks are an expensive alternative, they are a fantastic choice due to their versatility. Since they grow in sandy soil, leeks tend to be rather dirty on the inside. Therefore, before preparing them, make sure to thoroughly clean them. Leeks should not be cooked for an excessive amount of time.
After washing it, you might want to remove the harsh, difficult-to-eat dark green liquid at the top. The leek base, which has leek hair, must also be removed. Leeks should now be sliced into slices, which you should then place in a dish of water to wash. They can be cooked with butter or oil.
They can be used in place of Brussel sprouts by adding a buttered leek, pork, or cabbage. In terms of nutritional value, leeks outperform Brussel sprouts and dozens of other vegetables.
This vegetable, which is brown in color, is a member of the parsnip and carrot family. Its stem has a white inside and a bulbous appearance. You can consume them uncooked, boiled, roasted, steamed, or otherwise.
Due to its limited availability in supermarkets, celeriac is pricey. The flavor is nutty and somewhat parsley-like. The taste is more pronounced while cooking, and the texture is firm. So, you may alternate between celeriac and Brussel sprouts.
Overall, it is safe to say that a number of Brussel sprouts alternatives are acceptable.
Brussel sprouts are my primary target since I occasionally feel like I’ve consumed too much of them. The majority of us have had brussels sprouts because they are so popular. Although they are also very healthy, some people find them unpleasant. That’s why they switch to a more convenient option.
I am aware of your motivations for wanting to swap out the brussels sprouts. Perhaps you don’t have them, despise them, or seek a change. This is why I came up with the list of alternatives to brussels sprouts above. Read through them, perhaps give some a try, and decide which ones you like best.
I’m a mom of three, a chef, a writer, and food blogger. I live in the suburbs of New Jersey where I love to cook and bake all day long. Cooking is a form of art and a way to preserve the beauty of nature. I create an edible canvas with fresh, seasonal ingredients.