These Steamed Brussels Sprouts with Garlic and Parmesan are a quick, easy, and flavorful veggie side dish. Steamed until tender, then sautéed with olive oil, garlic, and red pepper flakes, they’re finished with freshly grated Parmesan for a simple yet festive dish—perfect for holiday meals or busy weeknights.

Steamed brussels sprouts topped with grated parmesan cheese in a white bowl with a serving spoon.

Sure, roasted Brussels sprouts get a lot of love on the internet—but let me make a case for steaming. Steamed Brussels sprouts are tender, flavorful, and super simple to make. Plus! There’s no oven space required (which is a huge win when you’re juggling a main dish), no need for excess oil (super healthy), and you have the ability to season them however you please.

Personally, I love to finish these steamed Brussels sprouts with a quick sauté – the combination of garlic, olive oil, red pepper flakes, and freshly grated Parmesan cannot be beat… I’m kind of obsessed with this seasoning, and I think you will be too!

So if your on the hunt for a healthy veggie side dish that’s easy to make, reliable enough for a casual Sunday dinner, but still sexy enough for your holiday table – this is the recipe for you.

Ingredients You’ll Need

I always find it helpful to get a peek at the ingredients before I start cooking, so here’s a quick rundown! You likely have most of these on hand, but be sure to grab fresh nutmeg. It really brings the flavor to life!

A bowl with Brussels sprouts near a block of parmesan cheese and small bowls of olive oil, garlic and spices.

How to Make Steamed Brussels Sprouts

This recipe comes together in a flash—and with just a handful of simple ingredients, you’ll have a flavorful side dish on the table in no time. Let’s get cooking!

Chopping brussels sprouts on a wooden cutting board. — Trim the ends, discard any discolored leaves, and slice Brussels sprouts in halves or quarters depending on their size.

Brussels sprouts steaming in a pot. — Steam Brussels sprouts in a steamer basket over boiling water for about 10 minutes, until just fork-tender, then drain well.

Sautéing garlic and red pepper flakes in a pan. — Heat olive oil in a non-stick skillet over medium heat, then sauté red pepper flakes, garlic, and a pinch of salt for about a minute until fragrant, without browning the garlic.

Sautéing brussels sprouts in a pan. — Add the Brussels sprouts and nutmeg, tossing to evenly coat them in the seasoned oil.

Steamed Brussels sprouts topped with parmesan cheese. — Transfer to a serving bowl, toss with Parmesan, season to taste, and enjoy!

Ways to Serve

No shame if you find yourself sneaking bites straight from the pan—these Brussels sprouts are that good!

But when you’re looking to build a full meal, here are some great ways to serve steamed Brussels sprouts:

As a side dish with grilled chicken, steak, or baked salmon. Their bold flavor pairs well with simple proteins.
Tossed into a grain bowl with quinoa, farro, or brown rice, plus a drizzle of tahini or lemon vinaigrette.
Mixed into pasta—try adding them to a creamy Alfredo or garlicky olive oil pasta.
Served with eggs for a hearty breakfast or brunch. I love them topped with a fried egg!
Added to a salad with toasted nuts, goat cheese, and dried cranberries for a warm-and-cool combo.
Tucked into a wrap or sandwich with hummus, turkey, or roasted veggies.

They’re versatile, satisfying, and surprisingly crave-worthy!

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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4.67 from 6 votes

Steamed Brussels Sprouts with Garlic and Parmesan

Course: DINNER, sides

Cuisine: American

Diet: Gluten Free, Low Calorie, Vegetarian

Author: Dani Spies

Prep Time10

Cook Time10

Total Time20

Servings: servings

Calories: 109kcal

Ingredients

1 pound brussels sprouts, trimmed and cut in half
1 teaspoon sea salt
1 tablespoon extra virgin olive oil
1 teaspoon red pepper flakes, adjust to your taste
5 cloves garlic, finely minced
1/4-1/2 teaspoon freshly grated nutmeg
1/4 cup freshly grated parmesan cheese

Instructions

Trim the ends of the Brussels sprouts and remove and discard any discolored outer leaves. If the sprouts are large (more than 1 inch in diameter), cut them in quarters lengthwise through the stem end. If smaller, cut them in half.
Bring 2 quarts of water to a boil, top with a steamer basket and the sprouts. Cover and steam until they are just fork-tender (about 10 minutes). Drain the sprouts well.
Heat a non-stick skillet with olive oil over medium heat. Add the red pepper flakes, chopped garlic, and a pinch of salt, and sauté until fragrant (about one minute). You don't want to brown the garlic.
Add the sprouts and nutmeg. Toss well so they are all lightly coated in the seasoned oil.
Transer to a serving bowl and immediatley toss with Parmesan cheese. Adjust seasoning as needed, serve and enjoy!

Notes

Storing leftovers:

Refrigerate: Let them cool completely, then transfer to an airtight container and refrigerate. They’ll stay fresh for up to 4 days.
Reheat: Warm them in the microwave or in a skillet with a little olive oil to revive their texture.
Avoid freezing: They can become mushy after thawing, so it’s best to enjoy them fresh from the fridge.

Nutrition

4.67 from 6 votes (4 ratings without comment)