Brussels sprouts substitutes
Brussels sprouts substitutes — 6 options, ranked, with the exact amount
Use Cabbage
Same amount as the Brussels sprouts
Similar cruciferous vegetable that can be cut into wedges and cooked similarly to Brussels sprouts.
The best substitutes for Brussels sprouts are cabbage, broccoli, or kale, depending on the cooking method.
- Verdict —
- Works
- Best for —
- roasting
Updated 26 Jul 2026 · no sponsored swaps
Every option, one card
Ranked| # | Substitute | Instead of Brussels sprouts | Verdict |
|---|---|---|---|
| 1 | Cabbageroasting | Same amountWorks | Works |
| 2 | Broccoliroasting | Same amountWorks | Works |
| 3 | Kalesautéing | Same amountYou'll taste it | You'll taste it |
| 4 | Baby cabbageroasting | Same amountWorks | Works |
| 5 | Turnipsroasting | Same amountTweak it | Tweak it |
| 6 | Radishesroasting | Same amountTweak it | Tweak it |
Cabbage
similar taste and texture
Similar cruciferous vegetable that can be cut into wedges and cooked similarly to Brussels sprouts.
- Best for
- roasting, sautéing, braising, soups
Cut into 1-2 inch wedges to mimic Brussels sprouts size. Green cabbage works best for roasting.
Broccoli
similar taste and texture
Close relative with similar texture and slightly bitter flavor. Cut into small florets for best results.
- Best for
- roasting, steaming, sautéing, stir-fries
Cut into bite-sized pieces. Broccoli stems can also be used and have a similar texture.
Kale
different taste and texture
Leafy green with similar bitter notes. Works well when massaged or cooked until tender.
- Best for
- sautéing, roasting, soups, salads
Remove tough stems and tear into bite-sized pieces. Massage with oil and salt for salads.
Baby cabbage
similar taste and texture
Small cabbage heads that closely resemble Brussels sprouts in size and flavor.
- Best for
- roasting, braising, sautéing, steaming
Cut in half or quarters depending on size. Cook similarly to Brussels sprouts.
Turnips
different taste, similar texture
Root vegetable that can be cut into small pieces and roasted or sautéed like Brussels sprouts.
- Best for
- roasting, sautéing, braising, soups
Peel and cut into 1-inch pieces. Slightly sweeter than Brussels sprouts but similar texture when cooked.
Radishes
different taste, similar texture
Peppery root vegetable that becomes mild and sweet when roasted, similar to Brussels sprouts.
- Best for
- roasting, sautéing, pickling
Cut larger radishes in half. The peppery flavor mellows significantly when cooked.
Questions
4 questionsWhy are my Brussels sprouts bitter?
Brussels sprouts can be bitter if overcooked or if they're old. Cook them just until tender and choose fresh, firm sprouts. Roasting or sautéing helps reduce bitterness.
Can I eat Brussels sprouts raw?
Yes, Brussels sprouts can be eaten raw! Shred them thinly for salads or slaws. Raw Brussels sprouts have a crisp texture and slightly bitter, cabbage-like flavor.
How do I know when Brussels sprouts are done cooking?
Brussels sprouts are done when they're tender but still have some bite - they should not be mushy. A knife should easily pierce them, and they should be golden brown when roasted.
Can I use frozen Brussels sprouts?
Yes, frozen Brussels sprouts work as a substitute for fresh. They're already blanched, so reduce cooking time by 5-10 minutes. They may be slightly softer than fresh sprouts.
Tips for substituting Brussels sprouts
7 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