8 Best Substitutes for Brussel Sprouts

Cauliflower and broccoli are the closest substitutes for Brussels sprouts, since they’re in the same cruciferous family and roast up the same way. Kale, green beans, and bok choy work well too, depending on the dish.

Some people can’t stand their pungent aroma and bitter taste. I keep Brussels sprouts in regular rotation, but on the nights someone in my house refuses to eat them, these are the swaps that actually hold up.

Key Takeaways

• Cauliflower and broccoli are the closest matches since they’re the same plant family and roast the same way.
• Kale and bok choy work best when you want something leafy that still holds up to roasting.
• Green beans and asparagus are good picks if texture matters more than replicating the flavor.
• Napa cabbage and leeks bring a milder, sweeter flavor if bitterness is what you’re trying to avoid.

What Are Brussel Sprouts?

Brussel sprouts are cruciferous vegetables that look like tiny cabbages. They grow best in cool weather and are usually harvested in the fall and winter months. They have a slightly bitter, nutty flavor and can be prepared in various ways.

They’re also loaded with nutrients: antioxidants, fiber, and vitamins C and K, which support immune function and bone health. The fiber aids digestion and helps you feel full longer.

What Are Brussel Sprouts Good For?

Brussel sprouts are members of the Brassica oleracea species, the same family as kale, cauliflower, cabbage, and broccoli. They gained their name in the 16th century in Brussels, Belgium.

They’re harvested in fall and winter, with peak season from September to February, and can be boiled, baked, sautéed, or steamed. Cooked properly, they have a tender texture and a nutty, slightly sweet flavor.

Nutritionally, one cup of cooked Brussel sprouts has more than 100% of the recommended daily vitamin C intake, plus a solid amount of vitamin K for bone health and blood clotting. Their fiber content supports digestion and helps regulate blood sugar.

Best Substitutes For Brussel Sprouts

Fortunately, there are plenty of other vegetables you can use in place of Brussel sprouts in most recipes.

The best options are cauliflower, broccoli, kale, green beans, napa cabbage, bok choy, leeks, and asparagus.

1. Cauliflower

Cauliflower is a cruciferous vegetable with a delicate, subtly sweet flavor, which makes it a good stand-in when Brussel sprouts’ bitterness is the problem. It pairs well with a wide range of seasonings and works roasted, mashed, or shredded.

Roast florets with olive oil, salt, and pepper until caramelized for a direct swap, or boil and mash them for a mashed Brussel sprouts alternative. Chopped or shredded, it also works in soups, salads, and stir-fries.

2. Broccoli

Broccoli is the most direct substitute in terms of nutrition and preparation. It’s low in calories, rich in folate, vitamins C and K, and fiber, and it roasts, steams, and sautés the same way Brussel sprouts do.

3. Kale

Kale is in the same cruciferous family as Brussel sprouts, so it carries a similar nutritional profile: high in fiber, vitamins, and minerals. Roast it in the oven with olive oil for a crispy side, or chop it into soups, stir-fries, or even pizza toppings.

It’s available year-round and cheap, which makes it an easy substitute to keep reaching for.

4. Green Beans

Green beans bring a different taste and texture but a similarly solid nutrition profile: rich in carotenoids, vitamin C, and vitamin K, and low-calorie enough for weight management, at about 31 calories and 2 grams of fiber per cup.

Steam, sauté, roast, or grill them, and pair with garlic, oregano, or thyme for a versatile side.

5. Napa Cabbage

Napa cabbage has a mild, slightly sweet flavor that works well in stir-fries: chop it and sauté with garlic, soy sauce, and ginger. It also makes a good wrapper for spring rolls or dumplings, with a crisp texture and delicate flavor that suits salads, soups, and mains alike.

6. Bok Choy

Bok choy has a gentle flavor with a subtle sweetness that pairs well with different sauces and seasonings. Stir-fry it with ginger and garlic, use it as a salad base, or add it to stews and soups.

Roasting it with olive oil, salt, and pepper until tender and a bit charred gives it a depth of flavor and crispy texture that’s a solid Brussel sprouts stand-in.

7. Leeks

Leeks have a mild, sweet flavor and a tender texture once cooked, which makes them a good fit for casseroles, soups, pasta dishes, and stews. A leek and potato gratin, layered with cream and cheese and baked until golden, is a good way to put them to use.

8. Asparagus

Asparagus doesn’t taste like Brussel sprouts, but it has a similar texture and roasts the same way. Toss it with salt, pepper, olive oil, minced garlic, and grated Parmesan, then roast until tender and slightly browned.

It also works well tossed into pasta or stir-fries for a fresh, vibrant addition.

My Take

Cauliflower and broccoli are my go-tos when I need something close to the real thing. When I want a totally different vegetable instead, kale or bok choy usually wins.

Try a couple of these before deciding they’re not for you. The right one might change your mind about the whole cruciferous family.

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