You're prepping dinner and realize you're out of Brussels sprouts. The recipe calls for them roasted alongside other vegetables.
Brussels sprouts bring a slightly bitter cruciferous flavor and a firm texture that holds up well to heat. Without them, you lose that characteristic depth and structure.
A few common vegetables can step in depending on what you're making.
For roasted dishes, we swap in green cabbage or broccoli florets to match the firm texture and mild bitterness. Both hold their shape under high heat and roast similarly. The main risk is losing that compact sprout structure-cabbage shreds and broccoli breaks into smaller pieces. Match your swap to the cooking method: use cabbage for sheet-pan roasts, broccoli for steaming, and kale for quick sautés.
| # | Substitute | Best For | Ratio | Key Note |
|---|---|---|---|---|
| 1 | Green Cabbage | 🍳 Cooking | 1:1 | Closest texture match |
| 2 | Kale | 🍳 Cooking | 1:1 chopped | More fibrous texture |
| 3 | Broccoli | ✨ Both | 1:1 | Less bitter flavor |
| 4 | Cauliflower | 🍳 Cooking | 1:1 | Mild neutral flavor |
| 5 | Radicchio | 🥗 Raw | 1:1 | Best for salads |
| 6 | Green Beans | 🍳 Cooking | 1:1 | Minimal bitterness |
| 7 | Baby Bok Choy | 🍳 Cooking | 1:1 chopped | Quick-cook only |
1. Green Cabbage 🥬
Green cabbage comes closest to Brussels sprouts in texture and flavor. It roasts well, holds its shape, and brings a mild bitterness that doesn't overpower the dish.
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Use it 1:1 by volume. Cut the cabbage into wedges or thick slices so it doesn't shred too much under heat.
- ✅ Similar cruciferous bitterness
- ✅ Holds up well to roasting
- ⚠️ Lacks the compact sprout shape
If cabbage runs out too, instead of Green Cabbage try these cruciferous swaps.
2. Kale 🥬
Kale delivers the green bitterness but softens faster than Brussels sprouts. It works well in sautés and mixed vegetable blends where you don't need a firm structure.
Use 1 cup chopped kale per 1 cup halved sprouts. Remove thick stems before cooking or they'll stay tough.
Kale's fibrous texture means it wilts down more than sprouts do. Add it later in the cooking process to avoid overcooking.
It shines in grain bowls, pasta dishes, and quick stir-fries. Skip it for recipes that need long roasting times.
3. Broccoli Florets 🥦
Broccoli florets match the firm texture and roast well without needing much adjustment. The flavor runs milder and sweeter than Brussels sprouts.
Use equal weight or volume in any recipe. Break the broccoli into similar-sized pieces for even cooking.
Broccoli caramelizes nicely under high heat. It won't taste as bitter, but it holds up just as well on a sheet pan.
If you're low on broccoli too, check out easy Broccoli swaps that work in roasted dishes.
4. Cauliflower Florets 🥦
Cauliflower florets give you the sturdy texture without any bitterness. They roast beautifully and pick up seasonings well.
Use equal volume in place of Brussels sprouts. The flavor stays neutral, so adjust your spices if you want more punch.
- ✅ Holds shape during roasting
- ⚠️ No bitter or green notes
Cauliflower works best in recipes where you don't need that characteristic sprout bitterness. It's a safe swap for mixed vegetable trays.
5. Shaved Radicchio 🥗
Shaved radicchio brings the bitterness and a crisp texture that works raw or lightly cooked. It won't hold up to long roasting but shines in salads and quick sautés.
Use equal volume fresh. Slice it thin for salads or wider strips for brief cooking.
- ✅ Distinctive bitter and peppery flavor
- ⚠️ Wilts quickly under heat
Radicchio's leafy structure means it softens fast. Add it at the end of cooking or keep it raw for crunch.
6. Green Beans 🫘
Green beans offer a firm texture and roast alongside other vegetables without much fuss. They don't bring bitterness, so the flavor shifts.
Use equal volume in your recipe. Trim the ends and keep them whole or halve them lengthwise.
- ✅ Similar roasting time
- ⚠️ Lacks cruciferous bitterness
Green beans work best in mixed vegetable medleys where you need structure but not the specific sprout flavor. If you need more options, try replacements similar to Green Bean for side dishes.
7. Baby Bok Choy 🥬
Baby bok choy brings mild bitterness and tender stems that cook fast. It works well in stir-fries and sautés but won't survive long roasting.
Use equal volume chopped. Halve the bok choy lengthwise or separate the leaves for quicker cooking.
The stems stay crisp while the leaves wilt. That contrast works in quick-cooked dishes where you want some texture variation.
For more leafy green swaps, check out easy Bok Choy swaps that work in sautéed dishes.
Match Your Swap to Cooking Method
- For roasting: Green cabbage or broccoli florets hold up best under high heat
- For stir-fries and sautés: Kale or baby bok choy cook fast and bring bitter notes
- For salads: Shaved radicchio adds crunch and bitterness raw
- For mild flavor: Cauliflower or green beans roast well without cruciferous bite
Frequently Asked Questions
Frozen broccoli or cauliflower work well in roasted dishes. Thaw and pat them dry before roasting to avoid excess moisture. They won't caramelize as deeply as fresh, but they'll hold their shape and texture.
Shaved radicchio or thinly sliced cabbage come closest in raw salads. Both bring crunch and a slightly bitter flavor. Kale works too if you massage it with dressing to soften the leaves.
Cauliflower won't bring bitterness, but you can boost flavor with extra garlic, lemon, or spices. It roasts beautifully and picks up seasonings well, just in a milder way than Brussels sprouts.
Kale crisps up fast at high heat, so it needs a shorter cook time than Brussels sprouts. Toss it with oil and roast at 375°F for 10-12 minutes, checking often to avoid burning.
Chopped cabbage or broccoli work well in hash. Both hold their shape and develop a nice sear in the pan. Add them at the same time you'd add Brussels sprouts and cook until browned on the edges.
7 Best Substitutes for Brussels Sprout
Ingredients
Method
- Choose your substitute based on cooking method: cabbage or broccoli for roasting, kale or bok choy for sauté, radicchio for raw dishes.
- Prep the substitute by chopping, slicing, or shaving as noted for best texture and cooking time.
- Use a 1:1 volume ratio to replace Brussels sprouts in your recipe.
- Adjust cooking times as needed; kale and bok choy require shorter cook times compared to cabbage and broccoli.
- Check final dish for flavor and texture, and add seasoning to compensate for milder bitterness if desired.
Notes
- Green cabbage and broccoli hold up well to roasting but lose the compact sprout shape.
- Kale and baby bok choy wilt faster and are best for quick cooking methods.
- Shaved radicchio adds distinctive bitterness and crunch raw or lightly cooked.
