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Substitutes for Brussels Sprout in Roasted Vegetable Dishes

7 Best Substitutes for Brussels Sprout

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If you're out of Brussels sprouts, several vegetables can take their place depending on your recipe. Green cabbage and broccoli florets are ideal for roasting, while kale and baby bok choy work best for quick sautés. Radicchio is a great raw substitute, adding similar bitterness and crunch.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Kitchen Tips, Substitutes
Cuisine: Various
Ingredients Method Notes

Ingredients
  

  • 1 cup Green Cabbage Use 1:1 by volume, cut into wedges or thick slices to hold shape
  • 1 cup Kale Use 1:1 chopped kale, remove thick stems before cooking
  • 1 cup Broccoli Florets Use equal weight or volume, break into similar size pieces
  • 1 cup Cauliflower Florets Use equal volume, flavor is mild and neutral
  • 1 cup Shaved Radicchio Use equal volume fresh, slice thin for salads or wider for brief cooking
  • 1 cup Green Beans Use equal volume, trim ends and keep whole or halved lengthwise
  • 1 cup Baby Bok Choy Use equal volume chopped, halve lengthwise or separate leaves

Method
 

  1. Choose your substitute based on cooking method: cabbage or broccoli for roasting, kale or bok choy for sauté, radicchio for raw dishes.
  2. Prep the substitute by chopping, slicing, or shaving as noted for best texture and cooking time.
  3. Use a 1:1 volume ratio to replace Brussels sprouts in your recipe.
  4. Adjust cooking times as needed; kale and bok choy require shorter cook times compared to cabbage and broccoli.
  5. 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.

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