The key to cooking Brussels sprouts is in not overcooking them. The leaves cook faster than the core, so cut an X in the bottom of the stem for even cooking when cooking the sprouts whole.
As a rule, when Brussels sprouts have lost the bright green color, they are overcooked and have lost a considerable amount of nutritional value as well. Depending on size, cooking time should not exceed 7 to 10 minutes wether you are steaming, braising or boiling. Select sprouts of even size for uniform cooking.
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