What do you do with Brussels Sprouts leaves? Sauteed Brussels Sprouts tops in a garlic butter sauce are a very healthy keto side dish. If you have been throwing them out, you are throwing away nutritious food!

I used to be the person who would throw away beet tops, turnip tops, Brussels sprouts tops and even carrot tops!

Now, I realize that that they are actually packed with just as much nutrition as the veggies itself, if not more!

So, here is a very simple recipe using any one of these tops and use it as a side dish.

Top and closeup view of Brussels Sprouts tops on a white plate with sliced almonds as garnish. A serving spoon on the side
You will never throw out veggie tops again! Cooked, they taste so good and are healthy too

Tips for making it

  • Remove the tops right after you bring them from the grocery store or from your garden.
  • Wash them thoroughly! They have a lot of dirt on them and the last thing you want is to taste them with garlicky flavor.
  • You can refrigerate them for a few days and then place them in your vegetable crisper. Try using it up within 5 days of refrigerating it.
  • Use fresh garlic because it helps balance out the strong flavors the beet tops.
  • I used Kerrygold’s grass fed butter in this recipe, but you can use coconut oil and make it vegan friendly.
  • The tough spines and stems are edible too, but, I don’t use them. Instead, I remove and then compost them.
Top view of a plate with the cooked greens and a serving spoon. The plate is on a brown chopping board with spoons on the left. Garlic cloves and a pink salt container on the board too
The healthiest side dish cooked in a garlicky buttery sauce

Vegetable tops you should never throw away

  • Beet topsJust 1 cup of beet tops has 290mg of potassium and 44mg of calcium
  • Brussels sprouts tops – In the fall, I like to grow Brussels sprouts in my garden. This year, I had 3 plants which were delicious. That’s a lot of tops to throw away, so, I turned them into a delicious garlic side dish. These tops are a good source of Vitamin A, C, calcium and potassium. Source – OfTheDirt.com
  • Radish tops – Just like the radishes themselves, the leaves have a bite to them. They are packed with 1309mg of Potassium making them even more potassium rich than bananas. Plus, they have 220% of your RDA. Source – Nutritionix.com
  • Carrot tops – There is nothing funny about throwing away carrot tops! They are packed with Vitamin A, C, K, calcium and iron. Plus, they have a ton of dietary fiber. Source – Greenmatters.com

Check out my guide on buying, storing and cooking Brussels Sprouts.

Top view of brussels sprouts leaves

What to serve with these sprouts

Can Brussels sprout leaves be eaten?

Yes, Brussels sprouts leaves and tops are edible. They are packed with just as much nutrition as Brussels sprouts and they are very easy to cook with.

How do Brussels sprouts tops tastes?

Just like Brussels sprouts, the leaves or tops are bitter and have a bite to them. These leaves shield the sprouts while they are growing and so, they are made of the same stuff. They get the same nutrition from the soils.

Can you compost the veggie tops?

Yes, tops like carrot tops, radish tops, beet tops and sprout tops are easy to compost. Place them in your compost pile or put them into a countertop compost container.

What part of Brussels sprouts are edible”.

The whole sprout is edible. From the tiny cabbage like veggie to the leafy greens, it’s a very edible veggie. The leaves have so much more nutrition than the sprouts.

Top view of garlic roasted brussels sprouts tops in a white plate over a wooden chopping board. Serving spoon on the side of the sprouts on the plate
Can you believe how easy these Brussels Sprouts tops are to cook?!

How to chop Brussels Sprout Tops

  • Make sure you wash the sprout tops or leaves thoroughly.
Front view of a the leaves in a green colander with water pouring on it
  • Remove any stems or tough spines on the leaves.
Top view of one brussels sprouts leaf on a white chopping board with the spine and stem removed
  • Fold the leaves into half, lengthwise.
top view of the leave folded into half lengthwise
  • Roll up the halved leaves tightly into a cigar shape.
The leaf is rolled tightly into a cigar shape and placed on a white chopping board
  • Cut them into thin strips.
The leaves cut into chiffonade or ribbon-shaped on a white chopping board with a knife next to it.
  • Open up the cut strips and you will see the ribbon shape, AKA Chiffonade cut. They are ready to be cooked now
top view of the chopped greens in a glass bowl

How to cook veggie tops

  • Use a stainless steel, strong bottom pan to cook these Brussels sprouts tops. Add 1 Tbsp melted butter and 3 cloves of minced garlic (about 1 Tbsp garlic).
top view of the melted butter and minced garlic in a stainless steel pan
  • Brown the garlic for 30 seconds and then add the veggie tops.
Top view of the ribbon shapped leaves put in the pan
  • Add 1 tsp salt and mix well.
A red 1tsp measuring spoon filled with pink salt placed on top of the greens in the pan
  • Keep the heat at medium and wait for the greens to be reduced to half their size. It should be about 15 minutes.
Top view of cooked brussels sprouts leaves in a stainless steel pan with a wooden spoon in it.
  • Transfer the sauteed Brussels Sprouts Tops to a serving bowl and top with almond slices. Serve immediately.
Top view of garlic roasted brussels sprouts tops in a white plate over a wooden chopping board. Serving spoon on the side of the sprouts on the plate
Can you believe how easy these Brussels Sprouts tops are to cook?!

This method can be used to cook any vegetable tops. Try it with radish tops, beet tops, carrot tops and even ruttabega tops

If you have actual Brussels sprouts, make this za’atar roasted sprouts.

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Top and closeup view of Brussels Sprouts tops on a white plate with sliced almonds as garnish. A serving spoon on the side

How to cook brussels sprouts tops or leaves

Rini
The Brussels Sprouts tops or leaves have a ton of nutrition and very edible. Made with just 5 ingredients! Roast them in a garlic butter sauce and top with almonds. Serve as a side dish or a light lunch.
5 from 2 votes
Prep Time 7 minutes
Cook Time 16 minutes
Total Time 23 minutes
Course Side Dish
Cuisine American
Servings 2 people
Calories 95 kcal

Equipment

Ingredients
  

  • 15 leaves Brussels Sprouts tops
  • 1 Tbsp butter I used grass fed, organic butter
  • 3 cloves garlic Minced, and comes out to about 1 Tbsp
  • 1 tsp pink salt

For garnish

  • 1 Tbsp sliced almonds

Instructions
 

  • Make sure you wash and dry the sprout tops or leaves thoroughly.
    Front view of a the leaves in a green colander with water pouring on it
  • Remove any stems or tough spines on the leaves.
    Top view of one brussels sprouts leaf on a white chopping board with the spine and stem removed
  • Fold the leaves into half, lengthwise.
    top view of the leave folded into half lengthwise
  • Roll up the halved leaves tightly into a cigar shape.
    The leaf is rolled tightly into a cigar shape and placed on a white chopping board
  • Cut them into thin strips.
    The leaves cut into chiffonade or ribbon-shaped on a white chopping board with a knife next to it.
  • Open up the cut strips and you will see the ribbon shape, AKA Chiffonade cut
    top view of the chopped greens in a glass bowl
  • Add melted butter and minced garlic to a stainless steel pan
    top view of the melted butter and minced garlic in a stainless steel pan
  • Brown the garlic for 30 seconds and then add the veggie tops
    Top view of the ribbon shapped leaves put in the pan
  • Add salt and mix well.
    A red 1tsp measuring spoon filled with pink salt placed on top of the greens in the pan
  • Keep the heat at medium and wait for the greens to be reduced to half their size. It should be about 15 minutes.
    Top view of cooked brussels sprouts leaves in a stainless steel pan with a wooden spoon in it.
  • Transfer to a serving bowl and top with almond slices. Serve immediately.

This method can be used to cook any vegetable tops. Try it with radish tops, beet tops, carrot tops and even ruttabega tops

    Notes

    ** CALORIES INFORMATION IS APPROXIMATE.  CONSULT A HEALTHCARE PROFESSIONAL FOR MORE DETAILED INFORMATION.
    TIPS
    • Remove the tops right after you bring them from the grocery store or from your garden.
    • Wash them thoroughly! They have a lot of dirt on them and the last thing you want is to taste them with garlicky flavor.
    • You can refrigerate them for a few days and then place them in your vegetable crisper. Try using it up within 5 days of refrigerating it.
    • Use fresh garlic because it helps balance out the strong flavors the beet tops.
    • I used grass fed butter in this recipe, but you can use coconut oil and make it vegan friendly.
    • The tough spines and stems are edible too, but, I don’t use them. Instead, I remove and then compost them.

    Nutrition

    Calories: 95kcal
    Keyword how to cook brussels sprouts leaves, roasted garlic sprout tops, what to do with veggie tops
    Tried this recipe?Let us know how it was!

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    5 Comments

    1. These sound fabulous – I’m going t0 make them tonight and instead of sliced almonds, I’ll sprinkle with freshly grated parmesan. Can’t wait for dinner 😀

    2. This is embarrassing but I’ve been growing brussels sprouts in my garden for years and it has never occurred to me that we could eat the leaves. After making this recipe all I can think about is all the brussels sprout tops I’ve dumped straight into the compost pile without another thought. The leaves are seriously so delicious. Thanks for teaching me something new about one of my favorite vegetables!

      1. Thank you so much Becky. I am glad you are setting it to compost and not just throwing it away! The leaves have the nutrition which they have to transfer to the actual vegetable. They have a huge reserve of nutrition that they didn’t get to pass on when the vegetable was harvested. The leaves have so much potassium alone that makes it worthwhile. Thanks for your wonderful comment and let me know how you enjoy the tops now.