Ingredient substitution guide
Best substitutes for Brussels sprouts
Best swap for Brussels sprouts: Broccoli florets, closely related and roasted the same way, at high heat until browned.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Brussels Sprouts?
The best swap for Brussels Sprouts is Broccoli Florets, closely related and roasted the same way, at high heat until browned. Another option is Cabbage Wedges, cut into 1-inch pieces; Brussels sprouts are tiny cabbages, and the two roast in about the same time. The table below also lists Cauliflower Florets, Kale and Baby Bok Choy, 5 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Broccoli florets | closely related and roasted the same way, at high heat until browned How to use it: Use the same weight. |
| Cabbage wedges | cut into 1-inch pieces; Brussels sprouts are tiny cabbages, and the two roast in about the same time How to use it: Use the same weight. |
| Cauliflower florets | best roasted: it turns sweet and nutty as it browns at high heat, though it is denser than broccoli How to use it: Use the same weight. |
| Kale | best sauteed or steamed; older, chewier leaves can also be cooked like cabbage How to use it: Use the same weight; kale needs about 10 to 15 minutes to cook tender. |
| Baby bok choy | halved, then roasted, sauteed or steamed; it cooks quickly, so add it near the end to keep its crunch How to use it: Use the same weight. |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- Ohio State University Extension, Selecting, Storing, and Serving Ohio Greens (HYG-5519) (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.
Buying more? Storage times for Brussels sprouts