brussels sprout recipes
Here's a collection of brussels sprout recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index!
Wine and Honey-Glazed Brussels Sprouts
Savory Brussels Sprouts
Spicy Brussels Sprouts
Brussels Sprouts with Lemon Peel
Brussels Sprouts with Carrots and Almonds
Breaded Brussels Sprouts
Bubble and Squeak
Quick Brussels Ideas
Lemony Brussels Sprouts
Creamy Brussels Sprouts with Chestnuts & Blue Cheese
Brussels Sprouts with Pancetta
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- 500 g brussels sprouts, trimmed
- Quarter cup dry red wine
- 3 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon cornflour
Cut an X into the base of each Brussels sprout, about 1/4 inch deep. In a small bowl, combine the wine, honey, and soy sauce and stir together. Transfer to a large saucepan along with 1/2 cup water and the Brussels sprouts. Stir together, then cook, covered, at a gentle simmer for 15 minutes. Stir occasionally. Uncover and cook, stirring occasionally, for another 10 minutes. Dissolve the cornflour in a small amount of water. Stir into the saucepan quickly, then cook for another 5 minutes. Remove from heat and transfer to a covered casserole dish to serve.
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- 450 g (1 lb) Brussels sprouts, ends trimmed and halved lengthwise
- 2 teaspoons unsalted butter
- 4 spring onions, white and pale green part only, cut into 6 mm (1/4 inch) slices
Place brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 5-6 minutes or until tender. Drain brussels sprouts and place under cold running water. Drain thoroughly. Melt butter in a heavy nonstick frying pan over medium heat. Sauté spring onions for 5 minutes or until softened. Add brussels sprouts and sauté for another 5 minutes. Season with salt and pepper to taste.
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- 500 g brussels sprouts
- 50 g unsalted butter
- 150 ml water
- 2 garlic cloves, peeled and crushed
- 1/2 teaspoons caraway seeds
- Salt and pepper
Remove the base of the sprouts and any bad outer leaves. Thinly slice them length-wise. Place the butter and water into a saucepan over medium heat. Add the sprouts once the water has begun to bubble. Cover and simmer for 3-4 minutes or until the sprouts are soft but still bright green. At this point add the garlic and caraway seeds. Stir for a couple of minutes or until all the water has evaporated. Season with salt and pepper and transfer to a serving dish.
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- 4 tablespoons fresh chives or spring onion tops, chopped
- 1 tablespoon unsalted butter, room temperature
- 1 & 1/2 teaspoons lemon peel, grated
- 450 g (1 lb) brussels sprouts, halved
Combine first 3 ingredients in a bowl. Place Brussels sprouts in a steamer basket over boiling water. Cover pan and steam for 8-10 minutes or until bright green and tender. Do not overcook. Drain well. Transfer the brussels sprouts to a bowl and stir in butter mixture. Season with salt and pepper to taste.
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A tasty alternative to boiling your sprouts!
- 1 tablespoon butter
- 150 g (6 oz) carrots, finely sliced
- 400 g (14 oz) trimmed brussels sprouts, quartered
- 1 teaspoon brown sugar 2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt black pepper to taste
- 1 tablespoon sliced almonds, toasted
In a frying pan, melt the butter over a medium-high heat. Add the carrot, then sauté for about 4 minutes. Reduce the heat to medium. Add the brussels sprouts; sauté for 7 minutes or until tender. Add the parsley and remaining ingredients; then cook for 30 seconds or until the sugar melts, stirring constantly.
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A great way to use up leftovers. Serves 4.
- 700 g (23 oz) brussels sprouts
- 1 teaspoon salt
- 3 tablespoons butter
- 3 tablespoons grated Parmesan
- 3 tablespoons breadcrumbs
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
In a medium size saucepan, add the sprouts and cover with water, add 1 teaspoon salt and bring to boil. Reduce heat, cover and simmer for 6 minutes until they are just tender. Place the sprouts in a 9" x 9" ovenproof casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat. Meanwhile, combine the Parmesan cheese, dried breadcrumbs, garlic powder, black pepper, salt and remaining butter and mix well together. Sprinkle the mixture over the sprouts. Heat the sprouts under the grill until the crumb mixture is lightly browned, (about 5 minutes).
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A great way to use up leftovers. Serves 4.
- 450 g (1 lb) potatoes, cooked and mashed
- 225 g (8 oz) cabbage or brussels sprouts, cooked and finely chopped
- 25 g (1 oz) butter or olive oil
- 1 onion, finely chopped
Heat the butter or oil in a large frying pan. Add the onion and cook until soft. Add the cooked potatoes and cabbage or sprouts. Mix together well. Fry over a medium heat, turning occasionally, for 15 minutes or until golden brown. A tasty, quick way to enjoy leftovers at Christmas or with bacon and eggs for breakfast.
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Jazz up your sprouts of Brussels (yes, that is where they're said to originate!) with these lovely ideas…
Sprouts with hazelnut butter
For perfect sprouts crisscross the ends – about 1cm deep. Steam or gently boil for 5‐8 minutes. Toast a good handful (be generous) of skinned hazelnuts in a dry pan over a medium flame, just until they're glossy and golden. Roughly chop, drain your sprouts, toss with butter and add the toasted hazelnuts. Season and serve – great with fish!
Shredded with chestnuts and bacon
The title says it all: shred your sprouts (i.e. cut them into thin, say ½‐1cm slices). Pan fry little snips or lardons of bacon. Add a dot of butter, your shredded sprouts and some roughly chopped chestnuts. Season and enjoy. This is a memorable side dish
Winter vegetable soup
Quarter your sprouts and throw into a simmering pot of stock along with diced potatoes, carrots, parsnips and any other winter veg that takes your fancy (or finds its way into your box). Add freshly grated ginger, a splash of soy sauce and finish with fresh basil leaves for an Asian twist, or go Italian with Parmesan and croutons.
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Serves 4
- 500g Brussels sprouts
- 1 tbsp butter (or extra-virgin oil, if vegan)
- Grated zest from 1 unwaxed lemon
- 1 tsp freshly squeezed lemon juice
Fill a large pan with cold water, add a little salt and bring to the boil. Meanwhile, prepare the sprouts by discarding any tough, coarse outer leaves. Using a sharp knife, cut a deep cross into the base of each sprout: this will enable the centre to cook without overdoing the outside. Add the sprouts to the pan of boiling water, cover and boil for 5 minutes until just tender. Drain well, add the butter or oil and lemon zest and juice, plus a grinding of fresh black pepper and a pinch of sea salt. Serve immediately.
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- 2 tablespoons olive oil
- 2 large onions, sliced
- 400g Brussels sprouts, stem end trimmed
- 400g fresh chestnuts, or 240g tinned
- 400ml chicken or vegetable stock
- 90ml whipping cream
- 1 handful crumbled blue cheese
- Salt and pepper to taste (and optional grated nutmeg)
Make slits in the skins of the chestnuts and put them in a saucepan. Cover them with cold water and bring to the boil over high heat. Reduce the heat to low and simmer for 10 minutes. Drain the water off and leave them until they are cool enough to handle, then peel off the skins. Cut a cross in the base of each Brussels sprout. Heat the oil in a large non-stick frying pan over medium-high heat, add onions and sauté for 1 minute. Add the Brussels sprouts, chestnuts and stock, and bring everything to the boil. Reduce the heat, cover and simmer until the Brussels sprouts are almost tender, 5-8 minutes. Uncover and simmer until almost all liquid evaporates, about 4 minutes. Add the cream and stir frequently for another 3 minutes. If you prefer slightly firmer Brussels sprouts, then cook them for less time at each stage. Taste for seasoning and transfer to serving dish. Sprinkle with blue cheese.
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- 400g Brussels sprouts, trimmed
- 2 tablespoons olive oil
- 100g paper-thin sliced pancetta (or bacon) coarsely chopped
- 2 garlic cloves, minced
- Salt and pepper to taste
- 180ml chicken, turkey or vegetable stock
Cut a cross in the base of each Brussels sprout. Partially cook them in a large pot of boiling water, for about 4 minutes and drain. Heat the oil in a large heavy frying-pan over a medium heat. Add the pancetta and sauté until it is beginning to crisp, about 3 minutes. Add the garlic and sauté until pale golden, 2 minutes. Add the Brussels sprouts and sauté until they are heated through and beginning to brown, about 5 minutes. Add the stock and simmer until the liquid reduces just enough to coat the sprouts, about 3 minutes. Season to taste with salt and pepper.
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