Brussels sprouts have long been a divisive side dish at the Christmas Day table – there are lovers and haters, but very few in between. With over 100 varieties, don’t assume all sprouts are the same, however.
Among the most popular are Abacus (ready in August and September) and Cryptus (these are like mini cabbages with frilly outer leaves, ready in December), plus dark green Petrus and Splendus that continue going strong into April.
How to buy Brussels sprouts
Look for firm, fresh, perky-looking sprouts when you buy them. They should have a pale base and darker leaves – any yellowing or browning will mean they’re getting old. Also, if they look as if the leaves have started to open out, they have probably been harvested late. If you buy them on a stalk, twist them off firmly starting at the base and working upwards just before cooking, or roast them on the stalk.
How to store sprouts
Sprouts will store for a reasonably long time – at least five days and up to 10 – if you put them in a plastic bag in the vegetable drawer of your fridge. Do not wash them first, as this will make them deteriorate faster.
How to freeze sprouts
If you end up with a load of leftover sprouts, you can freeze them, but bear in mind the texture will not benefit from being frozen. If you do freeze them, use them in bubble & squeak and other hash-style dishes, or stir them into some cream and bake.
Classic Brussels sprouts recipe
- 750g sprouts, trimmed, any large ones halved
- 50g butter
- Bring a large pan of water to the boil and simmer the sprouts for 5 mins.
- Test with a sharp knife to see if they are cooked through.
- Drain and tip back into the pan along with the butter and plenty of seasoning. Gently turn the sprouts over with a wooden spoon or spatula until they are well-coated.
The one rule that holds true for cooking sprouts on the hob is that you should try to avoid cooking them for more than 5 minutes or the sulphurous compounds (isothiocyanates) within them will start to break down – and they will smell. The longer you cook them, the stronger the smell will get.
Halve, quarter or shred sprouts to minimise the cooking time. If the sprouts are larger than average and you want them to remain whole, you can of course cook them for longer. They will probably need 7-8 minutes to cook through.
Don’t cut a cross in the base of your sprouts. It won’t make them cook any more quickly and makes prepping them take longer.
How to cook Brussels sprouts
Steam halved sprouts in a steamer set over a pan of simmering water, or in a microwave for 5 mins (longer if needed). Season and dress with butter and a squeeze of orange.
Toss sprouts in a little oil and tip into a baking dish with bacon lardons (or wrap each in pancetta first). Roast at 200C/180C fan/gas 6 for 20-30 minutes, or until tender.
Steam or simmer sprouts for 3 mins, then heat a little oil in a wok and stir-fry for 3-4 mins until they colour a little. Season with salt, pepper and lemon juice.
Heat some oil in a large frying pan over a medium heat. Put halved sprouts in, cut-side down, leave to sizzle for 10 mins, then dot with butter and cook for 10 mins more until dark brown. Season and scatter over some sesame seeds.
Fill a large, heavy-bottomed saucepan no more than a third full with oil and heat until it reads 190C on a thermometer or a piece of bread browns in the oil within 15 secs. Carefully drop in the sprouts and fry for 3 mins until deep golden brown. Drain on kitchen paper, then scatter with sea salt.
Fry sliced sprouts (pre-cooked if you like) in a little butter until they start to brown, then add mashed potato, season and mix. Press the mixture down in the pan and brown the base. Turn over in patches and keep browning wherever needed.
Roast sprouts at 200C/180C fan/gas 6 for 30 mins. Pour over some cheese sauce, scatter with dried breadcrumbs (and some bacon if you like) and bake for 10 mins.
Tip sprouts into a pan and cover with chicken stock. Add a knob of butter and bring to the boil. Simmer for 8-10 mins, then rest the sprouts in the stock until needed.
Steam or simmer sprouts for 3-4 mins until tender, then roughly chop. Fry a finely chopped onion in butter until tender, stir in the sprouts and add some cream and a grating of nutmeg and heat together.
Shred raw sprouts, toss with mayonnaise or vinaigrette and use instead of cabbage in slaws.
Top Christmas Brussels sprouts recipes
Bubble & squeak cakes
Leftover sprouts can easily be used up in this recipe, and you may well get them past sprout avoiders in this form. Serve as a side or with a poached egg for brunch.
Sprouts with crispy prosciutto
Pancetta (or prosciutto or bacon), goose fat and sage make these sprouts a fragrant, luxurious side dish for a roast.
Cranberry, sprout & pecan pilaf
This very pretty dish uses sprouts in two ways and is jewelled with festive red pomegranate seeds. Serve with roasts or stews.
Indian spiced greens
Add spices, coconut and chilli to your sprouts and greens to make a very different side dish for a roast.
All-in-one roast bubble & squeak
All-in-one roast sprouts, potato and bacon. Easy and addictive.
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