3 ways with Brussels sprouts

Brussels sprouts are a classic Christmas side dish – and the butt of jokes. Learn to love these veggies with recipe ideas using either chorizo, sage, or soy.

How to make your sprouts extra special:

Cook 400g trimmed Brussels sprouts in simmering water for 2 mins then drain and steam. Dry the sprouts. Cool them quickly and chill them until needed. This can be done up to two days before Christmas Day. When you're ready to serve the sprouts, add your choice of flavouring and reheat according to the instructions below.

1. Chorizo & almond sprouts

  • Melt 50g butter in a frying pan, add 50g peeled and chopped chorizo, cook for 5 mins on a medium heat.
  • Add the blanched sprouts and fry for 5-6 mins until nicely browned, then stir through 50g blanched, chopped almonds. 

2. Sage & lemon sprouts

  • Melt 50g butter in a frying pan, cook for 5 mins over a medium heat then add ½ pack sage leaves and fry until crisp.
  • Return sprouts to pan and cook for 5-6 mins until nicely browned, then stir through the zest and juice ½ lemon and season. 

3. Soy & honey sprouts

  • Mix together 1½ tbsp soy, ½ tbsp honey and a generous pinch of chilli flakes.
  • Melt 50g butter in a pan, return the sprouts and cook for 3 mins.
  • Pour in the soy mixture and cook the sprouts for a further 3 mins until sticky and caramelised. 

Do you love Brussels sprouts? Discover more sprouts recipes and top tips... 

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Brussels sprouts with bacon & chestnuts
Top tips for the ultimate Brussels sprouts 

What's your favourite way with sprouts? Leave a comment below... 

Comments, questions and tips

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Peter Healey's picture
Peter Healey
24th Nov, 2018
4th way with brussel sprouts: Just throw the nasty things in the bin!!
Doug Campbell's picture
Doug Campbell
18th Dec, 2017
These are excellent variations. My go-to, esp for those who claim not to like b-sprouts, is similar to the chorizo version here: > prepare / fry about 1lb of good bacon bits (meaty, thick slices with just moderate fat) and one chopped onion; set aside when done but retain the fat in the pan. > cut the trimmed, par-boiled sprouts in half then fry in the bacon fat until crispy and cooked. > transfer to serving bowl and toss in the bacon and onion. Season to taste with pepper and a pinch of salt (remembering that the bacon is already salty) A fancier but more time consuming variation: prepare as above but separate each sprout into individual leaves; steam briefly before frying. Turns out looking more like a salad!
Ian William Johnson's picture
Ian William Johnson
18th Dec, 2017
Add a few whole peeled chestnuts which will break up a bit when stirring and it's even better
Wayne Ready's picture
Wayne Ready
18th Dec, 2017
Shred the sprouts and then pan fry in butter and fresh ginger for a few minutes. If needed add a tablespoon or so of water and cover for a minute or so if you like them slightly softer.
ewuska75's picture
ewuska75
8th Dec, 2017
Great ideas!!! Will definitely try those veggie options!
Dianeel
10th Dec, 2017
The instructions suggest that you can add your choice of flavourings two days before Christmas. How then are the sprouts reheated? Or...are only the sprouts steamed 2 days ahead of time and then finished with the flavourings just before serving? Thank you!
goodfoodteam's picture
goodfoodteam
15th Dec, 2017
Thanks for pointing this out. We've amended the instructions below the video. We'd suggest adding the flavourings when you reheat the sprouts on the day.
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