3 Ways to Cook Brussels Sprouts

Brussels sprouts have made a comeback, and we’re here to show you 3 ways to cook Brussels sprouts that even the veggie critics will love. 

Named after Brussels, Belgium – but sometimes called mini cabbages, they are notoriously known as one of people’s least favourite vegetables. We’re excited to share some of our favourite ways to cook Brussels sprouts that even the veggie haters will love.

Brussels sprouts have been the victim of over-boiling for years, resulting in many ill feeling towards the vibrant green. However, Brussels sprouts are actually delicious when cooked properly.

Parmesan Brussels Sprouts

Ingredients:

• 500g Brussels sprouts
• 100g grated parmesan
• oil, to taste
• salt & pepper, to taste

Instructions:

1. Preheat oven to 400F.
2. Trim the ends of the Brussels sprouts and halve them and place them on a lined baking sheet.
3. Drizzle Brussels sprouts with oil, season with salt and pepper, and sprinkle with the grated Parmesan.
4. Roast in your preheated oven until the sprouts are tender and golden around the edges of the leaves  – about 18 to 20 minutes.
5. Serve and enjoy!

Bacon and Chestnut Sprouts

Ingredients:

• 500g Brussels sprouts, halved
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 120g cooked chestnuts, quartered
• 100g pancetta lardons
• oil, to taste
• salt & pepper, to taste

Instructions:

1. Add a drizzle of oil to a frying pan on medium-high heat and allow to warm. Once hot, add pancetta and stir-fry until it starts to get golden in colour – about 2 to 3 minutes. Add onion and cook for an additional 4 to 5 minutes. Stir in garlic and cook for 1 minute.
2. Add sprouts to the pan, stir everything together and cook until the sprouts start to take on colour – about 1 to 2 minutes. Add a splash of water to the pan, lower the heat to medium cover the pan with a lid. Steam the sprouts for 5 to 6 minutes.
3. Remove the lid and stir in the chestnuts. Cook for an additional 1 to 2 minutes.
4. Serve warm and enjoy.

Brussels Sprouts Gratin

Ingredients:

• 400g Brussels sprouts
• 60g pancetta lardons
• 150g creme fraiche
• 2 tsp chicken stock powder
• 2 shallots
• 40g hazelnuts
• 40g grated Italian cheese
• 30g panko breakcrumbs

Instructions:

1. Chop any tough bottoms off the brussels sprouts, cut each sprout in half through the root and then in half again to make quarters.  Half, peel and thinly slice the shallot. Roughly chop the hazelnuts.
2. Heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the lardons to the pan and fry until golden, 4-5 mins. Reduce the heat, then stir in the shallot, Brussel Sprouts and hazelnuts. Add a pinch of salt and cook until the shallots are soft and the sprouts are tender, 3-4 mins, stirring occasionally.
3. In the meantime, combine the hard Italian cheese and panko breadcrumbs together in a small bowl and season with salt and pepper. Add the oil for topping (see ingredients for amount) and mix together well, until all the crumbs are coated in the oil.
4. Once your shallot is nice and soft, add the creme fraiche and stock powder to the pan. Mix together well. Bring to the boil, then transfer the creamy sprouts into an oven-proof dish. Sprinkle the cheesy breadcrumbs over the Brussel sprouts. Pop on the top shelf of the oven and cook until golden all over, 10-15 mins.

Looking to get into the holiday spirit? Our favorite Holiday Chocolate Bûche de Noël recipe includes a light and airy sponge, creamy chocolate icing, and whipped cream but is super simple to make!