Love 'em or hate 'em, Brussels Sprouts, like Marmite, are a food that everyone has an opinion on.
If only they weren't so good for you, we could probably ignore them and leave them as ornamental vegetables in the allotment.
But they're packed with nutrients and, cooked properly, are surprisingly tasty. So, if you can bring yourself to do it, check out our Brussels Sprouts recipes - with an open mind!
- f you have the option, get your sprouts still on the stalk, because they'll keep for longer.
If you've got them already off the stalk, choose sprouts that still feel firm, with as little yellowing of the outer leaves as possible.
Keeps for longer if still on the stalk - up to 10 days in the fridge.
If already detached from the stalk, they'll keep for about 5 days in the salad drawer of your fridge.
Wash them and remove any yellowing leaves.
Then either boil them for 5-8 minutes or steam them for up to 10 minutes.
Don't over-cook them, or they'll go stinky and slimy...
They're also excellent in stir fries - just cut them in half and cook for up to 5 minutes.
More Brussels Sprouts InformationThe Brussels Sprout was originally cultivated in Belgium (hence the name) from cabbages. Generations of school children are still lamenting that event...
They're an excellent source of Vitamin C, with just 6 lightly cooked sprouts containing an adult's recommended daily allowance.
They're also packed with Vitamin D and folic acid, which are both common deficiencies in our modern diet.But...
Allegedly, they're the UK's most hated vegetable.
If you, like me, spent childhood Christmases dreading the arrival of noxious green balls on your Christmas Dinner plate, then chances are you need some persuading to try them again.
Luckily our Brussels Sprouts recipes are good enough to convert even the most die-hard hater of the vegetable.
If cooked correctly, they should have a pleasant, nutty flavour. Honestly!
Did you know...?
It's the sulphur released during cooking that gives Brussels Sprouts their infamous smell. So the less time you cook them for, the less they'll stink!
Simple Brussels Sprouts A quick and easy way to cook Brussels Sprouts - avoiding the smell and slimy texture... Ingredients
Serves 4 as a side dish
- Up to 30 Brussels sprouts
- If the sprouts are still on their stem, gently snap them off.
- Wash the sprouts and remove any yellowing leaves.
- If you think there might be bugs in your sprouts, soak them in warm, salted water for 10 minutes. This brings the bugs out... Rinse well before cooking.
- If you want, you can trim the stalks, but this is only really needed on large, mature sprouts.
- If you have a mixture of large and small sprouts, slice the largest ones in half, so they take the same cooking time as the smaller ones.
- Then either boil them for 5-8 minutes or steam them for up to 10 minutes. Don't over-cook them, or they'll go stinky and slimy...
- Either serve as they are, or peel - use gloves!
- Brussel Sprouts Salad
Fresh, young sprouts work well in this raw salad. The sweetness of Balsamic vinegar gives it a delicious twist and the pumpkin seeds and pine nuts give it a nutty crunch.
- Brussel Sprouts With Garlic And Almonds
Frying Brussel Sprouts with a little garlic and then dressing them with cream and almonds puts a whole new slant on sprouts.
- Brussels Sprouts With Nutmeg
Brussels sprouts are something that most people either love or loathe. By cooking them carefully, you can avoid the infamous “sprouts-stink” and the nutmeg brings out the best of their flavour.
- Left-overs Pot Pie
This recipe was inspired by my dear friend Caroline P, an ex professional chef, who was describing to me her favourite way of using up savoury left-overs.
Do let us know if you try it. And if you want to use the left-overs without having to eat them immediately, these pies freeze really well.
- Maple-roasted Brussels Sprouts with Hazelnuts
This recipe was submitted to our database anonymously but how we wish we knew who to thank! It's just such a delicious way of using those much-maligned Brussels and one of the beautiful British nuts in season in Autumn (also known as cobnuts, referring particularly to their fresh, undried form).
- Simple Brussels Sprouts
A quick and easy way to cook Brussels Sprouts - avoiding the smell and slimy texture...
- Stir Fried Brussel Sprouts
This recipe is quick, easy and delicious. It might even tempt committed sprout haters back into the dining room.
Got one? Send us your recipe!
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