Life & Design

How to cook Brussels sprouts – and make them tasty, according to top chefs

Experts including Michel Roux Jnr, Rose Ashby and more give their pointers on how to cook Brussels sprouts this Christmas

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In a year when not much has gone to plan, there's more incentive than ever to get Christmas dinner right. From the perfect roasties, to a moist and succulent turkey, we're determined to perfect every element. And, importantly, learn how to cook Brussels sprouts and finally make them tasty, once and for all. 

And who better to have on hand to teach us how than some top chefs? From Michelin-starred Michel Roux Jnr to Skye Gyngell's protege Rose Ashby, we've got plenty of ways to make sprouts tasty – or even tastier if you're already a fan.

Which approach will you be giving a go? 

1. Try Brussels sprouts shredded with chorizo

The Chef patron at Le Gavroche has plenty of festive tricks up his sleeve when it comes to cooking a perfect lunch. But it's his trick with sprouts that we're most eager to try.

Michel's tip for sprouts is a more deconstructed approach, but makes for a lighter and tastier side dish than boiling them up in water and hoping for the best. 

'Try shredding sprouts and then stir frying them with a little spicy chorizo,' Michel recommends. We've done this with pancetta before, but never thought to use chorizo. 

'It really livens them up and makes a very pleasant change from boiled stinky mush,' he adds. 

2. Serve Brussels sprouts raw

Rose Ashby, head chef at Skye Gyngell’s Spring, spoke to Luxury London about her take on a sprout side dish.

'Brussels sprouts are delicious eaten raw as they have a gorgeous nutty, peppery flavour,' she explains. 

'Simply shred them finely with a sharp knife and toss them with some good quality olive oil and salt. For a festive twist you could add in some blood orange slices, chopped mint and hazelnuts.'

3. Or slow roast them


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This tip also comes from Rose. 'Another great tip is that Brussels sprouts can also be slow roasted; they become quite umami like and caramelised.' 

Before they go in the oven, Rose will toss the sprouts in a mix of olive oil, tamari, maple syrup, dried chilli and salt. Then, after roasting, she will add a liberal sprinkling of chopped parsley and a squeeze of lemon, 'to brighten up the dish.'

4. Stir fry Brussels sprouts with lemon and garlic

This simple recipe for stir-fried Brussels with lemon and garlic takes just 15 minutes and serves six people. 

Start by heating 2tbsp olive oil in a large non-stick pan or wok. Cook 3 finely  chopped garlic cloves for 2min until golden, then add 750g Brussels sprouts, with the outer leaves trimmed and finely chopped. 

Don’t move them about at all for 1min to let the edges brown, then toss. Carry on stir-frying until the Brussels are golden and caramelised. 

Sprinkle with the zest of one lemon and serve

5. Make Stilton and sprout potato cakes


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Ideal for using up leftovers, these Stilton and sprout potato cakes take 15 minutes to make and will serve four.

Mix 400g of mashed potato, 200g cooked and chopped Brussels sprouts and two finely chopped spring onions together in a large bowl. Crumble in 90g of Stilton and season.

Shape into 8 rounds, heat the olive oil in a pan and fry the potato cakes for 3 min on each side until golden.

We recommend serving with crispy bacon and fried baby plum tomatoes for a tasty brunch on Boxing Day. 

Amy Cutmore
Editor-in-Chief, Homes Audience

Amy Cutmore is Editor-in-Chief, Audience, across Future's Homes portfolio. A homes and interiors journalist of 20 years standing, she has spent much of that time writing about technology, appliances and kitchens. While other people count how many countries they've visited, Amy tots up how many countries' washing machine factories she's toured (it's eight by the way, from South Korea to Slovenia). She can't leave the house without a decent pair of noise-cancelling headphones, and is always ready to explain an acronym – be it QLED, DAB or HDMI.