Brussels Sprouts: 5 Ways to Wow Your Guests This Christmas
Brussels sprouts. For some, those two words bring back memories of soggy, over-boiled vegetables forced upon them as children. For others, they are their favourites on the Christmas dinner plate. If you belong to the first group, I hope these ideas change your mind. And if you are already a fan, get ready to fall in love all over again.
Here are five simple yet delicious ways to cook them. Forget boiling them until they are soggy. We are talking about roasting them until they are crispy, sautéing them with bacon, and even turning them into a creamy, cheesy gratin.
By the time you finish reading, you will have a collection of sprout recipes that are easy to follow and guaranteed to impress.
The Problem with Boiled Sprouts
It usually comes down to one thing: boiling. When you boil sprouts, they release sulphur compounds. This is what creates that slightly unpleasant smell that can fill the kitchen.
Boiling also tends to make them watery and mushy. The natural sweetness of the sprouts gets lost, and they end up tasting bland. It is no wonder so many of us grew up thinking we hated them.
There are many better ways to cook them. Methods like roasting and pan-frying bring out their nutty, sweet flavour. They also give them a lovely texture, from crispy outer leaves to a tender centre.
Method 1: Roasted Brussels Sprouts with Balsamic Glaze
Roasting is perhaps the most popular way to cook Brussels sprouts, and for good reason. It is simple, requires very little hands-on time, and the results are tasty. The oven’s high heat caramelises the sprouts, making them sweet and nutty, while the outer leaves become crispy.
Why You’ll Love This Method
- Flavour: Roasting brings out the best in sprouts, transforming them into a sweet and savoury treat.
- Texture: You get a delightful mix of crispy leaves and a tender middle.
- Simplicity: This is a “set it and forget it” kind of recipe, freeing you up to focus on other parts of the Christmas meal.
How to Do It
Ingredients:
- 500g Brussels sprouts
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 tablespoon balsamic glaze
Instructions:
- Preheat Your Oven: Preheat your oven to 200°C (180°C fan). A hot oven is key to getting that perfect crispiness.
- Prepare the Sprouts: While the oven heats, prepare your sprouts. Trim the tough stem at the bottom and peel off any yellow or damaged outer leaves. If your sprouts are large, cut them in half from top to bottom. This creates a flat surface that will get nice and caramelised in the oven. For smaller sprouts, you can leave them whole.
- Season Them Well: Place the prepared sprouts in a large bowl. Drizzle them with olive oil and season generously with salt and black pepper. Toss everything together until the sprouts are evenly coated. Don’t be shy with the seasoning; it makes a big difference.
- Roast to Perfection: Spread the sprouts in a single layer on a large baking tray. It is important not to overcrowd the tray, as this can cause the sprouts to steam instead of roasting. If needed, use two trays. Roast for 20-25 minutes, or until the sprouts are tender and the outer leaves are dark and crispy.
- Add the Finishing Touch: Once the sprouts are out of the oven, transfer them to a serving dish. Drizzle with the balsamic glaze and toss gently to coat. The glaze adds a lovely tangy sweetness that complements the roasted flavour perfectly. Serve immediately.
Method 2: Pan-Fried Sprouts with Bacon and Chestnuts
If you want to add a bit of smoky, salty goodness to your Christmas sprouts, this is the method for you. Pan-frying with bacon and chestnuts creates a classic festive side dish that is packed with flavour and texture. The bacon fat adds richness, while the chestnuts bring a lovely, sweet, earthy element.
Why You’ll Love This Method
- Rich Flavour: The combination of smoky bacon and sweet chestnuts is a winner.
- Speed: This method is quicker than roasting, making it a great option if you are short on oven space.
- Crowd-Pleaser: It’s hard to go wrong with bacon. This dish is often a favourite.
How to Do It
Ingredients:
- 500g Brussels sprouts
- 150g streaky bacon, chopped
- 100g cooked chestnuts, roughly chopped
- 1 tablespoon olive oil (if needed)
- Salt and black pepper to taste
Instructions:
- Prepare the Sprouts: First, parboil the sprouts to soften them slightly. Trim and halve them as you would for roasting. Bring a pan of salted water to the boil, add the sprouts, and cook for 3-4 minutes. Drain them well and set aside. This step ensures they cook through in the pan without burning.
- Cook the Bacon: Place a large frying pan or skillet over medium heat. Add the chopped bacon and cook until it is crispy and has rendered its fat. This should take about 5-7 minutes. Once cooked, use a slotted spoon to lift the bacon out of the pan, leaving the delicious bacon fat behind.
- Fry the Sprouts: Add the parboiled sprouts to the hot pan with the bacon fat. If there isn’t much fat, you can add a little olive oil. Turn the heat up to medium-high and fry the sprouts for 8-10 minutes, stirring occasionally. You want them to get nicely browned and a little crispy.
- Combine Everything: Once the sprouts are cooked to your liking, return the crispy bacon to the pan. Add the chopped chestnuts and stir everything together. Cook for another minute or two until the chestnuts are heated through.
- Season and Serve: Season with a little salt and plenty of black pepper. Be careful with the salt, as the bacon is already salty. Transfer to a warm serving dish and enjoy.
Method 3: Creamy Sprout Gratin with Cheese
For those who believe everything is better with cheese, this creamy gratin is a dream come true. It turns Brussels sprouts into a rich, decadent, and comforting side dish. The sprouts are baked in a creamy sauce and topped with melted cheese until golden and bubbly. It is pure indulgence and perfect for a special occasion like Christmas.
Why You’ll Love This Method
- Comfort Food: It’s creamy, cheesy, and incredibly satisfying.
- Make-Ahead Friendly: You can assemble the gratin a day in advance and just bake it on Christmas Day.
- Luxurious: This dish feels special and is a great way to elevate your Christmas dinner.
How to Do It
Ingredients:
- 500g Brussels sprouts, trimmed and halved
- 300ml double cream
- 1 clove of garlic, crushed
- A pinch of nutmeg
- 75g Gruyère or cheddar cheese, grated
- Salt and black pepper to taste
Instructions:
- Preheat and Prepare: Preheat your oven to 190°C (170°C fan). Lightly butter a medium-sized ovenproof dish.
- Parboil the Sprouts: As with the pan-fried method, it is best to parboil the sprouts first. Cook them in boiling salted water for 3-4 minutes, then drain thoroughly. This ensures they will be tender after baking.
- Make the Creamy Sauce: While the sprouts boil, make the sauce. In a small saucepan, gently heat the double cream with the crushed garlic and a pinch of nutmeg. Season with salt and pepper. Let it warm through for a few minutes to infuse the flavours, but do not let it boil.
- Assemble the Gratin: Arrange the drained sprouts in your prepared ovenproof dish. Pour the warm cream mixture over the sprouts.
- Add the Cheese and Bake: Sprinkle the grated cheese evenly over the top. Bake for 20-25 minutes, or until the sauce is bubbling and the cheese is golden brown and melted.
- Rest and Serve: Let the gratin rest for a few minutes before serving. This allows the sauce to thicken slightly.
Two More Tasty Ideas
Method 4: Shredded Sprout Salad
For something a little different, why not try serving your sprouts raw? A shredded sprout salad is a fresh, crunchy, and surprisingly delicious alternative. Simply shred the sprouts using a food processor or a sharp knife. Toss them with a simple vinaigrette, dried cranberries, and toasted pecans for a festive, healthy side dish.
Method 5: Honey and Mustard Glazed Sprouts
This method combines sweet and tangy flavours for a truly addictive result. After roasting or pan-frying your sprouts, toss them in a glaze made with 2 tablespoons of honey and 1 tablespoon of wholegrain mustard. The glaze will coat the sprouts in a sticky, flavourful sauce that is simply irresistible.
Find Your New Favourite
Brussels sprouts have suffered from a bad reputation for too long. By stepping away from the boiling pot and embracing methods like roasting, frying, or baking them in a creamy sauce, you can unlock their true potential. They are a versatile vegetable that can be sweet, nutty, crispy, and utterly delicious.
