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7 Ways to Cook Brussels Sprouts

Publisher - Great British Food Awards
published by

Dani R

Dec 21, 2021
8 minutes to read

Our favourite brussels sprouts recipes, from gratin to frittata

Brussels sprouts are for life, not just for Christmas! Whip up these fresh and tasty recipes and you’ll soon see why!


Trim 500g of sprouts and boil for four minutes. Preheat an oven to 190°C/Fan 170°C/Gas 5 and roast for 15 minutes, until starting to crisp. Remove from the oven, add around 100g lardons and roast for 5 more minutes. Next, mix in 2 tbsp of onion marmalade, crumble with 100g blue cheese and 25g breadcrumbs, and put back in the oven until melted and golden brown on top.


Add 30g butter and 2 tbsp rapeseed oil to a large frying pan over a medium-high heat. When the butter has melted, add 2 chopped onions and fry for 10 minutes, stirring occasionally, until soft and lightly caramelised. Add 2 crushed garlic cloves, 2 tbsps dried thyme and the juice and zest of 1 lemon and cook for a couple of minutes. Add 300g risotto rice and 300g shredded Brussels sprouts and cook for a minute, stirring frequently. Add a large glug of white wine and let it simmer for a minute before adding 600ml vegetable stock (you’ll need 1 litre in total), a tsp of salt and a sprinkling of black pepper. Once the stock has reduced, continue to add the remaining stock ladle by ladle, stirring often, until the rice is cooked but not soggy (about 15-20 minutes in total). Mix in some grated Cheddar and serve with grated lemon zest and a final squeeze of lemon.


Place 50g crushed pecans and 50g crushed walnuts in a small frying pan and dry fry for 4-5 minutes until lightly browned. Meanwhile, grate 500g Brussels sprouts using a grater or a mandolin and finely slice three celery sticks and 2 carrots. In a separate bowl, combine 6 tbsps mayonnaise, 2 tbsps wholegrain mustard, 2 tbsps honey, a generous glug of rapeseed oil and a handful of raisins in a large bowl. Whisk in a glug of white wine vinegar and mix until smooth. Add the Brussels sprouts, carrots and celery and toss to combine. Season with salt and pepper and scatter with the toasted walnuts and pecans and a handful of pomegranate seeds.


Preheat your oven to 190°C/Fan 170°C/Gas 5. Shave 300g brussels sprouts, place on a baking tray drizzled with oil, and bake for 5 minutes, until beginning to brown. On another tray, lay out a ready rolled puff pastry sheet, pinching the edges to make sides. Smear the tart with a pesto of your choosing, then top with the sprouts, crumbled feta cheese, shaved parmesan, and a drizzle of olive oil. Bake until the pastry turns golden (around 15 minutes), then remove from oven and top with prosciutto ham.


Blitz together 50g pine nuts, 50g Brussels sprouts, two large handfuls of basil, 50g Cheddar, 150ml rapeseed oil and 2 garlic cloves in a food processor and serve with your favourite pasta.


Preheat the grill. Beat 8 free-range eggs and season with 1 tsp each ground coriander, chilli powder and garam masala. Add a generous drizzle of rapeseed oil to a pan and fry 2tbsp of cumin seed until they sizzle. Add diced onion and fry until it browns, then one diced green chilli. Add 100g grated Brussels sprouts and a handful of peas, then add the eggs and a handful of chopped coriander, stirring once to ensure an even mix. Top with 50g of grated Cheddar and bake in the oven for 5-7 minutes, until cooked through.


Fry 3 chopped shallots in a glug of rapeseed oil along with a thumb-size piece of finely chopped ginger. Add a splash of balsamic vinegar, 3 chopped rashers of bacon, 200g thinly chopped Brussels sprouts and 100g potatoes, finely sliced. Squash the ingredients into the bottom of the pan, letting them bubble away until they are nicely charred. Flip the ingredients, press them down into the base of the pan, and wait for them to char again. Once the potatoes are cooked, squeeze over 1⁄2 lemon and season with sea salt and black pepper.

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