The Great Sprout Debate: Festive Recipes to Convert the Haters
The Humble Sprout: History and Origin
They are a staple of the holiday table, but the poor old Brussels sprout is often the most maligned vegetable on the plate. Before you dismiss them as soggy and bitter, you should know that modern cooking methods and a little history can change your mind!
What Are They?
The Brussels sprout, scientifically known as Brassica oleracea (variety gemmifera), is a member of the cruciferous vegetable family, which also includes cabbage, broccoli, and cauliflower. The edible part is actually a little bud that grows along the long, thick stalk of the plant.
Where Did They Originate?
The history of the sprout can be traced back to the Mediterranean region, the birthplace of wild cabbage. However, the tiny "mini-cabbage" we know and love today was developed much later:
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Ancient Roots: Precursors to the modern sprout were cultivated as far back as Ancient Roman times.
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The Belgian Connection: The sprouts were first cultivated into their modern form in 13th-century Flanders (part of modern-day Belgium).
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A Name is Born: By the 16th century, they had become a popular and widespread crop in the area surrounding the capital city, which is why they earned their distinct name after Brussels, Belgium.
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Becoming a Christmas Tradition: The sprout's natural harvesting time—late autumn through early spring—made it an ideal fresh vegetable for the Victorian-era Christmas feast, cementing its place on the holiday table.
5 Recipes to Convert Any Brussels Sprout Hater
The secret to a perfect sprout is simple: don't overcook them! Cooking them fast and hot—roasting, sautéing, or pan-frying—avoids the sulphurous compounds that cause the dreaded bitter flavour and mushy texture.
Here are five different ways to prepare this Christmas classic, ranging from simple to decadent.
1. Classic: Sprouts with Bacon & Chestnuts
This is a classic for a reason. The salty, smoky bacon fat and sweet, earthy chestnuts perfectly complement the slight bitterness of the sprouts.
Ingredients:
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500g Brussels sprouts, trimmed and halved
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100g smoked bacon or pancetta, cut into small pieces (lardons)
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100g cooked chestnuts, roughly chopped
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1 tbsp olive oil
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25g butter
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Salt and freshly ground black pepper
Method:
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Bring a pan of salted water to the boil and blanch the halved sprouts for 2-3 minutes until just tender-crisp. Drain and immediately refresh in very cold water to stop the cooking process.
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Heat the olive oil and butter in a large frying pan. Add the bacon/pancetta and fry for about 3 minutes until golden and crisp.
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Add the chopped chestnuts and drained sprouts to the pan. Cook for a few minutes until everything is heated through and the sprouts are lightly golden around the edges.
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Season generously with salt and pepper. Serve immediately.
2. Simple & Sweet: Roasted Balsamic Sprouts (Vegan)
Roasting brings out the natural sweetness of the sprout, which is enhanced by the tangy balsamic vinegar.
Ingredients:
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500g Brussels sprouts, trimmed and halved
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2 tbsp olive oil
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2 tbsp balsamic vinegar
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Pinch of salt and black pepper
Method:
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Pre-heat your oven to 200C (180C fan/Gas Mark 6).
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In a small jug, whisk together the olive oil, balsamic vinegar, salt, and pepper.
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Place the halved sprouts in a single layer on a roasting dish. Drizzle the oil and vinegar mix over the top and toss to coat evenly.
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Roast for 20 minutes, then give them a good stir and roast for another 10 minutes until they are soft on the inside and caramelized (browned) on the outside.
3. Decadent: Cheesy Sprout Gratin (Vegetarian)
A creamy, cheesy bake that’s a rich alternative to a simple boiled sprout. This is an excellent way to use up any leftovers, but tastes best when made fresh.
Ingredients:
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750g Brussels sprouts, trimmed
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50g butter
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50g plain flour
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500ml milk
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100g mature cheddar cheese, grated
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50g Parmesan cheese, grated (for topping)
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1/4 tsp ground nutmeg
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Salt and pepper
Method:
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Bring a pan of salted water to the boil and cook the whole sprouts for about 5-8 minutes until slightly soft. Drain well.
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Make the Cheese Sauce: Melt the butter in a saucepan over medium heat, then stir in the flour. Cook for 1 minute. Gradually whisk in the milk until the sauce is smooth. Bring to a simmer, then stir in the cheddar cheese, nutmeg, salt, and pepper until melted and smooth.
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Place the cooked sprouts into an ovenproof dish. Pour the cheese sauce over the top, making sure they are all coated.
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Sprinkle with the grated Parmesan cheese.
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Bake at 200C (180C fan/Gas Mark 6) for 15-20 minutes, or until the top is golden and bubbling.
4. Asian-Inspired: Chilli-Charred Sprouts (Vegan)
A quick, high-heat method that leaves the sprouts charred and flavourful, with a kick of chilli and a bright citrus finish.
Ingredients:
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500g Brussels sprouts, trimmed and halved or quartered
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2 tbsp olive oil
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2 cloves garlic, crushed or finely chopped
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1 small red chilli, finely chopped (adjust to taste)
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Zest of 1/2 a lemon
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Salt and pepper
Method:
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Heat a large frying pan or wok over a high heat.
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Add the olive oil and the halved/quartered sprouts. Stir-fry for 5-7 minutes until the sprouts are deeply charred and tender, but still have a slight bite.
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Reduce the heat and stir in the chopped garlic and chilli. Cook for 1-2 minutes until fragrant (be careful not to burn the garlic).
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Stir in the lemon zest, then season with salt and pepper. Serve immediately.
5. For the Adventurous: Shredded Brown Butter & Parmesan Sprouts (Vegetarian)
Shredding the sprouts and cooking them in rich brown butter adds a nutty flavour and a completely different texture.
Ingredients:
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500g Brussels sprouts, very thinly shredded (use a food processor or a sharp knife)
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75g unsalted butter
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50g Parmesan cheese, grated
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Pinch of salt and pepper
Method:
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Brown the Butter: Melt the butter in a large frying pan or skillet over medium heat. Let it sizzle until the foam subsides and the milk solids at the bottom turn a deep golden brown and smell nutty—this is brown butter.
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Add the shredded sprouts to the pan. Turn the heat up to medium-high and sauté for about 5 minutes, stirring frequently, until the shreds are tender and slightly crisp at the edges.
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Remove from the heat. Stir in the grated Parmesan cheese and season with salt and pepper. The heat of the sprouts will melt the cheese slightly to coat the vegetable. Serve immediately.