Brussel Sprout Recipes

First of all the basics:

Peel off any yellowing outer leaves, trim the ends of the stalks and wash well.

Steaming sprouts  is less smelly than boiling them. Cut any larger spouts in half. Steam for about 5 minutes, until just soft with a crunch as you bite into them.

If you decide to boil them, add the sprouts to the pan when the water is boiling,  they’ll only need cooking for about 7-10 mins.

Nutmeg Butter Sprouts

When cooked toss with a  knob of butter and a quarter teaspoon of nutmeg per serving of sprouts. If you have a sweet tooth you can also add a quarter teaspoon of brown sugar per serving.

Orange Glazed Sprouts

Gently cook the sprouts in a  frying pan with a large knob of butter and the juice and zest of 1 orange. Cover and simmer gently for 8-10 mins, stirring from time to time to prevent burning. Season with salt.

Brussel & Squeak

Finely slice cooked sprouts and stir into well seasoned mashed potatoes. Shape into patties (I know you’re keen, but let the mixture cool before trying this!). Coat in flour and shallow fry.

You can jazz it up with a bit of mustard or finely chopped spring onions or a bit of grated cheese.