Brussels sprouts might just be the most maligned vegetable of the vegetable kingdom. But with a little know-how, they’re the superstars of winter cooking.
Shred the sprouts finely and add them to a crunchy slaw – it’s the perfect foil to richer dishes like a roast chicken or slow-cooked lamb shoulder. But to unlock Brussels sprouts’ full flavour potential, give them the heat treatment – roast or pan-fry them until they’re lovely and charred, and pair them with salty cured meats like pancetta or bacon. Treat them right, and you’ll convert even the most stubborn haters.
Here are our best recipes for Brussels sprouts.
Feta and polenta frittata with crisp Brussels sprouts
Roasted Brussels sprouts with crisp shallots and sweet, sour and salty dressing
Sautéed Brussels sprouts with curly kale, bacon and chestnuts
Casarecce with pancetta and Brussels sprouts
Thyme and garlic roast chicken with Brussels sprouts slaw
Baeckeoffe stew with Brussels sprout salad
Shaved Brussels sprouts, walnuts and gorgonzola cremificato salad
Brussels sprouts with walnut dressing, lemon and pecorino
Roasted cauliflower, Brussels sprout and chickpea salad
Buckwheat tagliatelle, crisp herbs, Brussels sprouts and burnt butter
Slow-roasted lamb shoulder with Brussels sprout slaw
Char-grilled Brussels sprouts with apple and pepitas
Aria Brisbane’s fried Brussels sprouts, parsnips and sherry
Fettuccine with Brussels sprouts, pecorino and garlic
Brussels sprout salad with bacon, apple and buttermilk dressing
Porteño’s crisp Brussels sprouts with lentils
