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
