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Five Things to do with Brussels Sprouts

Updated on December 9, 2014

Make the Best of Brussels Sprouts

When Brussels Sprouts are in season it's easy to run out of ideas for cooking these little green vegetables.

It seems like every day you're dropping them in boiling water for 3-5 minutes or until just tender, draining the pot and then tossing the sprouts with.butter and chopped fresh dill.

How many times can you stir-fry quartered brussels sprouts with chilli?

Here's 5 more ways to cook them, 5 more things to do with Brussels Sprouts.

Brussels Sprouts with Pancetta

  • 400 g brussels sprouts - halved
  • 60 g - 4 slices - pancetta -chopped
  • 2 teaspoons olive oil
  • 25 g butter
  • 2 garlic cloves - crushed
  • 1/2 cup fresh white breadcrumbs


  1. Bring a large saucepan of water to the boil over high heat. Cook sprouts for 6 to 7 minutes or until just tender. Drain.
  2. Meanwhile, heat oil in a non-stick frying pan over medium heat.
  3. Add pancetta. Cook, stirring, for 4 to 5 minutes or until crisp. Transfer to a plate lined with paper towel.
  4. Melt butter in pan. Add garlic and breadcrumbs.
  5. Cook, stirring, for 3 minutes or until golden.
  6. Return pancetta to pan with sprouts. Toss to combine.
  7. Season with salt and pepper. Serve.
Cast your vote for Brussels Sprouts with Pancetta

Brussels Sprouts with Bacon

For the best result, make this 15 minutes before serving

Braised Brussels Sprouts with Bacon

Brussel Sprouts with Bacon
Brussel Sprouts with Bacon


  • 300 g brussels sprouts - trimmed and halved
  • 160 g rindless bacon rashers - coarsely chopped
  • 30 g butter


  1. Cook the brussels sprouts in a steamer basket over a saucepan of boiling water for 5 minutes or until just tender
  2. Meanwhile, cook the bacon in a large non-stick frying pan over medium-high heat for 4-5 minutes or until golden
  3. Add the brussels sprouts and butter to the bacon, and toss to combine.
  4. Season with salt and pepper.

Brussels Sprouts and Cauliflower Gratin

  • 6 brussels sprouts trimmed and quartered
  • 1/2 medium cauliflower cut into small florets
  • 1 cup finely grated parmesan cheese
  • 1/2 cup fresh white breadcrumbs
  • 1 Tablespoon finely chopped fresh flat-leaf parsley leaves
  • 2 teaspoons extra-light olive oil
  • 50 g butter
  • 1/4 cup plain flour
  • 3 cups milk
  • 1/4 teaspoon ground nutmeg


  1. Preheat oven to 200°C/180°C fan-forced. Lightly grease four 2 cup-capacity, 3cm-deep baking dishes. Place on a baking tray.
  2. Combine breadcrumbs, parsley, oil and 1 tablespoon cheese in a bowl.
  3. Place cauliflower and sprouts in a heatproof, microwave-safe dish. Microwave, covered, on medium-high (75%) for 3 to 4 minutes or until just tender. Divide between prepared dishes.
  4. Melt butter in a saucepan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in milk.
  5. Bring to the boil. Reduce heat to medium. Cook, stirring, for 5 minutes or until mixture has thickened.
  6. Remove from heat. Stir in nutmeg and remaining cheese. Season with pepper.
  7. Pour flour mixture over vegetables. Sprinkle with breadcrumb mixture.
  8. Bake for 15 to 20 minutes or until breadcrumbs are golden.
  9. Stand for 5 minutes. Serve.

Brussels Sprouts Roasted

  • 500 g Brussels sprouts with the ends trimmed
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Roasted Brussels Sprouts


  1. Preheat oven to 200 C.
  2. Place Brussels sprouts, olive oil, salt and pepper in a large resealable plastic bag. Seal tightly, and shake to coat.
  3. Tip out into a baking tray and roast for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning.
  4. Reduce heat when necessary to prevent burning. Brussels sprouts should be dark brown when cooked.
  5. Serve immediately.

Brussels Sprout with Mustard

  • 400 g Brussels sprouts
  • 40 g unsalted butter
  • 2 tsp wholegrain mustard


  1. Steam or boil the Brussels sprouts for 5 minutes or until tender, then refresh under cold water. Set aside.
  2. Place butter and mustard in a medium saucepan over medium heat and stir until the butter has melted.
  3. Add the Brussels sprouts and toss in the mustard butter until heated through.

Brussels sprouts, rich in vitamin C, are a good source of folate, vitamin E and beta-carotene

More ways with Brussels Sprouts on Video

A couple of videos that demonstrate ways of making Brussels Sprouts

From cooking your sprouts simply with cipollini onions, move on to bacon and figs or sprouts in a startling hot orange sauce, to a more advanced Subzi, an Indian curry

Brussels Sprouts roasted with Cipollini Onions

Brussels Sprouts with Bacon and Fig

Brussels Sprouts with Hot Orange Sauce

Brussels Sprouts Subzi

Everything you wanted to know about the humble Brussels Sprout

How about you?

Do you like Brussel Sprouts?

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© 2012 Susanna Duffy

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    • mariacarbonara profile image

      mariacarbonara 3 years ago

      Didn't really like tham as a kid, but grew on me as I got older

    • MomwithAHook LM profile image

      Sara Duggan 5 years ago from California

      I've never been a fan of brussel sprouts having had to eat them as a kid - remembering the awful smell each time my mum made them - but some of these recipes sound rather appetizing.

    • profile image

      Kowgirl 5 years ago

      Great lens. Now I can fix my brussel sprouts a different way. Been eating them in a buttery cream sauce or fried up with bacon for years.

    • profile image

      Helene-Malmsio 5 years ago

      I love them just steamed with a dob of sour cream or butter!

    • profile image

      Promopro 5 years ago

      looks good

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