Five ways to turn your Brussels sprouts into showstoppers this Christmas

Kate Ng
·Trending Lifestyle Reporter
·5-min read
Black female garnishing traditional British Christmas vegetable dish
Dressing your sprouts can be the key to making them irresistible. (Getty Images)

To say that Brussels sprouts are a controversial vegetable is an understatement. A 2020 survey by Higgidy found that sprouts are the most despised vegetable by Brits, with nearly 20% saying they hate them the most, more than artichokes, aubergines, celery and beetroot.

Despite a high level of scorn for sprouts, these cruciferous vegetables that resemble mini cabbages are still very much a staple at Christmas dinner. Surprisingly, a separate survey found that Britons believe Brussels sprouts belong on their festive plates more than pigs in blankets.

Whether you love them or hate them, Brussels sprouts are a very healthy addition to any Christmas feast - just ask Carol Vorderman, who enjoys nibbling them raw. They are highly nutritious and full of fibre, and studies have shown that Brussels sprouts are rich in protective antioxidants and anti-cancer compounds.

However, nobody likes Brussels sprouts when they’re boiled to death and turn into mush. So this Christmas, try one of the following chef-approved methods to take your sprouts from yuck to yum.

Brussels Sprouts being prepared at a kitchen sink in readiness for Christmas Dinner
Many people simply boil Brussels sprouts, but there are much better ways to cook them. (Getty Images)

Boiled sprouts is a surefire way to evoke disgust at the dinner table. But Nima Safaei, executive chef and founder of two restaurants in Soho, London, as well as 2014 MasterChef winner Ping Coombes both recommend blanching them for the briefest of times.

The key here is to blanche them in well-salted water, they tell Yahoo UK. Coombes boils them for just a minute to maintain crunch, whilst Safaei suggests shocking them in ice water right after blanching to "keep their vibrant colour but also reduce their bitterness".

For some extra luxury, Coombes adds: "I sometimes use a little truffle oil to give a light perfume on the simple vegetables."

Avoid boring sprouts by adding some Christmassy extras. Chef favourites include toasted nuts like chestnuts, hazelnuts and walnuts, as well as smoky bacon, pancetta or crispy prosciutto.

Richard Corrigan, of The Corrigan Collection, suggests crumbling some blue cheese over the dish and finishing it under the grill; while a sprinkle of Parmesan is favoured by Safaei and 2018 MasterChef champion Kenny Tutt.

Tutt, founder of Patty Guys, adds: "To give your Christmas sprouts a real boost, cut them in half lengthways and in a bowl coat with a little oil, one clove of crushed garlic and season with salt and pepper.

"Preheat your oven to 180C and roast for 30 minutes turning halfway. Pop your roasted sprouts in a bowl and grate a generous amount of parmesan on top before giving it a good toss. For even more crunch add a handful of toasted panko breadcrumbs. Not a soggy sprout in sight."

Man Serving Brussels Sprouts At Christmas Dinner Table With Turkey And Cranberry Sauce
Adding the right Christmassy extras will ensure your Brussels sprouts are the talk of the table. (Getty Images)

Whole or halved sprouts are a common sight, but shredded sprouts can bring your dish to another level.

The chefs behind kitchen residency Rake, Jay Claus, Peter Ward and Syrus Pickhaver, are fans of shredded sprouts cooked in cream. "Shred your sprouts so as not to overcook them, a whole sprout is too often soggy and sad," they say. "Then cream, pancetta and cheese! You can never have enough pancetta…"

Thinly sliced sprouts also lend themselves well to a stir-fry, says Coombes. She recommends the following method: "I slice the sprouts finely. Then I mash up a whole small tin of anchovies, some butter and copious amounts of garlic, then cook them in a wok or frying pan till foamy and drop in my shredded sprouts and stir fry till they just wilt and have some crunch!"

Embellishing your sprouts with condiments, sauces and dressings are key to creating a dish with both complimentary and contrasting flavours.

Safaei is a fan of balancing the bitterness of sprouts with a drizzle of honey or balsamic glaze; while 2020 MasterChef winner Thomas Frake favours a generous splash of Worcestershire sauce and wholegrain mustard alongside honey and balsamic vinegar.

Will Murray and Jack Croft, the chefs behind Fallow, Fowl and Roe suggest a spicier alternative for dressing your sprouts.

"For a whole new level of flavour and texture, deep-fry your Brussels sprouts until they’re crispy, then toss them in spicy Sriracha-butter sauce for an extra kick," they suggest.

If the idea of traditional sprouts makes you groan, maybe you need a fresh perspective on how versatile these vegetables can be.

Paul Ainsworth, of The Ainsworth Collection, suggests a very different approach to them. "I am always determined to create a sprout recipe that stands out from the plethora of options typically featuring bacon, and wok-fried chilli sprouts with crab and ginger certainly does this," he tells Yahoo UK.

"If sprouts aren’t your thing, this might be the one time you change your mind as they are not boiled but pan-fried and full of flavour. Cabbage and kale also work. Adding spider crab meat to the recipe, seasoned with lemon and lime, really elevates the dish. Brussels sprouts like no other!"

Need some ideas for what to do with leftover sprouts on Boxing Day? Look no further than Tutt’s advice. "For a Boxing Day sprout flavour explosion, slice up your sprouts and sauté in a touch of butter with diced onion, garlic, fresh ginger, curry powder and a few nigella seeds. It goes beautifully with your cold cuts."

Watch: The impact of Christmas dinner on your gut

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