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Classic Brussels Sprouts
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Classic Brussels Sprouts
If you’re unsure how to cook Brussels Sprouts, we have a classic recipe for you. Simple to follow and ready in under 30 minutes for perfect Brussels sprouts this Christmas.
Key things when cooking Brussels sprouts:
1. Brussels sprouts cook quickly and taste best cooked till tender for a sweet, nutty flavour
2. The smaller the sprout, the sweeter the taste
3. Store brussels sprouts in a dark, cool place or fridge until ready to cook
4. Brussels sprouts grow attached to a thick stalk, they stay fresher for longer when kept on the stalk
5. Some people find that sprouts taste slightly bitter but they still remain a popular vegetable side dish for Christmas dinner
- Preparation time: 15 minutes
- Cooking time: 7 minutes
-
Total time:
22 minutes
Serves: 8
Ingredients
- 1kg Brussels sprouts
- Knob of unsalted butter
Method
- Fill a large pan with cold water, add a little salt and bring to the boil. Meanwhile, prepare the sprouts by discarding any tough, coarse outer leaves. Using a sharp knife, cut a deep cross into the base of each sprout: this will enable the centre to cook without overdoing the outside.
- Add the sprouts to the pan of boiling water, cover and boil for 4-5 minutes until just tender. Drain well, add the butter, season with black pepper and sea salt and serve immediately.
Cook's tips
Prepare the sprouts the night before and store in a plastic bag. Brussels do not benefit from being kept warm, so cook them at the last minute and serve immediately, as they quickly lose both their colour and texture.
For more sprouts and festive recipes, visit our Christmas hub >
Comments
This recipe was first published in November 2003.
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