How to cook brussels sprouts
No one likes a mushy sprout! Find out how to cook brussels sprouts to perfection for your Christmas table with our easy guide.
It’s inevitable – there’s always someone who passes up the bowl of boiled brussels sprouts, but you can at least minimise the chance by cooking them correctly.
- Before boiling, remove the outer leaves and trim the tip of the stalk, which can be a little tough. Be careful not to slice off too much though! The stalk holds the leaves together and they may disintegrate when boiling.
- For larger sprouts, lightly score a cross at the bottom of each to ensure even cooking.
- To test if they’re cooked, use a cocktail stick or sharp knife to gauge how soft they are. This part is important! No one wants to eat green bullets but you want to retain a little bit of bite, too.
How long should you boil brussels sprouts for?
It varies depending on the size of the sprout. Larger varieties can take up to 5 minutes to cook, while small to medium sprouts will take 3-4 minutes.
Check out our video to see how we do it….
But there’s more than one way to cook a sprout! Discover more standout ideas for your festive table and, who knows, you may even convince a scout-sceptic this year…
Roasted: toss 750g prepared sprouts in olive oil, place in a baking tray and roast in the oven at 200ºC/180ºC fan/ gas 6 for approximately 30 minutes until soft and lightly golden.
Mashed: place 500g prepared sprouts in a big pan of salted water, bring to the boil, then cover until the water comes back up to the boil. Uncover and cook for 5-6 minutes, until the sprouts are tender. Melt 25g butter with 75ml cream, then whiz in a processor with the cooked sprouts.
Recipe: brussels sprout mash
Charred: slice 500g of prepared sprouts in half and toss in olive oil. Heat a griddle pan until medium hot, then cook the sprouts on it, cut-side down, for 4-5 minutes until charred on one side and just cooked all the way through. They should still be quite firm.
Or, take a look at all our brussels sprout recipes.