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.
Tips on how to cook perfect brussels sprouts
- 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 sprouts: 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 sprouts: 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 sprouts: 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.