Bored with the same old boiled Brussels sprouts every year? Fancy trying something new this year? Then read on to find out how to make sprouts interesting…
OK, before you all accuse me of being anti-sproutist, I’m not. I love sprouts and will happily eat them plain: boiled or steamed (though not cooked for too long please!).
Sprouts are totally in season now, super good for you and deliciously tasty… but after the first flush of Christmas excitement, even die-hard sprout enthusiasts like myself get a bit bored plain old boiled or steamed sprouts… and I know there are plenty of people out there who are yet to be converted!
This post is an attempt to get more people to eat more sprouts and to be a bit more adventurous cooking them: and what a delectable Smörgåsbord of sprout fancies I have for you… 14 delicious, innovative (and sometime downright crazy) Brussels sprouts recipes to tickle your tastebuds.
I bring you a feast of sproutastic recipes from Sprout Gratin to Sprout Colcannon, Chinese-Style Sprouts to Spanish-Style Sprouts, Leftover Sprouts Bubble and Squeak Cakes and even…Maple Roasted Sprouts with Pecans and Cranberries! Can you get more festive than that?
Sprout Gratin
First up, my Sprout Gratin. I did toy with calling this Sprout Dauphinoise, as this is essentially my recipe for dauphinoise potatoes with added sprouts and lardons. If sprouts are just not your thing, you can still make this (minus the sprouts) and, either way, it makes and excellent accompaniment to sausages or leftover turkey.
Get the recipe => Sprout Gratin
Stir Fried Sprouts with Ginger and Chilli
Or what about an oriental take on sprouts? In this recipe sprouts are quartered and stir-fried with chilli, ginger and garlic, then I add soy sauce, sesame oil and a few sesame seeds for garnish. The result is AMAZING. Frying sprouts brings out a lovely nuttiness that you just don’t get from boiling or steaming them, and the Asian flavours really compliment the sprouts well. Sounds unusual, I know, but it really works. Don’t take my word for it, try it for yourself – it only takes 10 minutes!
Get the recipe => Stir Fried Sprouts with Ginger and Chilli
Leftover Sprouts Bubble and Squeak Cakes
This is a fabulous way to use up all your leftovers from Christmas Day or from any other roast dinner. Simply mash together leftover sprouts (or any other leftover vegetables) and leftover mashed or roast potatoes. Shape into cakes and fry in a little butter or oil. Serve with baked beans, sausages or leftover cold meats.
Get the recipe => Leftover Sprouts Bubble and Squeak Cakes
Sprout and Leek Colcannon
Colcannon is an Irish dish, traditionally a mix of creamed potatoes and cabbage or kale. Here I’ve adapted the recipe to include a mixture of leeks and sprouts. It’s totally delicious and would go brilliantly with sausages and gravy or baked beans. If you have any mixture left over you could turn them into bubble and squeak cakes the next day.
Get the recipe => Sprout and Leek Colcannon
Maple Roasted Sprouts with Cranberries and Pecan Nuts
How festive is this dish? I’ve recently discovered the joys of roasting sprouts. They cook so nicely in a hot oven and develop a lovely rich nutty flavour and a crisp crunchy texture. Roast sprouts pair so well with cranberries and pecans and drizzled with maple syrup they take on a new level of yumminess! This would make a brilliant side dish for any roast meal but especially on Christmas Day – kind of like sprouts and cranberry sauce in one dish!
Get the recipe => Maple Roasted Sprouts with Cranberries and Pecan Nuts
Pan Fried Sprouts with Walnuts, Honey and Stilton
OK, this one is a bit mad, but I really quite like it. Sprouts are pan-fried with walnuts, then drizzled with honey and sprinkled with blue cheese: a great way to use up leftover stilton and walnuts from Christmas day. If you don’t like blue cheese try feta or white stilton instead or just leave out the cheese altogether. This would be a fun dish to go with leftover turkey or ham.
Get the recipe => Pan Fried Sprouts with Walnuts, Honey and Stilton
Pan Fried Sprouts with Chorizo and Almonds
Fancy your Brussels sprouts with a Spanish twist this year? Why not try my Pan Fried Sprouts with Chorizo and Almonds! Gorgeously tasty and utterly easy peasy, this 3 ingredient sprout recipe can be on your table in under 15 minutes…and only use one pan!
Get the recipe => Pan Fried Sprouts with Chorizo and Almonds
Pan Fried Sprouts with Chestnuts and Bacon
Prefer more of a traditional take on Brussels sprouts? Then this Pan Fried Sprouts with Chestnuts and Bacon recipe is your answer. My easy peasy twist on this Christmas classic, this Brussels sprout dish uses only 3 ingredients and just 1 pan…and can be ready in under 15 minutes!
Get the recipe => Pan Fried Sprouts with Chestnuts and Bacon
Sprout and Wild Mushroom Carbonara
A delicious vegetarian twist on a pasta classic, this Sprout and Wild Mushroom Carbonara is a great way to use up those leftover sprouts that are lurking in your fridge after Christmas!
Get the recipe => Sprout and Wild Mushroom Carbonara
Ham, Pea and Sprout Risotto
A delicious winter warmer, this simple Ham, Pea and Sprout Risotto is a great way to use up any leftover ham or sprouts after Christmas and a brilliant easy peasy midweek meal to see you through the rest of winter too. Make with diced bacon if you don’t have any ham.
Get the recipe => Ham, Pea and Sprout Risotto
Sprout Salad with Cranberries, Pecan Nuts and Clementines
Or how about not cooking your sprouts at all this year and trying them raw in a salad – like this delicious Sprout Salad with Cranberries, Pecan Nuts and Clementines?
Get the recipe => Sprout Salad with Cranberries, Pecan Nuts and Clementines
Easy Christmas Vegetable Traybake
Make your life SUPER simple this year and cook your sprouts in this Easy Christmas Vegetable Traybake. Roasting the parsnips, carrots and sprouts all together in one tray means you can relax and have a glass of bubbly instead of juggling pots and pans like a mad thing this Christmas.
Get the recipe => Easy Christmas Vegetable Traybake
Sproutslaw
A festive twist on the classic cabbage-based coleslaw, my Sproutslaw is perfect for a Boxing Day or New Year’s Day buffet – or why not serve it with my Christmas Turkey Burgers with Cranberry Relish – all the flavours of Christmas in a burger!
Get the recipe => Sproutslaw
Pan Fried Sprouts with Leek and Bacon
Friends, I’ve saved the best till last. This is my all-time favourite sprout dish. It is so delicious – I could eat a whole pan-full. (In fact, after making this for the photos, I pretty much did!) The sprouts and leeks are pan-fried in butter before adding delicious salty bacon or lardons. I use cute little packs of lardons from the Tesco finest range which are perfect for this dish. The result is amazing, virtually guaranteed to convert all but the most sprout-resistant! If you only make one sprout dish this Christmas make this one! Serve as part of a roast dinner or with a big pile of creamy mashed potatoes for a quick and tasty supper. Any leftovers can be use in my sprout and leek colcannon or in my sprout bubble and squeak cakes.
Get the recipe => Pan Fried Sprouts with Leek and Bacon
I would love to know what you’ve got planned for your sprouts this year. Let me know in the comments below!
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Linkies
I am linking this up to Cook Blog Share and Cook Once Eat Twice.
Only Crumbs Remain / Angela says
Ooh wow Eb, what a great selection of sprout options! There are quite a few here which I like the sound of though especially the bubble & squeak cakes & the one with leeks & bacon (though I’d need to adjust that to make it veggi friendly for Mr E). I too love sprouts, by all accounts my granddad used to say that sprouts needed a frost on them before harvesting them from the allotment before they tasted good!
Angela x
Eb Gargano says
Thanks, Angela. Glad you like my ideas! The lardons are added at the end of the leeks and bacon one so easily adaptable – perhaps add some walnuts instead of the lardons? I’ve heard that about sprouts too. No idea if it’s true…needs a side by side comparison perhaps… 😉 Eb x
Honest mum says
What a post! Love sprouts and these ideas are simply delicious! Thanks for linking up to #tastytuesdays
Eb Gargano says
Thanks, Vicki! I have to admit – I am a big sprout fan. I had a lot of fun creating these recipes!! Eb x
Sarah (@tamingtwins) says
Oh these look ace! I think the leek and bacon one would be my fave. I’ve pinned it to my Festive Food Friday board on Pinterest as I think it will go down really well there 🙂 There’s the corresponding linky live on my blog now if you fancy joining, this would be perfect for it!
Eb Gargano says
Thank you Sarah! The leek and bacon one is my favourite too…closely followed by stir fried sprouts with ginger and chilli! Thanks for pinning my post. I would love to join in with your Festive Food Friday linky. I will pop over there now. Eb x
Charlotte Oates says
For me there’s absolutely no need to make sprouts more interesting, I love them just as they come. That said, these ideas sound delicious, I particularly like the sound of the walnuts, honey and stilton, and the cranberries and pecan nuts.
Eb Gargano says
I love plain sprouts too, but I wanted to experiment and see what else I could do with them and maybe convert a few sprout-haters along the way. I was really pleased with the results – it turns out there is a lot you can do with a sprout! Thanks for commenting! Eb x
Kirsty Hijacked By Twins says
Oh yummy! I really do not like sprouts on their own, but when they are all jazzed up they are lovely! Thank you for sharing with #CookBlogShare x
Eb Gargano says
Thank you! I had a lot of fun coming up with all these ideas!! Who knew sprouts could be so much fun? 🙂
Sarah James @ Tales From The Kitchen Shed says
I reckon these recipes would convert any sprout hater, they look delicious Eb. Love the the idea of spicing sprouts up with chilli and ginger x
Eb Gargano says
I do hope so!! The chilli and ginger sprouts are pretty awesome. I think next time I make them I’m going to add some tenderstem broccoli, some noodles and maybe some red peppers or some salmon or possibly both and make it into a proper main course dish. Thanks for your lovely comments, Sarah! Eb x
Sarah James says
You’re most welcome Eb. Next time I make my sesame salmon I’ll add your chilli and ginger sprouts with some noodles, a great idea thanks x
Eb Gargano says
Oooh good thinking! x
Sarah (@tamingtwins) says
Loved this post just as much the second time I’ve read it! YUM! Can’t wait to try some on the big day.. Thanks for sharing with #FestiveFoodFriday!
Eb Gargano says
Aw thanks, Sarah! Oooh do let me know what you think if you try any of these recipes. I love feedback!! 🙂
Sarah - Craft Invaders says
Wow, you really do know how to make sprouts interesting! I’m not keen on boring boiled sprouts but love them fried. I think we’ll be trying your pecan, cranberry, sprout recipe for our Christmas lunch!
Eb Gargano says
Thanks Sarah! I do love a challenge and I had a lot of fun making this post!! Do let me know how the pecan and cranberry sprouts turn out. Eb x
Elizabeth says
Such a fantastic collection of recipes for sprouts – who knew they could be so versatile! Thank you for sharing with Extra Veg!
Eb Gargano says
Thanks Elizabeth! I really enjoyed creating these recipes and exploring just what could be done with the humble sprout…I have plenty more ideas, though, so who knows – there might be a part 2 next Christmas 🙂 Eb x
Helen @ Fuss Free Flavours says
What a lovely selection of sprout recipes. I love sprouts and currently am having them in salads.
Thanks for sharing with #ExtraVeg
Eb Gargano says
Ooh, sprout salad is one that I had not though of! In fact I’m not sure I’ve ever eaten raw sprout, but I suppose it is no different from eating raw cabbage…what else do you normally put in your sprout salad? Thanks for hosting #ExtraVeg. I’m sure I will have something else to contribute this month! 🙂 Eb x
Jacqui Bellefontaine says
Call me old fashioned but I rather like my sprouts simple boiled (not too long) that said there are a few recipes I am keen to try here so thank you for linking to #CookBlogShare
Eb Gargano says
I do too, well to begin with – but after I’ve had them a few times in the run up to Christmas, I generally want to do different things with them. It’s fun to experiment and I think they are a very versatile little vegetable – and totally underrated! Eb x