Four Brussels Sprouts Recipes (Because Their Bad Reputation Is Thoroughly Undeserved)

Brussels sprouts have undergone an image upgrade over the past few years. A far cry from the mushy, bad-smelling sprouts you might have been served as a child, taste and texture come first in this next generation of sprouts. Chefs across the country are working their magic on the green brassicas, upping the taste factor by frying them into glorious crispness, caramelising them into submission and bringing all kinds of other ingredients into the fold to help out.

Here we’ve pulled together our best brussels sprouts recipes to help change your mind if they still give you “the ick”, and add more options to your repertoire if you’re already a convert. And if you need more veg-based recipe inspiration, check out our round up of 10 of Yotam Ottolenghi’s best recipes.

Almay Jordaan’s fried brussels sprouts

The charred, caramelised flavour of this take on sprouts by Old Palm Liquor ’s Almay Jordaan balances out the slight sulphuric taste that turns many off this brassica. And if that doesn’t sell you, the addition of plenty of garlic, salty anchovy fillets, earthy oyster mushrooms and umami mimolette cheese should do the trick.

Porteno’s brussels sprouts

The nutty potential of brussels sprouts is harnessed in this recipe from Sydney Argentinian restaurant Porteno. That rich, deep flavour is then tempered with fresh mint and parsley, as well as lentils and a mustardy dressing that cuts through it all.

Zac Shearer’s caramelised brussels sprouts with chestnut puree

Cooking a Sunday roast? These sprouts, from The Lincoln in Melbourne, are the perfect foil to a big slab of beef and a fluffy Yorkshire pudding. Caramelised, with a hint of thyme, the sprouts by themselves are ace. But it’s the accompanying sweet chestnut puree that takes this dish to the next level.

Recipe: Scott Pickett’s roast brussels sprouts with pancetta

Pancetta rarely makes a dish worse – and in the case of these sprouts, it makes them much, much better. The sprouts themselves are gnarly and caramelised on the outside, and nearly fudgy on the inside – a splendid contrast to the smoky saltiness of the cured meat that adorns them.