Beyond Roasting: Creative Ways to Cook Brussels Sprouts

Brussels sprouts have a reputation for being all about roasting, but that’s only one way to enjoy them. They can be sautéed in garlic butter, baked under a bubbling layer of cheese, quickly stir-fried with Asian flavours or shaved raw into a crisp salad.

These four recipes take Brussels sprouts well beyond the roasting tray and give this underrated vegetable a little more room to shine.

1. Garlic Butter Brussels Sprouts

Tender-crisp Brussels sprouts tossed in buttery garlic and finished with black pepper. It’s a simple preparation that lets the vegetable’s slightly nutty flavour come through without making things complicated.

Prep time: 10 mins | Cook time: 15 mins | Servings: 4

Ingredients

• 500g Brussels sprouts
• 3 tbsp butter
• 3 garlic cloves, minced
• ½ tsp black pepper
• Salt, to taste
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1 tbsp chopped parsley

Get the ingredients here

Method

1. Trim the woody ends from the Brussels sprouts and remove any damaged outer leaves.
2. Cut the sprouts in half.
3. Bring a pot of salted water to a boil. Add the Brussels sprouts and cook for 3-4 minutes until just tender. Drain well.
4. Heat olive oil and 1 tbsp butter in a large skillet.
5. Add the Brussels sprouts cut side down and cook until lightly browned.
6. Add the remaining butter and garlic. Toss for 1-2 minutes until fragrant.
7. Season with salt and black pepper.
8. Finish with lemon juice and chopped parsley.
9. Serve warm.

Tip: Don’t overcook the sprouts during blanching. They should still have some bite because they’ll finish cooking in the pan.

2. Brussels Sprouts Gratin

Brussels sprouts meet cream, cheese and a crisp breadcrumb topping in this comforting baked dish. The result is creamy in the middle, golden on top and far removed from the boiled vegetable stereotype.

Prep time: 15 mins | Cook time: 25 mins | Servings: 4

Ingredients

• 500g Brussels sprouts
• ½ cup fresh cream
• ½ cup grated cheddar cheese
• ¼ cup breadcrumbs
• 1 tbsp butter
• ¼ tsp red chilli flakes
• Salt, to taste
• ¼ tsp black pepper

Get the ingredients here

Method

1. Preheat the oven to 200°C. Grease a baking dish with a little butter.
2. Trim the Brussels sprouts and blanch them in salted boiling water for 6-8 minutes until just tender.
3. Drain well and cut the larger sprouts in half.
4. Arrange the Brussels sprouts in the prepared baking dish.
5. Season with salt, black pepper and chilli flakes.
6. Pour the cream evenly over the sprouts.
7. Scatter the grated cheese over the top.
8. Finish with breadcrumbs and small pieces of butter.
9. Bake for about 15 minutes, until the cheese is bubbling and the top is golden.
10. Rest for a few minutes before serving.

Tip: Drain the sprouts really well before assembling the gratin. Excess water can dilute the creamy sauce.

3. Brussels Sprouts Stir-Fry

A quick high-heat stir-fry gives Brussels sprouts a completely different personality. Garlic, ginger, soy sauce and sesame oil bring savoury, umami-rich flavours while keeping the sprouts crisp-tender.

Prep time: 10 mins | Cook time: 10 mins | Servings: 4

Ingredients

• 500g Brussels sprouts
• 1 tbsp vegetable oil
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• ½ tsp chilli flakes
• 1 tbsp sesame seeds
• Salt, if required

Get the ingredients here

Method

1. Trim the Brussels sprouts and halve them. Quarter any particularly large ones.
2. Blanch them in boiling water for about 2 minutes. Drain well.
3. Heat the oil in a wok or large skillet over high heat.
4. Add the garlic and ginger and stir for about 30 seconds until fragrant.
5. Add the Brussels sprouts and stir-fry for 2-3 minutes until they begin to brown.
6. Add soy sauce and chilli flakes and toss well.
7. Cook for another minute until the sprouts are crisp-tender.
8. Turn off the heat and drizzle with sesame oil.
9. Finish with sesame seeds and serve immediately.

Tip: Keep the pan hot and avoid overcrowding it. Brussels sprouts need direct heat to develop those browned, slightly charred edges.

4. Brussels Sprouts Salad

Thinly sliced Brussels sprouts make a surprisingly good salad base. Tossed with lemon, olive oil, Parmesan and toasted nuts, they stay crunchy while soaking up the bright dressing.

Prep time: 15 mins | Cook time: 5 mins | Servings: 4

Ingredients

• 500g Brussels sprouts
• ¼ cup grated Parmesan
• ¼ cup toasted almonds
• 1 lemon, zest and juice
• 2 tbsp extra-virgin olive oil
• 1 garlic clove, finely grated
• Salt, to taste
• ½ tsp black pepper

Get the ingredients here

Method

1. Trim the Brussels sprouts and slice them very thinly with a sharp knife or mandoline.
2. Place the shredded sprouts in a large bowl.
3. In a small bowl, whisk together lemon juice, lemon zest, olive oil, garlic, salt and black pepper.
4. Pour the dressing over the sprouts and toss thoroughly.
5. Add Parmesan and toasted almonds.
6. Toss again and let the salad sit for 5-10 minutes before serving.

Tip: Slice the sprouts as thinly as possible. This softens their texture slightly while allowing the lemon dressing to reach every layer.

Roasted is only the beginning. From creamy gratins and garlicky skillets to quick stir-fries and crisp salads, Brussels sprouts have plenty more to offer. Pick a recipe, give them another chance and see which version wins you over.

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