How to cook Brussels sprouts

Sprouts have been a traditional staple of Christmas dinners for many years. But that doesn't mean everyone loves them. 

We show you how to make your Brussels sprouts so tasty that even sprout haters will be asking for seconds.

Sprouts are a member of the cabbage family, and are in season from October to March. 

They're a hardy vegetable, able to withstand harsh winters and frost. According to Delia Smith, the frost even 'sharpens the flavour'.

Eat well, live better and stay healthy - sign up to our free monthly Food & Health newsletter for the latest insights delivered straight to your inbox

How to prepare Brussels sprouts

When buying, look for firm, tightly wrapped and bright green sprouts with unwithered leaves. Smaller sprouts are said to be sweeter and more flavoursome.

Once picked, the ends of sprouts can go slightly yellow, but shouldn't be black, so avoid those. If possible, buy sprouts still on the stalk to ensure that they are fresher.

• If you have bought them on the stalk, simply twist them off. 
• Remove any damaged or discoloured leaves, trim the base – especially where it has gone black/yellow – and wash.
• Larger sprouts should be cut in half though so that all the sprouts are around the same size, ensuring they cook evenly.

A lot of people put a cross in the base, believing that will ensure they cook more evenly. But equal numbers say it makes no difference at all.

You could try chopping your sprouts even finer. Shredded sprouts are sautéd rather than boiled, and take minutes to cook. 

Adding bacon chunks and chopped chestnuts can make for a flavoursome side dish

For speedier shredding, you might find it handy to have a food processor. Here's our guide to the best food processors. 

Baileys vs supermarket Irish cream liqueur taste test - discover which cheap rival impressed our tasting panel

Roasting and frying sprouts

Whether you're roasting or frying your sprouts, you'll need to add oil or butter to the pan, depending on the recipe. Frying can take as little as two to 15 minutes, and roasting around 25 to 30 minutes.

When frying, some recipes (such as Delia's recipes below) recommend boiling or steaming the sprouts first so they're partially cooked. This can be for as little as 30 seconds, or five minutes, and will reduce the time needed in the frying pan.

Use a skewer to check them as undercooking sprouts can be as bad as overcooking them. They should be tender but still a little crunchy.

Boiling or steaming sprouts

Boiling or steaming is the traditional way to cook sprouts. It doesn't take long – around five to 10 minutes. 

Either way, add a pinch of salt (and pepper if you like) to the pan or steamer and check them part way through to ensure you don't overcook them and make them mushy. 

Some hobs are much speedier to get boiling than others. See our pick of the best hobs.

What do you put on Brussels sprouts?

How you cook your sprouts determines what you add to them. You can either boil, steam, fry (as above) or roast Brussels sprouts. Frying and roasting them means they are left a little crisper than boiling. 

It also means you can add other food and flavours to them, such as bacon or chestnuts we've mentioned above, or other tasty combinations such as parmesan and chilli. Scroll down to see Brussels sprouts recipes from Jamie Oliver, Delia Smith and Nigella Lawson for more on how to do this.

Best food and drink - see all the tastiest treats from our taste tests, from red wine to hot chocolate and soup

Brussels sprouts recipes from top chefs

How long will sprouts last and can they be frozen?

Uncooked and in the fridge in an airtight container, sprouts will be at their optimum for around four days to a week, but might last up to two or three. 

Once cooked, they should still be good after around three days, but this depends on whether you have added other ingredients to them. For example, if you have added pancetta, you'll need to check the packaging for how long you should keep the meat.

You can freeze cooked sprouts for around 10 to 12 months, but again, this depends on what they're cooked with. 

Why do some people hate Brussels sprouts?

There is actually science behind why some people dislike sprouts. The chemical isothuocynates, which is naturally broken down in Brussels sprouts when cooked, is believed to make food seem very bitter to some people, while to others, it doesn't make any difference.