Give the Brussels sprout a chance

For many, Brussels sprouts are just another token side on the Christmas dinner plate, a festive bit of green crammed onto the plate along with all the  usual suspects.  We have no end of debate about whether they enhance or detract from the Christmas meal but love them or loath them it’s hard to imagine they will ever be usurped from their traditional place on the Christmas Day menu.  I was not a fan growing up – too many memories of sprouts being cooked to a watery stodge and leaving a bitter, eggy flavour in the mouth that would linger until the Christmas pudding came round.  However, I have gradually come to appreciate that this winter veg has so much to offer when looked at afresh.

Let’s consider the distinct plant itself.  Brussels sprouts are part of the Brassica family along with cabbages, kale, broccoli and cauliflowers.  Unlike their cabbage relatives that grow directly from the soil, Brussels sprouts develop along the sturdy stems of the plant.  Once fully mature the plants stand proud in the field at around 3ft tall and are topped with wide leaf canopies, or ‘sprout tops’.  The plant takes 3-4 months to grow from seedlings, and when ready to harvest will be brimming with over 1kg of sprouts. 

Brussels sprouts are well-suited as a winter crop because they grow best in damp conditions and are said to be at their sweetest when picked following a frost.  Aside from the typical, most recognizable green sprout, farmers have also experimented with cross breed varieties – most notably red varieties (crossing with red cabbage) or ‘Kalettes’ or ‘Brusselkale’ (sprouts crossed with kale). 

Chefs have also played a key role in showcasing the versatility of the sprout and transforming it into a star ingredient.  Sprouts can be roasted to give a crispy and earthy nuttiness, boiled in stock for extra flavour, sautéed to take on a sweetness that pairs brilliantly with things like parmesan and pancetta, grilled to give your dish a smoky dimension or simply shaved raw into a winter salad (especially delicious alongside citrusy flavours like lemon, cider vinegar or pomegranate).  As well as the endless ways in which the sprouts can be prepared, the most resourceful chefs may also choose to conjure the sprout tops into further dishes.  As a food buyer and convert to Brussels sprouts, I now take great joy in buying this seasonal, relatively cheap and low-waste ingredient and seeing the exciting ways our chefs and students choose to use them.  So, if you find yourself needing a little inspiration this festive season, take a look at this month’s ingredient recipes.

Read the recipes

• Potato, Sprout and Pancetta Dauphinoise
• Som dtam Thai salad with Sprouts and Swede