Brussels sprouts might just be the most maligned vegetable of the vegetable kingdom. But with a little know-how, they’re the superstars of winter cooking.
Shred the sprouts finely and add them to a crunchy slaw – it’s the perfect foil to richer dishes like a roast chicken or slow-cooked lamb shoulder. But to unlock Brussels sprouts’ full flavour potential, give them the heat treatment – roast or pan-fry them until they’re lovely and charred, and pair them with salty cured meats like pancetta or bacon. Treat them right, and you’ll convert even the most stubborn haters.
Here are our best recipes for Brussels sprouts.
