If you love Brussels Sprouts, you're in for a treat with these tasty twists on tradition when Christmas comes around. Enjoy fun and colourful snack ideas and 'leftover' lunches, so you can keep serving them up before and after the big day too.

Top tips before you start on the sprouts:

  1. Don't cross
    Don’t cross the bottoms - this is an old wives’ tale and it makes them go soggy.
  2. Quick cook
    The secret is to drop them in cold water after boiling to prevent them over-cooking.
  3. Add flavour 
    When frying or sauteeing Brussels Sprouts in a pan, halve them first to create more seared surfaces and add extra flavour.

Pan-fried Sprouts with Diced Pancetta

These pan-fried sprouts are so delicious your guests will be begging for seconds.

Serves: 8
Cooking time: 35 mins

Ingredients

  • 140g bacon lardons
  • 2 tbsp light olive oil
  • 2 kg sprouts, trimmed and halved
  • 3 tbsp cranberry sauce

Method

  1. Heat a large non-stick frying pan and add the pancetta. Dry-fry for 10 minutes, stirring frequently until crispy. Remove from the pan with a slotted spoon and set aside.
  2. Add the oil to the pan with the halved sprouts and season. Stir-fry over a medium high heat for 7-8 minutes, stir in the cranberry sauce and cook until it melts and coats the sprouts evenly.
  3. Spoon into a warmed serving dish and scatter with the cooked diced pancetta.

Sautéed Brussels Sprouts with Pecans

Spruce up your sprouts this Christmas with some pecan nuts!

Serves: 6
Cooking time: 25 mins

Ingredients

  • 150g pecan nuts
  • 1 kg brussel sprouts
  • 1 tblspn olive oil
  • 15g butter

Method

  1. Toast the pecan nuts in the oven for about 5 minutes.
  2. Cut the sprouts into halves and quarters, depending on the size, then steam for about 5 minutes until just tender.
  3. Heat the oil and butter in a large frying pan and stir fry the sprouts for about 5 minutes until they begin to brown. Add the toasted pecans and toss to combine.

Olive Oil Roasted Sprouts with Garlic, Lemon and Toasted Almonds

Ingredients

  • 50g toasted flaked almonds
  • 500g brussel sprouts
  • 1 garlic bulb
  • Sea salt & pepper
  • 1 lemon
  • 70ml olive oil

Method

  1. Bake the garlic bulb in a preheat oven 200 C until the cloves are soft and tender.
  2. Allow the garlic bulb to cool. Once cool, remove the cloves from the skins and set aside.
  3. Halve the sprouts and remove any damaged outer leaves and any excess core.
  4. Blanch the sprouts in a pan of salted boiling water until they're firm and slightly chewy.
  5. Strain and allow to dry for 2 minutes.
  6. Fry the sprouts in olive oil in a large frying pan until the outer leaves are brown and caramelised.
  7. Add the cloves of garlic and cook for a couple of minutes.
  8. Season with salt & pepper and the fine zest of half of a lemon.
  9. Add the toasted flaked almonds and serve.

Brussels Sprouts Wrap

Make this easy festive xmas wrap to use up your turkey leftovers. 

Serves: 2
Cooking time: 18 mins

Ingredients

  • 1 tbsp olive oil
  • 8 sprouts
  • 2 flour tortillas
  • 75g stilton
  • 2 tbsp cranberry sauce

Prepare Ahead
You will need a handful of leftover carrots and 150g of leftover turkey and stuffing.

Method

  1. Heat the oil in a pan, add the veg, turkey and stuffing and cook, stirring for 6-8 mins, until heated through and golden.
  2. Divide he hot filling between the tortillas and scatter with stilton. Spoon on the cranberry sauce and wrap. Eat warm.

Did you know... Sprouts are low in calories and high in fibre, they contain potassium to help keep blood pressure normal and are full of folate, which helps your immune system to work normally.

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