The Ultimate Brussels Sprouts

Brussel Sprouts

For many people it’s the same old…. take one, eat half a mouthful of a brussels sprout to be polite and leave the rest. Please give me the opportunity to show you how delicious these little green delicate balls can be. I am talking about a brussels sprout revolution here. They guys are AMAZING cooked in the right way, with the right accompaniments.


350g Unpeeled or 200g peeled brussels sprouts

20g Toasted pine nuts

3 Rashers of bacon sliced into lardons

1-2 tbs Pomegranate seeds

1 x Small garlic clove finely crushed

Parsley – to garnish (optional)

Drizzle of olive oil

Drop of sunflower oil

Salt and Pepper to taste

Makes approx. 4 side portions


  • Preheat the oven to 180C
  • Prepare brussels sprouts by pealing the outer layer – and any pale green or discoloured leaves. Quarter
  • Drizzle lightly with olive oil, using your hands to rub into all the vegetable pieces. Place in the oven for approx. 15 mins until golden and some resistance when pierced with a knife
  • Heat a few drops of sunflower oil in a frying pan on a medium to low heat – add the bacon and allow to cook gently until all the fat is rendered
  • Remove the pomegranate seeds from the whole fruit unless buying pre-prepared
  • Toast your pine nuts on a low heat, turning them frequently to ensure even cooking. Keep you eye on them as they suddenly go!
  • 2 Minutes before your brussels are ready (best guess) add you garlic and mix well – return to the oven and allow the flavour to ‘cook out
  • Bring all your ingredients together into a bowl and mix
  • Add any salt and pepper
  • Turn into your serving dish and apply any garnish
Brussels Ready for roasting

Brussels Ready for roasting

How kids can help:

  • Kids adore peeling brussels
  • They can rub the olive oil into all the pieces
  • Help extract the pomegranate seeds – this can be a bit messy!
  • If old enough kids can cut up the bacon using scissors
  • Toss all the cooked ingredients together
  • Add any garnish




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