How to cook Brussel Sprouts

I’ve always had a dislike for Brussel sprouts. It was based on no facts whatsoever, and I think may even have been passed down from my parents dislike of Brussel sprouts which they got from their Mothers boiling the shit out of them and then being forced to eat these grey, soggy balls of water. Consequently, we rarely ate them growing up and I haven’t known how to cook, or to even bother.

Thanks to my weekly organic fruit and veggie delivery I have been forced out of my comfort zone a few times and last week I was presented with a small brown paper bag of these beauties. I knew that they were best served either roasted whole or fried/sautéed up in some butter, garlic and some kind of pork product – be it bacon or pancetta. I had neither, but did have some chorizo so tackled them with the same method.

Brussel Sprouts with Chorizo

Handful of Brussel sprouts
1 chorizo
Clove of garlic
Olive oil


Now, I like my vegetables to retain some of their original crunchiness when I cook them. That’s why I love to roast them and also cook like this – quickly fry/saute them. Firstly, I cut the very ends of the sprouts off (the bit where they were connected to the stalk) and then I cut them in half so they would cook quicker. You could leave them whole if you weren’t such a greedy guts and want them eaten so quickly!

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Then I sliced the chorizo and fried it up in a dry frypan. Because there are so many oils and fats in the chorizo itself, you won’t need to add anything into the pan and the fats will release as soon as it starts to cook. Once it was crispy and crunchy I added in a clove og minced/grated garlic to the pan and then the sprouts. A little extra oil can be added if you think it needs it, along with lashings of cracked, black pepper.

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Serve and eat immediately! I was lucky enough to use an old bowl that belonged to my late Grandmother Dot and yes, I ate the entire lot to myself.

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Now I’ve done this I will be sure to check out the pancetta/butter version as well as roasting them. I’m hooked!

How do you eat your Brussel sprouts?
Are you a fan?


  1. Dannie Wallace says

    Never liked them but seeing your pics here i might give this a go (last time i tried them i was a teen lol) so let’s see if my taste buds have changed *sigh*

  2. PinkPatentMaryJanes says

    Well-cooked sprouts are a thing of beauty. I’ll also lightly boil them in chicken stock before roasting with crispy pancetta and slivered almonds. HELLO!

  3. Jay - Moodie Foodie says

    Love em in all their glory. xo

  4. Chorizo + anything = excellent

  5. Chorizo makes everything taste better x

  6. I LOVE brussel sprouts! A couple of weeks ago I roasted them with some red cabbage, chickpeas, butter and cumin seeds (lightly bashed to release the flavour), then served them with some pomegranate molasses. Amaze-balls!

  7. I used to hate them when I was little but I LOVE them now. This is such a timely post. I ate so many last night that I had tummy pains when I went to bed. I was cursing cruciferous vegetables I can tell you!

    • BabyMacBlogBeth says

      Ah yes…too much of something can be not such a great thing. Hope you are feeling better today!

  8. I do love the much maligned Brussel Sprout. I posted this recipe from GOOP on fb and received a torrent of hatefulness (towards the poor old BS). Will be giving the chorizo recipe a whirl ASAP. In the meantime, Gwyneth Paltrow’s Caramelised Brussel Sprouts recipe is simple and delicious.

  9. See the other week I pan fried some brussels with garlic and bacon and they were shit because the brussels were still crunchy as, i.e. Gucky.

    Basically you just gave me permission to cut them in half and THEN fry them. Thank you, Beth.

  10. Lisa Mckenzie says

    Love Chorizo in anything so maybe it would make these little veggies taste better,maybe!

  11. Madeleine Morris says

    I come from the same sprout hating stock, so just went with the crowd, until Thanksgiving dinner at Perry St in the West Village. YUM. A must for your next sojourn. Officially BS converted.

  12. Emily Webster says

    I looooove brussel sprouts! My mum used to put them in my lunch box raw when she packed my lunch. They’re like a slightly bitter and peppery cabbage when they’re raw. I’ve also seen them used successfully in a slaw type salad, but with a viniagrette rather than a creamy dressing and also as a stir-fry star. They’re a very versatile little veggie.

    • BabyMacBlogBeth says

      They sure are. I am such a cabbage fan and realising that they are just mini cabbages has made a huge difference to the way I think about them.

  13. JoCountrylifeexperiment says

    I used to hate them till I worked as a cook in London… The trick is to lightly cook them then smother with cheese sauce and bacon. Though lets face it, cheese sauce and bacon can make anything taste good!

    • BabyMacBlogBeth says

      That’s just it isn’t it? They are a carrier for other goodness – butter, bacon, oil, chorizo, nuts. VEHICLE FOOD.

  14. Not a fan of the sprouts but my oh my am I a fan of chorizo. I am not sure if I’m a big enough fan of chorizo to give this a crack but I am considering it… which is big!

  15. MotherDownUnder says

    I love pan fried brussel sprouts…especially the little leaves that fall off and get all buttery and crispy.

  16. I cut potato into small chunks and microwave til just tender. Blanch off quartered Brussels and thin carrot medallions. Fry off some diced bacon then add in veg, garlic and lashings of butter and sauté.
    One of our favourite sides for sure.


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