Learn three different ways to cook perfect Brussels sprouts every time, in this quick 1 minute video with Elly Smart.
To prepare: Remove any larger tough or brown leaves from the outside of each Brussels sprout. Wash the Brussels sprouts under cold running water and dry with a tea towel or using a salad spinner. If prepping ahead, place into a container and store in the fridge for up to 3 days.
To boil: Add 200g/7oz Brussels sprouts to a large pan of boiling water, and boil for 7–9 minutes until the centre is soft when pierced with a knife. Season with salt and freshly ground black pepper.
To pan fry: Thinly slice 200g/7oz Brussels sprouts. Place a large frying pan or wok over a medium heat and add 2 tablespoons of olive oil. Add the Brussels sprouts and allow to cook for 2–3 minutes until just soft. Season with salt and freshly ground black pepper.
To roast: Preheat your oven to 220C/200C Fan/Gas 7. Slice 200g/7oz Brussels sprouts in half, add to a bowl and toss with 2 tablespoons of olive oil then tip onto a lined baking tray. Place into the oven and cook for 8–10 minutes, or until soft and golden. Season with salt and freshly ground black pepper.
Serve as a side, or in salads, pasta dishes, pies or tarts.
