Garlic butter sprouts

Name: Garlic butter sprouts
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Serves 4-6 as a side
Cuisine: British recipes
Ingredients: 80g salted butter; 500g brussels sprouts, any discoloured outer leaves removed and halved; 5 garlic cloves; Splash cider vinegar or lemon juice

By: Pollyanna Coupland
Food producer, delicious.

Published: 21 Nov 22
Updated: 18 Mar 24

Test kitchen approved

Sprouts can still divide the dinner table at Christmas but, as with many things in life, a hefty helping of butter can help turn the tide. Rather than boiling the brassica (which can make them mushy and bitter), gently cooking them until crisp and caramelised brings out their natural sweetness. This is how we cook our sprouts every Christmas – give it a go and see why.

Chestnuts, pancetta, or cheese? However you like your festive sprouts, we’ve got the Brussels sprouts recipes for you.

Serves 4-6 as a side
Hands-on time 5 min. Simmering time 30 min

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Ingredients

80g salted butter
500g brussels sprouts, any discoloured outer leaves removed and halved
5 garlic cloves
Splash cider vinegar or lemon juice

Method

Melt the butter in a large frying pan over a low-medium heat. Add the sprouts and cook slowly in the foaming butter for around 25 minutes, stirring occasionally. You want them to crisp up and get a nice, deep caramelisation.
Finely grate the garlic cloves into the sprouts, then cook for a further 5 minutes until the garlic has infused all its flavour into the remaining butter. The sprouts should be crispy on the outside and meltingly tender inside. Taste and season with salt and vinegar or lemon juice.

Recipe from December 2022 Issue

Nutrition

Nutrition: per serving

Calories: 146kcals
Fat: 12.1g (7.2g saturated)
Protein: 3.2g
Carbohydrates: 3.7g (2.6g sugars)
Fibre: 4.7g
Salt: 0.3g

delicious. tips

We’ve kept these garlicky sprouts simple as there’s lots to contend with on the Christmas dinner plate, but you can easily up the ante with extra flavourings. Some of our favourites include anchovies, crispy sage leaves or lemon zest.

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