5 Ways With Brussels Sprouts

Brussels sprouts are a cool-weather crop that grows best in temperate regions with a consistently cool climate like Canterbury, Waikato, and Southland. The small green cabbage, is a veggie that can stir up debate at the dinner table but is widely recognised as a staple on a roast dinner plate. This nutritious vegetable is loaded with fibre, minerals, and antioxidants that can enhance your immune system's health. 

To inspire your culinary creativity, we have compiled a list of our top year-round Brussels sprout recipes. Whether you prefer them chopped into a salad, roasted with bacon, or smothered in cheese, these recipes are perfect for a dinner party or a cozy night at home.

wonky character brussels sprout


This is a hearty & healthy salad that is bursting with flavour. Brussels sprouts add a unique texture and flavour to salads adding that satisfying crunch that can elevate any salad.


1 cup pearl barley

3 cups vegetable stock or water

5 large sprouts or 8 small sprouts

1 tablespoon fresh dill

2 tablespoons fresh parsley 

1 tablespoon freshly chopped mint

½ cup whole roasted almonds

2 apples

Salt & Pepper


1 clove crushed garlic

Juice of one lemon

3 teaspoons Dijon mustard

¼ cup olive oil

1 tsp maple syrup


Place the pearl barley into a pot and cover with water or vegetable stock. Cook for 25 minutes.

Drain any excess water from the barley and allow it to cool.

Wash and trim the ends off the Brussels sprouts. Using a sharp knife, shred the Brussels sprouts finely.

Chop the herbs & slice the apples.

To make the dressing, in a bowl add the crushed garlic, lemon juice, Dijon mustard, and maple syrup. Slowly whisk in the olive oil. Taste and season with salt and pepper as required.

To assemble, combine all the ingredients in a bowl and pour in the dressing. Mix well to combine. Season with salt and pepper.

This salad will last 3-5 days in the fridge in an airtight container.


Bread crumbing Brussels sprouts is a delicious and easy way to add a crispy texture to this vegetable. Try serving crispy crumbed sprouts tossed in spicy hot sauce as an ideal snack, sharing plate, or side dish. If you have Brussels sprouts that need using - this is the recipe for you!


8 sprouts

1 cup plant-based milk

1 tablespoon vinegar

1 cup flour

1 tsp garlic powder

1 tsp smoked paprika

1 tsp mixed herbs

Salt & Pepper

2 cups breadcrumbs

Hot Sauce:

1/2 cup sriracha

2 cloves garlic, crushed

1 tablespoon maple syrup

1/2 tablespoon soy sauce

3 tablespoons aioli


Trim the very bottom of the sprouts off and remove any loose hanging leaves. If the sprouts are large, cut them in half. If the sprouts are small, you can leave them whole.

Gather 3 bowls:

  1. In the first bowl, make the flour mixture. Add the flour, garlic powder, smoked paprika, salt, mixed herbs, and pepper. Mix well.
  2. In the second bowl, add the milk and vinegar. It will begin to curdle and thicken slightly after a few minutes.
  3. In the third bowl, add the breadcrumbs.

Crumb your sprouts:

  1. Roll the Brussels sprouts into the flour mixture, ensuring to coat each piece evenly.
  2. Add the floured Brussels sprouts into the milk mixture.
  3. Toss the Brussels sprouts into the breadcrumbs using your hands to pack on the breadcrumbs. This is best done in batches. Repeat until each sprout is crumbed.

Place the crumbed sprouts onto a baking tray and drizzle with oil. Bake in a preheated oven at 180 degrees for 30 minutes until golden brown.

In a bowl, combine the sriracha, crushed garlic, maple syrup, and soy sauce.

Remove the sprouts from the oven and place them into the bowl with the hot sauce. Gently toss to coat the Brussels sprouts in the hot sauce.

Best served immediately with your favourite garlic aioli.


If you're not a fan of Brussels sprouts, this recipe for Oven Roasted Brussels Sprouts with Bacon might just change your mind!


1 1/2 pounds Brussels sprouts

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

6 bacon slices, cut into 1 inch pieces


Preheat your oven to 200 degrees.

Clean and trim the Brussels sprouts, cutting any very large heads in half through the core. Don't worry if some of the outer leaves fall off - they'll get extra crispy and delicious!

In a large bowl, drizzle the Brussels sprouts with olive oil and toss to coat evenly.

Spread the Brussels sprouts out in a single layer on a large sheet pan. Sprinkle with salt and pepper, then evenly distribute the bacon pieces on top.

Roast in the oven for 20 to 30 minutes, turning the sprouts over halfway through the cooking time, until they are golden and lightly caramelised.

Serve immediately and enjoy!


The tangy flavour of the blue cheese pairs well with the nutty, earthy flavour of the Brussels sprouts, creating a delicious and satisfying side dish.


400g Brussels sprouts trimmed

250ml cream

100 ml whole milk

1.5 tsp whole grain mustard

70g blue cheese

30g parmesan

20g pecans




Preheat the oven to 200°C.

Wash & trim the bottom off the Brussels sprouts. Cut the brussels sprouts in half-length ways down the middle lengthwise.

Fill a pot full of water & bring to the boil. Boil the sprouts for 3 minutes. Remove from the water & pat dry.

In a bowl combine the cream, milk and whole grain mustard.

Rub a medium sized oven proof dish with butter.

Place the Brussels sprouts into the dish layering them up. Sprinkle in the blue cheese & pecans. Season with salt and freshly cracked black pepper.

Pour over the cream mixture. Sprinkle over the parmesan cheese.

Bake in the oven at 200 degrees for 25 minutes. Best served hot.


Use every part of the sprout in this slaw recipe. Add a bit of crunch to your sandwich or as a side dish. If you're tight for time, you can add the sprouts to a food processor with a shedding attachment. 


1 pound Brussels sprouts, trimmed and thinly sliced

1 large carrot, peeled and grated

1/2 cup dried cranberries

1/2 cup sliced almonds, toasted

1/4 cup chopped fresh parsley

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons apple cider vinegar

2 tablespoons olive oil

Salt and pepper to taste


In a large bowl, combine the sliced Brussels sprouts, grated carrot, dried cranberries, sliced almonds, and chopped parsley.

In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper.

Pour the honey mustard dressing over the Brussels sprout mixture and toss to combine.

Chill the slaw in the refrigerator for at least 30 minutes before serving.

Serve as a side dish or as a topping for sandwiches or burgers.