Stop Boiling Your Brussels Sprouts Like It’s 1993

Let me guess... your mum boiled the life out of Brussels sprouts and served them as a sad, pale-green pile on the side of the roast. And now, every time you see them, you feel a deep, generational mistrust in your soul?

We get it. But the humble Brussels sprout has had a serious glow-up. This is your official notice: stop boiling your sprouts like it’s 1993. There are better, tastier, crunchier ways. And no, we're not just going to say “fry them with bacon” (although we will say it... because it does absolutely work).

1. Fried, and then topped with Parmesan

This method gives you caramelised, nutty, golden goodness in under 10 minutes. Halve the sprouts, cook them face-down in a hot pan with oil until golden, toss in a bit of butter, flaked almonds, and parmesan, and boom. You’ve got yourself a bowl of sprout glory. Check out the full recipe here.

2. Shredded Sprout Slaw

Sprouts in a Caesar? Trust us. This is the slaw/salad hybrid you didn’t know you needed. Shred your sprouts nice and fine, then toss with a creamy garlicky Caesar dressing, crispy croutons, and loads of parmesan. It’s crunchy, salty, ridiculously satisfying, and somehow still feels like a healthy choice. Check out the full recipe here.

3. Roasted. Simple. Easy.

Chop your sprouts in half, toss with olive oil, crushed garlic, salt, and pepper, then roast at 200°C for about 20–25 mins. Finish with a squeeze of lemon juice. Crispy edges, nutty flavour, and absolutely no childhood trauma.

4. Smashed in a Taco

Yes, you read that right. Take sprouts in a completely different direction. The sprouts are smashed, seasoned and roasted until crispy, then piled into warm tortillas with a fresh salsa verde made from coriander, spring onion and lime. Add a smear of hummus or chipotle mayo and you've got crunchy, zesty tacos that are packed with flavour and just the right amount of chaos. Check out the full recipe here.

5. Brussels Sprout Alfredo Pasta

Comfort food with a glow-up. Brussels sprouts are roasted until golden and nutty, then tossed through silky fettuccine coated in a rich, creamy Alfredo sauce made with butter, cream and parmesan. It's the kind of meal that feels fancy enough for guests but is easy enough for a weeknight dinner, proving once and for all that Brussels sprouts deserve a spot outside the Christmas roast. Check out the full recipe here.

So next time you see sprouts in your box, don’t panic. Don’t call your mum. And definitely don’t boil them. Just give them a little love... and maybe a little parmesan.