8 Mary Berry Brussels Sprouts Recipes for Christmas Dinner

Brussels sprouts divide opinion like no other Christmas vegetable, but most people who claim to dislike them have only met them boiled for too long. These eight recipes, inspired by Mary Berry’s sensible, flavour-first cooking, show just how good sprouts can be when they are cooked quickly, roasted until caramelised or baked in a creamy gratin.

There are classic versions with chestnuts and buttery lemon, crisp roasted and smashed sprouts, a shredded salad-style dish and a lively stir-fry. Most can be prepared the day before, and every one keeps the sprouts bright, sweet and tender rather than soggy.

1. Brussels Sprouts with Chestnuts and Turkey Bacon

Sweet chestnuts and crisp turkey bacon make this the classic Christmas way to serve sprouts. Blanch the sprouts the day before and finish them in one pan while the turkey rests.

Servings: 6 · Total time: 20 minutes

Ingredients

• 700g Brussels sprouts, trimmed and halved
• 6 slices turkey bacon, chopped
• 200g cooked peeled chestnuts, halved
• 25g butter
• Salt and freshly ground black pepper

Instructions

1. Cook the sprouts in boiling salted water for 4 minutes, then drain. If preparing ahead, plunge into iced water, drain and chill.
2. Melt the butter in a large frying pan and fry the turkey bacon for 3–4 minutes until crisp.
3. Add the chestnuts and cook for 2 minutes, then add the sprouts and toss over a high heat for 3 minutes until piping hot and lightly golden.
4. Season with plenty of black pepper and serve.

2. Sprouts with Lemon and Garlic Butter

A simple garlic and lemon butter keeps whole sprouts bright, fresh and full of flavour. It is a lighter option that goes with any roast.

Servings: 6 · Total time: 15 minutes

Ingredients

• 700g Brussels sprouts, trimmed
• 40g butter
• 2 garlic cloves, thinly sliced
• Finely grated zest of 1 lemon, plus a squeeze of juice
• Salt and freshly ground black pepper

Instructions

1. Cut a small cross in the base of any larger sprouts so they cook evenly.
2. Cook in boiling salted water for 5–6 minutes until just tender, then drain.
3. Melt the butter in the pan, add the garlic and cook gently for 1 minute without browning.
4. Return the sprouts, add the lemon zest and juice, toss well and season.

3. Honey and Mustard Roasted Sprouts

Roasting brings out a nutty sweetness in sprouts and gives them crisp, caramelised edges. A honey and mustard glaze added at the end makes them irresistible.

Servings: 6 · Total time: 35 minutes

Ingredients

• 700g Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• 2 tbsp runny honey
• 1 tbsp wholegrain mustard
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6.
2. Toss the sprouts with the oil and seasoning and spread cut-side down on a large baking tray.
3. Roast for 20 minutes until golden underneath.
4. Mix the honey and mustard, drizzle over the sprouts, toss and roast for 5 minutes more until sticky.

4. Creamy Sprouts Gratin with Cheddar Crumb

Baked in a creamy sauce under a crunchy Cheddar topping, sprouts become pure comfort food. Assemble it the day before and bake alongside the roast.

Servings: 6 · Total time: 45 minutes

Ingredients

• 700g Brussels sprouts, trimmed and halved
• 25g butter
• 25g plain flour
• 350ml whole milk
• 100ml double cream
• 1 tsp Dijon mustard
• 100g mature Cheddar, grated
• 30g fresh breadcrumbs
• Pinch of grated nutmeg
• Salt and freshly ground black pepper

Instructions

1. Cook the sprouts in boiling salted water for 4 minutes, drain well and spread in a buttered ovenproof dish.
2. Melt the butter, stir in the flour and cook for 1 minute. Whisk in the milk and cream and bring to the boil, stirring, until thick. Add the mustard, nutmeg and half the cheese and season.
3. Pour over the sprouts and top with the remaining cheese mixed with the breadcrumbs.
4. Bake at 200°C (180°C fan), gas mark 6 for 20–25 minutes until golden and bubbling (30 minutes if made ahead and chilled).

5. Shredded Sprouts with Cranberries and Pecans

Finely shredded sprouts cook in minutes and have a lovely delicate texture. Cranberries and pecans add festive colour, sweetness and crunch.

Servings: 6 · Total time: 15 minutes

Ingredients

• 600g Brussels sprouts, finely shredded
• 25g butter
• 1 tbsp olive oil
• 50g dried cranberries
• 50g pecans, toasted and roughly chopped
• Squeeze of orange juice
• Salt and freshly ground black pepper

Instructions

1. Heat the butter and oil in a large frying pan or wok.
2. Add the shredded sprouts and stir-fry over a medium-high heat for 4–5 minutes until just tender and bright green.
3. Stir in the cranberries and a squeeze of orange juice and cook for 1 minute.
4. Season and scatter with the pecans to serve.

6. Crispy Smashed Sprouts with Cheese

Lightly flattening cooked sprouts before roasting gives more surface area for wonderfully crisp edges. A sprinkling of cheese turns them golden and savoury.

Servings: 6 · Total time: 40 minutes

Ingredients

• 700g Brussels sprouts, trimmed
• 4 tbsp olive oil
• 40g Parmesan, finely grated
• 1 garlic clove, crushed
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 220°C (200°C fan), gas mark 7. Boil the sprouts for 6–7 minutes until tender, then drain and steam dry.
2. Spread on an oiled baking tray and gently flatten each one with the base of a glass.
3. Mix the remaining oil with the garlic, brush over the sprouts and season.
4. Roast for 15 minutes, sprinkle with the Parmesan and roast for 5–8 minutes more until crisp and golden.

7. Sprouts with Orange and Hazelnuts

Orange zest and toasted hazelnuts bring brightness and a nutty crunch to buttery sprouts. It is an elegant side that suits duck or goose as well as turkey.

Servings: 6 · Total time: 20 minutes

Ingredients

• 700g Brussels sprouts, trimmed and halved
• 40g butter
• 50g blanched hazelnuts, roughly chopped
• Finely grated zest of 1 orange, plus 1 orange segmented
• Salt and freshly ground black pepper

Instructions

1. Cook the sprouts in boiling salted water for 4 minutes and drain.
2. Toast the hazelnuts in a dry frying pan until golden, then set aside.
3. Melt the butter in the pan, add the sprouts and orange zest and toss for 3 minutes until hot through.
4. Season, add the orange segments and scatter with the hazelnuts.

8. Sprouts with Chilli and Sesame

A quick stir-fry with chilli, soy and sesame gives sprouts a lively new character. It is a great way to use up leftover sprouts on Boxing Day too.

Servings: 4–6 · Total time: 15 minutes

Ingredients

• 600g Brussels sprouts, trimmed and halved
• 1 tbsp sunflower oil
• 1 red chilli, deseeded and thinly sliced
• 1 garlic clove, crushed
• 2cm piece fresh ginger, grated
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp sesame seeds, toasted
• 2 spring onions, sliced

Instructions

1. Blanch the sprouts in boiling water for 3 minutes, drain and pat dry.
2. Heat the sunflower oil in a wok over a high heat and stir-fry the sprouts for 4 minutes until lightly charred.
3. Add the chilli, garlic and ginger and stir-fry for 1 minute.
4. Add the soy sauce and sesame oil, toss well and scatter with sesame seeds and spring onions.