Brussels sprouts often encounter strong and polarised opinions, dividing individuals into two distinct camps: lovers and haters. For those who adore these miniature cruciferous vegetables, there’s an appreciation for their unique flavour profile—slightly bitter with a hint of nuttiness. Roasted Brussels sprouts, with their crispy edges and tender centers, can be a culinary delight for enthusiasts. On the other hand, detractors often dislike the strong, somewhat strong aroma and bitter taste as reasons for their dislike. The texture, too, can be a point of contention, with some finding the densely packed leaves off-putting. Ultimately, whether one loves or hates Brussels sprouts often boils down to individual taste preferences and perhaps the culinary prowess of the chef preparing them.

Here is a recipe from Simply Food by Mandy that will be a winner amongst the lovers and should turn some of those who dislike them.

This could quite possibly be my favourite Brussel sprout recipes to date and perhaps one that may even convert a sprout hater? Delicious as a side to and Christmas meal, but equally gorgeous at any time of the year.

Serves 4 as a Christmas side
INGREDIENTS
500g Brussel sprouts – washed and trimmed
1 – 2 garlic cloves – thinly sliced
1-2 red chillies – sliced
2-3 spring onion – sliced
Glaze – mix together in a bowl
1 teaspoon miso paste
1 tablespoon sesame oil
3/4 tablespoons soy sauce
2 teaspoons honey
METHOD
Boil the sprouts in salted water for 5 minutes.
Drain to remove all of the water.
Sauté the garlic and chilli in olive oil for a few minutes. Be careful not
to burn the garlic as it will turn bitter. Toss the sprouts with the chilli
and garlic. Drizzle with the glaze. Sizzle for 1-2 minutes, turn off the