Perfect Brussel Sprouts

At Christmas time I have to have Brussel sprouts on my plate. However this year I was reluctant to boil them, they just taste like old socks that way! I'd seen some recipes for them roasted with pancetta, but as a vegetarian that wasn't much good. I adapted the recipe, served them and my 67 year old father declared them the best he'd ever had. And he's had a lot!


  • Brussel sprouts
  • Unsalted butter
  • Parmesan cheese
  1. Chop the stumps off the Brussel sprouts, peel the outer layers, and cross the bottoms.
  2. Melt a sizeable knob of unsalted butter in a frying pan on a low heat. Toss in the Brussel sprouts and coat them with the butter.
  3. Transfer to a baking tray and sprinkle parmesan cheese over the top.
  4. Cook for 20 minutes on 200°C.

Brussel sprouts

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  1. says

    I love the good 'ol brussel and just the other day my OH asked why we really only have them at Christmas!! The recipe sounds gorgeous either with or without the pancetta! Easy recipe too 🙂

      • says

        I dont do dairy never have never will, and I know there are substitutes but when you have spent over 50 years avoiding the stuff for intolerances reasons the psychological force against using anything else is too strong. I eat dry bread, dry toast, dry crackers, dry cereals, etc and as I did so do my kids, and so do my grandkids
        I know we are weird but it takes all kinds to make the world.

  2. says

    These look really good. I love sprouts. My mum still tells the tale of how I would, as a toddler, eat all the leftover sprouts whenever they were served. Roasting veggies often gives them a completely different flavour I find.

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