Cook Brussels Sprouts in 3 Ways
Cook Brussels Sprouts in 3 Ways is a medium British recipe that serves 4. 210 calories per serving. Recipe by Pinch of Mint on YouTube.
Prep: 23 min | Cook: 1 hr 15 min | Total: 1 hr 53 min
Cost: $10.70 total, $2.68 per serving
Ingredients
- 500 g Brussels Sprouts (trimmed and cleaned)
- 95 g Unsalted Butter (divided: 32.5 g for leek, 30 g for bacon, remainder for optional use)
- 1 Leek (washed, sliced into 1 cm pieces)
- 3 cloves Garlic (peeled and sliced)
- 8 slices Bacon (cut into strips)
- 1 medium Red Onion (diced finely)
- 50 g Mixed Nuts (roughly chopped; peanuts and almonds used)
- 20 ml Extra Virgin Olive Oil (for tossing sprouts before roasting)
- 0.5 tsp Red Chili Flakes (adjust to taste)
- 80 g Parmesan Cheese (grated; reserve a small amount for finishing)
- to taste Salt
- to taste Black Pepper (freshly ground)
Instructions
Trim the sprouts
Remove the sprouts from the stalk, cut off any tough root ends and discard outer leaves that look wilted.
Time: PT5M
Bring salted water to a boil
Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat.
Time: PT5M
Temperature: 100°C
Blanch the sprouts
Add the trimmed sprouts to the boiling water (in batches if needed), cover, and cook for 4–5 minutes until just tender and bright green.
Time: PT5M
Temperature: 100°C
Shock in ice water
Immediately transfer the blanched sprouts to a bowl of ice‑cold water, stirring occasionally to keep them cool.
Time: PT2M
Drain and set aside
Drain the sprouts in a colander and pat dry with a clean kitchen towel.
Time: PT2M
Prepare buttered leek & garlic ingredients
Wash the leek, slice lengthwise, then cut into 1 cm pieces. Peel and thinly slice the garlic cloves.
Time: PT5M
Cook leeks in butter
Melt 32.5 g butter in a skillet over medium heat, add the leeks, season with a pinch of salt, and sauté for 5 minutes until softened.
Time: PT5M
Temperature: Medium heat (~150°C pan surface)
Add garlic
Add the sliced garlic to the skillet and cook another 5 minutes, stirring frequently.
Time: PT5M
Temperature: Medium heat
Combine sprouts with leek‑garlic butter
Add the blanched sprouts to the skillet, toss to coat, and heat through for 4–5 minutes until the centre is piping hot.
Time: PT5M
Temperature: Medium heat
Plate buttered leek sprouts
Transfer the finished sprouts to a serving dish and keep warm.
Time: PT1M
Prepare smoky bacon ingredients
Slice the bacon into strips, dice the red onion finely, and roughly chop the mixed nuts.
Time: PT5M
Render bacon in butter
Melt 30 g butter in a clean skillet over medium heat, add the bacon strips and cook until the fat renders and the bacon begins to crisp, about 5 minutes.
Time: PT5M
Temperature: Medium heat
Add onion and nuts
Stir in the diced red onion and chopped nuts, cooking 3–4 minutes until the onion is soft and translucent.
Time: PT4M
Temperature: Medium heat
Combine sprouts with bacon mixture
Add the remaining blanched sprouts, toss to coat in the bacon fat, and heat for 5 minutes until hot throughout.
Time: PT5M
Temperature: Medium heat
Plate smoky bacon sprouts
Transfer to a serving dish and set aside.
Time: PT1M
Preheat oven
Preheat a fan oven to 190°C.
Time: PT5M
Temperature: 190°C
Season sprouts for roasting
Halve the remaining blanched sprouts, place in a mixing bowl, drizzle with 20 ml olive oil, add salt, freshly ground black pepper, and 0.5 tsp red chili flakes. Toss until evenly coated.
Time: PT5M
Arrange on tray and add Parmesan
Line a baking tray with parchment paper, spread the seasoned sprouts in a single layer, flat‑side down, and grate most of the Parmesan (about 70 g) over the top, reserving a small amount for finishing.
Time: PT3M
Roast until crisp
Place the tray in the preheated oven and roast for 20–25 minutes, until the Parmesan is golden and crisp and the sprouts develop a slight char.
Time: PT25M
Temperature: 190°C
Break up roasted sprouts
Remove from oven, let cool 1 minute, then break the sprouts apart with two spoons to separate the crispy Parmesan bits.
Time: PT2M
Serve all three preparations
Arrange the three sprout dishes on a serving platter or serve individually. Enjoy warm.
Time: PT1M
Nutrition Facts
- Calories
- 210
- Protein
- 8 g
- Carbohydrates
- 12 g
- Fat
- 15 g
- Fiber
- 5 g
Dietary info: Contains meat, Gluten‑free
Allergens: Dairy, Tree nuts, Peanuts
Ingredient Substitutions
- Instead of Brussels Sprouts: Savoy cabbage, Broccoli florets
- Instead of Unsalted Butter: Olive oil, Margarine
- Instead of Leek: Green onion, Shallots
- Instead of Garlic: Garlic powder (1 tsp), Shallots (2 small)
- Instead of Bacon: Smoked pancetta, Turkey bacon
- Instead of Red Onion: White onion, Shallots
- Instead of Mixed Nuts: Cashews, Walnuts
- Instead of Extra Virgin Olive Oil: Canola oil, Grapeseed oil
- Instead of Red Chili Flakes: Cayenne pepper, Paprika
- Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Pot
- Colander
- Cutting Board
- Chef's Knife
- Skillet / Frying Pan
- Baking Tray
- Parchment Paper
- Oven
- Mixing Bowl
- Wooden Spoon / Spatula
- Microplane or Grater
- Measuring Spoons
- Measuring Cup
Critical Steps — Do Not Skip
- Blanching the Brussels sprouts without overcooking
- Rendering bacon fat until crisp
- Roasting Parmesan until golden and crisp without burning
Chef Tips from the Video
- Use high‑quality unsalted butter for richer flavor.
- For extra crunch, toast the mixed nuts in a dry pan before adding them.
- A squeeze of fresh lemon juice over the finished sprouts brightens the flavors.
Troubleshooting
Sprouts are soggy after roasting.
Make sure the sprouts are thoroughly dried after the ice‑water shock and spread them in a single layer without crowding. Increase roasting time by 5 minutes if needed.
Parmesan burns before sprouts are tender.
Reduce oven temperature to 180°C or move the tray to a higher rack. Stir halfway through roasting.
Garlic turns bitter in the buttered leek version.
Add the garlic after the leeks have softened and keep the heat on medium‑low; remove from heat as soon as it becomes fragrant.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended; texture will become mushy.
Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Blanch the sprouts a day ahead and store in the fridge; they will keep their color.
- Grate the Parmesan and store in an airtight container for quick use.
- Pre‑slice the leeks and garlic; keep them in a sealed bag in the fridge.
Frequently Asked Questions
What is the cultural significance and history of Brussels sprouts in British holiday meals?
Brussels sprouts have been a staple of British Christmas tables since the 19th century, originally introduced from Belgium. Over time they became associated with festive feasts, often served roasted or sautéed as a hearty vegetable side.
What are the traditional regional variations of Brussels sprouts in British cuisine?
In England, sprouts are commonly roasted with bacon or chestnuts, while in Scotland they may be boiled and tossed with butter and herbs. Wales often adds leeks, and in Northern Ireland a sweet glaze of honey and mustard is popular.
How is buttered leek and garlic Brussels sprouts traditionally served in the United Kingdom?
The classic British serving pairs butter‑sautéed sprouts with sliced leeks and garlic, presented warm on a serving platter alongside roast meats. It is often garnished with a sprinkle of sea salt and a drizzle of melted butter.
What occasions or celebrations is Brussels sprouts traditionally associated with in British culture?
Brussels sprouts are most closely linked to Christmas dinner, but they also appear at Easter lunches, harvest festivals, and Sunday roasts throughout the year in the UK.
What makes the three‑way Brussels sprouts recipe from Pinch of Mint special in British side‑dish cuisine?
Pinch of Mint’s approach showcases the versatility of sprouts by offering three contrasting flavor profiles—creamy butter, smoky bacon, and crisp Parmesan—allowing cooks to serve a single vegetable in multiple exciting ways.
What are the most common mistakes to avoid when making the crispy Parmesan Brussels sprouts from Pinch of Mint?
Common errors include overcrowding the baking tray, which steams rather than crisps the sprouts, and using too much oil, which prevents the Parmesan from forming a crisp crust. Also, watch the oven closely to prevent the cheese from burning.
Why does the Pinch of Mint recipe use a short ice‑water shock after blanching the Brussels sprouts?
The ice‑water shock stops the cooking process instantly, preserving the bright green colour and crisp texture, which is essential for the later sauté and roast steps.
Can I make the smoky bacon Brussels sprouts ahead of time and how should I store them?
Yes, you can prepare the bacon, onion and nut mixture up to 24 hours ahead. Store the cooked sprouts in an airtight container in the refrigerator and re‑heat gently in a skillet before serving.
What does the YouTube channel Pinch of Mint specialize in?
The YouTube channel Pinch of Mint specializes in approachable, seasonal British home cooking, offering clear step‑by‑step tutorials that focus on fresh ingredients and practical techniques for everyday cooks.
How does the YouTube channel Pinch of Mint's approach to British vegetable dishes differ from other cooking channels?
Pinch of Mint emphasizes simplicity and flavor layering, often using a single vegetable in multiple preparations within one video. The channel prioritises minimal waste, clear visual instructions, and tips that suit home kitchens, unlike many channels that focus on elaborate plating.
What other British side‑dish recipes is the YouTube channel Pinch of Mint known for?
Pinch of Mint is well‑known for recipes such as honey‑glazed carrots, roasted parsnips with thyme, and creamy cauliflower cheese, all presented with the same clear, home‑cook‑friendly style.
Last updated: August 31, 2026
