Brussels Sprouts recipes

Halved Brussels sprouts roasted at high heat until their cut faces caramelise and their outer leaves turn papery and crisp, then tossed while still hot with toasted hazelnuts, shaved Pecorino and a sharp honey-lemon dressing. This sits in the gap between a side dish and a starter — substantial enough to open a dinner party, interesting enough to stand alone for lunch. The contrast of the caramelised sprouts against the cold, sharp dressing is what makes it.

Raw Brussels sprouts, sliced paper-thin, make a remarkably good base for a Caesar — they have the bitterness of cos lettuce but with more substance and a lovely nutty sweetness. Tossed with a punchy anchovy dressing, sourdough croutons and a blizzard of Parmesan, this is a proper salad that earns its place as a main course.

A deeply satisfying red lentil dal where Brussels sprouts are quartered and cooked directly into the lentils, absorbing the turmeric, cumin and tomato broth until they become tender and almost creamy at the edges. A final tarka of mustard seeds, dried chilli and crispy fried shallots spooned over the top pulls everything together. This is weeknight food at its most honest — one pan, thirty minutes, deeply good.

A proper weeknight hash that turns Brussels sprouts into the crispy, caramelised backbone of the dish. Shredded sprouts fry up beautifully alongside cubed potatoes, smoked paprika and onion, finished with runny fried eggs on top. It is the kind of simple, satisfying meal you will come back to all winter.