For many, the Brussels sprout is the most contentious guest at the Christmas dinner table. Yet, a new culinary trick promises to end the annual debate by transforming the humble green vegetable into a dish described as 'golden, crunchy and genuinely addictive'.
The Festive Food Divide
As the UK prepares for the festive season, online searches for sprout recipes have surged by 50% in the last month, according to data. This highlights the perennial quest to perfect a vegetable that polarises families every December 25th. While some cherish it as a festive staple, others would happily see it banished from the plate altogether.
Recipe box company Gousto is on a mission to convert the sprout sceptics. Their solution is a surprisingly simple recipe overhaul that hinges on one unexpected ingredient and a clever cooking technique to revolutionise both the flavour and texture of the basic sprout.
The Secret: Smash and Sprinkle
The game-changing recipe is for 'Smashed Sprouts With Parmesan'. Sophie Nahmad, lead recipe developer at Gousto, explains that the key lies in two steps: physically smashing the cooked sprouts and adding a generous coating of grated Parmesan cheese before roasting.
'Many people think they don’t like sprouts, but they’ve just never had them cooked properly,' said Nahmad. 'Smashing them creates those gorgeous crispy edges, and a generous snowfall of Parmesan adds that nutty, salty depth.'
Why This Method Works
Sophie Nahmad breaks down the science behind the success. 'Smashing increases surface area, helping sprouts crisp beautifully in the oven. It’s the same principle as smashed potatoes – more texture, more flavour,' she notes.
The addition of Parmesan is crucial. 'Parmesan brings the umami hit,' Nahmad continues. 'So instead of slightly bitter boiled sprouts, you get crunchy, cheesy bites that feel special enough for Christmas but easy enough for weeknights.'
The method is straightforward:
- Boil the sprouts in salted water for six to eight minutes until just tender.
- Spread them on a baking tray and gently press each one with the bottom of a mug to flatten slightly.
- Drizzle with olive oil, season well, and scatter over a hearty amount of grated Parmesan.
- Roast at 200°C (180°C fan) for 15–20 minutes until golden and crisp.
- Finish with lemon zest or chilli flakes if desired.
With a prep time of just ten minutes and a total cooking time of around 25-30 minutes, this dish offers a festive upgrade without the headache. The common pitfall of over-boiling, which leads to soggy and flavourless sprouts, is completely avoided.
'It’s almost embarrassingly simple, but the result is so delicious,' concludes Nahmad. This simple yet effective recipe could be the definitive answer to making Brussels sprouts the star of your Christmas feast, winning over even the most ardent critics.
