They may split opinion come Christmas, but the modest Brussels sprout remains a traditional fixture of the festive spread. With December 25 fast approaching and households across Britain preparing their Christmas dinners, it’s little surprise that UK searches for sprout recipes have surged 50% over the past month.
Yet this diminutive green vegetable continues to polarise diners, with devotees hailing it as a seasonal essential whilst detractors would happily banish it to the far reaches of the dining table. Recipe box company Gousto is on a mission to win over sceptics with a revamped approach to the contentious vegetable, employing one surprising ingredient to transform both flavour and consistency of the standard sprout, reports the Mirror. Gousto has unveiled the secret to ensuring sprouts don’t languish uneaten on plates: their Smashed Sprouts with Parmesan, elevating the humble vegetable with added cheese and satisfying crispness.
Sophie Nahmad, lead recipe developer at Gousto, has explained how ditching conventional sprout preparation for a straightforward smash delivers exceptional flavour and texture, saying: “Many people think they don’t like sprouts, but they’ve just never had them cooked properly.
“Smashing them creates those gorgeous crispy edges, and a generous snowfall of Parmesan adds that nutty, salty depth. They come out golden, crunchy and genuinely addictive. It’s a guaranteed crowd pleaser.”
Sophie elaborates on the transformative power of smashing and adding Parmesan to sprouts: “Smashing increases surface area, helping sprouts crisp beautifully in the oven. It’s the same principle as smashed potatoes, more texture, more flavour.
“Parmesan brings the umami hit, so instead of slightly bitter boiled sprouts, you get crunchy, cheesy bites that feel special enough for Christmas but easy enough for weeknights.”
With a mere ten-minute prep time and 25 minutes in the oven, this festive side dish is far from a chore.
The recipe suggests boiling sprouts in salted water until just tender, which should take about six to eight minutes.
Next, arrange the sprouts on a baking tray and gently press down with the bottom of a mug to flatten them slightly. Drizzle with olive oil, season generously, and sprinkle over the Parmesan.
Bake at 200°C (180°C fan) / 400°F / Gas 6 for 15–20 minutes, or until golden and crispy. Finish off with lemon zest or chilli flakes if desired.
The cooking process is where many chefs falter, often resulting in over-boiled or bland sprouts.
Sophie advised: ” Boil your sprouts until just tender, then transfer them to a baking tray. Use the bottom of a mug to gently smoosh each sprout.
“You don’t want to flatten them completely, just crack them open. Drizzle with oil, sprinkle generously with grated Parmesan, and roast until golden and crisp. It’s almost embarrassingly simple, but the result is so delicious.”
