The Best Way To Cook Sprouts
Festive Sprout, Bacon, Broccoli, and Cabbage Medley: What is The Best Christmas Side Dish?
As we inch closer to Christmas, the festive kitchen is in full swing, and Chef Ellis Barrie is back with another show-stopping recipe to bring to your table. Following the success of last week’s rich and indulgent cauliflower, celeriac, and parsnip cheese, this week’s recipe is a lighter but equally spectacular side dish: Sprouts with bacon, broccoli, and cabbage.
Why is this the best Christmas side dish?
Sprouts are often the devisive vegetable on the traditional Christmas dinner. Alone, they are a strong flavour, so Ellis has used them in this recipe for precisely that—a standalone flavour to balance and compliment the dish.
The broccoli and cauliflower keep a fresh crunch with depth of flavour while the pear and chestnuts introduce a sweetness, with the toasted pistachio developing that further and adding to the overall texture. This dish stands alone as a meal in itself but also compliments and offers some contrast to the richer elements of the Christmas dinner.
“Sprouts have a bad rep, but it’s all in how you treat them. In this recipe, we blanch the sprouts and broccoli to keep their bite and vibrant green color, then toss them with sweet chestnuts, smoky bacon, and dried pear for balance. The creamy acidity of crème fraîche ties everything together, while toasted pistachios add a festive crunch.”
Why You’ll Love This Sprouts Recipe
Packed with Festive Flavours: Smoky bacon, sweet chestnuts, and aromatic herbs give this medley a perfect Christmas vibe.
Versatile and Easy: It’s a one-pan dish that’s simple to prep ahead, saving you time and stress on Christmas Day.
This recipe gives Brussels sprouts the makeover they deserve, turning them from a divisive vegetable into a festive crowd-pleaser.
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Vegetables:
20 Brussels sprouts ¼
20 shoots of tender stem Broccoli
½ Cabbage (shredded)
4 handfuls of washed Spinach
1 Onion, finely sliced
Garlic, chopped optional
Meat (Optional):
150 g Bacon lardons, pancetta, or streaky bacon
Sweet Elements:
150 g Sweet chestnuts
70g Dried pear (or fresh pear for a milder sweetness)
Herbs:
30g Chives, chopped
30g Parsley, chopped
2 sprigs Rosemary,
30g Sage chopped
Extras:
50 g Pistachios (toasted and crushed)
50g Butter
Olive oil
100g Crème fraîche
Cooking Instructions
Prep and Blanch the Veggies
Bring a large pot of salted water to a boil and blanch the broccoli and Brussels sprouts for 1 minute.
Drain and shock them in cold water (or ice water) to lock in their color and freshness. Set aside.
Toast the Pistachios
In a dry pan, toast the pistachios until they release their natural oils and turn golden. Crush lightly and set aside for later.
Cook the Bacon and Aromatics
In the same pan, heat a small amount of butter and olive oil. Add the bacon lardons and cook until golden and crisp.
Add shredded cabbage, onion, garlic, sweet chestnuts, sage, and a sprig of rosemary to the pan. Toss everything together and let it caramelize slightly. Deglaze the pan with a splash of water, scraping up all the flavorful bits.
Add the Pear
Stir the dried pear into the pan, allowing its natural sweetness to infuse the dish and balance the salty bacon and earthy cabbage.
Bring It All Together
In a separate pan, sautée the blanched sprouts, broccoli, and fresh spinach. Add to the cabbage pan and cook gently until everything is warmed through and well combined.
Season with salt and fold in chopped parsley and chives for a bright, fresh finish.
Finish and Serve
Serve the medley straight from the pan for a rustic, festive presentation.
Dot thumb-sized dollops of crème fraîche across the top for creamy acidity.
Sprinkle with the crushed pistachios for a final festive flourish.
And there we have it. This dish is perfect served alongside roast meats or cheesy bakes, but it’s also a great standalone option for vegetarians (just skip the bacon). The rustic presentation makes it a stunning addition to any Christmas table, and the mix of flavours will have even the most reluctant sprout eaters coming back for seconds.
Final comments from Chef:
“Blanch your veggies the day before, toast the pistachios in advance, and you’ll have this dish on the table in no time—leaving you more moments to enjoy with family and friends.
Happy cooking.”
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This is going to sound obvious. The cheese is key. Supermarkets do a great job with a lot of products but their cheeses don’t stand up to artisanal counterparts. Using a reputable cheese from a small producer is a worthwhile purchase to enhance this recipe.
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Yes, you can make a gluten-free cauliflower cheese by using a good gluten-free flour.
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There’s no need to add water to the process by preboiling your vegetables. Dusting the cauliflower with flour to make the mornay also helps to emulsify the dish, creating the creamy texture.
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Yes, you can assemble the dish and refrigerate it, then bake it when ready to serve.
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This recipe plays with the festive flavours and ingredients to create the perfect Christmas side dish but cauliflower cheese is often served as a side for roast dinners, particularly beef or lamb, but it also complements vegetarian mains like lentil or nut roast.
