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Sprouts, sprouts, sprouts: Three ways, all delicious

By November 28, 2020No Comments

For those that think they don’t like Brussel sprouts, chef Emma McGahern is here to tell you that its possible you’ve simply been eating them wrong…

I have three delicious recipes below, and even the pickiest eaters should be able to find one that they LOVE!


Vegan miso-glazed sprouts

First up (my ultimate favourite and vegan friendly) miso-glazed sprouts. These sprouts are so simple and so tasty, perfect for an afternoon snack or as a side dish.

500g Sprouts (ends removed and halved)
1 tbsp Olive oil
Salt + Pepper
1 tbsp Miso
1 tbsp Apple cider vinegar
2 tbsp boiling water
1 clove of garlic
4 sprigs of thyme


  • Pre heat your over to 200C, toss your sprouts in the olive oil and season with salt and pepper
  • Then into the oven they go for approximately 25-30minutes until they turn brown and crispy
  • Then in a bowl combine the remaining ingredients and set aside
  • Once your sprouts are ready to serve then toss them in the miso/apple cider mixture and enjoy

Creamy baked sprouts

The below recipe is totally indulgent and a Christmas favourite in my house

1 kg Brussel sprouts – ends removed and halved
1 packet of bacon – chorizo also works perfectly
200 g breadcrumbs
Bechamel Sauce:
50 g butter
50 g Flour
500 ml Milk
1 bay leaf
1 tsp Mustard
150 g Cheese grated (I generally go 50 % parmesan: 50% vintage white cheddar)


  • Steam/blanch your sprouts for approximately 4 minutes
  • In a hot pan add in chopped bacon and cook till nice and crispy – remove from the pan and leave
    aside with the sprouts

For the bechamel sauce (creamy decadence)

  • On a medium heat melt your butter in a pot
  • When the butter starts to foam at the top add in the flour and cook out for 1-2 minutes stirring
    constantly (I like to use a whisk)
  • Then slowly add in your milk and bay leaf – mixing to dissolve the flour butter mix
  • Continue to cook until the sauce starts to thicken (approximately 4 minutes)
  • Once thickened drop the heat to low and season with salt and pepper to taste
  • Add in mustard and cheese (reserving some cheese for the top)
  • In an oven proof dish add the sprouts and bacon, and cover them in your creamy sauce, topping it with breadcrumbs and remainder of the cheese
  • Bake at 180C for 25-30 mins until nice and golden

Spuds, sprouts and chorizo

500g Sprouts (ends removed and halved)
1 kg Potatoes halved (I personally like the skins on, but you can peal them if you prefer)
100g chorizo cut into small chunks
Salt and Pepper
1 bulb of garlic (with the back of a knife give them a bash but leave the skin on this will help prevent
them from burning)
Salt and Pepper


  • Par boil (or steam) your spuds for 10 minutes, and your sprouts for 4 minutes
  • Add all ingredients to a deep baking tray and give them a good coating of oil
  • After 10 minutes give everything a good toss making sure to get that amazing chorizo oil to cover
  • Pop back in the oven for another 15 – 20 minutes
  • Then remove from the oven and get a potato masher and give it all a squash (this will ensure they
    get nice crispy edges)
  • Back into the oven for the final 15 minutes until golden, crispy and delicious. Enjoy!

Photos from Unsplash