Mary Berry Brussels Sprouts Recipe

Mary Berry Brussels sprouts are cooked simply to bring out their natural sweetness while keeping their texture tender, not soggy. Lightly seasoned and gently cooked, these sprouts are fresh, balanced, and far removed from the overcooked versions many people remember. This recipe is perfect for Christmas dinner, Sunday roasts, or any meal where you want a reliable vegetable side that complements rich mains without overpowering them.

It uses a straightforward stovetop method and comes together quickly.

What Are Mary Berry Brussels Sprouts?

Mary Berry’s Brussels sprouts focus on correct preparation and timing rather than heavy additions. The sprouts are trimmed, cooked until just tender, and finished simply so their flavour stays clean and slightly nutty. This approach keeps the colour bright and the texture pleasant, making Brussels sprouts enjoyable even for those who usually avoid them.

Other Popular Mary Berry Recipes

• Mary Berry Blinis
• Mary Berry Roast Potatoes with Garlic and Rosemary
• Mary Berry Bubble and Squeak
• Mary Berry Pear Upside Down Cake

Why This Recipe Is Worth Trying

• No bitterness – Proper cooking removes harsh flavours
• Fresh, clean taste – lets the sprouts shine naturally
• Quick side dish – Ready in minutes
• Perfect for festive meals – Works well with roast dinners
• Beginner-friendly method – Hard to get wrong

Essential Ingredients to Make Mary Berry Brussels Sprouts

• Brussels sprouts – 750 g, trimmed and halved if large
• Unsalted butter – 25 g
• Salt – to taste
• Black pepper – to taste
• Lemon juice (optional) – 1–2 teaspoons

Handy Kitchen Tools for Best Results

• Large saucepan
• Colander
• Sharp knife
• Slotted spoon
• Serving bowl

Step-by-Step Guide to Making Mary Berry Brussels Sprouts

• Prepare the sprouts – Trim the bases and remove any damaged outer leaves. Halve larger sprouts so they cook evenly.
• Boil salted water – Bring a large pan of well-salted water to a rolling boil.
• Cook until just tender – Add the sprouts and cook for 6–8 minutes until tender but still bright green.
• Drain thoroughly – Drain immediately in a colander to stop further cooking.
• Finish with butter – Return the sprouts to the pan, add the butter, and toss gently over low heat until glossy.
• Season lightly – Add salt, black pepper, and a squeeze of lemon juice if using.
• Serve straight away – Transfer to a warm serving bowl.

What I Got Wrong (And How I Fixed It)

• Mushy sprouts – Overcooking caused this; timing carefully fixed it.
• Dull colour – Cooking too long in low-heat water was the issue.
• Watery finish – Draining thoroughly solved this.
• Flat flavour – Proper salting of the water made a big difference.

Healthier Version of Mary Berry Brussels Sprouts

• Skip the butter – Finish with olive oil instead
• Steam instead of boil – Retains more nutrients
• Add herbs – Boost flavour without fat
• Use lemon zest – Adds brightness naturally

Ingredient Substitutions for Mary Berry Brussels Sprouts

• Butter – Olive oil or dairy-free spread
• Lemon juice – White wine vinegar
• Black pepper – White pepper for milder heat
• Fresh herbs – Parsley or thyme

Pairing Ideas: What to Serve With Mary Berry Brussels Sprouts

• Roast turkey or chicken – Classic festive pairing
• Beef or lamb roasts – Balances rich flavours
• Nut roast – Ideal vegetarian option
• Gravy-based dishes – Soaks up sauce well
• Crispy roast potatoes – Complete the plate

Expert Tips to Make Perfect Mary Berry Brussels Sprouts

• Salt the water well – Season the sprouts from ithe nside
• Do not overcrowd the pan – Keeps temperature steady
• Test early – Avoid overcooking
• Drain immediately – Stops residual heat cooking them
• Serve hot – Best texture and flavour
• Keep seasoning light – Avoid masking the natural taste

Creative Ways to Customize Mary Berry Brussels Sprouts

• Chestnut addition – Stir in cooked chestnuts
• Bacon boost – Toss with crispy bacon pieces
• Garlic butter finish – Adds savoury depth
• Parmesan sprinkle – Lightly grate before serving

Storing Mary Berry Brussels Sprouts the Right Way

• Best eaten fresh – Texture is best straight away
• Refrigerate leftovers – Store for up to 2 days
• Cool before storing – Prevents condensation
• Reheat gently – Avoid drying out

How to Reheat Mary Berry Brussels Sprouts (If Needed)

Reheat gently in a pan with a small knob of butter or a splash of water. Avoid microwaving for long periods, as it can make them mushy.

Nutritional Breakdown (Per Serving)

• Calories: ~90 kcal
• Carbohydrates: ~10 g
• Fats: ~5 g
• Protein: ~4 g
• Sugar: ~2 g

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FAQs

Why do Brussels sprouts taste bitter when cooked?

Brussels sprouts turn bitter when they are overcooked. Cooking them just until tender and draining immediately helps keep their flavour mild and slightly sweet.

Should I cut Brussels sprouts in half before cooking?

Halving larger sprouts helps them cook evenly. Smaller sprouts can be left whole so they stay juicy and do not overcook.

How do I keep Brussels sprouts bright green?

Use plenty of boiling salted water and avoid cooking longer than needed. Draining them straight away stops residual heat from dulling their colour.

Can Brussels sprouts be prepared ahead of time?

Yes, you can trim and clean the sprouts a day in advance and store them in the fridge. Cook them just before serving for the best texture and flavour.

Wrapping It Up

Mary Berry’s Brussels sprouts prove that simple cooking makes all the difference. With the right timing and light seasoning, they become a fresh, satisfying side dish that earns its place on both everyday and festive tables.