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Best in season: Brussels sprouts

Now's the time to tuck into the most iconic of Christmas vegetables, Brussels sprouts. Whether you like them served traditionally or don't enjoy them at all, discover new ways with our clever recipe ideas

All about sprouts

We source our sprouts from Peter Stirling, a farmer based near the town of Arbroath in Scotland with a real commitment to quality and innovation.

Producing a good sprout isn’t easy. It takes the perfect combination of healthy, nutrient-rich soil, water, a temperate climate, protection against pests and diseases, and skilled labour to grow and harvest it when it is at its best.

"We harvest the entire stalk in the field and then hand trim each of the buttons from the stalk when it arrives at the packhouse, This gives much better quality and helps to improve shelf life," Peter said.

As well as his attention to quality, sustainability is at the heart of everything Peter does. All plant waste material is spread back on to the land as a green fertiliser and he is looking at wind power to reduce his reliance on fossil fuels.

As well as ready prepared sprouts, Peter also supplies M&S stores with sprout trees and our exclusive Flower Sprouts – a delicious combination of kale and sprouts.

Nutrition facts:

  • Naturally rich in folate and vitamin C, just eight Brussels sprouts give you your daily recommendation of vitamin C
  • A source of fibre and potassium and provide small amounts of B vitamins
The M&S Brussels spouts supplier story

Recipe: Maple sausage and Brussels sprout hash

  • PREP: 10 min
    COOK: 25min
    514 cal

Nutritional info per serving

  • Calories: 514
  • Fat: 31g (9g saturated)
  • Carbohydrates: 35g
  • Sugar: 14g
  • Fibre: 8g
  • Protein: 26g
  • Salt: 1g



6 pork sausages
400g charlotte potatoes
2 tbsp olive oil
1 large onion
1 garlic clove
300g Brussels sprouts
1 tbsp thyme leaves
1 tbsp maple syrup
4 eggs


  1. Slice the onions. Finely chop the garlic cloves. Quarter the Brussels sprouts. Chop the thyme leaves

  2. Slit the sausage skins, remove the sausage meat and transfer to a bowl.

  3. With wet hands, shape the meat into walnut-size balls. Cover and chill until ready to use.

  4. Boil the potatoes for 10-12 minutes, until tender; drain and refresh under cold water. Cut into bite-size pieces.

  5. Heat half the oil in a large frying pan and add the sausage balls. Cook for 4-5 minutes, turning often, until browned and cooked through. Remove with a slotted spoon and keep warm.

  6. Put the onion into the pan and cook for 4-5 minutes, until softened.

  7. Add the garlic and sprouts, and cook for a further 2 minutes.

  8. Add the potatoes and cook for 3-4 minutes, stirring occasionally, until golden.

  9. Stir in the sausage balls, thyme and maple syrup; keep warm

  10. Heat the remaining oil in a large non-stick frying pan. Crack the eggs into the pan and fry gently for 2-3 minutes, until the whites are firm and the yolks are beginning to set.

  11. Divide the hash among 4 serving plates and top each with a fried egg.

See more Christmas recipes

Recipe: Sauteed sprouts with bacon

When it comes to sprouts, sometimes the simplest ways of cooking them can be the most tempting. Our go-to recipe for a festive favourite, buttery pan-fried sprouts, has a few twists to keep the traditional serving method fresh, including adding crispy bacon and toasted shards of almond.

See the full recipe

Recipe: Brussels sprouts, chicken and
pecorino winter salad

  • PREP: 20 min
    COOK: 5 min
    356 cal

Nutritional info per serving

  • Calories: 356
  • Fat: 25g (6g saturated)
  • Carbohydrates: 6g
  • Sugar: 3g
  • Fibre: 5g
  • Protein: 26g
  • Salt: 1g



Handful fresh basil leaves
25g pecorino
60g watercress
1 tbsp white balsamic vinegar
3 tbsp extra virgin olive oil
25g blanched almonds
1 rotisserie whole roast chicken
400g Brussels sprouts
4 spring onions
Pinch chilli flakes
2 garlic cloves
1 tbsp olive oil


  1. Tear the fresh basil leaves. Grate the pecorino. Toast and roughly chop the blanched almonds. Shred the rotisserie whole roast chicken. Trim and finely shred the Brussels sprouts. Slice the spring onions. Slice the garlic cloves.
  2. Heat the olive oil in a large frying pan. Add the garlic, chilli flakes and spring onions, and cook over a medium heat for 1 minute.
  3. Add the sprouts and stir fry for 4-5 minutes, until just tender. Remove from the heat and set aside.
  4. Stir the chicken gently through the sprouts mixture, along with the almonds and some seasoning.
  5. Whisk together the extra virgin olive oil and balsamic vinegar, and drizzle over the chicken mixture. Add the watercress, mixing gently to combine.
  6. Transfer to a serving platter, then scatter over the pecorino and basil to serve.

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