Brussels sprouts best recipe

Say hello to your new favorite side dish!

There’s an abundance of recipes online all claiming to be the answer to perfectly crisp, light and fluffy puddings but my grandma’s two trusty tips have never let me down.

The savoury baked pudding is made from a simple recipe of plain flour (never use self-raising flour), eggs and milk or water. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.

Step 2

To prepare your Brussels sprouts, slice off the nubby ends and remove any discoloured or damaged leaves.

Cut each sprout in half from the flat base through the top.

Step 3

On your baking sheet, combine the halved sprouts, olive oil and salt. Toss until the sprouts are lightly and evenly coated. Ideally, rest the batter for at least 30 minutes and up to two hours. It’s all to do with the temperature of the fat or the oil in the muffin tin before you pour the batter in.

She said: “The fat or oil has to be really hot so the batter sizzles when you pour it in - and you’re supposed to let the batter stand before you pour it into the tins.”

Leaving the batter to stand - or “rest” - isn’t described as an essential step in the process but it can help.

In fact, national treasure Mary Berry even agrees with my grandma's method!

She explained: “Resting helps them rise fully during cooking because it allows the gluten to ‘relax’ and relaxed gluten is more stretchy.

Either way, this crisp salad makes a fresh, light counterpoint to all those cozy fall comfort foods. Roasted Brussels are best served warm, but they are also good at room temperature. Put them back in for 5 minutes.

Get the Brussels Sprouts Tacos recipe at Pinch of Yum.