Brussel sprout remoulade

Don’t you just love a festive twist? Like taking A Christmas Carol and adding the Muppets—pure genius. Or swapping out a plain bowl of Brussels sprouts for a zesty, creamy remoulade. Both are the ultimate holiday upgrades and proof that sometimes we need to change it up a lit bit.

That takes me back to the spouts. The ultimate festive love-or-hate veggie. But hear me out, because this Brussels Sprout Remoulade is about to convert even the most sprout-skeptical among us. Crisp, crunchy, tangy, and loaded with flavour, it’s the perfect side dish to add some fresh, zesty balance to your Christmas spread. Think of it as coleslaw’s posh cousin, dressed up with festive flair—complete with cranberries, pecans, and a dressing so good you’ll want to eat it straight off the spoon.

Not your average sprouts

Gone are the days of over-boiled, mushy sprouts that divide the table. This dish brings out the best in these little green gems by keeping them raw and finely shaved, creating a salad that’s bursting with texture and freshness. Tossed in a creamy, herby dressing with tangy capers, crunchy cornichons, and a splash of white wine vinegar, the sprouts become the perfect vehicle for delivering layers of flavour with every bite.

And let’s talk about the toppings—sweet, tart cranberries and buttery pecans take this dish to the next level. It’s like the festive season served up on a plate, but with a lighter, fresher twist.

Why you’ll love this recipe

First, it’s ridiculously easy to make. We’re talking one bowl, minimal effort, maximum reward. Second, it’s one of those dishes that only gets better with time. Make it ahead (because let’s face it, Christmas Day is chaotic enough) and let the flavours mingle and develop in the fridge. You’ll be rewarded with a salad that’s even tastier than when you first mixed it.

Not just for Christmas dinner, this Brussels Sprout Remoulade is a side that works for all your festive gatherings. Serve it alongside a roast, pile it onto Boxing Day leftovers, or even spoon it into sandwiches and wraps. Versatility is its middle name, and it’s here to rescue sprouts from their bad reputation.

Top tips for the perfect remoulade

• Shave your sprouts thinly: Use a sharp knife or a mandolin to get those paper-thin slices. The thinner the better for that light, crunchy texture. Plus, a mandolin will save time and make your slices nice and consistent.
• Season as you go: Don’t skimp on the salt, pepper, and vinegar—it’s what brings everything together. Taste as you mix and adjust until you’ve hit the perfect balance.
• Make it ahead: This dish really benefits from a little chill time. Letting it sit for an hour or two (or even overnight) allows the sprouts to soften slightly and soak up all that delicious dressing. And don’t you just love a dish that can be prepared in advance so you can avoid the mad panic on the day.
• Get creative with the herbs: Parsley is a classic choice, but feel free to mix it up with dill, tarragon, or chives for a different twist. You do you.

A dish worth sharing

Whether you’re trying to impress your guests with something a little unexpected or just looking for a way to elevate the humble sprout, this Brussels Sprout Remoulade is a must-try. It’s quick to whip up, ridiculously tasty, and guaranteed to be a talking point at the dinner table.

Serve it alongside your roast turkey, ham, or even as part of a veggie-forward spread. And if you’ve got leftovers, you’re in for a treat—it’s just as delicious (if not better) the next day.

So, let’s make sprouts sexy this Christmas. Grab your apron, your sprouts, and your festive spirit, and get ready to turn this underrated veggie into the star of the show. Trust me, even the sprout haters will be asking for seconds.

If you’re interested in more festive inspired recipes, check out more right here. Be prepared to find many maaaany potatoes here.