Don’t let your leftover Brussels sprouts go to waste! Get creative with these ten easy and delicious recipe ideas to turn them into yummy dinners.
I realise I might be in the minority here, but I really like Brussel sprouts. They have a distinctive nutty flavour and firm texture that I really enjoy. Even more unusually, my kids like them too. We’re a sprout household and not the kind of family that just has a few once a year on our Christmas lunch.
They make regular appearances on our Sunday roast dinners throughout December and the best of autumn and winter. To be honest, they’re probably one of my favourite veg options.
However, that doesn’t mean I don’t go crazy at Christmas Dinner time and end up with a bowl full of leftover sprouts.
My husband likes to include them in his Boxing Day turkey sandwich, and I’m guilty of grabbing a leftover Brussel sprout every time I open the fridge, but there’s so much more you can do with your leftover Brussels sprouts.
Make the Most of Your Leftover Brussels Sprouts
I’m a huge fan of cooking with leftovers, whether it’s just reheating (and perhaps adding some extras to bulk it out) or turning a specific leftover into a new dinner.
It’s a fantastic way to reduce waste, save money, and make the most of what you’ve got. It can also be a way to try new recipes without worrying about creating further wastage.
I try to focus on easy, family-friendly recipes when using up extra ingredients, and when possible, try to make the leftover the hero of the piece. When it comes to what to do with leftover Brussels sprouts, there are plenty of options. Many of them use other leftover vegetables, potatoes or meat, too.
Bubble and Squeak with Brussels Sprouts
Bubble and squeak is my favourite way to use up leftover sprouts, other leftover veggies and leftover mashed potatoes. I even serve my Bubble and Squeak cakes with slices of leftover meat or sausages.
It’s a classic British option for leftovers, where you throw everything together in a bowl and mash it all up before shaping into patties and frying in a frying pan over medium heat with a little olive oil and salt and pepper until golden brown.
Add things like carrots, cabbage and cauliflower to use up as many of your leftovers as possible. Bubble and squeak with Brussels sprouts is the perfect comfort food!
For my bubble and squeak, I use:
- 1 Tablespoon Butter or cooking oil
- 500g Mashed Potato
- 700g Leftover Vegetables
- Salt and Pepper
- Three heaped Tablespoons of Plain Flour
You can get my full recipe, as well as instructions on how to air fry bubble and squeak with leftover spouts, at https://donnadundas.co.uk/bubble-and-squeak-with-leftover-veggies/.
Brussels Sprouts Hash with Bacon and Eggs
I always think of hash as a chunky version of bubble and squeak. Instead of mashing it all together, I chop my leftover veggies and potatoes (and meat if I’ve got any) into chunks and lightly fry with some butter and salt and pepper until everything is hot and golden brown.
Adding crispy bacon bits and topping with fried eggs is a fantastic way to turn your leftover sprouts into an easy breakfast or lunch option. I season my Brussels sprouts hash with bacon and eggs with salt and pepper, but you could experiment with adding things like chilli powder or cajun seasoning for a twist.
Personally, I love the nuttiness of fried Brussel sprouts and don’t think you need much more.
You can see an example of a hash recipe at https://donnadundas.co.uk/leftover-gammon-hash/.
Brussels Sprouts and Quinoa Salad
If you are looking for a healthy lunch with your leftover sprouts, this Brussels sprouts and quinoa salad is a great idea.
Like all salads, it’s very versatile, you can add all of your favourite salad vegetables, and the flavour of the sprouts is perfect with nuts and seeds for a really nutritious and flavourful lunch.
Brussels Sprouts and Quinoa Salad Recipe
Servings: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 100g cooked Brussels sprouts (halved or quartered if large)
- 100g quinoa (uncooked weight)
- ½ red onion, finely chopped
- 50g pomegranate seeds
- 30g feta cheese, crumbled
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil
- Juice of ½ lemon
- Salt and pepper, to taste
Instructions:
- Rinse the quinoa under cold water. In a small saucepan, bring 200ml of water to a boil, then add the quinoa. Lower the heat, cover, and simmer for about 12-15 minutes, or until the quinoa has absorbed all the water. Remove from heat, fluff with a fork, and set aside to cool slightly.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- In a large bowl, mix the quinoa, cooked Brussels sprouts, red onion, pomegranate seeds, and parsley.
- Pour the dressing over the salad, toss gently to coat, and top with crumbled feta cheese.
- Serve immediately or chill in the fridge for 15-20 minutes to allow the flavours to meld.
Brussels Sprouts and Bacon Pasta
I love pasta. Whether I’m looking for a quick lunch, a filling family dinner, or a tasty way to use up my leftovers, pasta is always a fantastic option.
Adding leftover sprouts and some chunks of bacon (or leftover ham) is a great way to quickly create a meal from your leftovers.
Brussels Sprouts and Bacon Pasta is a quick, comforting dish that makes the most of leftover Brussels sprouts. Crispy bacon and a touch of cheese make it hearty and satisfying. Perfect for a midweek meal that’s both simple and packed with flavour.
Turkey and Sprout Pasta Recipe
Servings: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 150g pasta (penne, rigatoni, or farfalle work well)
- 100g cooked Brussels sprouts (halved)
- 100g bacon (diced, I prefer smoked)
- One small onion (finely chopped)
- One clove of garlic (crushed)
- 50ml double cream
- 30g Parmesan cheese (grated + extra for serving)
- Salt and pepper
- Olive oil
Optional Vegetables:
- Mushrooms: Slice and sauté with the onion and garlic for an earthy addition.
- Peas: Add a handful during the last few minutes of pasta cooking time. Frozen peas are a super easy way to add some veggies.
- Spinach: Stir in at the end to wilt in the residual heat for extra greens.
- Cherry tomatoes: Halve and add just before serving for a fresh, tangy bite.
Instructions:
- Bring a large pot of salted water to a boil, add the pasta, and cook according to package instructions until al dente. Drain and set aside.
- In a large frying pan, heat a splash of oil over medium heat. Add the diced bacon and cook until crisp. Remove and set aside.
- In the same pan, add the chopped onion and garlic. Cook for 5-10 minutes until softened, stirring often.
- Stir in the leftover Brussels sprouts and cook for another 2 minutes until heated through.
- Add the drained pasta and crispy bacon back to the pan.
- Pour in the cream and cook for a few minutes to warm, stirring often.
- Add grated Parmesan, salt, and pepper to taste
- Toss everything to combine.
Tips:
Pasta Choices: Penne, rigatoni, and farfalle hold sauces well, but spaghetti or linguine also work if you prefer a longer pasta.
Cheese Alternatives: Try pecorino for a sharper flavour or a sprinkle of cheddar for added comfort.
Cheesy Brussels Sprouts Gratin
Adding cheese is pretty much always a win in my book. The cheesier, the better!
This Cheesy Brussels Sprouts Gratin is a rich, creamy dish that turns humble Brussels sprouts into a star-worthy side. Baked in a velvety cheese sauce with a golden topping, it’s the perfect comfort food as well as a fab way to use up leftover Brussels sprouts.
Cheesy Sprouts Gratin Recipe
Servings: 4-6
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 500g Cooked Brussels sprouts (halved)
- 30g butter
- Two cloves garlic (crushed)
- 1 tbsp plain flour
- 250ml whole milk
- 100ml double cream
- 100g grated Gruyère cheese (or Cheddar for a sharper flavour)
- 50g grated Parmesan cheese
- Salt and pepper
- 50g breadcrumbs
Instructions:
- Preheat your oven to 180°C (fan-assisted).
- In a saucepan over medium heat, melt the butter. Add the garlic and cook for 1 minute until fragrant. Stir in the flour and cook for another minute, creating a roux.
- Gradually whisk in the milk, then the double cream, cooking for 3-4 minutes until the sauce thickens.
- Remove from the heat and stir in the grated Gruyère and half of the Parmesan. Season with salt and pepper to taste.
- Place the Brussels sprouts in a baking dish and pour the cheese sauce over the top. Sprinkle the remaining Parmesan over the top, along with breadcrumbs.
- Bake for 20-25 minutes until the top is golden and bubbling.
Tips:
Cheese Choices: Gruyère gives a nutty, mild taste, while Cheddar adds a stronger flavour. Mixing both works beautifully.
Crunchy Topping: For an extra indulgent twist, mix the breadcrumbs with a little melted butter before sprinkling on top.
Maple Glazed Brussels Sprouts
Maple Glazed Brussels Sprouts bring a perfect blend of sweet and savoury to your plate, whether you are warming leftovers for a second go at Christmas dinner or you are serving them on the side of a sandwich.
Add nuts or spices for extra crunch and warmth.
Maple Glazed Sprouts Recipe
Servings: 4
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Ingredients:
- 500g Cooked Brussels sprouts (halved)
- 2 tbsp olive oil
- 3 tbsp pure maple syrup
- Salt and pepper
- 50g toasted pecans or walnuts (optional)
- Pinch of chilli flakes or ground cinnamon (optional, for extra warmth)
Instructions:
- Preheat your oven to 180°C (fan)
- Line a baking tray with baking paper.
- In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated.
- Spread the Brussels sprouts in an even layer on the baking tray and roast for 5 minutes.
- Remove the Brussels sprouts from the oven. Drizzle with maple syrup, toss to coat, and add a pinch of chilli flakes or cinnamon if desired. Return to the oven for another 5 minutes until golden and caramelised.
- If using, sprinkle the toasted pecans or walnuts over the Brussels sprouts just before serving for extra crunch.
Tips:
Perfect Glaze: Toss the sprouts with the maple syrup in the final 5-10 minutes of roasting. This prevents the glaze from burning while still caramelising nicely.
Seasoning Suggestions: Try smoked paprika for a smoky twist or sprinkle with flaky sea salt just before serving for a final burst of flavour.
Brussels Sprouts and Potato Frittata
This Brussels Sprouts and Potato Frittata is a hearty, versatile dish that’s perfect for breakfast or lunch. Using leftover Brussels sprouts and potatoes, it comes together quickly and can be customised with cheese, spices, or herbs for extra flavour.
Brussels Sprouts Frittata Recipe
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 200g cooked Brussels sprouts (halved or chopped)
- 200g cooked potatoes (diced)
- Six large eggs
- 50ml milk
- Salt and pepper
- 50g grated cheese (Cheddar, Gruyère, or feta)
- 1 tbsp olive oil
Instructions:
- Preheat your oven grill to a high setting.
- In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in half of the cheese, along with any herbs or spices you’d like to add.
- In a large, ovenproof frying pan, heat the olive oil or butter over medium heat. Add the potatoes and Brussels sprouts, cooking for 3-4 minutes until warmed through and lightly golden.
- Pour the egg mixture over the vegetables, gently tilting the pan to spread it evenly. Cook for about 5 minutes, until the edges begin to set but the centre is still slightly runny.
- Sprinkle the remaining cheese on top, then transfer the pan to the grill. Grill for 3-5 minutes until the top is golden and set.
- Let the frittata cool slightly before slicing. Garnish with extra herbs if desired.
Variations:
Cheese: Swap Cheddar or Gruyère for feta or goat’s cheese for a tangy twist.
Herbs: Add chopped chives, thyme, or parsley for a fresh flavour.
Spices: A dash of smoked paprika, chilli flakes, or even a pinch of ground cumin can add warmth and depth.
Brussels Sprouts and Sweet Potato Tacos
These Brussels Sprouts and Sweet Potato Tacos are perfect for Boxing Day or later in that weird week when you’re fed up with Christmas food and craving something a little more fun!
Roasted veggies tossed with taco seasoning make a vibrant, healthy filling. Customise with beans, avocado, salsa, or your favourite toppings for an easy dinner.
Sweet Potato and Brussel Sprouts Taco Recipe
Servings: 4
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Ingredients:
- 200g Cooked Brussels sprouts (quartered)
- One medium sweet potato (peeled and diced)
- 1 tbsp olive oil
- 1 tbsp taco seasoning
- Salt and pepper
- 4-6 small tortillas (corn or flour)
Optional Toppings:
- One avocado (sliced)
- 100g black beans or kidney beans (canned, drained, and rinsed)
- Salsa or pico de gallo
- Fresh coriander (cilantro), chopped
- Lime wedges
- Crumbled feta or grated cheese
Instructions:
- Preheat your oven to 180°C (fan-assisted)
- Line a baking tray with baking paper.
- In a mixing bowl, toss the sweet potato with olive oil, taco seasoning, salt, and pepper until evenly coated.
- Spread the on the prepared tray and roast for 25-30 minutes or until tender and caramelised, stirring halfway and adding the sprouts for the last 10 minutes.
- Just before the veggies are ready, warm the tortillas in a dry pan or microwave until soft and pliable.
- Divide the roasted Brussels sprouts and sweet potato among the tortillas. Add your choice of toppings—such as beans, avocado, salsa, coriander, and cheese—then finish with a squeeze of lime juice.
Tips:
Beans: Black beans or kidney beans add protein and make the tacos extra filling.
Spicy Option: Add a dash of hot sauce or a few jalapeño slices for heat.
Extra Flavour: Sprinkle cumin or smoked paprika over the vegetables for an extra kick.
Brussels Sprouts and Mushroom Risotto
I love risotto. It’s a great way to use up leftovers and a really filling family dinner that you can add all sorts to.
You can see my risotto recipes here, and just add sliced mushrooms and chopped cooked spouts to any of them or replace the other meat and veggies.
A sprout and mushroom risotto is a comforting and creamy dinner that is super tasty and a nice change from traditional Christmas meals.
Brussels Sprouts and Turkey Stir Fry
A simple stir fry is a fantastic way to use up both leftover veggies like sprouts and leftover meat.
Stir fry is also really good fun. My kids love getting the chopsticks out and getting stuck into a stir fry. We eat a lot of them!
Turkey and Brussel Sprout Stir Fry Recipe
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 300g Leftover Turkey (roughly chopped)
- 150g cooked Brussels sprouts (halved)
- One red pepper (sliced)
- One small onion (sliced
- 1 tbsp oil
- Two cloves garlic (crushed)
- 1 tbsp fresh ginger (grated)
- Ready to Wok Noodles for four
For the Sauce:
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp Chinese five spice
- 1 tsp sesame oil
- Salt and pepper, to taste
Instructions:
- In a small bowl, whisk together the soy sauce, hoisin sauce, five spice and salt and pepper. Set to one side.
- Heat 1 tbsp of oil in a large frying pan or wok over medium-high heat. Add the turkey and cook for 10 minutes until cooked through.
- Remove from the pan and set aside.
- In the same pan, add a little more oil if needed. Add the onion, red pepper, garlic, and ginger. Fry for 2-3 minutes, stirring often until the vegetables begin to soften.
- Add the Brussels sprouts and return the cooked turkey to the pan. Pour in the sauce and stir well, cooking for another 2-3 minutes until everything is heated through and coated in the sauce.
- Add the noodles and toss until warm.
- Finish with a drizzle of sesame oil before serving.
Tips:
Sauce Variations: Swap the soy sauce for oyster sauce for a richer flavour, or add a splash of rice vinegar for a tangy twist.
Make It Spicy: Add a chopped chilli or a pinch of chilli flakes for extra heat.
Veggie Additions: Try adding sliced carrots, sugar snap peas, or mushrooms for extra colour and texture.
Other Ideas
Here are more ideas for using up leftover Brussels sprouts:
Brussels Sprout Pesto – Blend Brussels sprouts with nuts, garlic, parmesan, and olive oil to make a unique pesto sauce for pasta or sandwiches.
Brussels Sprout Soup – Add cooked Brussels sprouts to a vegetable or chicken stock, blend until smooth, and season for a creamy soup.
Roasted Brussels Sprout Pizza Topping – Use them as a pizza topping with ingredients like goat cheese, caramelised onions, and bacon.
Brussels Sprout Curry – Toss Brussels sprouts in a creamy curry sauce with spices and other vegetables for a warm, comforting meal.
Brussels Sprout Buddha Bowl – Add leftover Brussels sprouts to a grain bowl with quinoa, roasted veg, and your favourite dressing.
Brussels Sprout Quesadillas – Add them to cheese quesadillas along with other veggies for a quick, tasty snack.
Brussels Sprout Stir Fry with Rice – Pair with rice, soy sauce, and other leftover vegetables for a quick and healthy meal.
Brussels Sprout Pakoras – Mix chopped sprouts with chickpea flour and spices, then fry for crunchy pakoras as a snack or starter.
Sprout and Turkey Sandwich – Layer leftover Brussels sprouts with turkey, cranberry sauce, and stuffing in a sandwich.
Sprout and Potato Cakes – Mash sprouts with leftover potatoes, form them into cakes and fry until golden for a tasty side or snack.
FAQ
If you have too many sprouts, you can use them in recipes like stir fry, bubble and squeak or hash.
Yes, as long as they’ve been stored correctly and are no more than a day or two old, you can eat leftover sprouts.
Yes, freeze in an airtight container and thaw in the fridge before using.
Bubble and squeak, stir fries and hash are all great if you have leftover Brussels Sprouts and Leftover Carrots.
Fresh Brussels sprouts can last up to a week in the fridge. Cooked Brussels sprouts should be consumed within 3 days for best quality.
Leftover veggies can be turned into soups, casseroles, frittatas, or even blended into sauces to reduce waste.
If there’s one thing better than a big dinner with lots of veggies and roasties, it’s the day after leftovers. Whether quickly warmed up as a hash or cooked in a sauce for something more decadent like a cheesy gratin, there’s so much that you can do with leftover Brussels sprouts. So, make sure you keep them safely and make the most of them!
