Crispy Brussels Sprouts with Burrata, Mint and Vinaigrette

This dish will surely convert anyone into a brussels sprouts lover. The brussels are cooked until crispy and charred and paired with a tangy vinaigrette, creamy burrata, fresh mint and buttery toasted breadcrumbs.

  • 600g brussels sprouts (halved)
  • ½ cup breadcrumbs (½ large piece of sourdough)
  • 180g burrata
  • 2 Tbsp mint (finely chopped)
  • Butter
  • Olive oil
  • Salt and pepper


  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 1 small shallot (finely chopped)
  • Pinch of salt and pepper
  1. Start by preparing the vinaigrette, add all ingredients to a glass jar and shake well to combine.

  2. To cook the brussels, add a little butter and olive oil to a large fry pan over medium heat. Once hot add the brussels sprouts and cook until tender, about 7-10 minutes (you may need to add a little water to create some steam and prevent them from getting too charred).

  3. Once the brussels have cooked, pop them onto a large plate or platter then use the same pan to toast the breadcrumbs. Add about 1 tablespoon of butter to the pan over medium heat, then add the breadcrumbs, salt and pepper; toast until golden brown and crispy.

  4. Drizzle the vinaigrette over the brussels, tear the burrata over the brussels, then top with the breadcrumbs and mint.


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