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Stir-fried Brussels sprouts with leeks and carrots recipe

Stir-fried Brussels sprouts with leeks and carrots recipe

47 ratings

An ideal way to use up leftover sprouts – this quick, easy and healthy stir fry packs a fragrant blend of spices, the salty-sweetness of soy and honey, and the fresh vibrancy of carrot and leek. See method

  • Serves 2
  • 5 mins to prepare and 10 mins to cook
  • 321 calories / serving
  • Healthy
  • Vegetarian


  • 250g (8oz) Brussels sprouts, halved
  • 2 tbsp vegetable oil
  • 1 leek, finely sliced
  • 2 garlic cloves, finely sliced
  • 2cm (1in) piece fresh ginger, finely sliced
  • 1 red chilli, seeded and finely sliced
  • 1 large carrot, grated
  • 1½ tbsp soy sauce
  • 2 tsp clear honey
  • 150g (5oz) fresh or straight-to-wok noodles
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    2g 10%
  • Sugars

    14g 16%
  • Salt

    1.8g 29%

of the reference intake
Carbohydrate 36.7g Protein 10.3g Fibre 4.8g


  1. Bring a large pan of water to the boil. Add the sprouts and cook for 5 minutes, or until just softened. Drain and rinse under cold water. Pat dry and set aside.
  2. Put the oil in a wok over a medium high heat. Add the leek and cook for 2 minutes, or until softened. Add the sprouts, stir-fry for 2 minutes more, then add the garlic, ginger and chilli. Stir-fry for a further minute, until fragrant, then add the carrot, soy sauce and honey. Toss to combine.
  3. Add the noodles and stir-fry until combined and heated through. Serve.

See more Christmas leftover recipes

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