Mimi's Brussel Sprouts
I wanted to show a little love and attention to Brussel Sprouts, to make them delicious. No vegetable appears to be more divisive than these little Brassica!… I personally like Brussel Sprouts, and so do my children (they really do!) but they have to be prepared with love and care.
don’t like to boil them, as I think it makes them bitter and mushy: so my top tip is to either roast them (and bring our their nutty flavour) or, shred and stir fry them. I love both these recipes and the proof will be whether, after trying them, you love them too. Don’t be scared and give these a go, Brussel sprouts are inexpensive, in season all Winter long and are packed full of nutrition, it would be a shame to miss out.
Roasted Brussel Sprouts with a Parmesan Crust
Roasting Brussel Sprouts in olive oil, makes them taste delicious, forget the soggy and bitter Brussel Sprouts of school dinners. With just 5 minutes prep and 20 minutes in the oven, this recipe is pretty straight forward to make. Everything can also be prepped ahead. I add a lovely crunchy breadcrumb topping, with Parmesan and thyme, to add flavour and bite. You won’t look back
You need ~
500g Brussel Sprouts
3 tablespoons olive oil
1 lemon, zest (to serve) and juice
black pepper, freshly ground
30g breadcrumbs
30g parmesan cheese, grated
1 tablespoon fresh thyme leaves, picked over
1 tablespoon parsley, chopped (to serve)
Preheat the oven to 180C (fan oven).
Prep the Brussel Sprouts, removing any touch outer leaves, trimming the base, cutting in half. Then wash well to remove any grit or soil. Add to a bowl and toss with 2 tablespoons of olive oil, the juice of 1/2 lemon and a few grinds of fresh black pepper. Take a lined baking sheet and spread out the dressed/ halved Brussel Sprouts into one even layer, don’t overcrowd the tray (the Brussel Sprouts can then caramelise in the oven).
To make the crumb: combine the breadcrumbs, grated Parmesan, thyme leaves, and the remaining tablespoon of olive oil. Then top the Brussel sprouts with the crumb mix evenly.
Roast in the oven for 15-20 mins, or until cooked. The centres of the sprouts should be soft when pierced with a sharp knife and the edges browning/ caramelised. The crumb topping should be golden and crunchy. Serve warm from the oven scattered with a little lemon zest (1/2 teaspoon) and a some chopped fresh parsley. The remaining lemon half on the side.
Sweet Shredded Brussel Sprout Stir Fry
This is a twist on a Jamie Olive recipe which I have adapted, thinly shredding the Brussel Sprouts mean they cook in a round 3-4 minutes in a hot sauce pan. So this is the speedy way to delicious Brussel Sprouts, adding a splash of Balsamic vinegar and fresh pomegranate makes a play on a sweet and sour dish. My kids really enjoy this and I hope yours will too!
you need ~
500g Brussel Sprouts
2 tablespoons water
15g butter
2 tablespoons balsamic vinegar
10 cooked chestnuts*, crumbled up/ or chopped
*check for allergies
to serve ~
150g pomegranate seeds (optional but they add a nice burst of sweetness!)
Prep the Brussel Sprouts: removing any touch outer leaves, trimming the bases, washing well to remove any grit. The finely shred, either with a knife, or using a slicing attachment on your blender (this takes less than a minute). Heat a large sauce pan, add the shredded Brussel Sprouts, a few tablespoons of water and the butter. Saute the Brussel sprouts for 3-4 minutes, until wilted and cooked. Finish with balsamic vinegar and the chopped cooked chestnuts. Finally scatter with pomegranate seeds and tuck in!