3 ways with Brussels sprouts

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3 ways with Brussels sprouts
Roasted sprouts with tahini dressing

Serves 4


Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line a baking tray with parchment paper. Cut 400g Brussels sprouts in half lengthwise and place in a bowl. Drizzle with 2 tbsp olive oil, season with salt and pepper and toss to coat. Transfer the sprouts to the prepared baking tray, spacing them out as much as possible. Roast for 25 minutes. Meanwhile, in a small bowl, combine 90g tahini, 2 crushed garlic cloves, 2 tbsp lemon juice and some salt and pepper. If the dressing is too thick, add a splash or two of water until it reaches your desired consistency. Place the roasted sprouts in a serving bowl, drizzle with the tahini dressing and toss to coat.


Shredded sprouts with bacon and Parmesan

Serves 4-6


Preheat the oven to 220˚C/200˚C fan/gas mark 7. Trim 600g Brussels sprouts and remove the outer layers. Slice each sprout in half, then finely slice each half. Spread the shredded sprouts out on a large baking tray. Heat 1 tbsp olive oil in a pan over a medium-high heat and cook 4 chopped streaky bacon rashers for 4-5 minutes until just golden. Add to the sprouts, along with the bacon fat. Drizzle over 1 tbsp olive oil and season with salt and plenty of black pepper. Bake for 20 minutes, or until just beginning to brown on the top. Scatter 40g grated Parmesan over the top and return to the oven for 3-4 minutes until the cheese has melted. Serve immediately.


Winter vegetable salad

Serves 4


Heat 1 tbsp coconut oil in a large heavy pan over a medium heat. Cook 2 thinly sliced shallots with a pinch of salt for 5-6 minutes until crispy. Transfer to a small plate and set aside. Add another 1 tbsp coconut oil to the same pan and cook 1 chopped red onion for five minutes until soft, stirring regularly. Add 300g Brussels sprouts, 3 peeled and sliced carrots and some salt and pepper. Cook for 10 minutes, stirring regularly. Shred ¼ of a head of red cabbage, add to the pan and cook for another 5-6 minutes. Stir in 2 tbsp sweet chilli sauce until well combined. Divide between plates and top with the crispy shallots.

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