The Co-operative Food. Brussels sprouts with caramelised garlic and lemon peel recipe. A couple of elements in this Christmassy dish will come in handy elsewhere.
Caramelised garlic makes a lovely condiment to lentils or roast veg, while candied lemon makes a great garnish for creamy desserts or leafy salads. I always pan-fry sprouts – it retains texture and enhances flavour. Serves four. 4 heads garlic, cloves separated and peeledAbout 150ml olive oil2 tsp balsamic vinegar50g caster sugar90ml waterSalt and black pepper1 medium lemon600g brussels sprouts1 red chilli, finely chopped50g parmesan shavings20g basil leaves, shredded Put the garlic in a pan, cover with water and blanch for three minutes. Use a vegetable peeler to shave off wide strips of lemon skin; avoid the white pith.
Trim the bases off the sprouts and cut them top to bottom into halves. Stir the chilli, the garlic and its syrup into the sprouts, and set aside until warmish. . • Yotam Ottolenghi is chef/patron of Ottolenghi. Winter salad of roasted sprouts, red onion and apple. Cauliflower & Brussel Sprouts. Method Recipe by Pippa Kendrick Preheat the oven to 200C/gas 6.
Place the pine nuts on a baking tray and roast in the oven until golden, set aside to cool down. Trim the outer leaves and base from the cauliflower then cut into small florets. Trim the ends from the Brussels sprouts and slice in half, keeping hold of the loose leaves. Place the cauliflower florets and sprouts in a large roasting pan, scatter over the saffron threads then pour over the olive and garlic oils. Transfer the roasted cauliflower and sprouts to a serving bowl; add the pine nuts and raisins, season to taste then give the whole mixture a gentle stir to ensure everything is combined and coated in the saffron oil, and then serve. Brussels Sprout Recipes: 9 Easy, Health Meals With an Unexpected Twist. Brussels sprouts are one of the many vegetables people flock to in colder months.
And it’s clear why: The in-season veggie is healthy, filling, and versatile, coming in tasty shades of sweet, salty, crispy, or roasted to soft perfection. That said, the go-to recipes—like maple and mustard, balsamic roasted, and pan-fried with honey and vinegar—can get old. It’s not that they don’t taste good (classics are classics for a reason!) , but sometimes our taste buds (and dinner guests) want something with a little more pizzazz. Each of these nine Brussels sprouts recipes brings new flavor and flare to table. 1. Sick of the traditional pomegranate and Brussels sprouts combo? 2. Maple syrup tends to be the go-to sprout sweetener, but cinnamon works just as well. 3.
Gluten-free poppers? Photo: Gluten-Free with L.B. Our 10 best brussels sprouts recipes. Sprout, carrot and parsnip salad with aji sauce Griddling your sprouts creates something as bold in presentation as in flavour.
The slight bitterness of the brassicas is nicely offset here by the wholesome sweetness of the accompanying roasted veg and bright, aromatic dressing. Serves 6200g carrots, sliced diagonally200g parsnips, sliced diagonally1 onion squash, sliced into wedges200g sprouts, parboiled, halved3 tbsp sunflower oilFlaky sea salt For the aji sauce2 fresh jalapeno chillies, roughly chopped3 spring onions, roughly chopped2 garlic cloves, roughly chopped2 tbsp parsley2 tbsp coriander2 tbsp cider vinegar1 tsp palm sugar 1 Preheat the oven to 200C/400F/gas mark 6. 2 Heat a griddle pan to high. 3 Blitz all of the aji dressing ingredients in a food processor with some salt. 4 Mix the vegetables on a platter and spoon the sauce on top.
Olia Hercules, oliahercules.com Deep-fried sprouts with goat’s cheese and black chilli flakes. Cinnamon Roasted Brussels Sprouts with Toasted Almonds. Put aside all of those childhood memories of Brussels sprouts.
These roasted ones, with dried cranberries and toasted almonds, will knock your socks off! I am willing to bet some serious cash that if anyone tries roasted Brussels sprouts, they will never (EVER!) Boil or steam these mini cabbages again. The same can be said for shredded and sautéed Brussels sprouts, which first made me fall in love with these Thanksgiving-centric vegetables.
When I was a kid, “boiled” was the only option. There’s no need to get too fancy with roasted Brussels sprouts. You’ll notice a few charred bits in the photos. This recipe makes four (3/4 cup each) servings, but can be easily doubled for a bigger crowd. A Helping of Healthy Brussels sprouts are not only a fantastic autumn side dish, but they also boast a ton of healthy nutrients: Other healthy Thanksgiving/autumn side dishes: