Brussels Sprouts (2 to 3 for each person)
Strips of bacon (1 per person)
salt and pepper
1 tbsp water
1 tbsp of honey
1/4 tsp cinnamon
1 crushed clove of garlic
zest of an orange
1/4 to 1/2 tsp of chilli flakes
toasted nuts (Cashews, Macadamias, Almonds, Hazelnuts) optional
Trim brussels sprouts and halve them
Cook bacon in a large frying pan, set aside when brown
Add sprouts (cut side down), add salt and pepper, add water, cover and cook at medium heat for 3-4 minutes or until just tender
Add honey, cinnamon, garlic and orange zest, toss sprouts until well coated for about a minute, add bacon and nuts, mix, serve immediately
1 tbsp olive oil
1 brown onion, cut into thin wedges
500g brussels sprouts, shredded
1 clove garlic, crushed
200g baby kale leaves
1/3 cup sultanas
50g marinated feta, crumbled
Apple Cider dressing
1 tbsp Dijon mustard
1/4 cup apple cider vinegar
2 tbsp olive oil
salt and pepper
Place mustard, vinegar, oil, salt and pepper and stir to combine
Heat oil in large frying pan add onion and cook for 2 minutes
Add sprouts and garlic and cook, stirring, for 4-5 mins or until softened and lightly charred
Add kale, sultanas and half the dressing and toss to combine
Place in a bowl and top with feta and remaining dressing
500 g brussel sprouts, stem trimmed
2 tbsp olive oil
salt and ground pepper
Glaze
1/2 cup fresh orange juice
1 tbsp sriracha chilli sauce, or more to taste
2 garlic cloves, crushed
2 tbsp soy sauce 2 tbsp maple syrup
1 tbsp white wine vinegar
2 tbsp finely shredded fresh ginger
sesame seeds to serve
Preheat oven to 180 degree C fan bake
Cut the Brussel sprouts in half or quarters, if large
Toss with olive oil and salt and pepper
Place on baking tray and roast for about 20 mins or until golden and just tender
Glaze
Place all the ingredients in a small saucepan and bring to boil
Cook for about 10 mins until reduced to a glossy syrup
Place the brussel sprouts in a bowl, pour over the glaze and toss to coat
Transfer to a serving platter and sprinkle with sesame seeds, serve immediately
Brussel Sprouts
Hard boiled eggs
oil and bit of butter
1½ cups (2 handfuls) parsley leaves, de-stemmed
1 handful (about 40) chives, chopped
1 cup extra virgin olive oil
¼ cup capers
3 cloves garlic
4 tbsp lemon juice
2 tsp dijon mustard
ground black pepper
¼ small red onion, chopped
1 small tin (8-10) anchovies, drained
yolk of one hard boiled egg
Halve the sprouts and blanche them
Caramelise in a frying pan with some oil and a bit of butter
Finish off with salsa verde
Top with chopped hard-boiled eggs
Purée all the ingredients in a food processor until smooth.
Salsa Verde keeps in a covered jar in the fridge for about a week or it can be frozen.
Brussel Sprouts
Oil
Chilli Sauce
Sesame seeds
Halve and blanche brussel sprouts
Caramelise in a frying pan
Spoon some chilli sauce over
Sprinkle with sesame seeds
Brussel Sprouts
Kumara
Lemon Zest
Bacon
Thyme leaves
Roast the brussel sprouts in the oven until just turning soft and turning brown
Make a kumara mash
Fry some bacon bits
Put together by adding the lemon zest to the kumara mash
Add halved Brussel Sprouts
Sprinkle with bacon bits and thyme leaves
500g Brussels sprouts, rinsed, ends trimmed, and rough outer leaves of larger sprouts removed
1 tablespoon minced garlic (about 3 cloves)
1 teaspoon lemon juice (
2 tablespoons extra virgin olive oil
salt
Freshly ground black pepper
1/4 cup freshly grated Parmesan cheese, optional
Preheat the oven to 200°F.
Place the trimmed Brussels sprouts in a large bowl.
Toss with garlic and lemon juice.
Toss the sprouts with olive oil to coat them well.
Spread the Brussels sprouts out in a large cast iron frying pan or roasting pan in a single layer with plenty of space between them.
Sprinkle generously with salt (at least half a teaspoon) and a few turns of black pepper.
Put the sprouts in oven on the top rack, roast for 25 to 30 minutes, stirring the sprouts about halfway through the cooking.
Adjust the timing depending on the size of the sprouts and your particular oven. When the sprouts are ready, they should be nicely browned and some of the outside leaves crunchy. The interior should be cooked through, so that the sprouts are easily pierced with a fork.
If the sprouts look like they are getting too browned (they should be well browned, not burnt), move them to a lower rack or lower the heat.
If after cooking for 30 minutes the sprouts aren't browned enough, put them under the grill (or increase the heat to 250 C) for 5 minutes.
Sprinkle with Parmesan and serve:
Toss with Parmesan (if using) and add more salt to taste to serve.