Love them or hate them, brussels sprouts always come out at Christmas. Whether you politely take a few to avoid offending the cook, or you devour them, these recipes are sure to delight the whole family. Traditionally, sprouts have a bit of a bad reputation, and I think that’s largely come from boiling them! Boiling takes away all the flavour and creates a nasty texture so here, all 3 recipes use the roasting method to cook the sprouts. They not only taste so much better, but they also retain more nutrients compared to boiling. Healthier and tastier, give one of these a go this year and see if sprouts really are as bad as you remember!
1. Sprouts in Blankets
If you don’t like something, wrap it in bacon and try it again. If your kids don’t like something… wrap it in bacon and don’t tell them what it’s wrapping! You can serve them with whatever takes your fancy but they’re great dipped in mayonnaise or maple syrup!
18 Brussels Sprouts
18 strips bacon
1/4 cup maple syrup
Trim the ends off the sprouts and slice in half lengthwise. Put in a bowl and toss through 1tsp salt. Prepare the bacon by laying each piece flat and brushing with most of the maple syrup and then cut the strips in half crosswise. Wrap up the sprouts and place flat side down on a baking tray lined with a baking sheet. Brush with a little more maple syrup and roast for about 30 minutes, rotating halfway through. The bacon should be crisp, and the sprouts tender when pierced.
2. Honey Balsamic Roasted Brussels Sprouts
Trim 1 1/2 Ib sprouts’ outer leaves, slice the ends off and slice lengthwise. In a large bowl, toss the sprouts with 2 tbsp olive oil, salt and pepper.
Transfer to a baking sheet and roast in a preheated oven until tender, about 20 minutes. Then, add the remaining tbsp of olive oil, 2 tbsp balsamic vinegar, and 2 tbsp honey.
Serve as a side or even a snack!
3. Roasted Maple Sprouts with Hazelnuts
200g of brussels sprouts
8 baby potatoes (200g)
50g of blanched hazelnuts (optional)
100g of pomegranates (optional)
2 tablespoon of maple syrup
1/2 a teaspoon of chilli flakes
Slice the sprouts in half, and the potatoes into chunks roughly the same size as the halved sprouts. Place on a baking tray and drizzle with olive oil and sprinkle with chilli flakes, salt and pepper.
Cook until golden brown, for about 30 minutes, then add the hazelnuts. Cook for a further 10 minutes. Remove from the tray, drizzle over the maple syrup and toss in the pomegranates.