Lifestyle

Brussels sprouts: Three recipes that make you want to try

Sprouts are in season and they can be insanely delicious (Image: Louise Ha / Jay Morjaria)

Be honest, Brussels cabbage stick a lot.

The festive staple is perhaps one of the least sought after items around the Christmas dinner table.

Last month’s reports are to blame Gen Z for the demise of vegetables – with one study stating that nearly one in four people aged 18-24 admit they hate green vegetables.

Now, there’s no denying that boiled Brussels sprouts can be pretty bland – but, as with any vegetable, there are many ways to cook them.

Brussels sprouts are in season right now, so there’s never been a better time to experiment and find a way to fall back in love with the unpopular vegetable – before the big day arrives.

Not to mention sprouts are nutrient-dense and antioxidant-rich – so all the more reason to give them a second chance.

Thankfully, there are some incredible sprout recipes that can recreate the festival staple as we know it.

We’ve rounded up three alternative sprout recipes from top chefs and gourmets, so you can rest assured they’ll taste pretty amazing.

Crush Brussels sprouts with vegetarian garlic mayo

You can’t go wrong with garlic mayo (Image: Louise Ha)

This recipe is from botanical chef Bettina Campolucci Bordi, who says: ‘This is the only way to eat Brussels sprouts: crispy on the outside and beautiful and tender on the inside with more crunch from the sesame seeds.

‘I’m not a big fan of sprouts, but I’m a huge fan of them, especially garnished with a bit of mayo. You must create them. ‘

Ingredient

  • 300–400g Brussels sprouts
  • Olive oil for cooking
  • Sprinkle with white sesame seeds
  • Salt and pepper to taste

For the garlic mayonnaise:

  • 100 g vegetable mayonnaise
  • 1 clove of garlic,
  • Juice of 1/2 lemon
  • Salt and pepper to taste

Method

1. Preheat oven to 220°C (430°F/430/gas 8).

2. Peel off the outer skin of sprouts, wash them. Bring a large pan of salted water to a boil, add the sprouts and blanch for 10 minutes until tender. Take care that the sprouts don’t turn a dull green which means they’ve been overcooked. Good drainage.

3. Line a large baking tray (pan) with parchment, then spread the Brussels sprouts on top of the parchment. Make sure the sprouts have enough space in between and use the palm of your hand or the bottom of a drinking glass until it’s as flat as possible. You may see some water coming out of the sprouts as you flatten them, so blot off excess with a paper towel.

4. Coat the sprouts with olive oil and sprinkle with salt and sesame seeds, then place in the oven for 10-15 minutes until browned.

5. Remove the tray from the oven, flip the sprouts, sprinkle with more sesame seeds and return to the oven for another 10 minutes. You want the sprouts to be golden and crispy.

6. While the sprouts are cooking, mix all the mayonnaise ingredients together in a bowl and set aside.

7. When the sprouts are golden, remove from the oven and eat while they are still super crispy, dipping in garlic mayo.

Brussels sprouts cabbage

Try sprouts in the form of corndog (Image: Jay Morjaria)

This recipe is by Jay Morjaria – who served it at Taste of London pop-up sprouts. His recipe makes 12-14 sticks.

Ingredient

For the corndog hitter

  • 130g fine cornmeal
  • 195g flour
  • 1 large egg
  • 250g buttermilk
  • 1 teaspoon salt
  • 1 teaspoon baking powder

For the Gochujang ketchup

  • 500g Gochujang
  • 500g sugar
  • 500g vinegar
  • 40g minced garlic
  • 40g minced ginger

Is different

  • Vegetable oil for frying
  • American French Mustard, to serve
  • Parmesan cheese, to serve

Method

1. Mix flour ingredients in a bowl, using a whisk.

2. Make the ketchup by mixing and reducing the ingredients by 30% over medium heat. Cool and set aside.

3. Blanch the Brussels sprouts – enough for three pieces per stick. Then add them to the skewers.

4. Dip each stick in flour and deep fry in oil for 3 minutes.

5. Drizzle with American French ketchup and mustard and top with parmesan cheese.

Air-fried Brussels sprouts with balsamic mustard glaze

This recipe comes from a TikTok user @dishingitwithamanda – but you will need an air fryer to work.

Ingredient

  • How much Brussels sprouts do you want to eat
  • Balsamic vinegar
  • Mustard
  • Minced garlic
  • Olive oil
  • Salt and pepper
  • Feta (or any cheese of your choice)

Method

1. Microwave Brussels sprouts for 4-6 minutes, until soft.

2. Mix yeast with balsamic, mustard, minced garlic, olive oil and salt and pepper – to your liking.

3. In a small bowl, crush the cooked sprouts.

4. Then place in the air fryer and spoon over some yeast. Fry for about 8-10 hours – remember to flip halfway and add yeast.

5. Sprinkle with feta and serve.

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https://metro.co.uk/2021/11/29/brussels-sprouts-three-recipes-that-will-make-you-want-to-try-them-15681898/ Brussels sprouts: Three recipes that make you want to try

Tom Vazquez

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