Recipes and facts – Brussels Sprouts

Brussels sprouts are in the cruciferous family, related to broccoli, cauliflower, collard greens, and kale. 

When you prepare them the right way, Brussels sprouts have a mild, sweet, almost nutty flavour. But they’re very easy to overcook, which can lead to a bitter taste, mushy texture, and a strong, sulphur-like smell. 

To cook, rinse your sprouts well to remove any dirt. Slice off the bottom (which has a tough texture, even when cooked), and remove any outer, wilted leaves.

You can toss Brussels sprouts with olive oil and roast them until browned, or steam them in a pot with a few inches of water. They’re also easily sautéed or microwaved. You can add raw, shaved Brussels sprouts to soups and salads.

Recipes

Sizzled Sprouts

Chicken tagine with spiced Brussels sprouts & feta

 

Sizzled sprouts with pistachios & pomegranate – BBC Good Food  Website

  • 3 tbsp olive oil
  • 500g Brussels sprouts, halve
  • 50g pistachios, roughly chopped
  • 100g pomegranate seeds
  • pomegranate molasses, to drizzle (optional)

Heat the oil in a large frying pan over a medium-high heat.

Put the sprouts in the pan, cut-side down, and leave them to fry for 10-15 mins, tossing occasionally.

If they’re just lightly brown, carry on cooking for a further 5 mins until blistered.

Scatter over the pistachios and stir-fry until toasted.

Remove from the heat and stir through the pomegranate seeds.

Season with salt and tip into a serving dish.

Drizzle with a little pomegranate molasses, if you like.

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Chicken tagine with spiced Brussels sprouts & feta – Joe Wicks

 

  • 1 ½ tbsp coconut oil
  • 1 large red onion , sliced
  • 1 red pepper , finely sliced
  • 3 garlic cloves , finely chopped
  • 10 chicken thighs fillets (boneless and skinless)
  • ½ tsp ground cinnamon
  • ½ tsp ground turmeric
  • ½ tsp smoked paprika
  • 1 tbsp tomato purée
  • 250ml chicken stock
  • 6 dried apricots , cut in half
  • 175g canned chickpeas , drained and rinsed
  • ½ tsp cumin seeds
  • 275g Brussels sprouts , shredded
  • 50g feta
  • ½ small bunch coriander , roughly chopped

Heat 1 tbsp of the coconut oil in a large flameproof casserole dish over a medium heat. When melted and hot, add the onion, pepper and garlic.

Cook, stirring regularly, for 3 -4 mins or until just starting to soften.

Increase the heat to maximum and add the chicken thighs. Fry everything together for about 3 mins, stirring occasionally.

Sprinkle in the spices, squeeze in the tomato purée and fry, stirring almost constantly, for 1 min.

Pour in the stock and bring to the boil. Reduce the heat to a simmer and partially cover with a lid. After 30 mins, add the dried apricots and chickpeas, and continue to simmer for a further 10 mins.

While the tagine is bubbling away, heat the remaining 1/ 2 tbsp of coconut oil in a frying pan over a high heat.

When melted, add the cumin seeds, toast for 10 secs, then add the shredded sprouts.

Fry the sprouts over the high heat, stirring almost constantly, for 5 mins, by which time they should have softened and browned in places.

Serve the tagine in a large bowl, scatter over the fried sprouts, crumble over the feta and finish with the coriander.

 

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