Brussel-ling Up Something Good

Writing | Ellen Hoggard

Three recipes to up your sprout game, and leave your guests green with envy.

Like Marmite, sprouts will divide families. But whether you love them or hate them, it’s likely you’ll have one or two slipped onto your plate to accompany your Christmas dinner. Personally, I’m very much in the ‘sprout love camp’, and I want to encourage you to be brave and give our little green friends another chance.

There are so many ways to introduce these small but nutritious vegetables into your meals. Here we have three ways to use sprouts – from the most simple, but delicious recipe, to the more adventurous and, frankly, genius Brussels sprout pesto. Give them a go this Christmas and beyond – sprouts are too good to be around just once a year.

ROAST SPROUTS, APPLES AND PANCETTA

Serves 8

• 800g Brussels sprouts

• 3 Cox apples

• 140g pancetta

• Olive oil

• Fresh rosemary

Method

Heat the oven to 200 degrees, gas mark 6. In a pan of boiling water, cook the sprouts for 2–3 minutes until tender. Drain and set aside. Slice the apples and in a large roasting tin, toss the apples and sprouts with olive oil. Scatter over the pancetta and sprigs of rosemary. Roast for 30–35 minutes, stirring halfway through. Serve when the pancetta is crisp.

SIMPLE SPROUTS

Serves 4

• 450 g Brussel Sprouts

• 600 ml water

• 1 tsp salt

• 3 tbsp Extra Virgin olive oil

• Black pepper

Method

Put the salt and water to a saucepan, and bring to a boil. Add the sprouts and cover for one minute. Remove the lid and cook for a further 3–6 minutes until the sprouts are cooked through, but still have a bite. Drain. Heat the olive oil in the pan, rolling the sprouts until covered. Season with salt and pepper. Taste and serve.

BRUSSELS SPROUT PESTO

Serves 2

• 250g Brussels sprouts, sliced

• 1 garlic clove

• 40g hazelnuts

• 25g Parmesan cheese

• Olive oil

• Lemon juice

• Salt and pepper to season

• Optional: fresh pasta to serve

Method

• Heat the oven to 180 degrees, gas mark 4. Toast the hazelnuts for 10–15 minutes. Cool and remove the skins (you can usually rub them off). Add the nuts to a blender or food processor. Pulse until finely ground. Add the sprouts, Parmesan, garlic and a squeeze of lemon juice. Pulse until ground.

• Slowly add the olive oil, blending until smooth. Pour in a small bowl and season to taste. Serve with fresh pasta. Delicious.