4 Ways With Brussels Sprouts
Recipes
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4 Ways With Brussels Sprouts

There’s a lot more you can do to a brussels sprouts than the boiled variety you might remember from your childhood. Plus, growers have managed to make them less bitter and they’re bursting with vitamins, says food writer and SL Contributor Chloe Scott-Moncrieff. To prove that sprouts can be delicious, here are four inventive ways to spruce up yours this Christmas.
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Shaved Brussels With Hazelnuts & Goat’s Cheese (V)

Serves
Serves 2-4
Difficulty
Easy
Total Time
30 Minutes
Ingredients
Ingredients
300g of brussels sprouts, shredded as thinly as possible
150g of bacon, chopped and cooked
1 garlic clove, finely chopped
50g of hazelnuts, chopped and toasted in a pan
100-150g of goat’s cheese
A handful of thyme leaves, removed from the stalk
1 tsp of cumin seeds (optional)
For the dressing:
1 tbsp of honey
200ml of olive oil
1 tsp of Dijon mustard
Method
Step 1

Slice the brussels sprouts into thin shreds, using a mandoline or knife.

Step 2

Cook the bacon in a frying pan. Add the garlic. Sizzle for a few minutes. Let it cool. In a serving bowl, tip in the shredded sprouts, bacon bits, chopped nuts and thyme leaves.

Step 3

Make the dressing by whisking the dressing ingredients and pour over, coating everything.

Step 4

Season with salt and pepper and mix well. To finish, crumble over the goat’s cheese.

Brussels Slaw Tacos

Serves
Serves 3-4
Difficulty
Easy
Total Time
30 Minutes
Ingredients
3 tbsp of mayo or sour cream
Half an onion, thinly sliced
300g of brussels sprouts
Juice and zest of 1 lime
1 large handful of coriander, finely chopped
1 avocado, peeled and de-stoned
200g of chorizo, finely chopped
8 corn tortillas
Method
Step 1

Blanche the brussels sprouts for a few minutes. Drain thoroughly. When cool, slice very thinly. In a bowl, toss with the mayo, lime zest and juice, the shredded onion and black pepper and salt.

Step 2

Warm the tortillas. Scoop out the avocado, finely chop the chorizo.

Step 3

Fill the corn tacos with the slaw, chorizo and avocado. Scatter with coriander.

Simple Charred Sprouts With Lemon Zest & Lardons

Serves
Serves 4
Difficulty
Easy
Total Time
20 Minutes
Ingredients
150g of lardons, chorizo or pancetta
400g of brussels sprouts
Zest of 1 lemon
1 chilli, optional
One herb of your choice: rosemary, thyme, chives, tarragon or sumac
Method
Step 1

In a pan of simmering water, parboil the sprouts. Remove and cool. Slice in half and season.

Step 2

In a pan, fry the lardons. Slosh in a little more oil. Pop the sprouts cut side down in the pan and cook for a few minutes. Transfer to a bowl.

Step 3

Grate over the lemon zest and chilli. Season with salt and black pepper. Serve.

Brussels, Fennel & Orange Winter Salad (V)

Serves
Serves 2
Difficulty
Easy
Total Time
20 Minutes
Ingredients
1 fennel bulb, sliced thinly
200g of brussels sprouts, shredded
250g of pecans
Spice options: 1 tsp of sumac, 1 tsp of fennel seeds, 1 tsp of cumin seeds
Plenty of fresh basil or mint, finely chopped
For the dressing:
1 garlic clove, crushed or finely chopped
2 tsp of mustard
Juice and zest of 1 orange
200ml of olive oil
Method
Step 1

Shred the brussels as thinly as possible; a mandoline is best, or a sharp knife will do.

Step 2

Meanwhile, mix together the dressing ingredients. Season.

Step 3

Toast the pecans in a saucepan, in olive oil with the spices. Keep on a low heat for 2-3 minutes, being careful not to burn them.

Step 4

Mix the fennel slices and sprouts in a bowl. Pour over the dressing and gently mix through. Season generously. Finish with the pecans and herbs mixed through.

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