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[Recipes](/life/food/recipes)

 /  14 December 2020  

#  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 &amp; 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 &amp; 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 &amp; 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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