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Love them or hate them – it’s all about sprouts in December’s kitchen

 If you’ve been listening to our Pots & Trowels podcast then you’ll know I’m not a huge fan of Brussel sprouts! It stems from childhood memories of huge, overcooked, very smelly, soggy sprouts on my plate at school!

They definitely benefit from under rather than over cooking and this dish adds some complimentary flavours that go well with festive fayre.

Creamy sprouts

Serves 6 Takes about 15 minutes

600g Brussels sprouts, trimmed

1 large onion, finely chopped

Small glug of oil and small knob of butter for frying

15g butter

1 garlic clove, crushed

¼ vegetable or chicken stock cube

150ml double cream

2 good pinches of ground nutmeg

100g pine nuts

  • Simmer or steam the sprouts for 3–4 minutes until just tender. Drain in cold water, drain again and set aside.
  • Heat the oil and butter in a frying pan and fry the onions gently for about 10 minutes until softened but not coloured.
  • Crumble in the stock cube and add the garlic and cook together for a couple of minutes. Turn the heat down low.
  • Whilst the onions are cooking, quarter or slice the sprouts, then add into the onions along with the rest of the butter, the double cream and 1 pinch of nutmeg.
  • Increase the heat slightly and bring to a gentle simmer to warm through and season to taste.
  • Add in the pine nuts and serve with an extra sprinkling of nutmeg.

Get ahead- cook and slice the sprouts, cook the onions and mix together. When ready to serve, simply heat through and add the cream, nutmeg and pine nuts.

This dish will stand being reheated – just microwave until hot throughout

Spicy sprouts

For a really quick cook dish try stir frying sliced sprouts. Fry a scattering of cumin seeds in some oil for just a few seconds until they release their aromas then add in your sliced sprouts. Stir fry over a fairly high heat for just a few minutes till they are softening and browning at the edges. Sprinkle on some torn coriander leaves and maybe a hint of dessicated coconut to serve.

Top tip-  roasting brussels

Brussels roast really well taking on a sweetness with crisp, golden and caramelised edges.

Trim the woody end and peel away any looser leaves. Chop in half and toss in some oil with added salt and pepper.

Lay in a single layer in your roasting tray and pop in the oven (220C/fan 200) for about 20-25 minutes, giving a shake halfway through.

Add in some extra flavours –

  • a drizzle of balsamic vinegar and a dash of honey half way through cooking
  • a sprinkle of paprika or cayenne will give a bit of heat
  • some grated parmesan at the end of cooking is good
  • herbs work well too, maybe a few thyme leaves and a squeeze of lemon juice