Brussels sprouts are notorious for being everyones’ worst vegetable, and we want to fix that! So here are 7 ways to make Brussels sprouts delicious:
1. Creamy butternut & feta roast recipe
Heat 1 tbsp olive oil and fry 1 diced onion until soft. On a baking tray, arrange 400 g diced butternut and 300 g halved Brussels sprouts, then top with onion. Season well. Drizzle with 1 cup cream and crumbled feta. Bake at 180°C for 45 minutes until golden brown.
2. Sesame red slaw recipe
Thinly slice 1 red onion and 300 g Brussels sprouts. Top with ½ cup double-cream yoghurt, 2 tbsp honey, 1 tbsp toasted sesame seeds and 1 tsp Dijon mustard. Toss everything together to coat.
3. Ginger-thyme jam recipe
Blend 1 red onion, 3 red chillies, 5 garlic cloves and 1 thumb-sized piece of ginger in a food processor, then fry for a few minutes. Blend 500 g Brussels sprouts and add to the onion mixture. Then add 400 g sugar, 300 ml water, 100 ml red-wine vinegar, 50 ml pectin, 1 tbsp olive oil, juice and zest of 1 lemon and a few sprigs of thyme. Bring to a simmer and cook for 1 hour, stirring often.
4. Balsamic skewers recipe
Combine ½ cup balsamic vinegar, ¼ cup honey, 4 sprigs thyme, 2 crushed garlic cloves and 1 tsp paprika. Pour into a dish. Thread Brussels sprouts on to skewers, then leave to marinate in the mixture for 15 minutes. Braai for 10 minutes a side. Pour leftover sauce into a pot and cook until it is reduced and sticky.
5. Beer- battered recipe
Blanch 300 g Brussels sprouts in boiling water for 5 minutes, then place in ice water for 5 minutes. Drain and pat dry. Mix 2 cup cake flour, cup cornflour, salt and pepper. Add beer, mixing continuously, until you have a thick paste. Dip Brussels sprouts into batter then deep-fry in hot oil for 3–5 minutes until crispy. Sprinkle with salt. Serve with ½ cup mayo mixed with 1 tsp chill sauce.
6. Paprika & garlic chips recipe
Preheat oven to 180°C. Remove the stems of the sprouts to separate the leaves. Place leaves on a baking tray and sprinkle with olive oil, paprika, garlic, salt and pepper. Roast for 15–20 minutes until crispy and golden brown.
7. Parmesan garlic roast recipe
Place 1 whole garlic bulb in foil, drizzle with olive oil and roast for 40 minutes at 180°C, until soft. Squeeze garlic out of skin and mix with 50 g grated Parmesan, 3 tbsp olive oil, salt and pepper. Combine with 300 g halved Brussels sprouts and tip into a roasting tin. Sprinkle with more Parmesan and bread crumbs. Roast at 180°C for 30–45 minutes until golden.
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