For those that think they don’t like Brussel sprouts, chef Emma McGahern is here to tell you that its possible you’ve simply been eating them wrong…
I have three delicious recipes below, and even the pickiest eaters should be able to find one that they LOVE!
[restrict]Vegan miso-glazed sprouts
First up (my ultimate favourite and vegan friendly) miso-glazed sprouts. These sprouts are so simple and so tasty, perfect for an afternoon snack or as a side dish.
Ingredients:
500g Sprouts (ends removed and halved)
1 tbsp Olive oil
Salt + Pepper
1 tbsp Miso
1 tbsp Apple cider vinegar
2 tbsp boiling water
1 clove of garlic
4 sprigs of thyme
Method:
- Pre heat your over to 200C, toss your sprouts in the olive oil and season with salt and pepper
- Then into the oven they go for approximately 25-30minutes until they turn brown and crispy
- Then in a bowl combine the remaining ingredients and set aside
- Once your sprouts are ready to serve then toss them in the miso/apple cider mixture and enjoy
Creamy baked sprouts
The below recipe is totally indulgent and a Christmas favourite in my house
Ingredients:
1 kg Brussel sprouts – ends removed and halved
1 packet of bacon – chorizo also works perfectly
200 g breadcrumbs
Bechamel Sauce:
50 g butter
50 g Flour
500 ml Milk
1 bay leaf
1 tsp Mustard
150 g Cheese grated (I generally go 50 % parmesan: 50% vintage white cheddar)
Method:
- Steam/blanch your sprouts for approximately 4 minutes
- In a hot pan add in chopped bacon and cook till nice and crispy – remove from the pan and leave
aside with the sprouts
For the bechamel sauce (creamy decadence)
- On a medium heat melt your butter in a pot
- When the butter starts to foam at the top add in the flour and cook out for 1-2 minutes stirring
constantly (I like to use a whisk) - Then slowly add in your milk and bay leaf – mixing to dissolve the flour butter mix
- Continue to cook until the sauce starts to thicken (approximately 4 minutes)
- Once thickened drop the heat to low and season with salt and pepper to taste
- Add in mustard and cheese (reserving some cheese for the top)
- In an oven proof dish add the sprouts and bacon, and cover them in your creamy sauce, topping it with breadcrumbs and remainder of the cheese
- Bake at 180C for 25-30 mins until nice and golden
Spuds, sprouts and chorizo
Ingredients:
500g Sprouts (ends removed and halved)
1 kg Potatoes halved (I personally like the skins on, but you can peal them if you prefer)
100g chorizo cut into small chunks
Oil
Salt and Pepper
1 bulb of garlic (with the back of a knife give them a bash but leave the skin on this will help prevent
them from burning)
Salt and Pepper
Method:
- Par boil (or steam) your spuds for 10 minutes, and your sprouts for 4 minutes
- Add all ingredients to a deep baking tray and give them a good coating of oil
- After 10 minutes give everything a good toss making sure to get that amazing chorizo oil to cover
everything - Pop back in the oven for another 15 – 20 minutes
- Then remove from the oven and get a potato masher and give it all a squash (this will ensure they
get nice crispy edges) - Back into the oven for the final 15 minutes until golden, crispy and delicious. Enjoy!
