Delicious Recipes: Brussel Sprouts

Delicious Recipes: Brussel Sprouts

Delicious recipes for Brussel Sprouts – surely that’s a contradiction in terms, right? Apparently not, for if you search for that phrase today, you’ll find a plethora of yummy-sounding recipes!

I’ve always detested Brussel sprouts. My mother always used to make them, boil them and make us eat them for Christmas dinner, completely ruining it for me! I remember the bitter chewiness of the boiled beasts, mini cabbages dipped in earth. Ugh. As an adult and totally in control of my own Christmas dinners, Brussel Sprouts have been banned, banished, never welcome on my international Christmas dinner plate.

But apparently, unbeknownst to me, there are various ways of cooking the beasts to make them actually taste really yummy. The Guardian found ten different ways here, and the internet offers a multitude of ideas, no doubt devised by people who need to deal with the trauma of the boiled sprouts of their childhood by conjuring better recipes.  So this year, after a 30 year hiatus, the Brussel Sprout will be making a comeback appearance at my table, thanks to the south American Aji sauce.

Sprout, carrot and parsnip salad and aji sauce

Serves 6
200g carrots, sliced diagonally
200g parsnips, sliced diagonally
1 onion squash, sliced into wedges
200g sprouts, parboiled, halved
3 tbsp sunflower oil
sea salt

For the aji sauce
2 fresh jalapeno chillies,
3 spring onions,
2 garlic cloves,
2 tbsp parsley
2 tbsp coriander
2 tbsp cider vinegar
1 tsp palm sugar

1 Preheat the oven to 200C/400F/gas mark 6. Toss the carrots, parsnips and squash in the oil, season generously, then roast for 30-40 minutes or until well caramelised.

2 Heat a griddle pan to high. Toss the sprouts in a little oil and griddle them cut side-down until char marks appear.

3 Blitz all of the aji dressing ingredients in a food processor with some salt. Taste and adjust the flavours, by adding more vinegar or sugar to achieve the perfect sweet and sour balance.

4 Mix the vegetables on a platter and spoon the sauce on top.

Olia Hercules,

photo credit: Static

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