A true superfood; these green spheres are packed full of nutrients and one of the healthiest foods you will find in your local shop.
Often bemoaned and left to only a Christmas plate, these underused gems are in need of a rebranding.
What should we be looking for in the for our future diet: Grows locally [TICK], packed full of nutrients [TICK], Tastes delicious and is versatile [TICK]
Now we have won you over, it is time to see what we can do with these green drops from heaven (okay maybe a little over the top but you get the gist)
Today I also had:
One Potato (120 g), 60 g Sprouts, 30 g Celeriac, 30 g Onion and 30g Apple
Grate all the ingredients apart from apple and add to a pan. Saute until soft and add the apple (cut into matchsticks).
Make it to a patty and grill until golden brown.
200 g Sprouts, 50 g Chestnuts and handful Sage Leaves
Cook Chestnuts and part-steam the sprouts.
Add all ingredients together and fry until it begins to brown.
Prep time: 5 mins Cook time: 20 mins Total time: 25 mins
Serves: 4 portions as side dish
Vegan, Gluten-free Easy, Side Dish, Balsamic Roasted Sprouts
2 cup Sprouts
large dash of Balsamic Vinegar
Top tips off the Sprouts and cut lengthways
Pour over a generous splash of Balsamic Vinegar and 1/4 teaspoon Pepper
Mix well and place in a preheated oven (375 F) for 20 minutes or until they have begun to brown