Brussel Sprouts With A Twist

Brussel Sprouts With A Twist

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)

Below is a recipe for Balsamic Roasted Sprouts

Today I also had:

Apple and Sprout Rosty for Breakfast

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.

Sprouts with Chestnuts and Sage with my Dinner

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

Ingredients

2 cup Sprouts
large dash of Balsamic Vinegar
Pinch pepper

Instructions

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