Brussel Sprouts Cooked Three Different Ways
All three of these brussel sprout dishes can either be a side dish on a roast or as a canape – they are so delicious.
If you hate brussel sprouts, then maybe you have been doing them wrong? We don’t mess about steaming or boiling sprouts anymore because 1) it’s boring, and 2) you are missing out on their full tasty potential.
All three sprouts recipes included start by roasting them for 20 minutes in oil and salt. Roasting sprouts brings out the sweetness in them.
This is the important step and what diversifies each recipe. We divide the half-roasted sprouts into three sections and three different recipes.
Sprouts #1 A simple balsamic and maple syrup glaze. It’s nothing fancy, but the taste is unreal!
Sprouts #2 Each halved sprout is wrapped in vegan ham or bacon, we used Quorn Ham which can be found at the time of writing this recipe in Tesco or Sainsburys. It’s a classic sprout recipe that seals in some moisture and makes the whole sprout taste like ham or bacon – lovely!
Sprouts #3 Our favourite recipe out of the three is a Moroccan inspired ensemble including: smoked paprika, dates, chestnuts and winter berries. The end result of this is so tasty, bringing together earthy, spicy, sweet & tarte flavours. Perfect for a starter also.
Return all three sprouts back to the oven for a final roasting. They will all cook at the same time which is fantastic for dinner parties. We like our sprouts with a bit of crunch but if you don’t then just keep them in the oven for longer.
- Brussel Sprouts - 1kg (2 Bags)
- Oil - 2 Tbsp
- Balsamic Vinegar - 2 Tbsp
- Maple Syrup - 2 Tbsp
- Vegan Ham - 1 Packet
- Cooked Chestnuts - 3/4 Cup
- Redcurrants 3/4 Cup
- Chopped and Pitted Dates - 1/2 Cup
- Smoked Paprika - 1 Tbsp
- Rosemary - 3 Sprigs
- Preheat the oven to 190C / Gas mark 6.
- Chop the brussel sprouts in half and cut of the stem and remove outer leaves.
- Place your brussel sprouts onto your roasting tin.
- Drizzle the oil and sprinkle with salt & pepper.
- Bake for 20 minutes
- Take out of the oven and allow to cool slightly (cool enough to be able to touch them without burning your fingers).
- Slice the vegan ham/bacon into strips.
- Wrap the strips around the brussel sprouts using a toothpick to hold it together and place back into the middle of the pan.
- Keep wrapping until all the ham has run out
- Divide the rest of the sprouts into two sections (we used tin foil dividers to keep them apart)
- On the first section, pour over the maple syrup and balsamic vinegar, then give them a good mix around.
- On the second sprout section sprinkle the chectnuts, chopped dates, redcurrants and smoked paprika. Give the whole thing a good mix so that the ingredients are evenly spread.
- Place the pan back into the oven for a further 10 minutes.
- Serve with a roast or as a delicious canapes.