Posted on December 24, 2020 by Kate Halsall

Ahhh the marmite of vegetables. I personally LOVE brussel sprouts. And let’s face it, what’s not to love – these high in nutrients (they contain vitamins A, C and K, magnesium, fiber and phosphorus), low in calorie (around 28 calories in half a cup), mini cabbage look-a-likes really do pack a healthy punch. Whether you steam, boil, roast or stir fry; they have become a staple in Sunday Dinners – especially around Christmas time. But this year, with the “blah” that has been 2020, I’m looking to change it up a bit – my usual garlic and chilli stir fried sprouts won’t do it. In my mission to find some new sprout recipes I found 3 ways with sprouts that I thought I’d share! Enjoy!

Sprout Gratin.

I’ve picked an option without bacon to make this a veggie side dish everyone can enjoy. It’s not vegan but could be by replacing the double cream with a cashew or oat cream and using vegan cheese that melts (like applewood).

It’s a one pot meal too, so easy-peasy: mix everything other than the bread/panko crumbs together in a shallow oven proof dish, then sprinkle over the crumbs and a little oil and cook in the oven for 25-30 minutes at 200°C/fan180°C/ gas 6. Oh and yes – this is not a meal to have if you’re watching the calories – so be cautious with those portion sizes!

  • 300g brussels sprouts, raw & sliced
  • 200ml double cream
  • 40ml dry white wine
  • garlic, chopped
  • ½ tsp nutmeg
  • 30g Gruyere or Emmental, grated
  • 30g chopped walnuts (or walnut pieces)
  • 2 tbsp breadcrumbs/panko crumbs
  • Extra-virgin olive oil for drizzling

Brussels Sprout Slaw.

Something light, crunchy and refreshing. Swapping out the mayo for Greek or fat free natural yoghurt makes this a healthier option too. Essentially you pop all the veg into a food processor to shred them, but you can always finely slice or use a grater. Then mix in the yoghurt, lime or lemon juice and the mustard.

  • 1 small bag of sprouts, finely sliced/shredded/grated
  • 2 carrots, finely sliced/shredded/grated
  • ½ a fennel bulb (optional), finely sliced/shredded/grated
  • 3 spring onions, finely sliced
  • 6 tbsp natural yoghurt
  • 1 tsp grainy mustard
  • 1 lime or lemon, juiced

Buffalo Sprouts.

I’m not going to lie…this is a sneaky favourite of mine that I’m currently doing with cauliflower. It’s baked not fried too. I use gram (chickpea) flour rather than plain flour, and a plant based milk.

You simply half and then parboil the sprouts for 5mins. Whilst they cool add the flour, paprika, garlic powder, salt, pepper and milk into a bowl and stir until well-combined. Add the sprouts and mix again. Arrange the coated sprouts on a baking sheet and place in the oven 220°C/fan200°C/ gas 7 for 20 minutes, flipping halfway. Whilst they are cooking, mix up around 1/4 cup of a hot sauce or your choosing, 1 tbsp maple syrup (or honey) and 1 tbsp of coconut or veg oil and brush over the sprouts. Cook for another 20 minutes.

  • ¾ cup (95g) all-purpose flour
  • 1 tsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • ¾ cup (180ml) milk
  • 1 small bag of sprouts

And there you have it – 3 exciting ways with sprouts, showing that sprouts don’t just have to be for Christmas! I definitely have a favourite in this selection, maybe you’ll find one too.

picture from pixabay.