Brussels sprouts are thought to be able to reduce inflammation in the body, fight cancer and contain high levels of vitamin C. Bored of boiling or steaming them? Then try these recipes...
Brussels sprout and stilton soup
If you’re bored of always serving sprouts plain, try them in soup. When blended, the soup turns naturally creamy and here you also get the tang from the blue cheese.Try other blue cheeses too, such as Roquefort and Danish Blue. Serves 2
1 tbsp olive oil
1 onion, chopped
300g Brussels sprouts, washed, trimmed and any tatty outer leaves removed
1 clove of garlic, chopped
600ml chicken or vegetable stock
30g Stilton cheese
Heat the oil in a medium-sized frying pan and soften the garlic and onion for about 5 minutes. Throw in the sprouts, stir well and then cook for 2 more minutes. Next, pour over the stock and simmer for about 10 minutes, or until the sprouts are tender. Blend with a stick blender and crumble in the Stilton. Taste for seasoning (the Stilton might make the soup salty so don’t add salt unless you really need to) and serve with a little more Stilton crumbled over the top.
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Brussels sprout and pancetta spaghetti
Crisp bacon and shredded sprouts work really well in this pasta dish; dredge it with a sprinkling of Parmesan or Grana Padano cheese before serving. Serves 2, generously.
1 tablespoon garlic infused olive oil
70g Pancetta, cubed
100g Brussels sprouts
Cook the spaghetti in slightly salted, boiling water. Meanwhile, drizzle the garlic oil in a non-stick frying pan and set on a gentle heat. Tumble in the pancetta cubes and leave to turn golden and slightly crisp.
Wash and trim the sprouts and then slice them thinly. Once the pancetta has browned, add the shredded sprouts to the pan and toss thoroughly, cooking for about 5 minutes.
Once the spaghetti is cooked, drain it, reserving half a mugful of the starchy cooking liquid. Toss the spaghetti into the pancetta and sprouts and add the reserved pasta water - this will stop the spaghetti sticking together. Serve, with plenty of Grana Padano or Parmesan cheese on top.
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Indian fried rice with sprouts
Sprouts give texture, colour and flavour to this Indian fried rice, which is easy and quick to make. Perfect for using up any leftover rice from the night before, too. Serves 2
1 tbsp curry paste (we used Patak’s Korma)
1 tsp vegetable oil, if needed
100g Brussels sprouts, washed, trimmed and sliced
120g leftover Basmati rice
fresh coriander, for serving
Heat the curry paste in a large non-stick frying pan - add a little vegetable oil if your curry paste is too dry. Once everything is sizzling, add the sprouts and stir fry for about 5 minutes, until they begin to soften but still hold their shape.
Stir in the leftover rice, coating each grain in the spiced oil, cooking until the rice is piping hot throughout. Taste for seasoning - adding salt, pepper or chilli flakes if needed - and serve in warmed bowls with fresh coriander leaves scattered on top.
Roasted Brussels sprouts
We’ve all steamed, boiled or pan-fried sprouts, but have you ever roasted them? Roasting gives them a soft texture and a slightly sweet flavour. You can also add chopped streaky bacon to the roasting tray too, if you like. Serves 3-4, as a side dish
200g Brussels sprouts, washed, trimmed and cut in half
2-3 tablespoons garlic infused olive oil
sea salt and black pepper
Arrange the halved sprouts on a shallow roasting tray and drizzle with the olive oil, making sure the sprouts are well coated. Season with a little salt and pepper and then slide into a 200ºC oven and leave to roast for around 20 minutes - giving them a shake half way through cooking - until they are soft but slightly browned on the outsides. Scatter with a few more sea salt flakes just before serving. If you like, serve them with a blue cheese dip, garlic mayonnaise or some sour cream mixed with snipped chives.
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