For far too long we’ve been ignoring sprouts until December 25th, when we reluctantly pile them onto our Christmas dinner plate following reproachful looks from our Mothers. This year, don’t leave the brussel sprouts to be boiled half to death by your Nan on Christmas Day. We’re challenging you to enjoy them all winter long in these two delicious ways.. give sprouts another chance!
Roasting sprouts brings out their flavour beautifully. The oven heat caramelises the sugars that all veggies naturally have to create a soft, subtly sweet mouthful with a crispy exterior. Once you’ve tried this method, you won’t let sprouts go within an inch of boiling water ever again!
To prepare the sprouts, trim the stalk and cut in half from top to bottom. Sprouts want to be in a roasting dish with a drizzle of oil and sprinkle of salt at Gas Mark 6/400F/200C for between 15-30 minutes. How long they’re in for really depends on your oven, just keep an eye on them after 15 minutes!
Did you know that you can eat brussel sprouts entirely raw? Slice them very finely with a sharp knife and they’re ready to use in festive salads and coleslaws. You don’t have to eat shredded sprouts raw though, they make great pizza toppings and omelette ingredients too!