The Best Brussels Sprout Recipes

December 20, 2019
by Hattie HelloFresh Christmas
    Brussels sprouts have a bad rep – the devil of all vegetables according to some people… “snot balls” I’ve heard some people call them. But Brussels sprouts have been the victim of overboiling for years, and in fact are delicious when cooked properly. Brussels sprouts are in the cabbage family so it’s no wonder they are so disgusting when boiled for hours on end – no one like overboiled cabbage! The following recipes are guaranteed to get you wanting Brussels sprouts with every meal!
    Parmesan Roasted Sprouts 
    Serves 4 people
    500g Brussels sprouts
    100g Parmesan
    Oil, salt, pepper
    1. Preheat your oven to 200 degrees. Trim the sprouts and halve through the root. Grate the Parmesan.
    2. Pop the sprouts on a large baking tray in a single layer. Drizzle with oil, season with salt and pepper. Sprinkle over the Parmesan.
    3. Roast in your oven until the sprouts are tender and have got some good colour on them, 18-20 mins. Serve and enjoy!
    Bacon and Chestnut Sprouts
    Serves 4 people
    500g Brussels sprouts
    1 onion
    2 cloves of garlic
    120g cooked chestnuts
    100g pancetta lardons
    Oil, salt, pepper
    1. Trim and halve the Brussels sprouts. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Quarter the chestnuts.
    2. Heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the pancetta and stir fry until starting to colour, 2-3 mins. Add the onion, stir together with the pancetta and cook until softened, 4-5 mins. Stir in the garlic and cook for 1 minute more.
    3. Add the sprouts to the pan, stir everything together and cook until the sprouts have picked up a bit of colour, 1-2 mins. Add a splash of water to the pan, lower the heat to medium and cover the pan with a lid or some tin foil. Steam the sprouts until tender, 5-6 mins.
    4. Remove the lid from the pan and stir through the chestnuts. Cook until piping hot, 1-2 mins. Remove from the heat and serve! Enjoy!
    Brussels Sprout Gratin
    Serves 4 people
    400g Brussels Sprouts
    60g Pancetta Lardons
    150g Creme Fraiche
    2 tsp Chicken Stock Powder
    2 Shallots
    40g Hazelnuts
    40g Grated Hard Italian Cheese
    30g Panko Breadcrumbs
    1. Chop any tough bottoms off the brussels sprouts, cut each sprout in half through the root and then in half again to make quarters.  Half, peel and thinly slice the shallot. Roughly chop the hazelnuts.
    2. Heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the lardons to the pan and fry until golden, 4-5 mins. Reduce the heat, then stir in the shallot, Brussel Sprouts and hazelnuts. Add a pinch of salt and cook until the shallots are soft and the sprouts are tender, 3-4 mins, stirring occasionally.
    3. In the meantime, combine the hard Italian cheese and panko breadcrumbs together in a small bowl and season with salt and pepper. Add the oil for topping (see ingredients for amount) and mix together well, until all the crumbs are coated in the oil.
    4. Once your shallot is nice and soft, add the creme fraiche and stock powder to the pan. Mix together well. Bring to the boil, then transfer the creamy sprouts into an oven-proof dish. Sprinkle the cheesy breadcrumbs over the Brussel sprouts. Pop on the top shelf of the oven and cook until golden all over, 10-15 mins.
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