I know I know brussel sprouts aren’t everyone’s favourite vegetable but I do love a good sprout!!
Sprouts are similar to cabbage and depend hugely on how you choose to cook them. Boiling either vegetable until they are see through isn’t a great look and doesn’t taste one bit nice.
My top tip for cabbage is to slice it thinly and sauté with some oil and garlic or ginger for about 5 minutes or until cooked through.
Sprouts can also be cooked sliced and pan fried or roasted like my recipe from last Christmas – Honey & Cider Roasted Sprouts.
Here is another way to cook sprouts that combines elements of the two recipes and adds some Asian flavours.
Serves 4 as a side.
- 100g brussel sprouts, trimmed & outer leaves discarded
- 100g tenderstem or regular broccoli florets
- 1 tbsp sesame seeds
- 1 tsp coconut oil
- 2cm fresh ginger, grated
- 100g red cabbage, thinly sliced
- 1 tsp honey
- 1 tsp apple cider vinegar
- 2 tsp rice/white wine vinegar
- 1 tbsp fresh cranberries/pomegranate seeds
- 2 tsp extra-virgin olive oil
- 1 tbsp lemon zest
- Bring a saucepan of salted water to the boil. Once boiling add the whole brussel sprouts and broccoli florets. Cook for 2 minutes. Strain and refresh under cold running water until fully cooled.
- Slice one third of the sprouts in half, quarter another third and leave the remaining third whole.
- Place the sesame seeds in a dry frying pan and toast until they turn a golden colour. Remove from the pan and set aside for later.
- Place the coconut oil in the frying pan and melt over a medium heat. Once melted add the ginger and sprouts. Cook for 5-8 minutes until slightly browned.
- In a mixing bowl, mix the red cabbage, honey and vinegars together until well combined.
- To serve: place the broccoli and fried sprouts on a plate, scatter over the red cabbage followed by the cranberries, sesame seeds, olive oil and lemon zest.
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