Brussel Sprouts Three Ways
Takes 1 hour
Serves 6
Ingredients
Charred Garlic and Almond Sprouts
- 250 g Brussels sprouts 2 ½ cups
- 2 tbsp butter plant-based
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 2 cloves garlic 2 tsp minced garlic
- ½ tsp salt
- 3 tbsp flaked almonds ¼ cup
Korean Style Brussel Sprouts
- 1 tbsp olive oil or neutral oil
- 1 tsp sesame oil
- 250 g cleaned Brussels sprouts 2 ½ cups
- 1 thumb-sized piece of fresh ginger 1 tbsp minced
- 1 clove garlic 1 tsp minced garlic
- 1 red chili 1 tbsp finely chopped
- 2 tbsp gochujang Korean chili paste
- 1 tbsp soy sauce or tamari
- 1 tsp rice vinegar or apple cider vinegar
- 1 tsp maple syrup or similar sweetener
- 2 tbsp sesame seeds ¼ cup
Sweet cranberry and Chestnut Sprouts
- 250 g cleaned Brussels sprouts 2 ½ cups
- 2 tbsp olive oil
- 100 g cooked chestnuts ¾ cup chopped
- 200 g cranberry sauce ¾ cup
- 50 ml vegetable stock 3 ½ tbsp
- ½ tsp salt
Instructions
Charred Garlic and Almond Sprouts
- Half the brussel sprouts and peel and finely dice the garlic cloves.
- Heat a non-stick pan on high heat, once hot add the butter and allow to melt.
- Add the halved brussel sprouts along with a pinch of salt and leave to cook without moving for 3 mins. Turn the sprouts and they should be charred on one side. Flip them to char on the other side and add the garlic and fry for 2 mins and then add 4 tbsp of water and put a lid on to steam for 4 mins. Remove the lid and allow the water to evaporate and finish by adding the vinegar, maple syrup and flaked almond and leave to cook for a further 2 mins. Taste and adjust the seasoning to your liking by adding more salt or black pepper.
Korean Style Brussel Sprouts
- Peel and finely dice the garlic and ginger. Finely dice the chilli removing the seeds if you prefer it less hot. Quarter the brussel sprouts.
- Heat 1 tbsp of oil in a large non-stick pan over medium-high heat.
- Add the ginger, garlic, and chili, sautéing for about 30 seconds. Add the quartered Brussels sprouts and stir-fry for 2-3 minutes until they begin to char slightly.
- Add 4 tbsp of water, cover with a lid, and steam for 3-5 minutes until the sprouts are just tender but not mushy. Stir occasionally and add more water if needed.
- Remove the lid and add the gochujang, soy sauce, rice vinegar, and maple syrup, stirring well to coat. Cook for another 2 minutes until the sauce thickens slightly.
- Drizzle with toasted sesame oil, then toss the sprouts gently to combine.
- Serve garnished with toasted sesame seeds and sliced spring onions. Enjoy!
Sweet Cranberry and Chestnut Sprouts
- Quarter the cleaned brussel sprouts. In a large non-stick pan, heat 2 tbsp of oil over a high heat. When hot, add the sprouts and 1⁄4 tsp salt. Reduce the heat to medium and cook for 2-3 minutes stirring occasionally. Add the veg stock and cover with a tight lid for 3-5 minutes to cook the sprouts a little faster. Add more water if they begin to stick.
- Roughly chop the cooked chestnuts.
- Remove the lid and add the chestnuts and cook for 2 minutes. Add the cranberry sauce, mixing well. Continue cooking to heat through for 3 minutes, add the remaining salt and serve immediately with your Christmas dinner.
