How do you eat yours? This might be the tastiest sprout dish I’ve ever had! The combination of flavours is just perfect, in fact I could eat a whole bowl..and I never liked sprouts as a child! This is delicious as a solo dish or serve with your Christmas main or as a starter with crumbled feta cheese and sourdough.
We have the nicest Irish brussel sprouts for you this Christmas, make sure to try them this way you wont be disappointed.
Looking for some fantastic festive nibbles for your next seasonal soirée? These smashed and roasted potatoes and sprouts are incredible! Taking the time to squash, dress and roast your boiled/steamed veg is really worth it. This process creates gorgeous craggy edges which turn into crispy deliciousness in the oven! Perfect with a nutty romesco dipping sauce or any dip you fancy. Enjoy!
For the potatoes and sprouts:
1 kg potatoes, steamed/boiled until fork-tender
500g brussels sprouts, steamed/boiled until tender
5 tbsp oil (I used golden rapeseed oil)
the zest of an orange
4 crushed cloves of garlic
2 tbsp chopped fresh rosemary
1 tsp ground black pepper
1 tsp fine salt
For the romesco dipping sauce:
100g almonds, roasted
2 roasted and skinned red peppers (from a jar is perfect)
1 tbsp smoked paprika
1/2 tsp fine salt
1 small garlic clove, peeled
1 tbsp vinegar (apple cider, red wine or sherry vinegars all work well here)
2 tbsp olive oil
Preheat the oven to 200C and prepare the vegetables. (Boil or steam the potatoes and sprouts until they are fork soft, roast the almonds in the oven for 5 minutes, roast the peppers or use pre-roasted from a jar, prepare the dressing ingredients…)
Spread the sprouts and potatoes onto a large, lined baking tray and squash them gently with the base of a glass.
Mix the dressing ingredients and drizzle/brush over it all over the squished vegetables. Then place the tray in the oven to bake until golden and crispy (around 30 minutes).
Meanwhile blend the romesco dipping sauce ingredients together until smooth. Serve the crisped up vegetables on a large platter with the sauce in a ramekin – fab festive finger food! Any left over sauce makes a great pasta or pizza sauce or can be frozen to use another time.
This is my favourite way to make really Christmassy roast potatoes. When the oven is full for a big roast dinner, it’s a great way to double up in one dish too. Brussel sprouts are best when roasted or sautéed rather than the traditional boil and flavouring them with red onion, sage and clementines just screams Christmas! Don’t forget to save the potato peels and make crisps! There’s a lot of flavour, nutrients and fibre in those organic peels.
Potatoes – think X amount per person
Brussels sprouts – 6 or so per person
Clementines – 1 between 4 people
Red onion – 1 between 4 people
Sage – 3 leaves per person or 1 tbsp dried between 4 people
Vegetable oil – a generous slick in the roasting dish plus a drizzle for the bowl of sprouts
Salt and Pepper to taste
Pre-heat the oven to 200C. Peel your potatoes and leave them whole if they are small, or cut them into large, even chunks. Place the potatoes into a large pot of water and bring it to the boil.
Boil the potatoes until par-cooked. They should just be soft on the outside but still firm in the middle. Meanwhile pour a generous slick of vegetable oil into a roasting dish which will comfortably accommodate your potatoes and get it in the oven to heat up.
Drain your potatoes into a large colander. Give the colander a good shake. This will rough up the outsides of the potatoes which will make a gorgeous crispy exterior in the oven.
Carefully remove the roasting dish from the oven and tip in the roughed up, par-boiled potatoes. Use a spatular or tongues to turn the potatoes in the hot oil then pop the dish into the oven to continue cooking the potatoes while you prepare the rest of the ingredients.
Cut the ends off the sprouts and cut them in half. Remove any damaged outer leaves as you go. Put all the cut sprouts into a large mixing bowl.
Slice the clementines into rounds and peel and slice the red onion. Add both to the bowl with the sprouts.
Season the bowl of sprouts, red onion and clementines with salt, pepper and sage and mix well with a drizzle of vegetable oil.
Keep an eye on the potatoes in the oven and turn them regularly to ensure they are cooking evenly. Once they are beautifully golden and crispy (after around 20-30 minutes) remove the dish from the oven. Carefully tip in the prepared sprouts, red onion and clementines. Mix carefully then return the dish to the oven.
After around 15 minutes, the sprouts and onions should be cooked through and the whole dish should smell amazing. Enjoy alongside your other roast dishes and gravy. Merry Christmas!
Brussels sprouts are in season and are certainly not just for Christmas Day. Have you been adding them to your boxes? What’s your favourite sprout recipe? I love sautéing them like this with garlic, herbs, nuts and citrus, then folding them through pasta. They’re also brilliant stirred through rice or another cooked grain like barley, quinoa, buckwheat etc for a gorgeous warm salad. Here’s my sprout spaghetti recipe, it makes a stunning mid-week meal and will only take as long as the time to boil your pasta. Quick, festive and delicious!
Ingredients (per person)
70-100g dry spaghetti (depending on appetite) or other grain/pulse of your choice eg quinoa, rice…
1 heaped tbsp butter (I use our new dairy free Natruli blocks)
2 tbsp extra virgin olive oil
1 clove of garlic
7 Brussels sprouts, thinly sliced
a small handful of hazelnuts, roughly chopped
3 sprigs of rosemary
1/2 tsp lemon zest
2 tbsp lemon juice
salt and pepper to taste (it’s extra good with lots of black pepper!)
Bring a large pot of water to the boil, meanwhile chop your sprouts, garlic and hazelnuts.
Generously salt the boiling water and drop in the pasta. Give it an occasional stir to prevent it from clumping or sticking to the bottom. While the pasta cooks, prepare the rest of the dish.
In a wide pan, melt the butter, add the oil and sprouts, hazelnuts, garlic and rosemary. Stir fry for a few minutes then season well with salt and pepper.
Add the zest and juice of the lemon when the sprouts turn bright green and are mostly cooked through. Stir well, taste and adjust the seasoning if need with more salt, pepper or lemon. Turn off the heat for now.
Drain the pasta but reserve a mug or so of the starchy cooking water. Add the pasta to the sprouts and turn the heat back on. Add a few splashes of the cooking water and mix the pasta and buttery sprouts together. The pasta water and butter should create a delicious, light, lemony sauce. Taste again and you’ll probably want to add more black pepper.
Serve in bowls and top with grated cheese or nutritional yeast flakes if you like. Enjoy!