While Brussels sprouts are a common vegetable to serve at Christmas time, this small, green ball has not always been everyone’s favourite vegetable.
But these recipes are going to change Brussels sprout haters into Brussels sprout lovers — and for those who already love Brussels sprouts, you can find out how to eat them for breakfast, lunch and dinner!
Stuffed Brussels Sprouts
24 Brussels sprouts
75 g hot pancetta, diced
2 cloves garlic, finely diced
1 lemon, zested
6 green olives, pitted and roughly chopped
½ cup (110 g) cream cheese, room temperature
1 Tbs Parmesan cheese, grated Pinch sea salt
1 Tbs butter, melted
1 Tbs Parmesan, grated
1. Preheat oven to 375 º F.
2. Trim Brussels sprouts so they have a flat bottom. Core out part of the centre.
3. Heat ½ Tbs olive oil in a small sauté pan. Add pancetta and garlic and cook 3- 5 minutes.
4. In a medium bowl, add cream cheese, olives, Parmesan, lemon zest, pancetta and garlic and season with sea salt. Thoroughly combine all ingredients together.
5. Add cream cheese mixture to each of the Brussels sprouts, making sure to be generous with the topping.
6. Drizzle your baking tray or pan with olive oil and place each Brussels sprout in place. Drizzle with melted butter. Cover with foil and bake for 40 minutes.
7. Remove foil, and grate Parmesan over top. Return to oven and broil until browned.
Leftovers: Brussels Sprout Breakfast Fry-Up
1 small sweet potato
10 leftover Brussels sprouts
120 g smoked speck (or other smoked ham), sliced
½ onion, diced
2 sprigs rosemary
2 cloves garlic, finely chopped
10 mushrooms, quartered
10 cherry tomatoes, halved
To taste sea salt and pepper
4 – 8 eggs, poached, fried, or scrambled
1. Heat a large skillet over medium heat and fry the speck. Remove speck and keep the remaining fat.
2. Add the onion and rosemary to the skillet and cook 5 minutes.
3. Add the mushrooms and garlic and cook for another 5 minutes.
4. Add the tomatoes, Brussels sprouts and sweet potato, and cook 5 – 10 minutes or until fully warmed.
5. Season with sea salt and pepper. Add reserved speck.
6. Cook eggs to your liking and serve on top of the fry-up.
Note: if you don’t have leftover Brussels sprouts and sweet potato, then you can cut your raw Brussels sprouts into half and then each side into thirds. Cut your sweet potato into small cubes and roast in a 375º F oven for about 15 minutes. Add them to the recipe.
Brussels Sprout Coleslaw
10 Brussels sprouts, thinly sliced
1 pink lady apple, cored (this kind doesn’t brown quickly)
2 sticks celery, thinly sliced
4 strips bacon (bacon fat reserved for dressing)
½ cup raisins
½ cup walnuts, toasted and chopped
1½ Tbs bacon fat, top with canola oil if needed
1 clove garlic, finely chopped
1 tsp fennel seeds, smashed in a mortar and pestle
2 tsp (10 mL) honey
1 tsp (5 mL) mustard
1 tsp (5 mL) apple cider vinegar
1 Tbs (15 mL) hard apple cider
Pinch sea salt
1. Using a mandolin, shave the Brussels sprouts and celery into a medium bowl.
2. Slice the apple into matchsticks, and add to the bowl.
3. Cook bacon in a small skillet over medium heat until browned. Remove and drain on a paper towel. Reserve the fat.
4. Turn the heat to low, and add the garlic and fennel seeds to the fat. Cook for 1 minute. Remove from heat. Keep stirring the garlic and fennel seeds so they don’t burn.
5. Add mustard, honey, apple cider vinegar and apple cider, a pinch of sea salt, and whisk to combine all ingredients. Reserve.
6. Add bacon, raisins, and walnuts to the bowl with the Brussels sprouts. Add dressing. Stir to combine.