If you have proudly purchased the whole Brussels stick, don’t discard the top. You’ll get two delicious dishes out of it: roasted Brussels sprout heads with gherkins and buttered tops with toasted almonds.
Sprouting problem
Some people (let’s face it: probably half the population) hate Brussels sprouts with a vengeance.
Sprouts smell. They make you smell when you eat them. They give you wind. Or indigestion. And still, inexplicably, they ride out onto tables every Thanksgiving and Christmas. I suspect it’s the innate frugality that makes us persevere with the sprout: they are abundant, cheap, easy to grow and they are a plant.
A bit like with courgette, chefs and cooks have been trying to come up with genius ideas to turn meh into yummy. Bacon, chestnuts, cheese, garlic, pickled onions, breadcrumbs or gravy. Why, I wonder, can’t we just give up and say ‘sorry, sprouts – it’s not you, it’s me’ and quite simply stop trying to make them palatable?
Since, glancing through the seasonal recipes in magazines, online and in weekend supplements, the answer is clearly ‘NO’, I propose my offering!
Stick with me
The recipe is budget friendly because it uses also the Brussels tops off those funny sticks we like the look of in the market and then curse, heaving them home. The top, which is really just an unruly sprout gone berserk, tastes the same as the neat little Brussels. In fact some people, me included, might prefer it: it’s got less intense flavour which puts off so many.
The tops are like any other greens and I blanch them then toss with butter and toasted almonds.
The sprouts themselves are roasted until the outsides are charred but not burnt, crisp but not tough, papery but flavoursome. And the topping of chopped gherkin on the sprouts gives them a bit of interest, sharpness and sweet acidity.
How to roast the sprouts
That is a no-brainer: roasted sprouts are delicious and they don’t need to be cross-scored or halved (unless enormous). They just should be seasoned very generously with salt and pepper and lavishly coated in olive oil.
Roasting will take about forty minutes, with a shake of the baking tray once or twice through. They should emerge caramelised, charred in spots, and looking delicious. And the final touch is to scatter some finely chopped gherkins over the sprouts – a really magic pairing of flavours!
How to prepare the sprout tops?
To this purpose, they are simply greens so wash them, roughly chop then either wilt in a microwave, or blanch in boiling water for a couple of minutes.
They will be delicious with golden almond flakes, so toast those first in a dry frying pan or skillet, then add some olive oil and the blanched tops, seasoning with salt and black pepper.
Stir them around over medium heat to soften, and to get rid of any moisture clinging to the leaves. Once that happens, all they need is a squeeze of lemon before serving.
Two recipes out of one stick
Of course, they don’t need to be made side by side: you can cook the sprouts for one dinner, and save the tops for another.
But since the sticks tend to stick around Christmas time, I like to prepare both dishes for Christmas dinner, thus getting two sides out of one stick!
More brassica recipes
Sesame roasted broccoli with a hint of sweetness from maple syrup, soused in olive and sesame oil, ready in 20 minutes. Broccoli like you’ve never tasted before!
Creamy Savoy cabbage is quick, easy and deliciously nutritious, made with crème fraiche for a lighter flavour. Seasoned with caraway and fresh dill, it’s a fabulous side dish, making Savoy cabbage equally attractive to trendy hispi.
Whole roasted cauliflower with Parmesan and herbs, a whole roasted head of cauliflower which takes 2 hours to bake without pre-boiling.
More winter side dish recipes
Kabocha squash gratin, a creamy, cheesy, delightfully comforting winter dish using a lesser known squash, also known as Japanese pumpkin. The recipe is thoroughly homely though: kabocha slices baked in cream and cheese flavoured with thyme.
Parmesan roasted turnips flavoured with thyme and rosemary salt, crisp, tender and caramelised, are the less common but as delicious option for a Christmas dinner side.
Vibrant winter rainbow salad with red and green cabbage, red and white onions, herbs and a vegan dressing. Healthy side salad with crunchy vegetables in vibrant colours.