Moreish Brussels Sprouts
Moreish Brussels Sprouts
Serves 8
There exists a divide between people that absolutely love sprouts and those who can’t stand them. If this recipe does not convert the critics then nothing will. It is delicious and our family always has it for Christmas dinner as a side.
1.5kg brussels sprouts
3 cloves
2 tbsp olive oil
½ tsp salt, or to taste
¼ tsp black pepper, or to taste
½ tsp chilli flakes
1 tbsp BOYLES IRISH PANTRY honey Shop
200g lardons
150g almonds
- Firstly, remove the outer leaves that look browned or damaged until you get to the nice green healthy looking leaves. You’ll need to soak these in very salty but cool water either all day or overnight. This will get rid of any bitter taste the sprouts may have.
- When ready to start cooking, rinse your sprouts thoroughly.
- Next you’re going to partly cook or blanch them in stock with three whole cloves (a stock pot is absolutely fine but for best results use the water you cooked your Christmas ham in).
- Cook on a medium heat for 20 mins or until just beginning to soften and you can put a knife through the middle of one easily.
- While your sprouts are blanching, put olive oil in a small bowl, add the salt, pepper, chilli flakes and honey. Mix well and set aside.
- In a pan, part cook your lardons until the fat begins to render, next take the brussels sprouts from the stock and place them along with the lardons in a roasting dish. Pour your oil/honey mix over the sprouts and shake well, coating everything evenly.
- Place the roasting dish in the oven at 180°C for approx. 20 mins, checking and shaking the dish frequently. If the oil/honey mix starts to burn on the sides just add some of the hot stock and shake again.
- During this time toast your almond flakes on a non-stick pan. When your sprouts are done and have started to take on a golden roasted colour it’s time to serve. Spoon the sprouts into your serving dish, generously sprinkle your toasted almond flakes on top and drizzle with the remaining liquid in the roasting dish.
