Cook Brussels Sprouts in 3 Ways

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds umami without dairy.

Remove Brussels sprouts from the stalk and trim the root and outer leaves.

Place a large pan of salted water over high heat and bring it to a boil.

Once boiling, add the Brussels sprouts (in batches if necessary) and cover with a lid, cooking for 4 to 5 minutes.

Immediately remove the Brussels sprouts from boiling water and place them into a bowl of cold or iced water to stop the cooking.

Drain the blanched sprouts through a colander.

For the first recipe, slice one leek in half lengthways, wash it, and slice it into 1 cm pieces.

Peel three cloves of garlic and slice them finely.

In a frying pan or skillet over medium heat, add half of 65 g of butter and melt it.

Add the sliced leeks and a pinch of salt, cooking for 5 minutes.

Add the sliced garlic and cook for a further 5 minutes.

Add the blanched Brussels sprouts to the pan, coating them in the butter, leeks, and garlic, and heat through for 4 to 5 minutes until hot.

Remove from heat and serve in a dish for the buttered leek sprouts with garlic.

For the second recipe, slice eight rashes of bacon into strips and set aside.

Dice one medium or two small red onions finely.

Roughly chop chosen mixed nuts (pecans and almonds used).

In a large frying pan or skillet over medium heat, add 30 g of butter and melt it.

Add the sliced bacon and cook until the fat renders and the bacon crisps up.

Once the bacon starts to crisp, add the diced red onions and mixed nuts, cooking for 3 to 4 minutes until the onions are soft and translucent.

Add the blanched Brussels sprouts to the pan, coating them in the bacon fat, onions, and nuts, and heat through for 5 minutes until hot.

Remove from heat and serve in a dish for the smoky bacon sprouts with red onion and mixed nuts.

For the final recipe, preheat the oven to 190°C fan.

Cut the blanched Brussels sprouts in half and place them in a mixing bowl.

Drizzle with 20 ml of extra virgin olive oil, a sprinkle of salt, a good grind of black pepper, and half a teaspoon of red chili flakes, mixing thoroughly.

Line a large baking tray with parchment paper and grate 80 g of Parmesan cheese over the tray, keeping some back for later.

Place the halved Brussels sprouts flat side down on the baking tray in a single layer and grate a small amount of Parmesan over the top.

Bake in the preheated oven for 20 to 25 minutes until the Parmesan is crispy and the sprouts start to char on the outside.

Remove from the oven and break them up with spoons to separate them.

Serve in a dish and optionally grate more Parmesan on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens