Plumpton Goes Green Recipe Collection
Brussel Spouts
With garlic and almonds...
- 500g (8 oz) Brussels sprouts
- 1 tablespoon olive oil
- 2 cloves garlic
- ½ teaspoon nutmeg, grated finely
- 100ml double cream
- salt and pepper to taste
- handful of flaked almonds
Wash the sprouts and remove any yellowing leaves, then slice them in half. Peel and crush the garlic. Heat the oil in a frying pan and add the garlic. Cook, stirring for 2–3 minutes until soft, making sure not to let the garlic burn. Add the sprouts and stir well. Cover and cook for 5 minutes, stirring occasionally. When the sprouts are just softened, add the almonds, grated nutmeg, cream, salt and pepper. Mix well.
With maple syrup and hazlenuts...
- 100g hazelnuts, or fresh cobnuts
- 700g Brussels sprouts, trimmed and halved
- 1 small red onion, cut into 2cm thick wedges
- 2 tbsp extra-virgin olive oil
- ½ tsp salt
- 125ml maple syrup
- 2 tsp. cider vinegar
In small metal cake pan, toast hazelnuts in 350°C oven until fragrant (5–10 mins). Transfer to a tea towel and rub off as much of the skins as possible. Chop coarsely and set aside. In a roasting pan, toss together Brussels sprouts, onion, oil, salt and pepper. Roast in 220°C oven, stirring occasionally, until tender and edges are browned (about 30 mins). Add hazelnuts, maple syrup and vinegar, toss to combine and roast for a further 5 mins.
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