3 mind-blowing NEW ways to serve Brussels sprouts

Katie Mythen-Lynch

For such a tasty, bite-sized nutrition bomb, Brussels sprouts get a bad rap.

Unfortunately, in most Irish households, boiling the bejaysis out of them and serving them soggy seems to be as close to Christmas tradition as devouring a whole ham after midnight Mass.

With a little imagination however, the humble sprout can actually be quite a sexy side dish… and one packed with vitamins A, K, C (more than an orange), potassium, B6, fibre and cancer-fighting antioxidants.

Here are three Brussels sprouts recipes that will blow your mind:

Brussels Sprout Gratin

This is Christmas comfort food at its most indulgent. It’s highly likely nobody will even realise they’re eating a superfood under all this deliciousness.

INGREDIENTS

3 slices bacon, chopped
½ cup of butter, divided
800g Brussels sprouts, stems and outer leaves removed and halved (if extra large cut into quarters)
3 tablespoons all-purpose flour
2 cups milk
½ cup heavy cream
½ white onion, peeled
1 clove
2½ cups Gruyere cheese, grated
½ teaspoon kosher salt
1½ cup breadcrumbs
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper

METHOD:

Preheat oven to 190ºC.
In a large pan, cook the chopped bacon until it’s crispy. Remove it from the pan (leave the fat in the pan) and set aside. In that same pan, melt 2 tablespoons of butter in the bacon fat. Add the sprouts and let them cook for at least 10-15 minutes, or until tender. Once cooked, remove them from the heat and set aside.
Turn the heat off and let the pan cool a bit before making the Bechamel sauce: Turn the heat to low and add another 2 tablespoons of butter to the pan. Once it’s melted and frothy, sprinkle in the flour. Stir it all together until it forms a paste. Slowly pour in the milk and cream, whisking continuously to ensure no lumps form and the flour and butter fully incorporate. Raise the heat to bring the mixture to a simmer.
Stick the single clove into the onion and add both to the milk mixture. Let the mixture simmer and reduce for about 20 minutes or so, or until it has reduced enough to coat the back of a spoon. You will need to stir frequently to ensure the bechamel does not burn at the bottom of the pan. Once reduced remove the onion and clove and discard.
Stir in 2 cups of the grated Gruyere cheese (save the rest for the top of the gratin). Once the cheese has melted season the sauce with the salt. Stir in the cooked Brussels sprouts and pour it all into a 8 x 8 baking dish. Top with the remaining Gruyere cheese.
In a small bowl, combine the bread crumbs with the grated Parmesan cheese, 2 tablespoons melted butter, and ground black pepper. Top the Brussels sprouts with the bread crumbs and sprinkle the cooked bacon over the bread crumbs. Take the last 2 tablespoons of butter, cut it into small pieces, and spread them out evenly over the top of the bread crumbs and bacon.
Bake at 190ºC for 20 minutes. After 20 minutes, grill top until the bread crumbs turn brown and get really crispy.

Recipe and photography: Girl Gone Gourmet

Bacon Wrapped Brussels Sprouts

Who knew a sprout could make such a cute canape? Whip up a few of these the night before your next party.

INGREDIENTS

12 strips of bacon
12 medium/large brussels sprouts
pepper, to taste

METHOD

Preheat oven to 180ºC and line a baking sheet with foil.
Wash sprouts and pat dry with a paper towel.
Place a sprout at the top of a piece of bacon. Then roll it up and place on a baking sheet. Season with pepper.
Bake at 180ºC for 30-35 minutes depending on how crispy you like your bacon.
To serve, insert a toothpick into each wrapped sprout.

Recipe and photography: Fit Foodie Finds

Balsamic Roasted Brussels Sprouts

Crisp and just a little crunchy, these caramelized little lovelies have real bite.

INGREDIENTS:

about 700g Brussels sprouts, trimmed and halved lengthwise
2 tablespoons olive oil
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
about 1/4 cup balsamic reduction or glaze
1 tablespoon light brown sugar, packed
Parmesan cheese, optional
toasted pistachios, optional for garnishing

METHOD:

Preheat oven to 200ºC and line a baking sheet with foil.
Add the sprouts to the baking sheet, evenly drizzle with olive oil, season with salt and pepper, and toss with your hands to coat. Arrange the sprouts with the cut-side (flat side) down and bake for about 18 minutes, or until the tops of some of the sprouts are turning light brown.
Remove baking sheet from oven, flip sprouts over with a tongs. Drizzle with balsamic and evenly sprinkle with brown sugar. You only need to put a tiny pinch of sugar on the top of each sprout. It helps with caramelization.
Return baking sheet to oven and bake for about 10 to 15 minutes, or until sprouts are as caramelized and browned as desired. Baking times will vary based on the size of the sprouts used.
Garnish with cheese or pistachios before serving warm.

Recipe and photography: Averie Cooks

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