28 Dec Maple Brussel Sprouts with Toasted Hazelnuts and Flaked Almonds
Now Christmas is but a speck in the recent past, only remnants of the day strewn across houses of the world; torn wrapping paper littering lounges, recycling bins filled to the brim with empty bottles of sherry, and of course, leftover bags of brussel sprouts cluttering the fridges of many a family wilfully obeying the tradition that is the Christmas sprout, despite finding the things almost uneatable!
Opening the fridge come boxing day, I spot in a deep crevice of the vegetable drawer a small bag of sprouts, having escaped the attention of I in the manic preparation that is the Christmas lunch. I got to thinking of ways that would improve the humble and much maligned brussel. Here the simplest of preparation, with but a drizzle of maple and scattering of toasted nuts able to lift the brussel into something genuinely delicious, not just a sprout we wheel out only for annual festive obligation!
Recipe, for a side of maple brussels
200g of Brussel Sprouts
Handful of Hazelnuts and or Flaked Almonds, toasted
- Finely slice your brussels, place in a bowl and cover with water. This way you are able to wash them more thoroughly. Having washed your sprouts you want to drain them well before cooking, perhaps patting them dry with a paper towel to avoid spitting oil.
- Heat a frying pan to a medium-high heat, with a tablespoon of oil (I had rapeseed handy) add your now dry sprouts and fry until they start to soften.
- Season a little with salt and pepper and add your nuts. A minute or so before your sprouts are ready, go in with a drizzling of maple syrup. Let sit for a small while to allow a bit of caramelization to happen, before stirring through. Taste for sweetness and seasoning and adjust accordingly.
There we are, a genuinely enjoyable way to prepare brussels, meaning you can eat them with pleasure, not just because it’s Christmas and tradition states we should!
Keep an eye out, I am trying a completely new brussel dish in the coming days as I still have some spare straggling sprouts leftover.
Thanks for stopping by. Hit me with your favourite ways to eat the humble brussel in the comment box.