It’s time to put the much-maligned Brassica oleracea centre stage – for sprout recipes even haters will love.
RECIPES BY BETTY BEARD PHOTOGRAPHY & STYLING BY NICO GHIRLANDO
Brussels sprout salad with radish, spring onions and tahini dressing
SERVES 4
FOR THE DRESSING
● 4 tbsp extra virgin olive oil
● 2 lemons, juice and zest
● 1 tbsp tahini
● 2 tbsp za’atar
● 1 tsp honey (maple syrup for vegans)
FOR THE SALAD
● 80g radishes, finely sliced
● 450g Brussels sprouts, woody stems removed and finely sliced
● 10g fresh mint, finely sliced
● 2 fresh red chillies, finely chopped
● 2 spring onions, finely chopped
TO SERVE
● Handful pomegranate seeds
● 2 tbsp sesame seeds, toasted
1 Whisk the dressing ingredients in a small jug or bowl until emulsified.
2 Place the salad ingredients in a large serving bowl, pour over the dressing and gently toss to coat the salad. Serve with pomegranate and sesame seeds.
TOP TIP
Use a food processor to get through the fine slicing in seconds.
Brussels sprouts, anchovy and caper linguine
SERVES 4
● 2 tbsp butter
● 300g Brussels sprouts, sliced from top to base into 2mm disks (woody stems removed)
● 12 good-quality anchovies
● 4 large cloves of garlic, peeled and finely chopped
● 2 tbsp capers
● 1 lemon, juice and zest
● 300g wholewheat linguine or tagliatelle
● Pinch of dill or parsley, to serve
1 Melt the butter over a high heat in a large non-stick frying pan or wok until frothing. Add the anchovies and garlic and fry for two minutes.
2 Add the Brussels sprouts and fry for ten to 15 minutes until softened and beginning to brown slightly.
3 Meanwhile, cook the pasta to packet instructions. Drain and set aside, reserving a splash of pasta water.
4 Once the sprouts are cooked, add a splash of pasta water, the capers, lemon juice and zest. Gently toss in the pasta to combine. Serve while hot with a pinch of herbs.
Stir-fried lime and coconut Brussels sprouts with toasted peanuts
SERVES 4
● 2 tbsp coconut oil
● 500g Brussels sprouts, halved and stems removed
● 1 lime, juice and zest
● 2 tbsp dark soy sauce
● 3 tbsp mirin
● 1 tbsp fish sauce (optional)
● Handful of coconut flakes, toasted
● Handful of skinless peanuts, toasted and roughly chopped
1 Add the coconut oil and Brussels sprouts to a large
