They're not everyone's favourite veg, but Brussels sprouts are more versatile than you think!
SEASONAL HERO
Brussels Sprouts and Parsnip Gratin
Per serving: 314 cals I 27.9g fat (based on 8 servings)
Serves 6-8 Ready in 1 hr, 25 mins, plus resting
unsalted butter, softened, for greasing
500g parsnips
500g Brussels sprouts, trimmed
300ml double cream
200ml full-fat crème fraîche
4 garlic cloves, crushed
4 bay leaves
1½ tsp fine sea salt
1 Preheat the oven to 200C/400F/ Gas 6, and grease a deep 30cm x 20cm baking dish. Trim the parsnips, and slice them as thinly as possible. Trim the Brussels sprouts, reserving any pretty leaves that detach, before slicing the rest (they don’t have to be too thin). Layer up the veggies in the prepared dish.
2 Put the cream, crème fraîche, garlic and bay leaves in a saucepan, and bring to a simmer. Remove from the heat, then stir in the salt and plenty of freshly ground black pepper.
3 Pour the cream over the vegetables, pressing them down in the liquid, so that they’re just covered. Arrange the bay leaves on top, then cover the dish tightly with foil. Bake for 25-30 minutes, until the veg is almost tender.
4 Remove the foil and cook (pressing down again, if needed) for 10-15 minutes more, or until set on top and browning at the edges. Leave to cool for five minutes. Before serving, remove the bay leaves and scatter with the reserved Brussels sprouts leaves, if preferred.
Recipe and image courtesy of Dobbies Garden Centres
Maple Garlic and Chilli Roasted Sprouts
Per serving: 94 cals I 5.5g fat (based on 8 servings)
Serves 6-8 (as a side dish) Ready in 50 mins
1kg Brussels sprouts, peeled
2 tbsp Vita Coco coconut oil, melted
1 garlic bulb
1 tbsp maple syrup juice of 1 lime chilli (optional)
1 Peel the sprouts, then place them in a bowl and toss them with the melted coconut oil.
2 Place the sprouts on a lined baking tray, along with the garlic. Roast the sprouts in the oven for 35-40 minutes, turning them halfway through.
3 Once they're crispy around the edges, remov
