10 December 2023 , 06:00
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A food and drinks expert has shared a game-changing method to transform your average-tasting Brussels sprouts - and the delicious recipe will have your mouth watering in no time.
No Christmas dinner is complete without some vegetables to go with your turkey and gravy. Most families serve Brussels sprouts, but not everyone is a fan of the controversial side dish. Children aren't the only ones who end up taking just a few bites of the vegetable before leaving the rest to waste away on the plate- as some adults hate them too.
According to the foodie, there's a reason why we're not keen on them at all - and it's because we've been cooking them all wrong our entire lives. When take a spoonful of roasted Brussell sprouts in your mouth, you'll notice that there isn't much flavour to them.
Food and drink photographer and cookbook author, Joe Woodhouse, shared how you can completely revolutionize the green veggies, from plain and boring to something a bit more flavourful, all with a few extra ingredients, The Express reports. Food website Maldon Salt describes the recipe as "sensational" as well as "creamy, crunchy, spicy and caramelised."
The best part of this recipe is all elements can be prepared well in advance and then assembled once you're ready to serve. "Joe loves to roast the vegetable to create a lovely crispy and caramelised outer, with soft, steamed centres," the recipe reads. "You can undercook the onion and chilli in the chutney so it retains a crunch and a freshness, cooked through but not fully softened."
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Ingredients:
- 100–150g bread, roughly cubed, I use sourdough, but any good-quality bread works
- 7–8 tablespoons olive oil, plus extra to serve
- 1 onion, roughly diced
- 1 celery stick, sliced
- 2 red chillies, diced
- 400g (14oz) Brussels sprouts
- 400g (14oz) can plum tomatoes
- 40g (1 ½ oz) honey or unrefined sugar
- juice of 1 lemon
- 150g (5 ½ oz) tahini
- a pinch of Maldon Sea Salt Flakes
Method:
1. Preheat the oven to 200C (Gas Mark 6) and toss the bread in two to three tablespoons of oil.
2. Add the cubes to a baking tray and toast them in the oven for 10 to 12 minutes until they're golden in colour. Then, blitz them to crumbs in a blender, leave them whole or hand-cut them if you prefer.
3. Meanwhile, add two tablespoons of oil to a medium pan over medium heat. Add the onion, celery and chillies with a pinch of Maldon Salt and cook for five to seven minutes.
4. Next, add the tomatoes, half-fill the can with water and add it to the pan. Bring the mixture to a simmer and let it bubble away for 15 minutes until it has thickened. The ideal texture is something that's loose but not watery.
5. Next, add the honey and check if it needs more Maldon Salt. Set this aside.
6. Increase the oven temperature to 220C Gas Mark 7. Using the same tray as the croutons, brush out any remaining crumbs and add the Brussels sprouts with three tablespoons of oil and a good pinch of salt.
7. Roast the sprouts for around 12 minutes so they have enough colour on the outside and are cooked through without going too soft in the middle. If the sprouts need a bit more cooking, keep them in the oven for a minute or two longer. The tray may need shaking every once in a while so they cook more evenly.
8. Meanwhile, mix the lemon juice with the tahini and trickle in a few tablespoons of cold water. Keep mixing it with a whisk and adding water until you get a smooth consistency which holds its shape. If it ends up being too loose, just add a spoon or two of tahini and combine it to make the mix firm.
9. Lastly, it's time to serve. Start by spooning the tahini mixture onto plates or a serving dish, followed by the Brussels sprouts.
Then, dot around your preferred amount of tomato chutney - you may not need it all. Finish the dish off with the crouton crumbs and a drizzle of olive oil.
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