I’ve posted a lot of sugar-filled recipes recently, all in the name of Christmas. But we can’t forget the humble vegetables that grace *most* tables during the Christmas period. Carrots, parsnips, swede, and Brussels sprouts.
I love Brussels sprouts, although I know that wasn’t always the case. I am sure I went along with the same feeling as a lot of people – they taste like dirty dish water, they’re tasteless, they’re boring. The usual things you hear.
But, once I discovered the beauty of sauteed and roasted sprouts, I was sold. I’m sure you’ve heard this all before, but I digress.
As part of the cabbage family, sprouts can be treated similarly to cabbage in how they are cooked. Plus, when I found purple sprouts at my local supermarket, I couldn’t help but get a bit excited. So, I thought I’d come up with some veggie-friendly, healthy dishes to enjoy throughout the holidays as well. We all need a break from sugary goodness from time to time.
These sprouts are a perfect accompaniment to pies, roasts, and nut loafs alike. Depending on how crunchy you like your sprouts, you can adjust the cooking time. The time in my recipe means that they’re just starting to go on the soft side, but still have a good bite to them (the al dente of sprouts, if you will).
400 grams mixed purple and green Brussels sprouts
1 large red apple
1/3 cup red wine vinegar
1 tablespoon olive oil
50 grams panchetta pieces (optional)
- Trim the sprouts, and remove the outer leaves. Rinse thoroughly.
- Using a mandolin (or a sharp knife) shave the sprouts to form very thin segments. Add to a large wok with the olive oil.
- Over a medium-high heat, cook the sprouts in the oil, tossing frequently, for 5 minutes.
- Add the apple and pepper, and combine well. Continue cooking and stirring for another 10 minutes.
- Add the panchetta (if using) and cook for 5 more minutes, stirring continuously.
- The sprouts should be just crunchy, but leaning towards soft, with a good kick from the vinegar.
- Enjoy hot with your favourite roast dinner.