4x you do like Brussels sprouts
Brussels sprouts, quickly sautéed with a pinch of nutmeg and a twist of the pepper and salt mill. I remember it like it was yesterday that my mother only had to blink twice and my plate was empty. I was one of those rare cases who actually liked the bitter little green vegetable. of butter Double the joy if they were hidden under a thin layer of melted cheese with a stray piece of fried red onion in between. They still often appear on my menu, and I've even managed a few times to get non-lovers to enjoy Brussels sprouts. You must try these four recipes at least once. Because believe me: you'll like them too. Warm Brussels sprout salad with and feta.
half a pumpkin pumpkin 200 grams of Brussels sprouts
piece of feta
handful of pumpkin seeds
2 tbsp walnut oil
1 tbsp balsamic vinegar
salt and pepper
Dressing
squeeze of honey
1. Thinly slice the Brussels sprouts or do this with a food processor.
juice of half a lime
2. Clean the pumpkin and cut it into cubes.
salt and pepper
3. Preheat the oven to 180 degrees, grease a dish with a bit of oil and place the pumpkin in the dish. Season with pepper and salt.
4. Place the Brussels sprouts on a separate dish and sprinkle with some pepper and salt. Put them in the oven after ten minutes.
5. Mix the ingredients for the dressing by hand or in a blender.
6. Remove the vegetables from the oven, mix them together and divide them onto the plates.
7. Sprinkle the pumpkin seeds and feta over the salad and also drizzle the dressing over the salad.
Shredded purple Brussels sprouts with roasted almonds, parmesan, and raisins.
250 grams of purple Brussels sprouts, shredded.
half an onion, finely chopped
handful of roasted almonds, finely chopped
olive oil
parmesan cheese
bag of arugula or lamb's lettuce
50 grams of sultanas
1. Clean the Brussels sprouts and shred them with a grater or briefly in the blender.
salt and pepper
2. Heat some oil in a pan and sauté the onions until translucent.
half a lemon
3. Add the shredded Brussels sprouts and season with pepper and salt.
4. Finally, add the roasted almonds, raisins, and parmesan, stir through and serve on a platter with some arugula or lamb's lettuce and possibly some lemon juice.
Thai Brussels sprouts with coconut and coriander.
400 grams of small Brussels sprouts.
red chili pepper
1 tbsp red curry paste
2 cloves of garlic
can of coconut milk
handful of cashews
noodles, rice, or zucchini
1. Clean the Brussels sprouts and cut them into quarters.
bunch of coriander
2. Clean the garlic and chop it finely. Cut the red chili pepper in half lengthwise, remove the seeds and chop it into small pieces.
3. Heat some oil in the pan and sauté the Brussels sprouts for ten minutes. After five minutes, add the garlic and chili and sauté them together.
4. Add the curry paste and coconut milk and let it simmer on low heat for a quarter of an hour.
5. Serve the curry with noodles or rice and top with chopped cashews and coriander.
Brussels sprouts from the oven with fish sauce and tarragon.
6 tbsp fish sauce.
1 tbsp water
400 grams of Brussels sprouts
bunch of coriander
olive oil
1 red chili pepper
1. Clean the Brussels sprouts and halve them. Meanwhile, preheat the oven to 180 degrees.
2 tbsp rice vinegar
juice of 1 lime
2 tbsp honey
1 clove of garlic
2. Grease a baking dish with some olive oil and place the Brussels sprouts in it. Roast for 15 minutes.
handful of mint leaves
3. Meanwhile, make the dressing by blending the fish sauce, water, vinegar, lime, honey, garlic, and chili pepper in a blender.
4. Remove the Brussels sprouts from the oven and immediately drizzle the dressing over the Brussels sprouts.
3. Maak in de tussentijd de dressing door de vissaus, het water, de azijn, de limoen, de honing, de knoflook en het chilipepertje in de blender te mixen.
4. Haal de spruitjes uit de oven en verdeel direct de dressing over de spruitjes.
5. Garnish with mint and coriander and serve (warm).
