Think you hate Brussels sprouts? These recipes will change your mind

Love them or loathe them, Brussels sprouts are a big part of Christmas for lots of us. If you cook them the correct way, they can also be one of the most delicious components of your festive feast

Sprouts are delicious when you cook them the right way. 

Brussels sprouts with hazelnuts and bacon

recipe by:Darina Allen

Brussels sprouts are the number one most hated vegetable. The poor little sprout has had very bad press, mostly because it can be tough to cook well.

Servings

6

Preparation Time

 5 mins

Cooking Time

 30 mins

Total Time

 35 mins

Course

 Side

Ingredients

• 500g Brussels sprouts, cleaned and trimmed

• 25g butter

• 60ml chicken stock

• Salt and freshly ground black pepper

• 50g hazelnuts

• 6 slices lightly smoked streaky bacon — approximately 110g

• 40g soft pale brown sugar

• To garnish:

• 2 tbsp fresh parsley, chopped

Method

1. Preheat the oven to 200°C/gas mark 6. Toast the hazelnuts on a baking tray in a preheated at 180°C/Gas Mark 4 for 15 minutes, shaking regularly until golden and skin. Allow to cool, then chop coarsely. Cover a baking tray with a sheet of parchment paper.

2. Dip the streaky bacon in pale soft brown sugar so both sides are coated. Cook for 10-15 minutes until the bacon is caramelised on both sides. Remove from the oven and allow to sit for a minute or two and remove to a wire rack to crisp up.

3. Meanwhile, over a medium high heat, melt the butter in a sauté pan. When it foams add the sprouts, toss to coat, add the chicken stock, cover and allow to cook for 4-5 minutes tossing regularly. Season well with salt and freshly ground black pepper. The sprouts should be still fresh and green.

4. Snip the bacon into uneven pieces with scissors. Add most of the coarsely chopped hazelnuts and candied bacon. Toss, taste and correct seasoning.

5. Turn into a hot serving dish. Sprinkle with the remaining hazelnuts, candied bacon and chopped parsley. Serve immediately.

Cheesy gratin of leeks and brussels sprouts

recipe by:Darina Allen

This hot, creamy gratin is comforting dish and the perfect way to use up leftover vegetables

Servings

6

Preparation Time

 20 mins

Cooking Time

 15 mins

Total Time

 35 mins

Course

 Main

Ingredients

• 8 medium leeks or 1 ½ lbs plus ½ lbs quartered, blanched and refreshed sprouts

• 600ml whole milk

• a few slices of carrot and onion

• 3 or 4 peppercorns

• sprig of thyme or parsley

• 175g grated Cheddar cheese or a mixture of grated Cheddar, Parmesan and Gruyère

• ¼ tsp Dijon mustard

• salt

• freshly ground black pepper

• For the buttered crumbs:

• 50g butter

• 110g soft white breadcrumbs

Method

1. To make the buttered crumbs, melt the butter in a pan and stir in the breadcrumbs. Remove from the heat immediately and allow to cool. Use what you need and store the remainder in a box in the fridge to scatter over gratins or fish pies.

2. Trim most of the green part off the leeks (use to make soup or pop into the stock pot). Leave the white parts whole, slit the top and wash well under cold running water. Cook in a little boiling salted water in a covered saucepan until just tender, 15 minutes approx.

3. Meanwhile, put the cold milk into a saucepan with a few slices of carrot and onion, 3 or 4 peppercorns and a sprig of thyme or parsley. Bring to the boil, simmer for 5 minutes, remove from the heat and leave to infuse for 10 minutes. Strain out the vegetables, bring the milk back to the boil, and thicken with roux to a light coating consistency. Add the mustard and two-thirds of the grated cheese, keep the remainder of the cheese for grating over the top. Season with salt and freshly-ground pepper: taste and correct the seasoning if necessary.

4. Drain the leeks well, slice into chunks, mix with the blanched Brussel sprouts. Arrange in an ovenproof serving dish, season well, coat with the sauce and sprinkle with grated cheese mixed with a few buttered crumbs. Reheat in a moderate oven 180˚C until golden and bubbly – about 15 minutes.