Brussels Sprouts Made Simple: Cook these holiday heroes quickly for a Christmas classic

"...I adore deciding what we will do with these tiny little cabbages each Decemberm and understand why many have a deep dislike for the waterlogged sprouts of our youth..."

Brussels Sprouts with tonnato sauce. Picture: Chani Anderson

Brussels sprouts are one of the foods I look forward to most at this time of year. 

Given how we run our restaurant, there is very little forward planning we can do with menu writing other than anticipating what fruits and vegetables are going to be in season.

I adore deciding what we will do with these tiny little cabbages each December, and understand why many have a deep dislike for the waterlogged sprouts of our youth. 

So, my recommendation for splendid sprouts is to cook them quick and avoid boiling or steaming. 

Or don’t cook them at all; they’re great shaved in slaws or salads.

I love the challenge of reintroducing this divisive vegetable to our guests. In the past we’ve made a ‘Brussel kraut’, a type of sauerkraut fermenting sprouts instead of the typical white cabbage. 

We’ve served roasted sprouts with an XO sauce made with lots of salted dried fish, chillies, garlic and scallion. Last Christmas we served them with a bright lemon kosho butter and some crispy garlic – Delicious!

This year we're serving a shaved Brussels sprout and Glenbeigh mussel salad dressed in lots of fish sauce and fresh lime juice, a punchy and light little, small plate.

For this weekend’s recipe I’ve gone with a quick flash in a super-hot oven and served these miniature brassicas with a tonnato sauce, a thick and creamy mayonnaise from Piedmont, Italy. 

There, they have this with thin slices of cold veal. I love to serve this sauce with roasted green vegetables, like sweetheart cabbage or tender stem broccoli or drizzled over fresh green salads and new potatoes in the summertime.

This side dish would be perfect with some baked or whole roasted flat fish like brill or John Dory but would accompany any seafood supper brilliantly this time of year.

Brussels Sprouts in Tonnato Sauce

I’ve gone with a quick flash in a super-hot oven and served these miniature brassicas with a tonnato sauce, a thick and creamy mayonnaise from Piedmont, Italy.

Servings

4

Preparation Time

 20 mins

Cooking Time

 10 mins

Total Time

 30 mins

Course

 Main

Ingredients

• 110g tinned tuna

• 2 egg yolks

• 1 clove of garlic, minced

• 2 anchovy fillets

• Juice 1 lemon

• 2 tbsp extra virgin olive oil

• 200ml rapeseed oil

• ½ tsp freshly crushed black pepper

• 500g Brussels sprouts

• 1 tbsp rapeseed oil

• Sea salt flakes

Method

1. Drain the tuna from whatever oil it may be in. Save the oil, measure it and use whatever amount you have, to make up the 200ml of rapeseed oil. (If it happens to be olive oil this still applies as lighter varieties are used in the canning process).

2. Place the drained tuna, egg yolks, minced garlic, anchovy fillets and lemon juice in a small bowl.

3. Using a hand- held blender purée all the ingredients until combined and homogenous.

4. Place the rapeseed oil and extra virgin olive oil in a small jug and slowly add to the tuna and egg yolk mixture whilst blending all the time until the sauce is thick and emulsified.

5. Add the freshly cracked black pepper, taste and season with sea salt. Set aside.

6. To prepare the Brussels sprouts rinse and remove any damaged outer leaves.

7. Trim the base of each sprout to remove the tough ends and cut the sprouts in half. Reserve any undamaged leaves and set aside.

8. Preheat an oven to 210°C.

9. Place the sprouts in a medium sized mixing bowl, add the tablespoon of rapeseed oil and sea salt and toss well to coat.

10. Place the sprouts in an even layer across a large roasting tray.

11. Roast in the oven for 10 minutes until charred and deeply roasted. Remove from the oven add the reserved Brussels sprout leaves and toss to coat and wilt the leaves.

12. On a large serving dish smear the base of the plate with the tonnato dressing and place the roasted sprouts and wilted sprout leaves on top. Serve immediately.

Chef's know-how

• Store tinned fish in a cool dry place.
• Once opened, if you happen to have any leftovers transfer to bowl or dish, cover and refrigerate. Use within 3 days.
• Choose tinned fish in oil instead of brine for superior texture and flavour.
• Look for “line caught” and “pole caught” on the back of the tin. These fishing methods eliminate bycatch.
• Add 50 ml of water to this recipe to use for drizzling over salads.
• Never throw away the olive oil from tinned fish, transfer to a small glass jar and keep refrigerated. Use to dress grilled or roasted vegetables or fish, in pasta sauces or salad dressings.