4 Things to do with Brussels Sprouts
Time to eat your greens! If you’re looking for more exceptional dishes and condiments using the versatile Brussels sprout to tide you over the colder months, try these quick and easy recipes.
Pickled Brussels Sprouts Kimchi
In a bowl, whisk 100g salt with 2 litres warm water. Place 600g Brussels sprouts, trimmed to the core, in the bowl. Place a plate on top to submerge sprouts. Stand at room temperature for 4 hours. Drain, rinse then drain again. Process 1 onion, 2 spring onions, 4 garlic cloves, 2 red chillies, 2 tbsp fish sauce, 1 tbsp grated fresh ginger, 1 tbsp soy sauce, 2 tsp coriander seeds, and 2 tsp fennel seeds until combined. Toss through sprouts. Place in a jar. Pour over 1 litre of warm water mixed with 4 tbsp salt to cover. Rest for 3-4 days before eating.
Quick Brussels Sprouts Salad with Ponzu Sauce
Separate outer leaves from 500g Brussels sprouts, discarding any yellowing or damaged leaves. The smaller inner cores can be quartered. Trim the ends. Heat a pot of water over high heat. Bring to the boil. Blanch in the hot water for 5-10 seconds, then plunge into cold icy water. Drain on paper towel. Place the Brussels sprouts on a large serving platter. Sprinkle with some Japanese ponzu sauce. Drizzle over some freshly squeezed lime juice. Grill thick slices of tofu and cut into cubes. Boil some sticky white rice. Serve Brussels sprouts salad with sticky white rice or grilled tofu on the side.
Roasted Brussels Sprouts and Cauliflower
Preheat oven to 180°C (160°C fan forced). Wash and drain 400g Brussels sprouts, and cut in half. Cut a whole cauliflower into florets and rinse under cold water. Line large roasting dish with baking paper. Toss together the Brussels sprouts, cauliflower florets, 2 garlic cloves and ¼ cup olive oil. Season. Place in oven and roast for 30-40 mins. Remove from oven and cool before tossing with a mixture of 1 cup Greek yoghurt, 1 tsp ground turmeric, 1 tsp freshly grated ginger, ½ tsp ground cumin and 1 tsp ground coriander. Garnish with fresh herbs and serve with lemon wedges.
Brussels Sprouts and Walnut Pesto
Separate outer leaves from 500g Brussels sprouts, discarding any yellowing or damaged leaves. The smaller inner cores can be quartered. Trim the ends. Heat a pot of water. Bring to the boil. Blanch in the hot water for 5-10 seconds, then plunge into cold icy water. Drain on paper towel. Place in a food processor with 1 cup toasted walnuts, 4 peeled garlic cloves and 100g grated Parmesan or pecorino cheese. Process until well combined. Drizzle in ¾ cup olive oil while the machine is running. Season with salt and freshly ground black pepper. Serve with marinated artichokes.
Smart tip
Brussels sprouts can be roasted, braised, sautéed or steamed.
