Servings: 4 · Prep Time: 5 mins · Cooking Time: 10 mins
Total Time: 15 mins
Sides | Lunch
Love them or hate them, Brussels sprouts sum up the festive season like no other vegetable. With the right cooking process and flavour combinations, they really are the one of the most tasty veggies. Wok them, steam, fry and roast. Just avoid boiling them to mush, as that is where people generally get their hate for them from! They are the perfect UK seasonal vegetable between September and February, but you will be able to access them in the supermarkets, all year round. This dish ticks every taste tick box, with crunch, sweet, savoury and sour. The combination of the ingredients tastes indulgent, but contains an abundance of wholesome ingredients, packed with nutritional goodness. Perfect for keeping those blood sugar levels on track.
- olive oil (glug)
- butter (knob)
- kale, chopped (150g)
- Brussels sprouts, washed and halved (450g)
- blueberries (100g)
- shallot, finely chopped
- pecan nuts, chopped and toasted (4 tbsp)
- bacon, cut in to strips (2 rashers)
- water (splash)
- sea salt (sprinkle)
- pepper (sprinkle)
Fry the sliced shallot until translucent in a deep wok using olive oil.
Add in Brussels sprouts and continue to fry off for 3-4 minutes
Add a splash of water or stock to help the sprouts cook through and stop them from sticking
Add in kale and blueberries, stir in. Reduce heat to low
In a separate pan toast chopped pecans and bacon (if allergic to nuts, use pumpkin seeds / sesame seeds), then add to the sprout mixture
Take off the heat and add the sea salt and orange zest
Serve immediately on its own or alongside a roast joint of meat, celeriac roasties and other trimmings or seal in a container and keep in the fridge for up to 4 days
You can replace any of the vegetables, such as the blueberries (eg. raspberries), bacon (eg chorizo), shallot (eg 1 small onion) or pecans (eg other seed or nut) for what ever suits you as an alternative.