We found this delicious recipe in The Menu paper on Hogmanay and thought that it would be a fantastic way to use up Brussels sprouts. We have adapted it so it’s not vegan however if you would like the vegan option just use plant based mayonnaise. The recipe is taken from Plant-Based Recipes For Every Occasion by Bettina Campolucci Bordi is published by Hardie Grant, priced £20. Photography by Louise Hagger. https://www.pressandjournal.co.uk/fp/lifestyle/food-and-drink/3804669/midweek-meal-vegan-smashed-brussels-sprouts/
We love sprouts and always get them on the stalk for Christmas. They last for weeks that way, just cut off the end of the stalk and pop in water (just like flowers) you can easily get three to four weeks life out of them. Of course sprouts with bacon and chestnuts are a must at Christmas however these tasty little vegetables can be enjoyed throughout the winter.
- 300-400g Brussels sprouts
- olive oil or rapeseed oil, for cooking
- sprinkle of white sesame seeds
- salt and pepper, to taste
- 100g Summer Harvest mayonnaise
- 1 garlic clove
- juice of 1/2 a lemon
- salt and pepper, to taste
1. Preheat the oven to 220C/240 Fan/430F/Gas Mark 8.
2. Peel the outer layer of the sprouts and give them a good wash. Bring a large saucepan of salted water to the boil, add the sprouts and parboil for 10 minutes until semi-soft. Be careful the sprouts don’t turn a dull green which means they have been overcooked. Drain well.
3. Line a large baking tray (pan) with baking parchment, then spread the Brussels sprouts over the parchment. Make sure the sprouts have enough space in between and flatten them with the palm of your hand or the bottom of a drinking glass until they are as flat as possible. You might find that some water comes out of the sprouts when you flatten them, so soak up any excess water with paper towel.
4. Drizzle the sprouts with olive oil and a generous sprinkling of salt and sesame seeds, then pop in the oven for 10–15 minutes until brown.
5. Remove the tray from the oven, turn the sprouts, sprinkle with more sesame seeds and pop back in the oven for a further 10 minutes, you want the sprouts to be golden and crispy!
6. While the sprouts are cooking, mix all the ingredients for the mayonnaise together in a bowl and set aside.
7. Once the sprouts are golden, remove from the oven and eat immediately while they are super crispy, dipping them in the garlic mayo.
