Brussel Sprouts!

It wass never a favourite as a child, but have grown to enjoy them.

Roasted Brussel Sprouts…

500g brussel sprouts

1 garlic clove crushed

2 tablespoons olive oil

Juice of half a lemon

salt and pepper

3 tablespoons sliced almonds

Preheat the oven to 180

Remove the rough outer leaves, and cut the sprouts in half, chuck them in a roasting tray and add the rest of the ingredients, except the almonds. Mix well, so the sprout are evenly coated.

Cook for about 20 minutes, for the last 5 minutes, add the sliced almonds so they are browned.

Serve straight away.

Brussel Sprout Slaw

But, recently discovered the Brussel Sprout Slaw! - Inspired by the cook book by Anna Jones, The Modern Cooks Year. Finely slices of Brussel sprouts, some greens, herbs, marinaded in a dressing and a scattering of cheese. Delicious and I think it would be a lovely addition to the Xmas dinner… great because it can even be made the day before!

DRESSING

⅓ cup (50g) sunflower seeds

½ cup (50g) blanched almonds

1 garlic clove, peeled

1 tablespoon Dijon mustard

Juice of ½ a lemon

SALAD

14 ounces (400g) kale or other hearty greens, stalks removed

4 cups (350g) raw Brussels sprouts

Small bunch of soft herbs (I used dill and parsley

1 cup (150g) blue cheese or a hard cheese like parmesan(optional)

1. MAKE THE DRESSING: In a small bowl, cover the sunflower seeds and almonds in cold water and soak for at least 15 minutes and up to overnight. (This helps the dressing become creamier.)

2. Drain the seeds and nuts, and put them in a blender with the garlic, mustard and lemon juice, then blend until smooth. Add ⅞ cup (200ml) water and blend again to form a creamy dressing. Keep in the fridge until you are ready to dress the salad.

3. PREPARE THE SALAD: Using a sharp knife, slice the kale and Brussels sprouts as finely as you can, then put them in a large bowl. Roughly chop the herbs and add them to the bowl, then pour over the dressing and mix well so that everything is coated. Top with the blue cheese, if using.

It is best to leave the salad to marinade for at least 2 hours, even better overnight!

Delicious!

Let me know what you think, and how you like your brussel sprouts! Jinny x