Brussel Mania

IMG_4976[1]Love them or hate them… you can’t have Christmas dinner without them. I absolutely love them! I can take them any way – raw, stir fried, boiled, steamed, roasted or pureed. I want to show you three things to do with these miniature cabbages for the big day or for any day thereafter.

I am not known for my shy vegetable servings! I have portioned 100g of sprouts per person. However, this could be too much if you are having lots of other veg on the day. These servings could possibly serve 6 or 8 depending on how high the love for the sprout is!

Even although it is Christmas it is still good to know we are fuelling our bodies with good stuff. Brussel sprouts contain a good source of protein, iron, potassium, vitamin C and folic acid to name a few, which do all sorts of amazing things to us!

The first two side dishes can be made in advance and can easily be doubled or even tripled for large numbers. If you run out of time on Christmas Day to do anything other than simply boil them and you have some left over, don’t bin them, put them in a Tupperware in the fridge. Make either the Sprout and Leek Puree or the Roasted Sprouts with Hazelnuts for Boxing Day dinner. I often find that the meal on Boxing Day is better as there is less pressure.

The stir fry option would be good for a smaller number of people who choose to have a more alternative Christmas dinner, like steak or duck. Or use this idea for the basis of a big stir fry. Throw in some mushrooms, peppers and chicken.

Sprout and Leek PureeIMG_4974[1]


Serves 4
  • 400g brussel sprouts
  • 1 leek
  • 2 tbsp. Greek yoghurt
  • pinch of salt
  • black pepper

How to Make

Trim the stalk, peel the outer leaves and halve or quarter the sprouts depending on how big they are. Steam or boil the sprouts in boiling water for 5-7 mins until really soft, whilst still trying to retain some green colour. If you are making this in advance, always plunge to stop the cooking process. Meanwhile sauté the chopped leek in a little oil, adding water if it gets too dry till it is nicely soft. Next combine the sprouts, the leeks, the yoghurt and seasoning and then purée, using either a hand held bender or a food processor. Taste it and adjust the seasoning. This can be made in advance, stored in the fridge and heated up on the day to save the last minute freaking out!

Calories : 64
Total Fat : 1.1 g
Saturated Fat : 0.8g
Total Carbs : 10.9g
Protein : 3.8g


Roasted Sprouts with Hazelnuts


Serves 4
  • 400g brussel sprouts
  • 30g hazelnuts
  • ½ tbsp. olive oil
  • pinch of salt
  • black pepper

How to Make

Place the hazelnuts in the food processor to chop them up. Steam the sprouts for 5 mins and drain. If you are not roasting them straight away, plunge into cold water to retain the bright green colour. Place the sprouts on an ovenproof dish, drizzle with oil, salt and pepper and roast for 20 mins. Take them out and sprinkle with the chopped hazelnuts and return to the oven for 15 mins. This can also be made in advance although don’t add the nuts till you are ready otherwise they will not retain their crispness.IMG_4929[1]

Calories : 98
Total Fat : 6.3g
Saturated Fat : 0.6g
Total Carbs : 8.3g
Protein : 4.1g


Garlic and Chilli Sprouts


Serves 4IMG_4972[1]
  • 1 tbsp. olive oil
  • 400g brussel sprouts
  • 3 cloves of garlic
  • 2 tsp. chilli flakes
  • pinch of salt
  • squeeze of lemon

How to Make

Trim the bottom and remove the outer layers. Finely shred the brussel sprouts and crush the garlic. You can use fresh chilli should you wish, but I usually use chilli flakes because they are handy, always consistent and reliable like a good friend.

Heat the wok, add the oil and throw in the shredded sprouts, garlic, chilli flakes and pinch of salt. Stir fry for 5 – 7 mins then squeeze in the lemon and serve.

Have a Very Merry Christmas! Hope you all have a great Christmas dinner. I look forward to sharing more of my recipes in the new year! Kate x

Calories : 69
Total Fat : 3.4g
Saturated Fat : 0.5g
Total Carbs : 7.8g
Protein : 3g