The vibrant flavours are sure to deceive even the most hardened Brussels-sprout haters.
On Christmas Day, I’ll be serving my sprouts with speck (cured ham) and maple syrup, as I believe the much maligned Brussels sprout deserves a contemporary’ makeover. This recipe does just that and will certainly keep us willingly eating the glut from the kitchen garden.
Super-speedy roasted Brussels sprouts with salmon and saffron (serves 4)
Ingredients
4 salmon fillets
600g Brussels sprouts
1 red onion
4 lemons
4 cloves garlic
150g almonds
A handful of torn basil leaves
Olive oil
150g Parmesan, grated
100ml crème fraîche
A good pinch of saffron
Method
Preheat the oven to 180°C/350°F/gas mark 4. Pop the salmon fillets into a foil pouch with a drizzle of olive oil, fold to seal each one then put them in the oven for 20 minutes.
Cut the lemons into thin slices and spread them out to cover a roasting tray. Next, prepare the Brussels sprouts by removing the ends, cutting them in half and separating all the leaves on top of the lemon slices, followed by thinly sliced rings of the peeled red onion, before topping with the grated garlic cloves, torn basil leaves, chopped almonds, a generous drizzle of olive oil and a dusting of grated Parmesan, then bake in the oven for 12–15 minutes. This should be just enough to cook yet keep the leaves fresh.
Next, heat the crème fraîche with the saffron in a small saucepan and simmer gently for a few minutes to ensure a flavoursome sauce. Remove the tray from the oven, flake the salmon into pieces with a fork and scatter it over the sprout leaves, then gently fold every- thing together, pour the saffron cream over the top and serve immediately. The vibrant flavours are sure to deceive even the most hardened Brussels-sprout haters.
More ways with Brussels sprouts
Easy-yet-delicious Christmas Day sprouts (left)
Wash 600g Brussels sprouts, cut the ends, arrange them in a single layer in a roasting dish, then drizzle with olive oil and toss to coat. Cut a few slices of speck (cured ham), chop into lardons and scatter over the top with a few sprigs of thyme and rosemary, then cook in the oven, with your turkey, for about 25 minutes. Just before they’re ready, pour 100ml maple syrup over the top of the sprouts, stir well and return to the oven for 5 minutes. Remove from the oven, pick out the herb sprigs, season well and keep warm until ready to serve.
Brussels-sprout and green-lentil soup
Simmer 300g Brussels sprouts in chicken stock, along with a carrot, a stick of celery, 2 cloves of garlic, a splash of olive oil and 100g green lentils, until cooked through. Blend with a stick blender, add a splash of crème fraîche, season well and serve immediately with breadsticks wrapped in Prosciutto.
Brussels-sprout carbonara
Cook some linguini as per the instructions on the packet and, while it’s boiling away, toss some quartered Brussels sprouts in olive oil with some lardons of bacon in a large frying pan and cook for a few minutes before adding a splash of cream. Add the pasta, stir well, then add generous amounts of grated Parmesan. Taste for seasoning, divide the carbonara between bowls, then top with a final grating of Parmesan, a little lemon zest and black pepper. Delicious!
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