Over on Twitter, Jessica sent out a plea for ideas to use up Brussel sprouts:
— Jessica Renz (@jgrifgrof) February 24, 2017
They’re a love or loathe vegetable for sure! Fortunately I knew I could count on our fantastic Facebook community for suggestions.
Here’s what they came up with:
Jacqui suggested one of my favourite comfort foods – Bubble and squeak
Kirsty came up with an intriguing idea. She said “Shred them and make a coleslaw there amazing that way”
Helen came up with this delicious sounding idea “Shred them and have them with noodles or rice. Few spring onions, bit of sesame oil, oyster sauce and soya sauce”
Emma had this idea “Cook them, puree them and put them in everything savoury! Add nutmeg and black pepper…mmmm!!”
Raquel said “pan fry them with beef stock, bacon and avocados and drizzle with balsamic vinegar.”
Vicky’s idea is way outside the box! She wrote “Shred on top of pizza ( though maybe just a few ). I’m the only one that eats sprouts here so do that a lot after Christmas”
Julie‘s idea is wonderfully decadent, she wrote “I love them baked in some olive oil, with salt and pepper… And with some grain musterd and a little bit of soy cream… Just a quick stirr and done!”
Melodie shares her simple idea “Cut in half. Tossed in olive oil, salt, and chopped garlic. Roasted in the oven for 30 minutes or until brown on the edges. Add a few drops of lemon juice and very lightly sprinkle parmesan cheese. Viola!”
Charly reminds us that the freezer is our friend – excess sprouts can be blanched and frozen for another time.
Brianna suggested “I love them drizzled with olive oil, then I toss them with salt, onion powder if you have any and salt. Then roast them until they’re getting slightly brown”
Dominika said “Roast with olive oil, garlic, maple syrup and black and red pepper until crispy on the edges”
James said “Shred them and fry them up with garlic, diced apple, salt and pepper, then a dash of maple syrup and roasted pecans to finish them off ”
Marinaes said “can sautéed then bake the lot with a bechamel sauce on top and some garlic breadcrumbs+herbs to garnish”
Shona said “Yummy in a quiche with some brie in too!”
Lyn shared this recipe for Brussel sprouts gratin with bacon, cream and almonds.
Kai’a suggested “Blitz them with olive oil, lemon juice, and pinenuts to make sprout pesto. I do this with left over kale stalks and it’s yummy!”
What about you? What would you do to use up Brussel sprouts?
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