Vegan, Gluten Free
Christmas Brussels sprouts
20 mins
Easy
1 Serving
Make sprouts great again with this fabulous Elevated recipe from Jason's days working in Michelin-starred restaurants that will turn your Brussels into an outstanding piece of the Christmas table.
Brilliant Bases Used In This Recipe
About This Recipe
Making Brussels sprouts taste good is one of Christmas’s great conundrums. The problem is usually because they are boiled to within an inch of their lives. But when cooked right, the much-malligned sprout is pretty much a super food, packed with vitamins, especially vitamin K, and, like all veg, very low in calories and packed with fibre.
Here, Jason elevates them with a vegan take on a recipe from back when he worked alongside celebrity chefs in Michelin starred restaurants.
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Ingredients
100g/4oz sprouts per person
3tsp mixed nuts per person
3tsp butter per person OR
2tsp coconut oil/1tsp soya milk (vegan)
Nutrition Per Serving
Calories
157
Fats
12G
Carbs
10G
Protein
5G
Method
Bring a pan of water big enough to hold the sprouts to boiling point. In a separate large bowl add cold water and ice cubes
Blanch the sprouts in the boiling water for 2-3 minutes and then remove the sprouts to the cold water to stop them cooking further
Drain and allow to stand to dry a little. Cut any large ones in half and any really large ones in quarters and stand aside until ready to use
Add the coconut oil or butter to a pan on medium heat
When melted and starting to smoke slightly add the sprouts and stir gently to cover (do not over agitate or shake to keep the sprouts whole)
Add in the soya milk for the vegan version
Add in the nuts
Gently stir occasionally to brown the sprouts
Add ground salt and pepper to taste
Serve immediately or keep warm in an oven at 80C/180F for a max of 30mins
