Now I know what you’re thinking, Brussels sprouts aren’t for everyone…. That is until you’ve tried these little beauties! I must confess that I really don’t like Brussels sprouts in general unless they’re dripping with bacon fat however that was until I made these and now I am definitely converted! I can assure you they are nothing like the boiled or sautéed versions you’re used to, oh no they are so much more than that! They are sweet and sticky and that cabbag-y pungent-ness that turns people off them will have more than dissipated through this style of cooking them. Oh and did I mention its soooo much quicker and easer to do them this way! No peeling and etching crosses into them, nope just trim the end, cut them in half and throw them into a baking dish. As quick as ho ho ho!!
Here is my audio walk through of the recipe, press play when you want to start and just pause me whenever you want, to make your own:
1 Bag or Branch of Brussels Sprouts
¼ Balsamic Vinegar
¼ Cup Olive Oil
2 tbsps. Maple Syrup
½ Cup Flaked Almonds
6 Sprigs of Thyme
Salt & Pepper
First rule of fight club………… Preheat the oven to 160 degrees Celsius or 320 degrees Fahrenheit.
Start by trimming the Brussels sprouts by cutting off the ends and then cut them in half. If they’re quite small I would suggest leaving them whole as we want them to cook at the same time as the parsnips! Next, slice the parsnips into batons and the red onions into quarters then throw them all into a baking tray or dish. If you’re using a baking dish there is no need to line it but if your using a baking tin line it with either tinfoil or baking parchment.
Grab the sprigs of thyme in one hand, holding them by the tops of the stems firmly, then with the other hand use the tops of your fingers to pull all the way down to the stems, now you should have the thyme leaves without the stalks! Yippee look at you saving thyme… ha ha get it.. Saving time?! .. Moving on… add the thyme to the veg.
Next in a little bowl mix the olive oil, balsamic and maple syrup together (We’re doing this so the veg will be evenly covered by all!) and then pour over the veg. Now this is my favourite part! Roll up your sleeves and get your hands in there! You want to massage the dressing so that is covering all of the veg evenly. Season with salt and pepper and then whack it into the oven for 40 minutes then pull them out and sprinkle with the flacked almonds. Return to the oven for a further 5 minutes just to let the almonds toast slightly. Cooking times may vary as it depends on your oven however, no matter what, you want them to look golden and sticky!
That’s it my lovely’s! The best Brussels sprouts for non-sprout fans. Also one last little tip, these can be prepared in advance. For example, I would usually prep all the veg on Christmas eve and throw them into a zip lock bag so that I only have to pour them into a baking tray and pop them in the oven on Christmas day! Enjoy my darling’s xxx
There’s more recipes on my blog here!