Brussels sprouts, those small green vegetables resembling miniature cabbages, have often been met with mixed sentiments. However, their nutritional value and unique taste make them a worthy addition to any diet. Packed with vitamins and minerals, including vitamin C, vitamin K, and folate, Brussels sprouts promote a healthy immune system and contribute to bone health.
Moreover, they are a great source of dietary fiber and low in calories, making them beneficial for weight management. Despite their initially polarizing reputation, adventurous cooks have discovered creative ways to prepare these sprouts, whether roasted, sautéed, or added to delicious stir-fries. So, why not give Brussels sprouts another chance and experience their delightful flavors?
Also Read: Vegetarian Sunday Special Roasted summer vegetables Recipe
Sunday Special Brussels sprouts
Course: MainCuisine: InternationalDifficulty: Easy4
servings30
minutes40
minutes158
kcal“Celebrate the humble sprout with this insanely delicious recipe. Crisp cubes of apple provide beautiful sweetness, while sausage – and Worcestershire sauce (my secret ingredient) – gives a contrasting savoury kick. Serve straight from the pan or make ahead and crisp it all up in the oven on the big day – both ways work! ”
Ingredients
800 g Brussels sprouts
2 higher-welfare Cumberland sausages
½ a bunch of fresh sage , (15g)
20 g unsalted butter
1 onion
1 sweet eating apple
1 tablespoon Worcestershire sauce
Directions
- Trim the Brussels and peel away any tatty outer leaves, halving any larger ones and keeping the smaller ones whole. Cook in a large pan of boiling salted water for 5 minutes, then drain and leave to steam dry.
- Melt the butter in a large frying pan on a medium-low heat. Pick and add half the sage leaves, cook for 3 minutes, or until crispy, then tip into a small bowl.
- Place the pan back on the heat and squeeze the sausage meat from the skins directly into the pan, breaking it up with the back of a spoon. Cook for 3 to 5 minutes, until golden and crispy, while you peel and finely slice the onion, and pick and finely chop the remaining sage.
- Add the onion and chopped sage to the pan and cook for 5 minutes on a medium-high heat, or until the onions have softened, stirring occasionally.
- Peel and core the apple, then finely dice. Tip into the pan, and add the sprouts too, then add the Worcestershire sauce and toss until hot through.
- Transfer to a serving platter, scatter over the crispy sage leaves, and dig in!
Notes
- For a veggie-friendly version, swap the sausages for chopped chestnuts, and use anchovy-free Worcestershire sauce.