🍽️ Serves: 10-12
🔪 Prep Time: 5 - 10mins
🔥 Cook time: 20 - 25mins
⚖️ Net Carbs: 2.6g per serving
🚫 No Sugar or Seed OiIs
Sprouts!
Just want to get cooking? Scroll down for recipe!
Sprouts. These green orbs of festive goodness shout Christmas, and in my household, they're a non-negotiable on the big day itself. But believe me, this hasn't always been the case. Not long ago, you'd have had to bribe a kid just to take a bite. Part of their newfound acceptance is due to their reduced bitterness, thanks to selective growing techniques. But a significant part of their recent popularity spike owes itself to their reinvented cooking methods. Gone are the days of over-boiled, grey-green, stinky mush. Thank goodness!
Now, here you can be as creative as you like. They're sooo good roasted in the oven until slightly caramelized (I prefer using ghee for this). In the last few minutes of roasting, toss in a generous handful of almond slivers and roast them to perfection. Finish with a twist of black pepper, a large pinch of Malden Sea salt, and a dollop of butter and serve (yes, please!). Or take them on a flavourful journey by chiffonade-ing them (a fancy chef's word for shredding), stir-frying them in coconut oil with mustard seeds, cumin, turmeric, curry leaves, and a fresh green chili for a perfect take on the delicious Southern Indian dish, Thoran (why not!).
But as we're hurtling towards Christmas (only 6 more sleeps!!), let's embrace nostalgia and give sprouts a classic festive twist!
We've opted for the timeless combination of salty, fatty pork, sweet nutty pecans, all tied together with a drizzle of inulin syrup (my new favourite ingredient). Hear me out sceptics—I know this might seem cliché, a cop-out even, but it's a classic for a reason. It just works. The salty pork (we used pancetta, but bacon is equally fantastic!) counters the sprout's bitterness (salt actually tones down bitter receptors—think dark chocolate with salt), the nuts add texture and a hint of sweetness, and the inulin brings everything together in a perfect festive harmony. Winner winner delicious sprout dinner!
We've also blanched the sprouts for the day ahead, ensuring a smoother, stress-free experience. You don’t need to blanch if you're comfortable with the final dash to get all the bits of a feast together last minute. But remember, if you do blanch, make sure they dry completely before finishing on the stove—no stewing allowed here please, they need to be dry to ensure that perfect charring on the edges!
Feel free to let loose and give this recipe a whirl. I can't wait to see how you all do!
Ingredients
- 1 large Brussel sprouts whole stalk with leaves or 750g loose Brussel sprouts.
- 130g thick slice pancetta, diced (or use diced pancetta, lardons or even streaky bacon)
- 75g pecans (other nuts such as walnuts work well)
- A drizzle olive oil
- ½ tbsp inulin
- Salt and black pepper
Let's begin!
Step 1
Preheat oven to 356° F (180°C )
Prepping the sprouts
Step 2
Bring a large pot of water with a generous pinch of salt (to a rolling boil. Ensure there's enough water to fully submerge the Brussels sprouts.
Step 3
If using a stalk, remove the sprout top by cutting off with a knife, and set aside. Hold the trimmed stalk firmly with one hand and use your other hand to gently twist and pull the Brussel sprouts away from the stem, it’s easier than you think! Prep the sprout top by separating the large leaves away from the bunch and put to one side.
Step 4
Trim the tough end of each sprout and cut the large ones in half, leaving the small ones intact.
Step 5
Add the trimmed sprouts and leaves to the boiling water and blanch for 1-2 mins to take the raw edge off them only – the main cooking happens in the pan! It’s really important to let them dry well before the next stage so that they take on colour nicely.
Toasting the pecans
Step 6
Add the pecans to a baking tray and bake for roughly 7-10 mins, stirring occasionally until slightly browned and toasted. Keep an eye on them so they don’t burn!
Finishing the dish
Step 7
Heat a frying pan over medium-high heat. Once hot, add the diced pancetta and cook, stirring occasionally, for 6-8 mins, or until browned and crispy. Transfer to a paper towel-lined plate (leave the juices in the pan to cook your sprouts in!)
Step 8
Return the pan to a high heat with a drizzle of olive oil, if needed. Once hot, add the sprouts and leaves to the pan and cook until caramelised to your liking.
Step 9
Drizzle over ½ tbsp liquid inulin and season with pinch of salt and a good grind of black pepper.
Step 10
Add the crispy pancetta back into the pan and crush over the toasted pecans (leave a few aside for serving) and give everything a good mix up. Cook for 2-3 mins or until hot and everything is combined.
Step 11
Serve in a shallow bowl or platter and top with the remaining pecans and serve!
*Chefs tip*
To get ahead, steps 2-5 can be done 1-2 days before!
