Brussels Sprouts Made Simple: Cook these holiday heroes quickly for a Christmas classic

I adore deciding what we will do with these tiny little cabbages each December, and understand why many have a deep dislike for the waterlogged sprouts of our youth. 

So, my recommendation for splendid sprouts is to cook them quick and avoid boiling or steaming. 

Or don’t cook them at all; they’re great shaved in slaws or salads.

I love the challenge of reintroducing this divisive vegetable to our guests. In the past we’ve made a ‘Brussel kraut’, a type of sauerkraut fermenting sprouts instead of the typical white cabbage. 

We’ve served roasted sprouts with an XO sauce made with lots of salted dried fish, chillies, garlic and scallion. Last Christmas we served them with a bright lemon kosho butter and some crispy garlic – Delicious!

This year we're serving a shaved Brussels sprout and Glenbeigh mussel salad dressed in lots of fish sauce and fresh lime juice, a punchy and light little, small plate.

For this weekend’s recipe I’ve gone with a quick flash in a super-hot oven and served these miniature brassicas with a tonnato sauce, a thick and creamy mayonnaise from Piedmont, Italy. 

There, they have this with thin slices of cold veal. I love to serve this sauce with roasted green vegetables, like sweetheart cabbage or tender stem broccoli or drizzled over fresh green salads and new potatoes in the summertime.

This side dish would be perfect with some baked or whole roasted flat fish like brill or John Dory but would accompany any seafood supper brilliantly this time of year.

Brussels Sprouts in Tonnato Sauce

Moore Recipe By:aishling

From Tonnato With Miniature Quick Sauce, Brassicas These Oven A Served Thick In And Flash A Hot I’ve Gone With Super And Creamy Italy Mayonnaise A Piedmont, A

Servings

4

Time Preparation

 20 mins

Time Cooking

 10 mins

Time Total

 30 mins

Course

 Main

ingredients

• Tuna 110g Tinned

• Yolks 2 Egg

• Minced 1 Clove Of Garlic,

• Fillets Anchovy 2

• 1 Lemon Juice

• Oil Tbsp 2 Olive Extra Virgin

• 200ml Oil Rapeseed

• Tsp Black Freshly Crushed Pepper ½

• Sprouts 500g Brussels

• Tbsp Oil 1 Rapeseed

• Flakes Salt Sea

method

1. Amount May As Use You Whatever Rapeseed Oil Measure Up Be It Make And The Varieties Still Save Oil, Happens The It (if Be It The Tuna Whatever Applies To Lighter Used Oil The Drain Have, In Olive Oil In To Process) 200ml This Of From Canning Are

2. A Juice The Place And Small Tuna, Drained In Bowl Garlic, Yolks, Lemon Egg Anchovy Minced Fillets

3. A Homogenous Purée The And Held Until Ingredients All Using Hand Bined Blender

4. Olive And Egg Add Blending Whilst Until Virgin To Mixture The Extra Oil Slowly Place The And The Oil Is Rapeseed The Thick And Emulsified And In Tuna A Jug Small Yolk Time All Sauce

5. Freshly Sea The And Pepper, With Set Aside Season Cracked Black Salt Add Taste

6. Sprouts Damaged Prepare Any Remove The To Rinse Brussels Outer And Leaves

7. And The Ends Undamaged Cut Each Base Sprout Set The And Aside Of Any Reserve Leaves Tough To Trim The Sprouts Half In Remove

8. Preheat An 210°c To Oven

9. In Bowl, Add Sea And Well The Oil And Salt Toss Rapeseed Sprouts Coat The Medium A Of Tablespoon Place Mixing Sized To

10. A The Large Across Tray An In Even Sprouts Roasting Layer Place

11. Deeply The Toss The 10 Reserved Add Coat To Sprout Leaves Oven The And And Minutes Leaves Roasted Oven Charred The Remove Until For And Wilt Brussels Roast From In

12. Place Dish Plate Large Roasted A On On Smear Top Serving Sprouts The Wilted The The Tonnato Of Dressing Leaves Base With And The Immediately And Sprout Serve

Chef's know-how