Brussell sprouts don't have the greatest rep. I imagine if a poll were taken of vegetable-eating adults, probably 7-8/10 would say they don't like BS. Why? Because they're tasteless or, even worse, they taste the smell of boiled socks. BS have always been boiled, within an inch of their lives. So the result, not surprisingly, is a vegetable gone limp, devoid of flavour, and therefore not a welcome addition to any meal plan.
However, I am one of the 2-3/10 who genuinely do enjoy BS. Always have. We didn't have them much as kids, as our parents hated them, but when we had them I loved them. And now they are, dare I say it, enjoying something of a renaissance. The age of the Brussell. Any why is that? Because we are slowly realising that, as with most foods, they can be cooked in more than one way (and, in fact, are absolutely fantastic raw - see Winter Slaw 2.0).
Last night we had steak. What do we have with it, we wondered. Eventually (imagination was ebbing by evening) I settled on mushroom sauce and some form of potato (oh, well done me). Fortunately KB had a little more imagination left and came up with this really really tasty twist on a good ol' roast vege salad - and it used brussells!
1-2 beetroot
1 kumara (we used orange)
1/2 large red onion
6 brussell sprouts
half or more red capsicum
mint
thyme
sour cream
hoisin sauce
- Chop beetroot and kumara in large bite-sized chunks, and onion in wedges - roast until cooked through. Bring out and set aside to cool.
- Finely slice brussells; dice capsicum, finely chop herbs.
- Mix sour cream and hoisin (sorry, wasn't watching so not sure of exact amounts, but am thinking 125ml tub of SC and a tbsp or so of hoisin).
- Fold all together and serve as a cold salad.
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