If there was one vegetable that for me could sum up Christmas it would be the Brussels sprout. Spouts are a much unloved vegetable; however personally think that they are great. On Christmas day we eat them plain as there are so many other flavours going on – what with the gammon, goose, roast parsnips, roast potatoes, etc… However, sometimes it is nice to do them slightly differently.
The recipe below mixes a variety of sweet, nutty and slightly salty flavours which work nicely with the sprouts. The honey in the recipe acts as a glaze for the vegetables giving everything a pleasant shine. This recipe could be eaten as a side dish to a grilled chicken breast, lamb chops or a piece of venison as the sweet flavours from the honey and cranberries would complement the gamey taste of the venison very well.
Festive Brussels Sprouts
- 400-500g Brussels sprouts (outer leaves removed and a cross cut into the bottom)
- 100g lardons
- ½ red onion (diced)
- 100g chestnuts (pre-cooked, see chestnut preparation)
- handful of dried cranberries
- 1 heaped tbsp honey
- 25g butter
- Cook the Brussels sprouts in some salted boiling water for around 7 minutes, to test if they are cooked see if you can insert a knife easily into one of them, then drain. Be careful not to overcook because soggy sprouts are not pleasant!
- Whilst the Brussels sprouts are cooking, place the lardons and red onion in a hot frying pan and cook until the onions are soft.
- Add the chestnuts, cranberries, honey and butter, stir together.
- Once the butter and honey have melted add the Brussels sprouts and mix together. Serve.