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

Ingredients:

• 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

Steps:

1. 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!
2. Whilst the Brussels sprouts are cooking, place the lardons and red onion in a hot frying pan and cook until the onions are soft.
3. Add the chestnuts, cranberries, honey and butter, stir together.
4. Once the butter and honey have melted add the Brussels sprouts and mix together.  Serve.