Sprouts get a bad rep, nobody really likes them and they are too often cooked as a Christmas tradition rather than a welcome part of Christmas dins. Controversially, I actually rate them and think that they are delicious! But as with most veg the success is in the cooking of the sprouts and the flavour that is injected into them. These sprouts are quite decadent, cooked in lots of butter and drizzled with a rosemary, paprika and almond oil. Make sprouts the center piece this year!
- 400g Brussel Sprouts
- 1 Red Onion
- 3 Cloves of Garlic
- 1 tbsp Plant Based Butter
- Salt & Pepper
- 50g Almonds, sliced in half lengthways
- 1 tsp Paprika
- 6 Sprigs Fresh Rosemary
- 50ml Olive Oil
- Start by bringing a large pan of water to the boil. Trim and peel the outer layer of your sprouts and slice in half, add into the boiling water and cook for 3-4 mins until al dente, then drain and leave to dry for a couple of mins.
- Whilst your sprouts are boiling, peel and finely slice your red onion and garlic.
- Add your butter to a large frying pan on a medium heat, add in your sprouts, onions, garlic and a good pinch of salt and pepper. Fry until slightly charred, tossing them occasionally to prevent burning. This should take about 10 mins.
- Whilst your sprouts are cooking, start making the paprika and rosemary oil. Remove the rosemary leaves from the hard woody part of the sprigs and place into a small frying pan. Add the paprika, sliced almonds and olive oil and place onto a very low heat on the stove. Simmer very gently for about 5 mins until the oil is smelling very aromatic and the rosemary has wilted slightly. Season the oil with salt to taste.
- Once the brussel sprouts are cooked add into a serving dish and generously drizzle with the almond oil mix.