Is there a more divisive food than Brussels sprouts? Which side do you fall on?
I’ve always been a fan. If you ask me, Brussels sprouts are just like perfectly formed mini cabbages. I grew up eating them with Christmas dinner or maybe at winter Sunday dinners, but only ever as one of a selection of gently boiled vegetables. It was only much later that I started experimenting with them and realised how much more there is to the humble Brussels sprout and how different cooking methods can bring out subtle layers of flavour.
Now that Brussels sprouts are back in season in the UK (October – March) I’ve got three vegan Brussels sprouts recipes to share. Each one uses a different method of cooking, taking on a different character, and all make great side dishes.
First up, are these roasted balsamic Brussels sprouts. Slowly roasting them in balsamic vinegar with red onions brings out a gentle sweetness and would be perfect eaten with mashed potato and a tofu steak.
- 200g Brussel sprouts, cleaned and halved
- ½ red onion, chopped
- 2tbsp balsamic vinegar
- 1tbsp olive oil
- Salt/pepper to taste
- 1 sprig fresh thyme (optional)
- Preheat the oven to 180C/gas mark 4/350F.
- Add the Brussels sprouts and onion to an oven-proof dish. Pour over the olive oil and balsamic vinegar and toss to cover the vegetables evenly. Season to taste and sprinkle over the thyme, if using.
- Place in the oven and roast for around thirty minutes, stirring halfway, until the sprouts are tender but not mushy.
Looking for more ways to cook with Brussels sprouts? Check back for two more ways to use Brussels sprouts coming up!