This weeks medium and large boxes are all about the Brussels Sprout. Brussels Sprouts you say? In January! Most people tend to associate these green leaved balls with turkey dinners and pigs in blankets. Actually Brussels Sprouts are a great veg that can bring a bitter twist to any dinner table, no matter what the month.
Sprouts really are famed for their bitter nature, so it’s all about pairings to ensure the bitterness doesn’t spoil the rest of the meal. We recommend accompanying your Sprouts with something sweet, like fruit. The sugar of the fruit counter acts the bitterness, meaning you are able to enjoy the tender, crunchy and almost salty texture of the sprouts. We’ve chosen our favourite sprout recipe for you below:
Roast Brussels Sprouts with Apples & Bacon
(Our vegetarian friends can remove the bacon; it’s just as tasty!)
700g Brussels sprouts, trimmed and halved
olive oil, for cooking
200g bacon lardons
1 large tart apple (such as Granny Smith), peeled, cored and cut into crescents
1 large onion, cut into crescents
½ tbsp soft light brown sugar
1 tbsp white balsamic vinegar
1 tbsp cider vinegar
125ml dry white wine
3 tsp Dijon mustard
10g butter (optional – you may feel it’s gilding the lily)
1. Preheat the oven to 180C/gas mark 4.
2. Lay the sprouts in a single layer in one or two roasting tins. Add 2 tbsp oil, season and toss. Roast for 20 minutes or until the edges begin to look brown and frazzled (they can go from frazzled to burnt very quickly, so take care). They won’t cook right through to the centre in this time but will finish cooking later.
3. Meanwhile heat ½ tbsp oil in a saute pan or wok and fry the bacon lardons until golden all over and cooked through. Lift out with a slotted spoon.
4. Remove all but 1½ tbsp of oil from the pan. Add the apples and onions to the pan and cook over a medium heat until golden and soft (though the apples shouldn’t be collapsing). It will take about 6 minutes.
5. Add the the sugar, vinegars, wine, mustard, bacon, and season. Toss well and cook until the wine has reduced by about half, then add the sprouts and cook until they are only just tender, but not floppy (all the juices should have reduced). Toss in the butter, if using. Check the seasoning and serve.
For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!
We’re loving seeing some more of your creations – don’t forget you’ll receive a surprise in your next box if you send us a a photo of what you’ve made!
This Week’s Bounty
Kestrel Potatoes, Perry Court
Turnips, Perry Court
Mixed Kale, Perry Court
Brussels Sprouts, Lancs
Sprout Tops, OO
Apples, Kent (All Boxes)
Blood Oranges, Spain (Medium & Large Boxes)