I'm sure you've probably got plenty of recipes up your sleeves already for perking up the humble sprouts on Christmas day. This recipe is perfect for using leftovers on Boxing Day - or any other day whilst they are in season and you are in need of a nutrient boost!
Although these little balls of green goodness get a bad rep, they are loaded with nutrition are a great source of vitamin C, vitamin K, folate, B vitamins and fibre.
Serves 4-6 as a side
- 4 cup of brussels sprouts
- 3 tbsp chopped fresh mint
- 2 tbsp very thinly sliced coriander stems, and 1/2 cup chopped leaves
For the vinaigrette:
- 1/2 cup fish sauce
- 1/4 cup water
- 2 tbsp rice wine vinegar
- Juice of 1 lime
- 2 tbsp of coconut sugar or brown sugar
- 1 garlic clove crushed
- 1-3 red chilli's, thinly sliced with seeds
For the vinaigrette combine all ingredients in a jar and taste - adding more lime, fish sauce, sweetness to taste. Pour into a bowl and add the mint and coriander stems.
Prepare the brussels sprouts by removing any discoloured or loose outer leaves, trim the end with a knife and cut in half.
Cover the surface of a large roasting tray with a glug of olive oil and add the brussels sprouts coating in oil, cut side down.
Place in a hot oven checking every 10-15 minutes, they are ready when tender with a nice dark brown colour.
To serve add to a large bowl and cover with the dressing to taste and coriander leaves, toss once or twice to coat.