Brussels sprouts best recipe
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Roasted Brussels are best served warm, but they are also good at room temperature.
Sure, it’s not traditional but I’m a vegetarian so I’m quite used to my Christmas dinner deviating from the norm.
The 5-ingredient recipe that will leave Brussel sprouts tasting delicious
To begin, prepare your Brussels sprouts by washing them, removing any loose leaves and trimming the stems by cutting any tough ends.
Halve any large Brussels sprouts so all of them are roughly the same size and cut a cross through any smaller sprouts.
Erren explained: “The stem is the toughest part of the Brussels sprout and the cross allows them to cook at the same rate as the tender area.”
Once you are ready to cook, place some baking paper onto a large baking tray and then add your Brussels sprouts.
Arrange the Brussels sprouts until they are in a single layer and then drizzle the olive oil all over them.
Cut the garlic cloves into thin slices and add them to the baking tray so they are evenly spread.
Grate the Parmesan cheese over the Brussels sprouts as well and then season with salt and pepper.
Roast the Brussels sprouts at 200C for 20 minutes or until they are a golden brown colour.
Once they are fully cooked take out the oven, scatter some fresh parmesan cheese on top and your delicious Brussels sprouts are ready to eat.
She said: “The fat or oil has to be really hot so the batter sizzles when you pour it in - and you’re supposed to let the batter stand before you pour it into the tins.”
Leaving the batter to stand - or “rest” - isn’t described as an essential step in the process but it can help.
In fact, national treasure Mary Berry even agrees with my grandma's method!
She explained: “Resting helps them rise fully during cooking because it allows the gluten to ‘relax’ and relaxed gluten is more stretchy.
After you think they’re done, take them out. The leaves turn extra crispy, making this a quick side dish you'll want to put on repeat.
Get the Air Fryer Brussels Sprouts recipe. There’s an abundance of recipes online all claiming to be the answer to perfectly crisp, light and fluffy puddings but my grandma’s two trusty tips have never let me down.
The savoury baked pudding is made from a simple recipe of plain flour (never use self-raising flour), eggs and milk or water.
These ingredients are combined to make a batter which is baked in a muffin tin or large baking tray.
There’s many things that can go wrong with them, from them not rising to not having the right consistency.
My grandma’s top tip for getting them right?
It's so comforting and destined to be the most popular side on the table.
Get the Brussels Sprouts Casserole recipe. Either way, this crisp salad makes a fresh, light counterpoint to all those cozy fall comfort foods. It works just as well for a weeknight dinner as it does on a holiday spread.
Get the Maple Bacon Brussels Sprouts recipe.