Dear Brussels Sprouts,
I think you should know how much I appreciate you. Firstly you look like a cabbage, grown by a fairy, which makes me want to make a teeny tiny jar of Saurkraut out of you, or put you in the garden of my daughter’s doll’s house.
I love that you chose to take all that wonderful brassica goodness and package it in really convenient, almost perfectly human bite sized portions. I believe you really want us to eat you…
Thank you so much for those wonderful health giving properties.
Thank you too for being a vegetable who endures the cold to give us a winter crop. You brave and selfless little brussels sprout. It can’t be easy. I’m sure sometimes you must envy peas and beans and those summer crops who get so much attention and summer warmth.
But brussels sprouts, you provide such rich nourishment in the coldest, darkest months of the year and ask for nothing in return. I’m sorry not everyone appreciates you. I’m sorry you get so much stick from us humans. But to celebrate you I’ve made a wonderfully enticing, sweet roasted dish which I hope will mean many more of us appreciate you as much as I do.
With love & gratitude.
Hole Food Family xxx
300g brussels sprouts
1 pointed beetroot (or 1 small standard beetroot)
1 handful of chopped walnuts
2 tsp maple syrup
2 tbsp olive oil
1. Pre-heat the oven to 180C. Chop the sprouts in half and remove any remains of the stalk. Place in a roasting tin.
2. Chop 1 handful of walnuts and scatter in the tin with the sprouts.
3. Chop 1 pointed beetroot in to small cubes and scatter with the sprouts and walnuts.
4. Mix the olive oil and maple syrup in a small cup with a fork and pour over the sprouts mixture
5. Put the butter in the tin with the spouts and place in the oven for 35 minutes. Removing occasionally to stir & spread the butter around.
6. Serve as a side dish with a roast dinner or as a salad with additional winter greens…