This recipe is strongly influenced by Joshua McFadden’s and Martha Holmberg’s recipe in their wonderful book: Six Seasons. The brussel sprouts take on a caramelised nutty flavour when roasted, that contrasts so well with the spicy pickled carrots. Additionally seasoned with chopped spring onion, parsley, nuts and a citrus vinaigrette, this is a very tasty side dish, perfect for any winter day!
Brussel sprouts
They often divide the dinner table – love or hate them – brussel sprouts are such a traditional winter veg that (dare I say it?), when they are cooked well, even the biggest haters could be converted! Gone are the days of cutting crosses in the bottom of sprouts and boiling them until they are mush. Pan frying them or roasting them in a little oil makes them crunchy on the outside and tender on the inside, with a fabulous sweet nutty flavour.
I think their flavour is a great match for something tangy. For instance, the toppings in this savoy cabbage with lemon tahini dressing and smoked paprika nuts would be great – just switch the savoy cabbage for sprouts – delicious! The pickled carrots and citrus dressing in this recipe also add that tang and another crunchy texture. If you are short of time, you can always pan fry them on a medium to high heat for 10-12 mins to save 10 minutes.
Pickled carrots
I suggest you make these spicy pickled carrots since they are so quick and easy to knock up – but they taste sooooo much better than store bought pickled carrots! In this recipe the main flavours coming through are coriander seeds, heat from chilli flakes, peppercorns and mustard seeds, and undertones of garlic and thyme. They go really well with the roasted sprouts.
The citrus dressing
I love the addition of finely chopped softened shallots in this dressing to add just a hint of savoury flavour. These combined with the zest of the citrus fruit adds quite a bit of texture to the dressing too. Reducing the citrus juice and vinegar with the softened onion also concentrates flavour and dilutes the oil less, making it thicker than it would be without this step. Get the recipe for this citrus vinaigrette here.
Roast brussel sprouts and pickled carrots
Ingredients
- 500 g brussel sprouts
- 2 tbsp olive oil
- 150 g pickled carrots
- 4 spring onions
- 1 small bunch parsley
- 50 g pistachio nuts
- 3 tbsp citrus vinaigrette
Instructions
- Preheat the oven to 200 degrees C.
- Cut the base of the sprouts and slice in half. Place in a baking tray with olive oil and a pinch of salt and mix well to coat the sprouts. Cook in the oven for 20 – 25 minutes – they should look almost burned on the outer leaves.
- Mix the cooked sprouts with pickled carrots, parsley, spring onions, pistachio nuts and citrus dressing. Eat warm or cold.
