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Maple Bacon Brussels Sprouts
Say hello to your new favorite side dish! No more soggy bottoms.”
Of course, you don’t have to include a Yorkshire pudding on your Christmas dinner but I think it adds an extra layer of comfort and nostalgia. Garnish if desired.
Giving it a go!”
Another said: “Always wanted to make these and with your great tips I’ll give it a try, [thank you]!”
Meanwhile, a third commented: “Thank you for these brilliant tips, I also always wondered why mine came flat”.
But one person pointed out the chef’s choice of seed oil - as well as some other points - wasn’t “quite right”.
Never right. Put them back in for 5 minutes.
Air Fryer Brussels Sprouts
The air fryer takes Brussels sprouts from raw to tender and golden in under half an hour.
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Shaved Brussels Sprouts Salad
No need to stress about thin slicing—grab a mandoline or pick up a bag of pre-shaved sprouts to save time.
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. It's so comforting and destined to be the most popular side on the table.
Get the Brussels Sprouts Casserole recipe.
Leftovers will keep for up to four days in the refrigerator.
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.
Yorkshire puddings are fluffy and never soggy when you follow grandma's 2-step method
It’s Christmas Day and the traditional roast dinner will be a staple on countless tables across the nation.
The batter doesn’t need to be chilled.”
Another top tip I learned from my grandma was how to gauge the correct consistency for the batter – it should be around the thickness of double cream.
Similar tips were echoed by chef AJ Hussey in an Instagram video demonstration where he showed how to make Yorkshire puddings.
In the comments section, fellow Instagram users were eager to share their thoughts.
One person said: “Cannot wait to try!
But when it comes to roasting your Brussels sprouts, there are a few things to remember if you want them to "turn out perfectly, every time".
Ms Taylor says you must choose your sprouts wisely - go for bright green sprouts that feel firm when gently squeezed. It’s all to do with the temperature of the fat or the oil in the muffin tin before you pour the batter in.
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.
Therefore, this Christmas, if you plan to include sprouts as part of your dinner, then this recipe for perfectly roasted ones is exactly what you need.
Kathryne Taylor, founder of the blog , describes the recipe for her roasted Brussels sprouts as a "revelation". Roasted Brussels are best served warm, but they are also good at room temperature.
But don't worry, you can find Ms Taylor's exact recipe below.
Ingredients
- 680 grams of Brussel sprouts
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon fine sea salt
Method
Step 1
Preheat the oven to 425F/220C,Gas 7.
Turn them upside down. 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. Either way, this crisp salad makes a fresh, light counterpoint to all those cozy fall comfort foods.
Countless recipes and methods. Alongside roasted sweet potatoes and tart apples, Brussels sprouts add earthy crunch.