Have
you heard about flower sprouts yet? I hadn't, not before I bought
them, but I was delighted to detect this fairly new mild and nutty
British vegetable, a crossing between brussels sprouts and kale. They
are small, cute and tasty – and just made for steaming! Don't
worry, they have their own web page, if you want to get more
information.
Today I combined
the sprouts with oven roasted potatoes and cherry tomatoes on the
vine. I can imagine that these sprouts make a great addition to any
veggie's Christmas meal.
Ingredients
160g flower
sprouts
200g baby brussels
sprouts
1 red onion
2 garlic cloves
Olive oil
25g butter
Sea-buckthorn salt
(or herb salt)
Black pepper
Chili flakes
270g cherry vine
tomatoes
Olive oil
500g potatoes
Olive oil
Paprika
Sea-buckthorn salt
(or regular salt)
Prepare the
potatoes first. Wash and halve them and roll them in olive oil.
Sprinkle paprika and salt on the top and bake at 180C until soft, for
about 45 minutes.
For the last 10
minutes also put the tomatoes on the vine to the oven after brushing
them with olive oil. They will get lovely and juicy after some
roasting.
Steam the flower
sprouts for about 5 minutes and the baby sprouts for slightly longer.
Chop the onion and
garlic and heat some olive oil in a large pan. Sweat the onion and
garlic lightly and add the steamed sprouts to the pan. Season them
with little salt, black pepper and chili flakes and add some butter.
Cook the whole mix for a few minutes and it's already done.
Serve everything
together or as a part of a Christmas meal.
Your VegHog
This looks so delicious; I've eaten brussels sprouts before but in a salad.
ReplyDeletevegcourtesy.blogspot.com
I really like sprouts. They are very versatile too.
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