4 December 2013

Flower sprouts and baby brussels sprouts with roasted potatoes and tomatoes

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.


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
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


  1. This looks so delicious; I've eaten brussels sprouts before but in a salad.


    1. I really like sprouts. They are very versatile too.


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