Brussel Sprouts – so called apparently from their cultivation and abundance in the Low Countries – look absolutely amazing on the stalk. They look so … well, manly! They are a good source of fibre too apparently. 100g of cooked sprouts contain 3.5g of fibre, the same amount in 100g of cooked lentils!
I must admit it is not a veg I ate a lot of and when I did, as a child, it was at Christmas, along with the turkey, ham and the spiced beef and the trimmings, roast potatoes, peas and steamed broccoli, with semi-waterlogged sprouts overcooked in a pressure cooker, soggy but buttered up with salt and pepper and made vaguely presentable.
On the spur of the moment, I bought a 500g bag of sprouts recently and decided to try my hand at preparing them in different ways. This recipe uses the microwave and I decided to use just half for this Savoury Brussel Sprouts recipe.
Wash and peel the sprouts. Remove any withered or discoloured outer leaves until you have a small hard core sprout. That probably reduced my 250g down to less than 200g. (I didn’t bother to weigh and check).
I make a deep X cut in the base of each stem and tossed them into a microwave dish with a cup of water and gave them 3 minutes on high power.
While the sprouts were getting nuked, I chopped up red onion (a brown one, if you have it, is fine too) and a few generous slices of bacon, also chopped.
When the microwave dinged, I checked the sprouts – I didn’t want them soggy, but feel free to give them another minutes if you like them a bit softer. I like them a bit ‘al dente’.Otherwise, strain and set aside.
In the same microwave dish, I tossed in the bacon, the onion, the dried herb, (I used oregano but anything you have can be used instead), and a generous lump of butter, covered the lot with a lid and gave it another 4 minutes on high, stirring half way through the time.
Add the drained sprouts to the onion and bacon mix, stir well, add a sprinkle of black pepper and nuke on high again for about 2 minutes or until the sprouts are done to your liking.