• DISCOVER OUR • Story • ENJOY OUR • Recipes
Print Recipe
Crunchy Spicy Brussel Sprouts
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
  • 1 lb of prepared Brussel sprouts (remove tougher outer leaves and criss-cross the root ends, if large cut in half)
  • 1 pint water
  • 1.5 tsp salt
  • 2 tbsp extra virgin olive oil
  • 50 g breadcrumbs
  • 1/4 tsp cayenne
  • 1/4 tsp paprika
  • Pinch of sea salt
Servings
Ingredients
  • 1 lb of prepared Brussel sprouts (remove tougher outer leaves and criss-cross the root ends, if large cut in half)
  • 1 pint water
  • 1.5 tsp salt
  • 2 tbsp extra virgin olive oil
  • 50 g breadcrumbs
  • 1/4 tsp cayenne
  • 1/4 tsp paprika
  • Pinch of sea salt
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. On a high heat bring a medium sized saucepan to a fast rolling boil.
  2. Add the salt, stir and return quickly to the boil.
  3. Carefully add in the sprouts, stir and bring back to the boil quickly, lid off.
  4. Cook for 4 minutes then drain fully and dry on kitchen paper or a clean tea towel.
  5. Preheat the oven to 230* conventional.
  6. Toss the sprouts in a bowl with a generous tablespoon of olive oil,
  7. Mix the breadcrumbs with the paprika and cayenne pepper and sprinkle over the sprouts.
  8. Use a clean hand and toss the sprouts in the seasoned crumb to get an even coating
  9. Place on a baking tray with any leftover crumbs and roast for 15 mins until crispy
  10. Place in the centre of your festive Christmas Vegan Garland and drape one side with your rustic roast potatoes.
  11. Finish by serving bowls of Ballymaloe Cranberry Sauce and Ballymaloe Apple Sauce.
Categories: Dinner

All Content Copyright 2019. Ballymaloe Foods. All Rights Reserved.