Charred Brussels Sprouts With Marmite Butter Recipes

CHARRED BRUSSEL SPROUTS & BUTTERMILK DRESSING

Steps:

• Chop the bottom (core) off the sprouts and cut in ½
• Drizzle with 2 tbsp olive oil & salt
• Roast in the oven for 20-25 minutes @ 180c until nicely charred
• Blitz bread in a food processor
• Add oregano, lemon zest, chilli, salt/pepper & olive oil. Toss to combine
• Place on a baking tray and bake in the oven @ 180c for 5 minutes, stir and bake for a further 3-4 minutes until crispy
• Toss the almonds in and set aside until needed
• Mix the mayonnaise and buttermilk together until smooth
• Add remaining ingredients and whisk to combine
• Once sprouts are roasted place in a serving bowl
• Drizzle with the buttermilk dressing
• Sprinkle with pangrattato
• Try to stop yourself from eating the whole bowl alone ?

CHARRED BRUSSELS SPROUTS

Steps:

• Preheat oven to 415°F.
• Halve the brussels sprouts. Toss with onions and olive oil to coat. Spread onto a lined sheet pan, roast for 8-10 minutes. Transfer to a stainless steel bowl, drizzle with balsamic glaze, honey, crushed red pepper and season with salt.

CHARRED BRUSSELS SPROUTS WITH BACON AND MAPLE

Steps:

• Preheat the oven to 425 degrees F.
• Cook the bacon in a large cast-iron pan in the oven or on the stovetop until browned and crisp and the fat has rendered out, about 10 minutes. Set the bacon aside on a cutting board to let cool. Increase the oven temperature to 450 degrees F.
• Arrange the Brussels sprouts in a single layer in concentric circles, cut-side down, in the bacon fat in the pan. Sprinkle with salt and pepper. Cook over medium-high heat until the sprouts begin to caramelize, about 4 minutes . When they begin to brown, transfer the pan to the oven and roast until charred and tender, about 15 minutes.
• Return the pan to medium heat. Transfer the sprouts to a bowl, leaving some fat behind. Add the shallots and cumin to the pan and cook, stirring often, until the shallots soften and the cumin smells fragrant, 1 to 2 minutes. Add the maple syrup, mustard and salt and pepper to taste, and whisk until bubbly. Add the sprouts to the sauce and remove the pan from the heat. Add the chives and stir to coat the sprouts in the sauce. Transfer to a serving plate.
• Chop the bacon and sprinkle on top.

CHARRED BRUSSELS SPROUT CROSTINI

Steps:

• Preheat the broiler to high.
• Combine the sugar and Champagne vinegar in a small saucepan. Bring to a simmer over medium heat; cook until the sugar is fully dissolved and the mixture has thickened just slightly, 1 to 2 minutes. Add the cranberries and cook 1 minute more, then remove from the heat and let sit for 10 minutes to plump the cranberries.
• Meanwhile, on a rimmed baking sheet, combine the sliced Brussels sprouts, 2 tablespoons of the olive oil, 3/4 teaspoon of the salt, and the pepper flakes. Toss well to coat. Broil for 6 minutes, stirring halfway through and rotating the baking sheet as needed for even browning. Add the sprouts to a medium bowl and toss with the cranberry mixture while hot. Set aside for 5 minutes to let the flavors marry.
• In a small bowl, whisk the remaining 2 tablespoons olive oil and 1/4 teaspoon salt into the ricotta. Using a small offset spatula, spread the crostini with the ricotta mixture. Top each crostini with a spoonful of the Brussel sprout mixture and sprinkle with a few pine nuts.

BRUSSELS SPROUTS IN GARLIC BUTTER

Steps:

• Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
• Reduce heat to medium, add smashed garlic and cook until lightly browned.
• Remove garlic and discard.
• Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
• The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
• Top with freshly grated parmesan and salt& pepper to taste.

CHARRED BRUSSELS SPROUTS WITH MARMITE BUTTER

Steps:

• Beat the butter and Marmite together until smooth, then form it into a log on a piece of baking parchment, roll up and twist the ends like a Christmas cracker. Chill in the fridge until you need it. Will keep for up to a week in the fridge or two months in the freezer.
• Boil the sprouts for 3-4 mins, then drain and leave to steam-dry. Heat a non-stick frying pan, then add the sprouts and dry-fry them for 4-5 mins or until they start to blacken on the cut sides and at the edges. Take the pan off the heat, then add a chunk of the Marmite butter (keep the rest for another day). Sizzle until the butter has melted and shake the pan gently to coat the sprouts. Season with pepper, but taste before adding salt.

BALSAMIC CHARRED BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees F.
• Cut the bottoms off the brussel sprouts and trim off any damaged outer leaves. Soak them in a bowl of cold water for a few minutes and drain them well.
• Cut them in half and put them into a roasting pan. Add the thyme, oregano, garlic powerder, salt and pepper. Add the olive oil and vinegar and toss everything well to coat.
• Put the roasting pan into the oven and cook for 20 minutes. Give everything a good stir and cook for 25 minutes more, or until the brussel sprouts are nicely browned and caramelized.