One of those foods that you either love or loathe, the humble sprout is usually served with a roast, especially at Christmas but in this case we’re trying something a little left of centre – sprouts on toast.
Simple to make and prepare, this recipe should take 30 minutes from opening the fridge to sitting down to eat.
There is something about this meal that has a very comforting feel about it and lends itself to a variety of sauces.
If you are not a fan of sprouts it could be due to your first experience being the boiled variety. For me they are best when steamed and served with French mustard.
Ingredients. (Serves 1 as a main, 2 as a starter)
About 30 Sprouts
2 cloves of garlic
Brown bread, thickly sliced
Large knob of butter
Large lump of cheese
How to make Brussels Sprouts on Toast
Prepare the sprouts by cutting off the end (where the stalk was) and peeling away a couple of layers of leaves.
Put the sprouts on a steaming basket, in a medium pan of boiling water and place the lid on top.
Leave for about 5 minutes and test for firmness using a skewer. They might need a little longer it all depend on how you like them.
While the sprouts are cooking make your toast and butter it.
Grate the cheese
Chop up the garlic.
Once the sprouts are ready remove the basket (use gloves) and tip away the water.
Add the remain butter to the pan and once it is fizzing add the garlic.
After a few moments add the sprouts and coat them in the butter and garlic mix.
Place the toast on a large plate, pile the sprouts on top and sprinkle with cheese and black pepper to taste.
A Little Something on the Side…
I love French mustard as a condiment with these, although you might like to try tomato chutney, humous or even sprinkle some soy sauce on top.
The best way to steaming Sprouts and Veg
My favourite method of cooking vegetables is using a stainless steel collapsible steaming basket.
They easily fit in a medium sized pan and can take enough veg for at least two people.
From peas to broccoli, sprouts to carrots, the food tastes fabulous and if you are making a gravy you can use the remaining water; although make sure you wash the veg before you steam it.
TIP: Keep an eye on the pan and make sure you put enough water in because if they run dry the smell is horrible.
Highlighted is the type of basket I use but there are many others available.
Get to know more about Brussels Sprouts here