1. Balsamic-roasted root veg with crispy Brussels sprouts
Put 5 baby carrots, 3 parsnips and 3 beetroot (quartered if needed), 3 thyme sprigs and
2 sliced garlic cloves in a roasting tray. Coat with 2 tbsp oil, 1 tbsp balsamic vinegar and the juice of ½ orange. Season then roast at 180°C for 30 minutes. Separate the leaves of 50g sprouts and fry with 1 tbsp oil until they begin to char. Sprinkle over the roasted veg and serve.
2. One-pan tandoori chicken and Brussels sprout bake
Toss 500g halved sprouts with 4 thyme sprigs and 1 tbsp olive oil. Transfer to an ovenproof dish and add 1 quartered lemon. Sit 4 spinneysFOOD Tandoori Chicken Legs on top and bake at 180°C for 30 minutes, or until the juices run clear. Squeeze over the juice from the roasted lemons to serve.
3. Shaved Brussels sprout and cannellini bean salad
Finely chop 150g sprouts and mix with 400g canned and drained cannellini beans. Whisk
1 tbsp tahini, the juice of ½ lemon and ½ crushed garlic clove with 100ml olive oil. Pour over the sprouts, mix to coat and season. Finish with toasted sesame seeds and grated parmesan.
4. Three-cheese Brussels sprout pizza
Spread 1 defrosted Sunbulah pizza base with 2 tbsp ricotta and dot over slices of mozzarella. Arrange 3 torn slices of veal bacon and 80g quartered par-boiled sprouts on top. Bake for 10-12 minutes at 200°C until golden around the edges. Finish with toasted pine nuts, grated parmesan and black pepper.
Have you seen our Brussels sprout trees in store? Pick this seasonal star up today!