Even if you’re not usually a sprout lover, we promise you’ll be head over heels for this take on the controversial Christmas staple. The coconut ‘bacon’ bits takes this sauteed Brussels sprouts recipe to the next level.
Image: Simon Smith and Pete O'Sullivan
For many, Brussels sprouts are one of the few things left on the plate after tucking into a hearty Christmas dinner. Whether it's the smell or texture that puts you off, Gaz Oakley is helping you to get over the stigma of sprouts with this citus-infused recipe with tasty coconut 'bacon' bits - yum!
Serves 4 Cooks in 25 minutes
- 500g Brussels sprouts, trimmed
- 2 tbsp rapeseed oil
- 200g vacuum-packed chestnuts, halved
- 1 tsp fennel seeds
- Handful of dried cranberries
- Zest of 1 lemon
- Pinch of sea salt and pepper
For the coconut 'bacon' bits
• 100g coconut flakes
• 2 tbsp maple syrup
• 1 tbsp sweet smoked paprika
• 2 tbsp soy sauce
• 1 tbsp coconut oil
Preheat the oven to 180°C (350°F) and line a baking tray with non-stick baking paper. To make the ‘bacon’ bits, put all the ingredients in a mixing bowl and stir well to coat the coconut flakes. Spread them out evenly over the baking tray and bake for 10–15 minutes, or until golden and crisp. Stir the coconut on the tray a couple of times during cooking to avoid it burning (which it can easily do).
For the sprouts, bring a large saucepan of water to the boil. Gradually add the sprouts to the water, making sure the water keeps at a rolling boil, and cook until tender and a vibrant green colour – usually around 3–4 minutes.
Once the sprouts are cooked, drain and place them onto a tray lined with kitchen paper to soak up excess water if serving straight away. Alternatively, you can chill the sprouts in the fridge at this stage until you’re ready to flavour them up.
Before serving, heat the rapeseed oil in a large wok over a high heat. Add the sprouts and sauté them for 2 minutes, then add the rest of the ingredients and continue to cook over a high heat, stirring often, for 3 more minutes – a little colour on the sprouts adds great flavour.
Once coloured, throw in a handful of coconut ‘bacon’, saving the rest to sprinkle on top once dished up.
Recipe from Vegan Christmas by Gaz Oakley (Quadrille, £15).
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