What is there to say about Brussels Sprouts that can convince they are not just a Christmas food…but a superfood that is incredibly easy to cook with complimentary flavours…so much more than a side-dish.
Relegating this to just a windy veg is a massive shame, as these little cabbages are reputed to be one of the most nutritious cruciferous veg (ie cabbages, kales etc). They also grow all year, but our Sussex farmers rarely keep the crop growing due to demand.
Allegedly discovered in Belgium in the 16th century, hence the name obviously, they are used in Northern European cooking without any heavy baggage of reputation. Our daughter used to describe them as ‘troll bogies’ so we disguised them for years with nuts/sauces/butter until she actually said she had always liked them plain….you never know.
Smothered in blue cheese (as this recipe says…serving the sprouts in a puddle of blue cheese, is mouthwateringly good)…makes sprouts a tempting pizza topping in this recipe based on a recipe Alsace via Girl Makes Food blog.
- Preheat the oven to gas 7, 220 degrees
- On a sheet pan lined with parchment lay the sliced brussels in a single layer, spray with the olive oil
- Place them in the oven
- Spread the pizza crust with the BBQ sauce then evenly sprinkle the cheese
- Place on the rack in the oven
- Bake the brussels and the pizza for about 10-15 minutes. The cheese should be melted on the pizza and the brussels should be brown in some areas (one might be done before the other, which is fine)
- Top the pizza with the roasted brussels, cut and serve!!
Another fresher and lighter take on the sprout pizza is the Lemon and Brussel Sprout Pizza which has a slight chewiness.
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 Pizza Crust (good recipe here) (tip – make the day before to let flavour develop)
- 75g lightly salted fresh mozzarella, thinly sliced
- 40g finely grated Pecorino Romano cheese
- 250g brussels sprout leaves
- Coarse salt and freshly ground pepper
- 5 paper-thin lemon slices, cut into half-moons (from 1/2 lemon)
Preheat oven to 250 degrees/gas 8. Brush a 30cm pizza pan with 1 teaspoon oil. Press dough flat in pan, spreading to edge (if it retracts, let rest 5 minutes before continuing). Brush a 3cm border with oil.
Scatter mozzarella and half the Pecorino evenly over dough, leaving a small border around edge.
Toss brussels sprouts with remaining Pecorino, remaining 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Scatter sprout mixture over cheeses, and top with lemon.
Cook over medium-high heat until bottom is golden brown, 4 to 5 minutes. Transfer to oven, and bake until edges of sprouts start to char, edge of crust is golden, and dough is cooked through, about 10 minutes. Season with pepper.