Brussels sprouts are named after the city of Brussels, (capital of Belgium). It is believed that the vegetable originated in the Mediterranean region and was later cultivated in large quantities in Belgium, particularly around Brussels. The name "Brussels sprouts" likely became associated with the vegetable due to its popularity and widespread cultivation in the region.
The modern Brussels sprout is thought to be a cultivar of the wild cabbage, and it belongs to the brassicaceae family, which also includes cabbage, broccoli, and kale. The small, green buds that we commonly eat are actually the compacted leaves that grow in a spiral pattern around the stem. I love my Brussels sprouts, as much as I love Brussels....(not entirely true, but I do love them)!
I had a big bag in the fridge, and we needed to do more than just steam them, so voila! This is a winner...and completely vegetarian, could even be keto I think!
Here are some more of our delish Brussels sprouts dishes for you to try:
Brussels Sprouts Salad with Pistachios
Warm Lentil and Brussels Sprouts Salad
Pear and Brussels Sprout Slaw with Pomegranate
Brussels Sprouts Caesar Salad with Creamy Avocado Dressing
Sweet Potato Mash with Brussels Sprouts and Peas
Chinese Spicy Garlic Brussel Sprouts
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Need
-
The Brussel Sprouts Salad
- 400 Grams Brussels sprouts, trimmed and shaved thinly
- 40 Grams white wine vinegar
- 80 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1-2 lemons juiced
- 2 Tablespoons honey
- 1 Tablespoon soy sauce
- 1 Tablespoon Crispy Chilli Oil (you can purchase this in most stores these days, our recipe is coming soon) Recipe
-
The Seedy Sprinkle
- 1 egg whites
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 40 Grams honey
- 1/2 Teaspoon dried red chilli flakes
- Pinches pink salt flakes BUY
- 140 Grams sunflower seeds
- 80 Grams black chia seeds
- 50 Grams sesame seeds
- 50 Grams pumpkin seeds
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The Rest
- 1 Batch Cauliflower Puree ready to go Recipe
- 4-8 egg cooked to jammy yolk stage, cooled and peeled
Do
- 1
To make the salad, place shaved Brussels sprouts into a large bowl. (Go ahead and use the veggie cutter if you have one!)
- 2
To make the dressing place remaining ingredients into the Thermomix bowl. Combine 6 sec/speed 6. Pour over the Brussels sprouts. Stir to combine. Cover and let "marinate" for at least an hour.
- 3
To make the seedy sprinkle, preheat oven to 160°C. Line a tray with baking paper.
- 4
Place egg white, EVOO, honey, chilli flakes and salt into the Thermomix bowl and mix 10 sec/speed 4. Add remaining ingredients and combine 10 sec/reverse/speed 4.
- 5
Tip onto prepared tray and spread thinly. Bake 20-25 minutes, stirring halfway through being careful not to break up clusters.
- 6
Once crispy, take out of the oven and let cool.
- 7
Spread each plate with a little swirl of the Cauliflower Puree, top with the dressed salad, the seeds and the eggs. Serve with some crusty bread! If you are into more heat, add a little more of the Crispy Chilli Oil on top.
