I really not don’t like Brussels sprouts, or so I thought until a couple of months. Turns out I really don’t like them when they are boiled and served. But! Stir fried or sauteed with the right ingredients, they do indeed make a lovely side dish in winter. So, let’s show some love for Brussels sprouts after the Christmas season with this easy side dish from Delicious magazine. I’ve used Nigella seeds instead of Caraway seeds which the original recipe uses.
Brussels sprouts with bacon, leek and Nigella seeds
Serves 4 | Prep 10 mins | Cook 20 mins
Easy | Dairy & Gluten Free
- 1-2 drizzles of olive oil;
- 150g smoked bacon, finely sliced;
- 200g Brussels sprouts, finely sliced;
- 1 leek, finely sliced;
- 1 heaped tsp Nigella seeds;
- 1 tbsp blanched hazelnuts, roughly chopped.
Heat a pan with the olive oil over a medium heat. Add the bacon and fry until crisp, then add the sprouts, leek and Nigella seeds. Season well and fry for 7-10 minutes, adding more olive oil if necessary, until the veg are just tender. Toss through the hazelnuts and season to serve.
Original recipe from Delicious magazine “Brussels sporuts with bacon, leek and caraway”, issue December 2013, available online here.
I’m not a big sprout fan. I’d usually always give them a miss in my Christmas dinner (or any other time really). However, even I must admit that cooking them as per this Waitrose magazine recipe worked rather well. Stir-frying them in lemon juice, garlic, onions and nigella seeds gave them lots and lots of flavours. The original recipe uses caraway seeds, but I swapped this for nigella seeds as I prefer the flavour. You can give it a try with either.
Sprout & nigella seed stir-fry
Serves 8-10 | Prep 15 mins | Cook 15 mins
Easy | Gluten-free | Vegetarian
- 2 tbsp rapeseed oil;
- 2 onions, halved and thinly sliced;
- 4 garlic cloves, finely sliced;
- 2 tsp nigella seeds;
- 50g butter;
- 800g Brussels Sprouts, halved;
- Grated zest and juice 2 lemons.
Heat the oil in a large pan or wok. Add the onion and stir-fry for a few minutes until golden, being careful not to let it burn. Add the garlic, Nigella seeds and butter and toss together for a minute until the butter has melted. Add the sprouts and cook for about 5 minutes, tossing together continuously.
Add the lemon zest and juice and cook for a further 5-7 minutes until tender and juicy but still with some bite. Serve straightaway.
Get ahead: You can pre-prepare the ingredients a few hours ahead of cooking and set aside so that they are ready to be stir-fried just before serving.
Original recipe from Waitrose Christmas Harvest 2015, available online here.