- Blanch flowering sprouts in boiling salted water for about 1 minute. Drain and dry off excess water.
- Roll in olive oil (you could use butter instead). Season with crushed sea salt, cracked pepper and fresh grated nutmeg. They are really nice to eat just like this!
- Roast in the oven @ 200 oC for 10 - 15 minutes till colouring on the outside. Caramelisation = flavour!
- Drizzle with red pesto and sprinkle over grated parmesan.
Monday, January 11, 2016
Think you don't like sprouts? Think again - try these red pesto and parmesan roasted flowering sprouts!
Flowering sprouts were my great find of 2015.
It's a shame a lot of people don't like sprouts. It was probably different for me - when I was young my Grandad grew every possible fruit and veg in the garden, and when you've seen the sprouts go from seedlings, to being planted out, tended for black fly, fed, watered, covered during frost etc through to picking and cooking with Gran in the kitchen, it makes you look forward to them every season.
These new flowering sprouts are a cross between sprouts and kale, and whereas the traditional brussel sprout has densely packed leaves, these are light and delicious!
Red pesto and parmesan roasted flowering sprouts
Simple, but delicious. Who needs meat?