Posted in Recipes on 19.12.2017

Sprouts with Walnuts and Shallots

prep: 10 mins / cook: 20 mins / inactive: 0 mins / total: 30 mins / quantity: 2 portions Print recipe?

Where do you sit on the whole sprout debate? These days I absolutely love ’em. Like LOVE love. Like I literally cooked these, took the photos then ate the whole bloody lot, one after the other. Pop. Pop. Pop.

There may have been some after effects, before you ask.

I never liked them as a child though. They were the thing I had to eat once a year in order to get dessert. And Christmas pudding or warm mince pies, both with a dollop of clotted cream or ice cream was one of those things I looked forward to for the entire year.

So any food that was a historical chore to get to the good stuff was never going to be high on my must try and like list. And I dunno at what point I became a true, hand on heart, sprout fan. I think the day someone gave me sprouts that weren’t simply boiled to buggery (bless my ol’ Mum) but that still had a bite to them. Sprouts you had to chew rather than green mush that just dissolved in your mouth.

I ran a recent poll on Instagram stories …

Sprouts:

Even when it’s not Christmas
Food of the Devil

Have a guess at the result? 68% said Food of the Devil ? Ya’ll must still be eating the green mush ?

Now I love my sprouts with walnuts and shallots. Shallots are a must. Talk about lift the flavour of the humble sprout. And now, thanks to Hodmedods, I’ve discovered Camelina Seeds and sprinkle these nutty little things on practically everything! Round it all off with crunchy walnuts and you’ll understand how I could eat all those sprouts. And I’m not talking about sprouts as a side to something else. Nope, just the sprouts. In a bowl. With a fork. Because it would have been uncool to just use fingers right?

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Sprouts with Walnuts and Shallots

prep: 10 mins / cook: 20 mins / inactive: 0 mins / total: 30 mins / quantity: 2 portions

Ingredients

500g Brussel’s sprouts
Drizzle of olive oil
2 banana shallots – peeled and finely diced
Large handful walnuts – roughly chopped
5 sprigs fresh thyme leaves
1 tblsp Hodmedods Camelina Seeds
Salt and pepper

Instructions

Remove any tough or overly grubby outer leaves from the sprouts and give a rinse under cold water. Put into a medium/large saucepan with a pinch of salt
Boil the kettle then pour over the sprouts, enough water to cover them, bring back to the boil then simmer for 5-10 minutes. How long depends on the size of the sprout - test with the point of a knife, it should slide into the sprout fairly easily but there still be some 'bite' - you don't want overcooked, mushy sprouts!
Drain then submerge in cold water to stop any further cooking. Drain again
Put the shallots along with a drizzle of olive oil in a smallish frying pan and gently saute until they are soft and translucent
Add the walnuts and thyme and toss together
Add the sprouts and camelina seeds and a good dash of salt and pepper
Toss or stir over a medium/high heat until the outside of the sprouts are just starting to caramelise
Serve immediately

Notes

If you want to prepare these ahead you can boil the sprouts in advance then store into the fridge for a few days. Simply follow the remaining instructions when you want to serve them!