Sweet and only mildly sulphurous, my adult palate rather enjoys Brussels sprouts. I’m always searching for new ways to cook them. Sprouts grow on a thick stem – something you can readily find in many supermarkets these days, both in green and purple shades.
For a spectacular effect, to make something dressy out of the humble sprout, roast them on the stem. This is all so quick, none of that trimming and cutting a cross.
Serve them on the stem or scrape the sprouts balls off it. They also refry rather nicely.
Roast Brussels sprouts on a stem
You’ll need a longish oven safe dish and tin foil.
2 stems of Brussels sprouts (purple and or green) cut to the length of your oven dish
150ml vegetable or mushroom stock (1 or 2 cubes)
50ml olive oil
1tbsp sea salt
4tbsp pomegranate molasses
3tbsp poppy seeds or sesame seeds
Preheat the oven to 200ºC. Wash the sprouts, removing any very damaged outer leaves. Place the two stems in a long oven safe dish. Using either strongly flavoured vegetable stock or intense mushroom stock (I love this mushroom glace), brush it over the sprouts. Brush over the olive oil. Scatter sea salt.
Cover with foil and bake for 20-30 minutes until the sprouts are tender but still attached to the stem.
Remove from the oven, remove the foil and drizzle over the pomegranate molasses.
Sprinkle the poppy seeds over the sprouts and serve.