With Christmas just around the corner, it's time to bring out all the brussel sprouts recipes known to mankind! My version of charred brussel sprouts is one that will definitely make our dinner table this December and hopefully yours too. Love me or hate em they are a holiday necessity - read on to see how simple it is to roast brussel sprouts but how you can elevate them with cracking vanilla buttermilk dressing too.
WHY I LOVE THIS RECIPE
Multiple reasons to be honest. I've always been a fan of brussel sprouts. Since a young age, I was always the one to gobble up sprouts when they were on the table. Whether they were simply boiled, roasted, deep-fried or charred, I can never get enough. This particular recipe is killer because the cooking process for the brussel sprouts is quick and easy. I always have breadcrumbs in the house to sprinkle over pasta or roasted veg, and the vanilla buttermilk dressing takes about 2 minutes to make.
So if it's flavour, texture and simplicity you are looking for to wow your family then read on and whip up my charred brussel sprouts recipe ASAP.
ROASTING BRUSSEL SPROUTS
It doesn't get any easier than this method for cooking brussel sprouts. Simply, cut the root off the bottom, peel the nasty outer layers and cut the sprouts in half. Yes, you can leave the brussel sprouts whole, but they take longer to cook this way and if you want that nice char on your brussel sprouts then cutting them in half is the way forward.
Toss your sprouts in some olive oil, salt them generously and lay them out on your baking tray or large non-stick frying pan and into the oven they go. Roast them for 20-25 minutes @ 180c until charred.
CAN I PRE-BOIL MY BRUSSEL SPROUTS?
Pre-cooking brussel sprouts are definitely one way to speed up the process, but personally, this recipe is better when they are roasted in the oven. If I was to boil them, then do so before cutting them in half and fry them in a pan on high heat. The reason why I wouldn't roast them after boiling is you don't get the same char or crispy slightly burnt bits this way. Plus, I'm a big fan of chucking food in the oven and letting it do its thing. More IMPORTANTLY, it's one less pan to clean by roasting your brussel sprouts 😉
VANILLA BUTTERMILK DRESSING
This may sound a little strange at first, but if you have ever eaten ranch sauce/dressing, then you have had a form of buttermilk dressing. To be honest, what got me most excited about buying buttermilk was I knew I would have some leftover to do some fried chicken later 😉
This delicious vanilla buttermilk dressing is fragrant, tangy, a little spicy from the mustard and ready in about 2 minutes. It adds a great balance to the roasted and charred brussel sprouts that have a slightly bitter but oh so good taste.
Simply grab all the ingredients listed below, which them together and your job is done. If you are on the hunt for top-quality vanilla, then look no further than my friend Shawn over at SloFoodGrp for the best Madagascar vanilla beans.
FYI, I would keep the dressing for up to a week in the fridge, so if you have any leftover, it'll work great over salads or other roasted vegetable dishes.
Pangra what o? Yep, it's a bit of a mouthful but trust me you will never make plain breadcrumbs again after learning how to make my almond pangrattato.
Pangrattato literally translated is bread grated, in other words, breadcrumbs. Get some older crusty bread, blitz it up in the food processor. You can do whatever desired thickness you like. I like some larger chunkier bits in mine personally, but it's all about preference. Add dried herbs, chilli flakes, seasoning and oil and chuck them in the oven. But wait, that's it? Nope, I add some grated lemon zest which brightens them up and is great on top of any pasta and/or vegetables.
Here is the kicker when making pangrattato - add some nuts. You can thank me later. Chop up some almonds or hazelnuts and bask in the joy of delicious almond pangrattato.
OCCASIONS TO SERVE CHARRED BRUSSEL SPROUTS
Eh - EVERY occasion possible! If you didn't guess I'm a bit of a fan. Most people serve brussel sprouts around the holiday period as there is a "festive" feel about them, but I see no reason not to eat brussel sprouts all year round. Imagine these with a nice grilled steak or a leg of lamb. Heck, I'd even just eat them all on their own.
Once you get over the brussel sprout phobia and try these roasted brussel sprouts, I'm pretty confident you will wanna eat them on the regular. In fact, I remember working in NYC, and when sprouts came on the menu, people went wild for them, and there was always the cry for "keep them on the menu" !!
ALTERNATIVE BRUSSEL SPROUTS RECIPES
Inspired by my roasted & charred brussel sprouts? Then check out these other epic creations below!
Grilled Lamb w/ Roasted Veg Salad by Yours Truly
Brussel Sprouts w/ Walnuts & Cranberries by Robyn Jones of 'Mrs Jones's Kitchen'
Miso Brussel Sprouts & Apple Salad by Donna Mansour of 'Whole Food Bellies'
Happy Cooking & Happy Eating Friends!!
- 500 g brussel sprouts
- 50 ml buttermilk
- 30 g mayonnaise
- 1 vanilla bean seeds removed
- 1 tsp whole-grain mustard
- 1 pinch salt
- 1 tsp lemon juice
- 150 g bread preferably old bread like sourdough
- 1 tbsp lemon zest
- 1 tsp dried oregano
- 30 g almonds roughly chopped
- 1 pinch chilli flakes
- 2 tbsp olive oil
- salt & pepper
- Chop the bottom (core) off the sprouts and cut in ½
- Drizzle with 2 tbsp olive oil & salt
- Roast in the oven for 20-25 minutes @ 180c until nicely charred
- Blitz bread in a food processor
- Add oregano, lemon zest, chilli, salt/pepper & olive oil. Toss to combine
- Place on a baking tray and bake in the oven @ 180c for 5 minutes, stir and bake for a further 3-4 minutes until crispy
- Toss the almonds in and set aside until needed
Buttermilk Vanilla Dressing
- Mix the mayonnaise and buttermilk together until smooth
- Add remaining ingredients and whisk to combine
- Once sprouts are roasted place in a serving bowl
- Drizzle with the buttermilk dressing
- Sprinkle with pangrattato
- Try to stop yourself from eating the whole bowl alone ?
- food processor
- chopping board
- chef knives
- mixing bowl x 2
- baking tray
- measuring utensils
- pangrattato will keep for up to a month stored in an airtight container – great sprinkled over some pasta so why not make a double batch!
- don’t worry if some of the leaves of the sprouts fall off and get charred – they add a lovely texture and flavour to the dish too
- hazelnuts can be substituted instead of almonds in the pangrattato