Tag Archives: Brussels sprout

Far out Brussels sprout

Guys! I did it again! I made toasted muesli and this time it’s pink (replacing the banana with strawberry is definitely recommended if you’re feeling like a bit of a money-bags).

But that’s not even the most exciting news of my week. The reason I’m feeling like a bit of a money bags is because I’ve taken budget eating to a whole new level. The cost of each meal I make is down to about $3, and I’m no economist but I think that’s pretty good. The best part about it is that there has been no noticeable negative impact on the quality of the meals. I’m sure there’s an economics term for that.

It doesn’t get much cheaper than the good old Brussels sprout (I always thought it was ‘Brussel sprouts’! I like ‘Brussels sprout’ much more). I know for some reason there’s a rule that everyone must dislike Brussels sprout. I think it might be because the most common way of cooking them (boiling) doesn’t do them much justice. Try the below method, I challenge even the most die-hard sprout hater to hate on these.

Roasted Brussels sprout (recipe from http://www.epicurious.com/recipes/food/views/Roasted-Brussels-Sprouts-240260)

1 kg Brussels sprouts (2 handfuls)
3 Tbsp cooking oil (I used Canola, don’t be stingy or they’ll dry out)
2 Tbsp butter
1/4 cup fish sauce
1/4 cup water
1/4 cup brown sugar
3 tablespoons chopped mint
2 tablespoons finely chopped coriander
1 garlic clove, minced
1 small fresh red Thai chili, finely chopped

Trim the sprouts and cut in half, toss in the oil and roast at 230 degrees celcius for 45 minutes, until dark brown. Add butter before serving
Make dressing by mixing all ingredients from the fish sauce down together until sugar dissolves
Serve the sprouts with the dressing

You’ll have heaps of dressing left over, you could do what I did and use this as an excuse to make the sprouts again, or it would go well on a noodle salad
The original recipe calls for some fancy puffed rice addition, I didn’t add this but I did sprinkle shichimi togarashi on the sprouts before roasting and it was a great addition!
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