Brussels sprouts are notorious for being everyones’ worst vegetable, and we want to fix that! So here are 7 ways to make Brussels sprouts delicious:

1. Creamy butternut & feta roast recipe
Heat 1 tbsp olive oil and fry 1 diced onion until soft. On a baking tray, arrange 400 g diced butternut and 300 g halved Brussels sprouts, then top with onion. Season well. Drizzle with 1 cup cream and crumbled feta. Bake at 180°C for 45 minutes until golden brown.

2. Sesame red slaw recipe
Thinly slice 1 red onion and 300 g Brussels sprouts. Top with ½ cup double-cream yoghurt, 2 tbsp honey, 1 tbsp toasted sesame seeds and 1 tsp Dijon mustard. Toss everything together to coat.

3. Ginger-thyme jam recipe
Blend 1 red onion, 3 red chillies, 5 garlic cloves and 1 thumb-sized piece of ginger in a food processor, then fry for a few minutes. Blend 500 g Brussels sprouts and add to the onion mixture. Then add 400 g sugar, 300 ml water, 100 ml red-wine vinegar, 50 ml pectin, 1 tbsp olive oil,  juice and zest of 1 lemon and a few sprigs of thyme. Bring to a simmer and cook for 1 hour, stirring often.

4. Balsamic skewers recipe
Combine ½ cup balsamic vinegar, ¼ cup honey, 4 sprigs thyme, 2 crushed garlic cloves and 1 tsp paprika. Pour into a dish. Thread Brussels sprouts on to skewers, then leave to marinate in the mixture for 15 minutes. Braai for 10 minutes a side. Pour leftover sauce into a pot and cook until it is reduced and sticky.

5. Beer- battered recipe
Blanch 300 g Brussels sprouts in boiling water for 5 minutes, then place in ice water for 5 minutes. Drain and pat dry. Mix 2 cup cake flour, cup cornflour, salt and pepper. Add beer, mixing continuously, until you have a thick paste. Dip Brussels sprouts into batter then deep-fry in hot oil for 3–5 minutes until crispy. Sprinkle with salt. Serve with ½ cup mayo mixed with 1 tsp chill sauce.

6. Paprika & garlic chips recipe
Preheat oven to 180°C. Remove the stems of the sprouts to separate the leaves. Place leaves on a baking tray and sprinkle with olive oil, paprika, garlic, salt and pepper. Roast for 15–20 minutes until crispy and golden brown.

7. Parmesan garlic roast recipe
Place 1 whole garlic bulb in foil, drizzle with olive oil and roast for 40 minutes at 180°C, until soft. Squeeze garlic out of skin and mix with 50 g grated Parmesan, 3 tbsp olive oil, salt and pepper. Combine with 300 g halved Brussels sprouts and tip into a roasting tin. Sprinkle with more Parmesan and bread crumbs. Roast at 180°C for 30–45 minutes until golden.

Photography: Unsplash

When life gives you lemons, make sure they don’t go to waste! We’ve compiled a list of of 10 lemon hacks you need to know that will help you get the most out of this handy citrus fruit.

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It’s time to vamp up that nutritional content with this lovely warm winter salad. We know Brussels sprouts may not seem to be the most glamorous veggie, but they are having a huge moment in the foodie spotlight these days, appearing in fine dining dishes in restaurants the world over. This Brussels sprout salad is a favourite of ours as a side dish to complement a meaty meal.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
2 tbsp olive oil
2 red onions, peeled and thinly sliced
1 tbsp balsamic vinegar
250g Brussels sprouts, halved
½ tsp chilli flakes
410g tin brown lentils, drained and rinsed
½ cup walnuts, toasted

METHOD
1. Preheat oven to 200°C.
2. Heat 1 tbsp olive oil in a pot over medium heat. Add the onions and fry for 2 minutes, stirring. Then add the vinegar and reduce the heat to low. Cook for another 45 minutes, stirring occasionally, until dark brown and caramelised.
3. Toss together the Brussels sprouts, chilli and 1 tbsp oil. Roast for 20–25 minutes, tossing after 10 minutes, until dark brown.
4. Mix the caramelised onions and lentils. Top with the Brussels sprouts and walnuts, serve warm.

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