WITH December 25th less than two weeks away, if you’re keen to make the perfect Christmas dinner that will leave your family members drooling, you’ve come to the right place.
It turns out that we’ve been cooking our Brussels Sprouts all wrong – and simply boiling them is a method professional chefs are sure to turn their noses up at.
If you want your guests to be left open-mouthed this Christmas, you’ll need to check out this delicious Brussels Sprouts recipe[/caption]
Long are the days of boiling your sprouts, as thanks to this foolproof method, your leafy greens will taste mouth-wateringly good without a saucepan in sight[/caption]
Great British Bake Off finalist Crystelle Pereira took to TikTok to share her recipe, leaving many totally stunned[/caption]
She roasts her veg and pours over a simple honey and balsamic vinegar drizzle[/caption]
Love them or loathe them, Brussels Sprouts are a Christmas classic – yet so many of us are still serving them up the same old, somewhat boring way.
But thanks to Great British Bake Off finalist Crystelle Pereira, you can level up your festive side dish – and it’s bound to leave your guests begging for more.
The foodie took to social media to share her simple recipe, leaving many open-mouthed.
She claimed that her dish is “the only Brussels Sprouts recipe you need” and even those who shudder at the mere mention of these divisive leafy greens might be tempted to give it a go this festive season.
According to Crystelle, there’s a popular cupboard staple you must add if you want the most delicious Brussels.
Not only this, but instead of boiling them, you should roast them if you want them to taste the best.
She explained: “Here’s how to make my balsamic and honey roasted Brussels sprouts.”
Crystelle used 500 grams of Brussels Sprouts and advised: “So first you want to cut each Brussels Sprout in half.”
She then coated them in olive oil and added a pinch of salt, pepper and garlic powder, as she continued: “You want to roast the Brussels flat side down, so that the tops get lovely and crispy and the bottoms go lovely and charred as well.”
Whilst the Brussels are in the oven at 170C for 20 minutes, Crystelle then made her glaze.
She combined three tablespoons of balsamic vinegar with two tablespoons of honey, as she advised: “Combine the balsamic and honey in a pan and mix on a medium heat for around seven minutes until bubbling, and thickened.”
Then, she advised: “Pour the glaze over the cooked Brussels, toss to combine and roast for a further 35 minutes. Sprinkle with a good amount of flakey sea salt and enjoy.”
Foodies react
TikTok users were left stunned by Crystelle’s recipe, which was posted on her official @crystellepereira account, and many flocked to the comments to express this.
I love Brussels Sprouts, but those are next level. I will definitely be making these
TikTok user
Not only were people shocked that they had never tried this method before, but others described them as ‘sprouts of dreams’.
One foodie posted: “Oh man that looks so delicious.
Fridge or cupboard? The essential food storage guide
Foods must be stored correctly to keep them fresh and prevent the spread of bacteria.
Nutrition expert Birgit Brendel said bread will last longer when stored in the fridge or freezer.
However, this can compromise the flavour.
Storing in ceramic or pottery containers is an alternative that allows for air to flow easily and slow the growth of mould.
Robert Morris, managing director of food safety consultants, Complete Food Safety, revealed the best place to store fresh fruit and vegetables.
He said salad foods should be stored in the fridge drawer, but away from anything grown in the soil such as carrots, parsnips and beetroot.
Tomatoes are an exception to the rule as fridges can alter the natural ripening process and diminish their taste.
He also advised against putting avocados and bananas in the fridge as this will cause them to blacken quicker.
“I love Brussels Sprouts, but those are next level. I will definitely be making these.”
A second chimed in: “Oooh I made these today and they’re the sprouts of my dreams!!!”
Whilst someone else beamed: “Making these right now!”
Not only this, but another wrote: “I’ll take the lot.”
