Roast Brussels Sprouts and Artichokes

Artichokes Brussels 2 1Brussels Sprouts and artichokes are both a polarizing food. This is especially true in my in-laws’ home. Mum loves them, Pops cringes are the very mention of them. Fortunately, The Husband and I don’t have that problem. Interestingly, I’ve found that the way these veggies are cooked largely determines their enjoyment factor. I have a love affair with lemon. What goes perfectly with lemon, you ask? Well, butter and pepper. Artichokes are such a treat as they’re ludicrously expensive, but you can make the Brussels without the artichokes, and vice versa. I paired them together because I wanted to give Mum a treat (and they were so good, Pops even enjoyed them!).

Roast Brussels Sprouts and Artichokes

  • Servings: 4 as a side dish
  • Difficulty: super duper easy
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Supplies:

Artichokes Brussels 6 2300g Brussels sprouts
1 x tin artichoke hearts, drained
50g melted butter
Juice of half a lemon (you can also use bottled lemon juice, 4 tablespoons)
2 tablespoons olive oil
1 teaspoon freshly cracked black pepper
Salt to season

Making it happen:

Artichokes Brussels 7 11. Preheat your oven to 180°C (350°F). Put the artichokes and Brussels sprouts in a baking dish. Melt the butter in the
microwave, add lemon juice, olive oil and black pepper. Stir to mix well and pour over the veggies.

 

Artichokes Brussels 12 Bake on the middle shelf for 30 – 40 minutes, until the Brussels are soft. (You might need to cover the dish with tin
foil for the last half.) Serve hot and scoop up the juices from the baking dish, and pour over the veggies once you’ve transferred them to plates.

 

 

Crispy Cheese Potato Bake with Brussels Sprouts and Mushrooms

Crispy Cheddar Veggie Bake 8What’s better than cheese? Crispy cheese. Yes, please and thanks in advance. This dish is quick and easy to prepare and deliciously tasty. Creamy potatoes, Brussels sprouts and mushrooms topped with bubbling cheddar, it requires no cheese sauce. The onion soup powder, when combined with the cream, thickens perfectly in the oven, leaving you with perfectly cooked veggies smothered in crispy melted cheese.

Crispy Cheese Potato Bake with Brussels Sprouts and Mushrooms

  • Servings: 6
  • Difficulty: easy
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Supplies:

Crispy Cheddar Veggie Bake 14-5 potatoes, thinly sliced
300g Brussels sprouts, par-cooked and halved
200g chopped mushrooms
60g white onion soup powder
1 cup cream
300g grated cheddar
Paprika
Non-stick spray

Making it happen:

Crispy Cheddar Veggie Bake 31. Preheat your oven to 200°C (400°F). Turn the heat down to 180°C (350°F) as soon as you put the dish in. Spray a deep casserole dish with non-stick spray. Par-cook the Brussels sprouts until they’re just tender.
Thinly slice the potatoes and place half of the potatoes across the casserole dish. Place half of the mushrooms and Brussels on top of the potatoes.

Crispy Cheddar Veggie Bake 52. Sprinkle half the packet of soup powder over the veggies and sprinkle paprika evenly over the soup powder. Put half the cheddar evenly on top. Repeat.

 

 

Crispy Cheddar Veggie Bake 73. Pour the cream evenly over the dish and bake for 45 minutes until the cheese is crispy.

 

 

 

Crispy Cheddar Veggie Bake 10 1If you’re not into crispy cheese (say it ain’t so), cook for 30 minutes. If you are…

<— This.

 

Brussels Sprouts Gratin

Brussels Sprouts Gratin pre-baking

Admittedly, I have never been a big fan of Brussels sprouts. My mother loved them and my mother-in-law also loves them but seldom does she have a chance to enjoy them. You see, my father-in-law doesn’t quite fancy them and much prefers gem squash. For Christmas last year, I decided to make a dish that we would all enjoy. After a few practices this is my tweaked version which also includes mushrooms just because they taste delicious with the bacon.

Brussels Sprouts Gratin

Servings: 4-6     Prep time: 15 minutes     Cooking time: 20-25 minutes      Standing time: 15-20 minutes

Ingredients:

  • 500g frozen Brussels sprouts
  • 125g bacon, fat removed and cut into small pieces
  • 4 large brown mushrooms, sliced into ¼’s
  • ½ cup heavy cream
  • ¼ cup bread crumbs
  • ½ cup grated Cheddar cheese
  • 2 tablespoons butter, cut into small pieces
  • 1 tablespoon vegetable oil, I use canola
  • salt and freshly cracked black pepper (I always use sea salt but table salt is absolutely fine too)

Method:

Preheat your oven to 200°C. Lightly grease a baking dish. I use cholesterol free Spray and Cook.

In a microwaveable dish, pour in boiling water and add a pinch of salt. Add the frozen Brussels sprouts and microwave, uncovered, on medium-high for eight minutes. Drain and immerse the Brussels sprouts in ice cold water for ten minutes (to stop the cooking process).

While the sprouts are chilling, slice the mushrooms and cut the bacon. Add the oil to a large pan and fry the bacon on medium-high for three minutes. Add the mushrooms and fry for another three minutes. Season with salt and pepper.

Once the sprouts are cool, drain and halve them. Put them in an ovenproof dish and add the bacon and mushrooms. Season further with more salt and pepper. Toss the ingredients to ensure even distribution.

Evenly pour the cream over the sprouts, bacon and mushroom mixture. Toss one more time. In a separate bowl, mix the bread crumbs and grated cheese. Sprinkle over the top of the Brussels sprouts mixture. Distribute the butter over the bread crumbs and bake uncovered, on a low shelf, until heated through and golden brown, approximately 20 – 25 minutes.

Allow it to stand for about 15 to 20 minutes. Serve and enjoy!

Note: I sometimes also add ten halved strings of green beans and five sliced baby marrows. These two ingredients do not require and pre-cooking and you can add them when you mix the Brussels sprouts, bacon and mushrooms. Yummy!