Charred Brussel Sprouts & Buttermilk Dressing
Brussel sprouts aren't just for Christmas!
Servings 4 people
Calories 319kcal
Equipment
- food processor
- Chopping board
- Chef Knives
- mixing bowl x 2
- baking tray
- Measuring utensils
- whisk
Ingredients
- 500 g brussel sprouts
Dressing
- 50 ml buttermilk
- 30 g mayonnaise
- 1 vanilla bean seeds removed
- 1 tsp whole-grain mustard
- 1 pinch salt
- 1 tsp lemon juice
Pangrattato
- 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
Instructions
Sprouts
- 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
Pangrattato
- 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
Serving
- 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 ?
Notes
Tips/Tricks
- 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
Nutrition
Calories: 319kcal | Carbohydrates: 33g | Protein: 10g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 293mg | Potassium: 556mg | Fiber: 7g | Sugar: 4g | Vitamin A: 963IU | Vitamin C: 109mg | Calcium: 95mg | Iron: 3mg