Crispy Parmesan Green Sprouts with Lemon
Duration: 25 minutesRoasted sprouts with lemony Parmesan crust.
Utensils
- Baking tray
- Knife + chopping board
- Mixing bowl
- Tongs or spoon
- Oven gloves
Ingredients
- 400–600 g green sprouts (from the stalk), trimmed and halved
- 2 tbsp olive oil
- 40 g grated Parmesan (or veggie hard cheese)
- Zest of 1 lemon + 1 tbsp juice
- 1 tsp garlic granules (or 1 grated garlic clove)
- Salt and black pepper
- Optional: pinch of chilli flakes
Instructions
- Heat the oven to 220°C (200°C fan).
- Trim ends, remove loose leaves, and halve larger sprouts.
- Toss sprouts with olive oil, salt, pepper, garlic, and lemon zest.
- Spread on a baking tray, cut-side down where possible.
- Roast 15 minutes, then flip and roast 5 minutes more.
- Sprinkle over Parmesan and roast 2–3 minutes until melted and crisp.
- Finish with lemon juice (and chilli flakes if using) and serve.
Soy-Ginger Sprout Stir-Fry with Sesame
Duration: 45 minutesFast stir-fry with soy and sesame.
Utensils
- Wok or large frying pan
- Knife + chopping board
- Small bowl (for sauce)
- Wooden spoon or spatula
Ingredients
- 350–500 g green sprouts (from the stalk), shredded or thinly sliced
- 1 tbsp neutral oil (rapeseed or sunflower)
- 1 tsp sesame oil
- 2 garlic cloves, finely chopped
- 1 tbsp fresh ginger, grated
- 2 spring onions, sliced (optional)
-
1 tbsp sesame seeds
Sauce
- Sauce: 2 tbsp soy sauce
- 1 tbsp rice vinegar (or lime/lemon juice)
- 1 tsp honey or brown sugar
- 2 tbsp water
Instructions
- Mix the sauce ingredients in a small bowl.
- Heat the neutral oil in a wok over high heat.
- Add garlic and ginger, stir 20–30 seconds until fragrant.
- Add sprouts (and spring onions) and stir-fry 3–5 minutes until glossy and just tender.
- Pour in the sauce and toss for 1 minute to coat.
- Drizzle with sesame oil, sprinkle sesame seeds, and serve immediately (great with rice or noodles).
Creamy Sprout & Potato Gratin
Duration: 60 minutesComforting gratin with creamy sprouts.
Utensils
- Ovenproof baking dish
- Saucepan
- Knife + chopping board
- Mandoline (optional)
- Wooden spoon
- Grater (optional)
Ingredients
- 600 g potatoes, thinly sliced
- 300–400 g green sprouts (from the stalk), halved
- 1 tbsp butter
- 1 small onion, finely sliced
- 2 garlic cloves, finely chopped
- 250 ml double cream
- 200 ml milk
- 1 tsp Dijon mustard
- Salt and black pepper
- 80 g grated cheese (Cheddar, Gruyère, or similar)
- Optional: pinch of nutmeg, handful of crispy bacon bits
Instructions
- Heat the oven to 190°C (170°C fan).
- In a saucepan, melt butter and soften onion with a pinch of salt for 6–8 minutes.
- Add garlic, cook 30 seconds, then pour in cream, milk, Dijon, pepper (and nutmeg if using). Warm gently—don’t boil hard.
- Layer half the potatoes in a baking dish. Season lightly.
- Add the sprouts, then layer over remaining potatoes. Season again.
- Pour the warm cream mixture over everything, pressing down gently so it settles.
- Cover with foil and bake 35 minutes.
- Remove foil, scatter cheese on top, and bake 15–20 minutes until golden and the potatoes are tender.
- Rest 10 minutes before serving.