Recipe Page: Red Sprouts Stalk

Garlicky Roasted Red Sprouts with Balsamic

Duration: 25 minutes

Crispy edges, sweet balsamic finish.

Utensils

  • Baking tray
  • Knife + chopping board
  • Mixing bowl
  • Spoon or tongs
  • Oven gloves

Ingredients

  • 400–600 g red sprouts (from the stalk), trimmed and halved
  • 2 tbsp olive oil
  • 2 garlic cloves, finely sliced (or grated)
  • 1 tbsp balsamic vinegar
  • 1 tsp honey (optional)
  • Salt and black pepper
  • Optional: pinch of chilli flakes, grated Parmesan

Instructions

  1. Heat the oven to 220°C (200°C fan).
  2. Trim any tough ends and remove loose outer leaves. Halve larger sprouts.
  3. Toss sprouts with olive oil, salt, pepper, and garlic.
  4. Spread on a baking tray cut-side down where possible.
  5. Roast 15–18 minutes until browned and tender, turning once.
  6. Toss with balsamic (and honey if using). Roast 2 minutes more.
  7. Serve immediately (finish with chilli flakes or Parmesan if you like).

Red Sprout & Bacon Cream Pasta

Duration: 30 minutes

Creamy pasta with smoky bacon sprouts.

Utensils

  • Saucepan (for pasta)
  • Colander
  • Frying pan
  • Knife + chopping board
  • Wooden spoon or tongs

Ingredients

  • 300–400 g red sprouts (from the stalk), shredded or thinly sliced
  • 250 g pasta (penne, fusilli, or spaghetti)
  • 150 g bacon or pancetta, chopped
  • 1 tbsp olive oil (only if bacon is lean)
  • 2 garlic cloves, finely chopped
  • 150 ml double cream (or single cream)
  • 40 g grated Parmesan (plus extra to serve)
  • 1 tsp Dijon mustard (optional)
  • Salt and black pepper
  • Optional: squeeze of lemon, chilli flakes

Instructions

  1. Cook pasta in well-salted water until al dente. Reserve a mug of pasta water, then drain.
  2. In a frying pan, cook bacon over medium heat until crisp and the fat renders (6–8 minutes).
  3. Add garlic, cook 30 seconds, then stir in the sprouts.
  4. Cook 4–6 minutes until sprouts soften and deepen in colour.
  5. Add cream (and Dijon). Simmer 2 minutes.
  6. Stir in Parmesan, then toss in the pasta with a splash of reserved pasta water until glossy.
  7. Season to taste and finish with extra Parmesan (and lemon/chilli if you like).

Red Sprout Slaw with Apple, Lemon & Toasted Nuts

Duration: 15 minutes

Crunchy slaw, bright and nutty.

Utensils

  • Knife + chopping board
  • Large mixing bowl
  • Small jar or bowl (for dressing)
  • Whisk or fork
  • Grater (optional)

Ingredients

  • 300 g red sprouts (from the stalk), very finely shredded
  • 1 crisp apple, thinly sliced or grated
  • 2 spring onions, finely sliced (optional)
  • 2 tbsp toasted almonds or walnuts, roughly chopped
  • Handful of parsley or dill (optional)

Instructions

  1. 3 tbsp mayonnaise (or Greek yoghurt for lighter)
  2. 1 tbsp olive oil
  3. 1½ tbsp lemon juice
  4. 1 tsp Dijon mustard
  5. 1 tsp honey or maple syrup
  6. Salt and black pepper
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