Christmas is back in full swing. We attended the annual Carols in the Park as a family this evening, accompanied by obligatory mince pies and mulled wine (despite the hangover). I thought it only fitting to prepare a festive themed meal to warm us up when we got home, so we’re turning the dreaded Brussels sprouts into a culinary delight by baking them with chestnuts and an almond and Brie topping. The Man’s even going all out and roasting some turkey for him and The Eldest Boy!
- 1kg trimmed Brussels sprouts
- 1 x red onion, finely sliced
- Approx 400g chestnuts, either fresh and roasted or vacuum packed
- 100g flaked almonds
- 200g French Brie, cut into small chunks
Steam the sprouts for 8-10 until al dente. Rinse in cold water then slice in half lengthways.
Fry the sliced onion in butter until soft and starting to colour then transfer to an ovenproof dish. Place a layer of sliced sprouts cut side down on top of the onion, cover with the chestnuts then add another layer of sprouts.
Scatter the flaked almonds over the sprouts then top with the chunks of Brie.
Bake at 190C for 20 minutes and finish off under the grill to brown the top.
Serve with roast potatoes, (vegetarian) gravy, cranberry sauce and a good dose of Christmas music. (Crackers and party hats optional.)
I panicked slightly and served some vegetarian sausages to accompany this dish thinking it might not be substantial enough and that Mathilde wouldn’t eat anything. It was completely unnecessary as it was easily a stand-alone dish AND Mathilde liked it! She’s decided she does like sprouts, they’re not her favourite vegetable but they have been permitted to go on her list of approved food. It’s the best attempt at a full meal I’ve seen her eat in weeks – and it included Brussels sprouts!