Shout About Sprouts

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dinner / recipes


Brussels sprout are the vegetable that everyone loves to hate. A survey conducted by Heinz revealed them to be the most hated vegetable in the United States, and I’m sure for us Brits it would be no different. Yet for some strange reason, Brussels sprouts have kept a firm place in the traditional British Christmas dinner.

Celebrity chef Todd English describes sprouts as being “misunderstood” and frankly, I couldn’t agree more.

Brussels sprouts are full of health benefits. They’ve got more vitamin C than an orange and less calories than an apple. They’re also high in vitamin A, folic acid and dietary fibre and can help protect against colon and stomach cancer. Most importantly, when cooked right, they are delicious! If you don’t believe me, give this recipe a go.


  • 200g sprouts
  • 1 tbsp rapeseed oil
  • 2 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • 100g quinoa
  • ¼ cup pecans
  • ¼ cup cranberries
  • 4 thin slices halloumi (optional)
  • 1 tbsp pomegranate seeds (optional)

Remove the outer layer of the Brussels sprouts, cut them into quarters, cut off the hard ends and spread them out on a baking tray. Mix together the rapeseed oil and maple syrup and pour it over the sprouts. Then drizzle with balsamic vinegar.


Put the sprouts in the over on 180°C for 20 minutes, or until slightly golden around the edges. Brussels sprouts are much tastier roasted than boiled.

While you’re waiting, cook the quinoa following the packet instructions. Toast the pecans in a pan over a low heat for 1-2 minutes.


Thinly slice the halloumi and cook it in a pan with a drop of rapeseed oil. Make sure you flip it over and cook until both sides are starting to go brown. I have since made this recipe with crumbled feta instead of the halloumi and would probably recommend that more. If you’re vegan, you can forget the cheese altogether.

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When the sprouts are cooked, mix all the ingredients together in a large mixing bowl.

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Serve in a dish and sprinkle with pomegranate seeds for extra sweetness.


It’s a fun festive salad with loads of flavour and the ability to convert even the greatest of sprout-haters.



The Author

Low FODMAP│IBS│Low Lactose│Low Gluten│Low Fructose

1 Comment

  1. helennorwood2014 says

    This recipe looks great. I don’t have any leftover sprouts but I’m happy to go cook some more!


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