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  • Seasonal local food recipe No.257 – Sprouts with chipotle, honey and toasted almonds

    Posted on January 4th, 2015 Janet No comments

    This is from a Thomasina Miers column in The Guardian. If you haven’t got chipotle en adobo (a relish) she suggests deseeding a dried chipotle, simmering it in water for 20 minutes to soften before pureeing it; failing that use smoked paprika.  You could also substitute hazelnuts for the almonds.

    The sprouts made a tasty supper with grilled sausages.  Thomasina Miers also suggests serving over rice or quinoa loosened with sesame oil, and topped with feta.

    Serves 2-4sprouts with chipotle

    Preparation time: 10-20 minutes
    Cooking time: 10-15 minutes

    500g brussels sprouts
    45g almonds (optional), skinned
    60 g butter
    1 tbsp chipotle en adobo (or 1 tsp hot smoked paprika)
    1 tbsp honey
    juice of 1 lime

    Wash and tail the sprouts, cut away any discoloured/damaged leaves, and cut into halves.  Put a large, heavy-bottomed frying pan on a medium heat and, when hot, toast the nuts (if using) for 5-10 minutes, tossing them every so often until they are toasted all over.  Roughly chop the nuts.

    Turn the heat under the pan right up, add the butter, wait for the butter to start foaming, then cook until the solids turn a rich deep brown and it smells deliciously nutty.  Throw in the sprouts, fry for a few minutes, then turn them over and cook for 5 minutes more, tossing every so often so they colour all over.

    Add the honey and chipotle to the pan, toss to coat the sprouts and squeeze in the lime juice.  Leave to heat through for a minute and sprinkle with the chopped nuts before serving.

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