As every child seems too I hated brussel sprouts. But now they are one of my favourite vegetables and I always look forward to them in Autumn and Winter. Plain boiling or steaming doesn’t do this amazing vegetable justice and only highlights their bitter flavour. One very simple but delicious way to prepare them is to boil or steam them first, then transfer them to a baking tray along with some minced garlic, butter, salt and grated parmesan cheese. You then grill or bake in the oven until they are crispy and the cheese is golden. These flavours help to mellow out the bitterness in the sprouts.
One day recently I took this a step further and braised the brussel sprouts with white wine and goat milk before baking.
A couple generous handfuls of brussel sprouts
1 small onion, slithered
3 cloves garlic
Few teaspoons of roughly chopped fresh herbs such as rosemary or thyme
Generous splash of white wine and goat milk
2 eggs, roughly beaten
Grated parmesan cheese
Preheat oven to 180 degrees C. Heat some olive oil and butter in a pan. Sauté onion, garlic and the fresh herbs until onion has softened. Add brussel sprouts and cook on high heat while stirring until they are nicely browned.
Pour in a generous splash of white wine and cook until it has evaporated a bit and slightly thickened. Add a generous splash of goat milk and cook for a few minutes until brussel sprouts have softened and are almost cooked. Season to taste with salt.
Transfer everything into a baking dish and stir in the eggs. Mix in a little parmesan cheese and sprinkle over the top. Bake for about 15-20 minutes until eggs have set and the cheese is golden on top.