DELICIOUS RECIPES

On this site you will find a number of fun, inspiring recipe ideas with purple sprouts.
Give them a try and discover the delicious taste of this special vegetable. Enjoy your meal!

GRATINATED SPROUTS WITH CHESTNUTS AND CHICKEN

4 persons - 50 minutes

Preparation
Preheat the oven to 200 ˚C.

First clean the potatoes and cook them for about 20 minutes until cooked and floury. Add milk and butter to the potatoes and make a puree. Add salt and pepper to taste.

Season the chicken breast with salt and pepper and quickly fry until golden brown in the frying pan. Add 2 tablespoons crème fraiche and 1 tablespoon mustard. Stir everything together and set aside. The chicken does not need to be cooked at this stage.

Cut the Brussels sprouts into quarters and cut the chestnuts a little smaller. Mix together.

Take a baking dish and cover the bottom with a thin layer of mashed potatoes. Put the chicken with sauce on top and the chestnut sprouts on top. Cover again with a layer of mashed potatoes.

Sprinkle the puree with grated cheese and put in the oven for 30 minutes.

Ingredients

400 gr purple Brussels sprouts
200 gr chicken fillet, cut into pieces
500 gr floury potatoes
milk/butter
175 gr cooked chestnuts
2 tbsp crème fraiche
1 tbsp mustard
½ tsp fenugreek seed
100 gr. grated cheese in the oven.

SALAD WITH BRUSSELS SPROUTS, APPLE AND BLUE CHEESE

2 persons - 15 minutes
Preparation

Preheat the oven to 200 ˚C.
Clean the Brussels sprouts and cut them very thinly or do this with a food processor. Spread the sliced sprouts on a baking tray and sprinkle with olive oil and salt.

Put them in the preheated oven for ten minutes. Leave to cool before adding them to the salad. Meanwhile, peel and cut the apple and sprinkle it with a little lime juice.
Mix the Brussels sprouts with the apple, the cranberries and the nuts and put in a bowl. Crumble the blue cheese...

Ingredients

300 gr purple sprouts
1 tbsp olive oil
50 gr pecan nuts
50 gr blue cheese
1 apple
50 gr cranberries

Dressing
2 tbsp apple vinegar
2 tbsp olive oil
juice of 1/2 lime
pepper
salt

RAW SHREDDED PURPLE SPROUTS WITH LEMON, BACON AND OIL

Side dish for 4 persons

Cut the purple sprouts in half lengthwise with a large sharp. Place the flat side down on a chopping board and cut the sprouts into wafer-thin slices. Fry the bacon cubes completely and let them drain.

Mix the Brussels sprouts and bacon cubes with the olive oil, lemon juice in a large bowl. Add salt and pepper to taste.

Ingredients

200 gr purple sprouts, washed
2 tbsp olive oil
juice of 1 half lemon
1 tbsp red wine vinegar
100 gr bacon cubes
Grounded pepper and salt

GRATED PURPLE BRUSSELS SPROUTS WITH ROASTED ALMONDS, RAISINS & PARMESAN

Side dish for 4 persons

Heat 1 teaspoon of olive oil in a large frying pan over medium heat. Add the onions and fry the onions, stirring them from time to time for 4 to 5 minutes until they are soft. Add the remaining olive oil to the pan and then add the Brussels sprouts.

Fry the sprouts, stirring occasionally until the sprouts are cooked. Add the roasted almonds, raisins and Parmesan cheese and season to taste with ground pepper and salt. Serve warm on a plate.

Ingredients

250 grams of purple sprouts, grated
2 teaspoons of olive oil
½ yellow onion, cut into cubes
Hand of roasted almonds, finely chopped
50 grams of raisins
Parmesan cheese
Ground pepper and salt

STEAMED SPROUTS WITH ORANGE DRESSING

side dish for 4 persons

Wash the sprouts. Put them in a steam basket and steam them for 6 minutes. Cut the onion and garlic into small pieces and fry them in olive oil in a pan. Mix the orange juice, grate, pepper and salt in a bowl and fry for 2 minutes with the onion/garlic mix.

Pour 2 tablespoons maple or agave syrup in a frying pan together with some salt and the pecan nuts. Bake them for 5 minutes (keep stirring well). Place the nuts on a baking tray and let them cool down. Cut open a pomegranate and remove the seeds.

Serve the steamed sprouts with the orange dressing, pecan nuts and pomegranate seeds.

Ingredients

500 gr purple sprouts
1 pomegranate

orange dressing
1 tbsp olive oil
1 onion
2 cloves of garlic
salt & pepper
juice of 2 oranges
grater of 1 orange

pecans
2 tbsp maple or agave syrup
65 gr pecan nuts

PURPLE SPROUTS OVEN DISH

side dish for 4 persons

Preheat the oven to 220 degrees. Wash the sprouts and cut them in half. Cut the sweet potato is cubes. Place them on a grid covered with baking paper or baking sheet. Sprinkle with some olive oil and sprinkle with some salt and pepper. Put in the oven for 20 minutes.

Meanwhile, stir all the dressing ingredients together.

Remove the sprouts-sweet potato mix from the oven and put the cranberries and walnuts on the baking tray as well. Put another 5 minutes in the oven.

Pour the dressing over the vegetables and stir.

Ingredients

500 gr purple sprouts
500 gr sweet potato
1 tbsp olive oil
salt & pepper
45 gr dried cranberries
45 gr chopped walnuts

dressing
2 tsp mustard
1 tbsp vinegar
2 tbsp olive oil
salt & pepper
dash of maple or agave syrup (or dash of sugar

WINTER SALAD WITH PURPLE SPROUTS

side dish for 4 persons

Preheat the oven to 220 degrees. Wash the sprouts and cut them into very thin strips. Remove the leaves from the kale stalks and also cut them into thin strips. Cut half the pumpkin into pieces. Put the Brussels sprouts, kale and pumpkin 20 minutes at 220 degrees in the oven.

Cook the lentils in a large pan of boiling water for 15 minutes. Stir all the ingredients for the dressing together. Cut the pear into pieces. Serve the Brussels sprouts and kale with the pumpkin, lentils, pear and dressing.

Ingredients

500 gr purple sprouts
100 gr kale
half pumpkin
150 gr lentils
1 pear

dressing
1 tbsp balsamic vinegar
1/2 clove of garlic, pressed
2 tbsp maple or agave syrup (or sugar)
juice of 1 small lemon
2 tbsp olive oil

PUMPKIN BRUSSELS SPROUTS SALAD WITH PUMPKIN SEEDS AND FETA

2 persons - 20 minutes

Preheat the oven to 200 ˚C.

Plane the Brussels sprouts thinly or do this with a food processor. Clean the pumpkin and cut it into cubes. Put the pumpkin cubes on a baking tray and sprinkle with olive oil, salt and pepper. Roast for 20 minutes in the oven.

Place the Brussels sprouts together with the sesame seeds on a separate baking tray and sprinkle with olive oil, salt and pepper. Put this baking tin in the oven halfway through the baking time of the pumpkin. In the meantime, mix the ingredients of the dressing.

Mix sprouts and pumpkin well together. Put in plates and sprinkle the pumpkin seeds and the feta over the salad. Serve with the dressing

Ingredients

½ pumpkin
200 gr purple sprouts
1 tbsp sesame seeds
50 gr feta
25 gr pumpkin seeds
pepper
salt
olive oil

Dressing
2 tbsp hazelnut oil
1 tbsp balsamic vinegar
juice of ½ lime
1 tsp honey
salt and pepper

PURPLE SPROUTS WITH BACON AND MUSHROOMS

side dish for 4 persons
Preparation
Clean the Brussels sprouts and cut them into quarters. Clean the mushrooms and cut them into small pieces (but not too small).

Heat the butter in a frying pan and fry the bacon strips until brown. Add the Brussels sprouts and fry until the sprouts are cooked. Add the mushrooms and shake the whole thing until the mushrooms are cooked. Sprinkle with parsley.

Delicious side dish with a winter feast.

Ingredients

400 gr purple sprouts
150 gr chestnut mushrooms
150 gr chanterelles
200 gr bacon strips
large chunk of butter
fresh leaf parsley

ROASTED BRUSSELS SPROUTS WITH BACON AND HAZELNUTS

2 persons - 20 minutes

Preparation

Preheat the oven to 220 C.

Clean the Brussels sprouts and cut them in half or, if they are very large, in quarters. Put them in 1 layer in a large baking dish.

Add the strips of bacon and shredded onions and mix everything together. Add the olive oil and stir well so that all the Brussels sprouts are covered with some oil.

Sprinkle with salt and pepper and put in the preheated oven for 15 minutes. Stir everything again halfway through.

Once the Brussels sprouts are cooked, put them in a serving dish and sprinkle them with the roasted hazelnuts.

Ingredients

500 gr Brussels sprouts (not too big)
150 gr bacon, in strips
3 tablespoons olive oil
1 onion, chopped
75 gr hazelnuts, roasted and coarsely chopped
1 tbsp lemon oil

ASIAN SPICY SPROUTS WITH COCONUT AND NOODLES

2 persons - 15 minutes

Preparation

Clean the Brussels sprouts and cut them into quarters. Clean the garlic and cut it into small pieces. Cut the red peppers in half, remove the seeds and seeds and cut the pepper into small pieces.

Heat the oil in a wok and first fry the Brussels sprouts. These take about 10 minutes to cook. So don't set the heat too high. After 5 minutes, add the garlic and the red pepper and fry them.

At the end, add the curry paste and coconut milk. Fry the whole thing with it and sprinkle with chopped cashew nuts and fresh coriander. Serve with noodles or rice.

Ingredients

400 gr purple sprouts
2 cloves of garlic
2 red red chillies
1 tbsp yellow curry pasta
300-400 ml coconut milk
Hand of cashew nuts
Fresh coriander
Noodles or rice to