Brussels sprouts, speck and hazelnuts with mustard dressing

Brussels sprouts, speck and hazelnuts with mustard dressing

By
From
Have You Eaten
Serves
4
Photographer
Billy Law

Badly prepared brussels sprouts can be hard to swallow. I’ve seen so many people simply whack the whole lot into a pot of boiling water and blanch the bejeezus out of them until they are soggy, lifeless and bland. And you wonder why kids hate them! But when they’re cooked correctly, they are actually very delicious and have a subtle meaty flavour — they almost taste like bacon! I like my brussels sprouts in a simple stir-fry or baked in the oven. They should be just cooked through so they still hold their crunchiness. The charred edges are the best bits.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
500g brussels sprouts, halved
150g speck, cut into strips
50g hazelnuts, toasted

Dressing

Quantity Ingredient
1 teaspoon hot english mustard
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
pinch salt and pepper

Method

  1. Preheat the oven to 220°C. Heat the olive oil in a frying pan over medium–high heat and fry the brussels sprouts, cut side down, in batches for 1 minute, or until charred, then transfer to a baking dish.
  2. In the same pan, fry the speck until crispy on the edges, then mix together with the brussels sprouts. Place the dish in the oven and cook for 20 minutes, or until the brussels sprouts are nicely charred and crispy on the outside. Meanwhile, mix all the dressing ingredients together and set aside.
  3. Transfer the brussels sprouts to a serving plate and toss together with the hazelnuts, then drizzle over the dressing.
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