Brussels Sprouts with Cream & Crispy Onions (Vegan Option)
Poor Brussels sprouts, too often boiled into submission. Treated with a little love, they can be the star of the sideboard. Here, roasted sprouts are tossed in a creamy chestnut sauce, then topped with golden, crispy onions. It’s a dish that balances comfort and sophistication, and might just convert even the sprout sceptics.
Ingredients (serves 6)
- 600g Brussels sprouts, halved
- 2 tbsp olive oil
- 200g cooked chestnuts
- 200ml double cream (or oat cream for vegan)
- 1 onion, thinly sliced
- 2 tbsp plain flour
- Vegetable oil, for frying
- Sea salt & black pepper
- Parmesan or mature cheddar finely grated (optional)
Method
- Preheat oven to 200°C (fan 180°C). Toss sprouts with olive oil, season, and roast 20–25 minutes until golden.
- Blend chestnuts and cream until smooth; season with salt and pepper. Warm gently in a pan.
- Toss onion slices in flour, shake off excess, then fry in hot oil until crisp. Drain on kitchen paper.
- Fold roasted sprouts through chestnut cream, transfer to a serving dish, and top with cheese if using before finishing in the oven for 5 minutes to brown.
- Top with crispy onions.
Serving Tip: Add a drizzle of truffle oil, parmesan cheese or a scatter of crispy pancetta and grill for a couple of minutes to finish
Make Ahead: Roast sprouts and prep chestnut cream earlier in the day; reheat and finish with crispy onions just before serving.
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