Eat Like a Girl’s Niamh Shields knows her way around the kitchen at Christmas. Here the London-based cook and author, originally from Waterford, shares one of her favourite festive recipes.
Roast Brussel Sprouts with Red Onion, Hazelnut & Bacon in a Maple Syrup & Cider Vinegar Dressing
So many say they hate brussel sprouts but what they really hate is overcooked bitter sprouts that have had the life cooked out of them.
With some quick roasting, sprouts are fresh and crisp and partner brilliantly with bacon and nuts (I like hazelnuts but pecans or almonds are great too), some very lightly cooked red onions and a light fresh maple syrup and cider vinegar dressing.
This is a great side dish for Christmas Day but also works well as a warm salad too, and would be a great counter to the over indulgence of Christmas day, in the days that follow it.
Ingredients
400g brussel sprouts, outer leaves and bottom removed, then halved
100g bacon, diced
25g hazelnuts
half a small red onion, finely sliced
1 tbsp maple syrup
2 tbsp cider vinegar
25g butter
Method
Preheat your oven to 180 deg C.
Melt the butter and toss the sprouts and bacon in it, then roast for 10 minutes in the oven.
Add the sliced red onion and the hazelnuts and roast for a further 5 minutes, you just want to very lightly cook them.
Combine the maple syrup and cider vinegar and whisk together with a fork, then dress the brussel sprouts with it.
Serve hot.
