I love how much more adventurous we have all become when it comes to serving Christmas vegetables. Sprouts used to be the worst, most loathed accompaniment. They smell awful when cooking (just like cauliflower) and I rarely get excited about eating something plain boiled, often for just a bit too long, because you got distracted by the thousand other things that need to be ready at the same time on Christmas day. And that extra glass of Champagne…
But then something happened. Magazines, chefs and cooks like Ottolenghi made us realise that sprouts should be shredded, baked, stir fried and roasted which is where my roasted sprout mushroom blue cheese and walnut salad takes its inspiration from. Roasting sprouts are as good as roasted broccoli which is another revelatory way to enjoy what can be a dull vegetable.
I wanted to combine lots of festive flavours – as a way to enjoy all those surplus sprouts that inevitably linger at the end of a Christmas lunch. The lunch that has the most leftovers of any meal of the year – strange how there are never any pigs in blankets left though?!
This nutty, umami rich flavoured warm salad (thanks to the salty cheese and woodsy mushrooms) makes full use of the sprouts. All you need to do is chop them in half, along with the mushrooms and an onion or two and roast until golden brown on the edges (for about 20/25 minutes). Add the other ingredients once out of the oven and serve with some cold turkey, ham or stuffing either on the side or tossed into the warm salad.
For more Christmas sprout inspired recipes check out some of these ideas:
Brussel sprout & cranberry pasta bake – Foodie Quine
Leftover brussel sprout & gammon risotto – Cook Sister
Brussel sprouts with bacon, blue cheese & pecan nuts – Greedy Gourmet
Brussel sprouts with pomegranates & toasted nuts – Rough Measures
Maple glazed sprout tops, pork & polenta – Elizabeth’s kitchen diary
Ginger & sesame brussel sprouts – The Veg Space
Red cabbage & brussel sprout tart – Veggie Desserts
Stir fried sprouts with leeks, ginger, garlic & chilli – Tin & Thyme
Roasted sprout mushroom blue cheese & walnut salad
- A bowlful of leftover brussel sprouts
- A packet of chestnut mushrooms quartered
- A couple of onions sliced into chunks
- A handful of walnuts toasted
- A handful of blue cheese crumbled
- A few toasted pumpkin seeds
- A few dried cranberries
- Olive oil
- Salt & Pepper
- Pre-heat the oven to 200 degrees
- Place the sprouts, mushrooms and onions in a mixing bowl and coat with olive oil, salt and pepper
- Transfer to a roasting tin/baking tray and roast for 20/25 mins until the sprouts begin to turn golden brown at the edges
- Remove from the oven and cool slightly before transferring to a serving bowl
- Sprinkle over the remaining ingredients and an extra drizzle of olive oil
- Serve warm or at room temperature
This salad can be made into more of a main meal by adding in shredded leftover turkey, ham or sausagemeat stuffing.