This dish will surely convert anyone into a brussels sprouts lover. The brussels are cooked until crispy and charred and paired with a tangy vinaigrette, creamy burrata, fresh mint and buttery toasted breadcrumbs. We’ve given you the option to pair this dish with any protein that you’d like.
This Week
2 Dec - 8 Dec
Crispy Brussels Sprouts with Burrata, Mint and Vinaigrette
- Under 30 minutes
- 4
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Meal Prep Guide
Cook and dress the brown rice (store in an airtight container in the fridge).
Ingredients:
- ¾ cup brown rice
- ⅓ cup coriander (finely chopped)
- 2 Tbsp olive oil
- 1 Tbsp apple cider vinegar
Method:
- Cook the brown rice as per the packet instructions.
- Once cooked, spread over a large plate to cool and drizzle over the olive oil and apple cider vinegar.
- Once completely cooled, transfer to an airtight container and store in the fridge.
Make the yoghurt and tahini sauce (store in an airtight container in the fridge).
Ingredients:
- ½ cup Greek yoghurt
- ¼ cup tahini
- 1 lemon (juice)
- 1 clove garlic (crushed)
- Salt
Method:
- Add all the ingredients to a small bowl and mix well until smooth and creamy.
Tips
Tips
- We’ve given you the option to serve this tasty veggie side alongside whatever protein you’d like. We recommend either our Garlic, Herb Butter Steak, Lemon Oregano Roasted Chicken Thighs or our Zesty Pan-Fried Fish with Crispy Capers
- When cooking the brussels you might need to add a little water to the pan to stop them from getting too charred. This will also create steam to speed up the cooking process.
- We love toasting the breadcrumbs in butter as it gives them such a delicious flavour but you can use olive oil if you’d prefer.
Shortcuts
Vegetables
- If you’re not a fan of brussels you can make this same dish with broccoli or broccolini.
Protein
- For a vegetarian option toss 400g of tinned lentils (rinsed and drained) in the vinaigrette and serve as a salad with the brussels, mint, burrata and breadcrumbs.
Other
- You can swap out the burrata for stracciatella, goat’s cheese, feta or even halloumi.
Ingredients
- 600g brussels sprouts (halved)
- ½ cup breadcrumbs (½ large piece of sourdough)
- 180g burrata
- 2 Tbsp mint (finely chopped)
- Butter
- Olive oil
- Salt and pepper
Dressing
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 small shallot (finely chopped)
- Pinch of salt and pepper
Choice of protein
Method
- Get started by preparing the vinaigrette, simply add all ingredients to a glass jar and shake well to combine.
- Then move on to preparing/cooking your protein of choice.
- To cook the brussels, add a little butter and olive oil to a large fry pan over medium heat. Once hot add the brussels sprouts and cook until cooked through but still have a nice crunch to them, about 7-10 minutes (You might need to add a little water to create some steam and prevent them from getting too charred).
- Once the brussels have cooked, pop onto a large plate or platter then you use the same pan to toast the breadcrumbs. Add about a tablespoon of butter to the pan over medium heat, then add the breadcrumbs, add a little salt and pepper and toast until golden brown and crispy.
- Drizzle the vinaigrette over the brussels, tear the burrata and place it over the brussels and scatter over the mint and breadcrumbs.
- Serve alongside your protein of choice.
Variations
Vegetables
- If you’re not a fan of brussels you can make this same dish with broccoli or broccolini.
Protein
- For a vegetarian option toss 400g of tinned lentils (rinsed and drained) in the vinaigrette and serve as a salad with the brussels, mint, burrata and breadcrumbs.
Other
- You can swap out the burrata for stracciatella, goat’s cheese, feta or even halloumi.
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