We often find ourselves with an array of leftovers around Christmas time which is the perfect opportunity to get creative in the kitchen!
Honey Roasted Brussels Sprouts
Ingredients
- Brussels Sprouts
- 15 Pecans
- A handful of Cranberries
- 3 tablespoons Olive Oil
- 3/4 teaspoon Sea Salt
- 1/2 teaspoon Pepper
- 2 tablespoons Balsamic Vinegar
- 3 teaspoons Honey
Instructions
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Preheat the oven to 220C and line a baking tray with foil. Remove the outer layer of the sprouts, cut the bottoms off and slice length-ways.
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In a bowl, toss the sprouts, pecans and cranberries in two tablespoons of oil a long with the salt and pepper. Place the mixture on to the prepared baking tray then place in the oven and cook for 20 minutes.
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Carefully remove from the oven, place the sprouts back into the bowl, add a tablespoon of oil, the balsamic vinegar and honey. Toss the sprouts until coated in the mixture, season with salt and serve.
Stuffing & Bacon Brussels Sprouts
Ingredients
- Leftover Brussels Sprouts
- 1 Onion chopped
- 3 Rashers Bacon
- Leftover Stuffing
- pinch of Sage
- pinch of Rosemary
- 50g Butter or Coconut Oil
- Black Peppercorns crushed
- Pink Peppercorns crushed
Instructions
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Over a low heat, melt the coconut oil (or butter) in a frying pan. Add the chopped onion and cook for 10 minutes.
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Over a medium heat add the bacon, sage, rosemary and sprinkle segments of stuffing on top. When the bacon begins to brown roughly break up in to smaller individual pieces.
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Add the sprouts to the pan and cover with a lid, allowing to cook for 10 minutes while stirring occasionally.
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Serve with a sprinkle of pepper on top.
Roasted Brussels Sprouts & Pumpkin Seeds
Ingredients
- Leftover Brussels Sprouts
- 1-2 tablespoons Coconut Oil or Olive Oil
- 1 teaspoon Salt
- 1/2 teaspoon Ground Pepper
- 3 tablespoons Pumpkin Seeds
- 1 teaspoon Mixed Herbs
- leftover cheese
Instructions
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Preheat the oven to 200C and line a baking tray with baking paper.
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Arrange the sprouts on to the baking paper and drizzle with olive oil or melted coconut oil. Sprinkle the pumpkin seeds, mixed herbs, salt and pepper on top.
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Toss the ingredients together, making sure the sprouts are coated.
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Place in the oven for 20 minutes or until the pumpkin seeds are roasted and the sprouts are cooked through.
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Serve warm with feta cheese.
Brussels Sprouts Quinoa Salad
Ingredients
- Leftover Brussels Sprouts
- 60g Pecan Nut Halves
- 1/4 teaspoon Ground Black Pepper
- 1/2 teaspoon Salt
- 1 tablespoon Hemp Seeds
- 200g Quinoa
- Leftover Stuffing
- Vegetable Oil or Coconut Oil
- 2 tablespoons Balsamic Vinegar
- 1 Onion chopped
- 2 cloves Garlic chopped
Instructions
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Preheat the oven to 200C and line a baking tray with baking paper.
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Place the brussels sprouts on to the baking paper and drizzle vegetable or coconut oil on top. Bake for 15 minutes.
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Add the quinoa to a pan over a high heat for 15 minutes or until fluffy. Drain the quinoa.
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In a frying pan add a teaspoon of oil and chopped onion, garlic and crumble leftover stuffing on top and cook until soft. Stir in the quinoa and brussels sprouts and drizzle the vinegar and hemp seeds on top.
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Serve warm in a bowl as a side dish.