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Aldi Scotland helps budding chefs to revitalise the humble brussels sprout

Aldi Scotland has shared three recipes to showcase the versatility of the Christmas dinner staple that is often left behind on our plates

Aldi Scotland has created three tantalising recipes that will leave the boiled, mushy brussels sprouts of our youth with a lot to answer for.  

With three recipes that reinvent the scorned vegetable, Aldi is showcasing how we should all be eating our brussels this festive season. And at just 19p for a 500g as part Aldi’s super 6, each recipe offers fantastic quality for incredible value.

Working with East Lothian Produce, who have supplied the retailer with their brussels sprouts since 2012, Aldi Scotland has created three perfect dishes, including sprouts with a parmesan and garlic crumble, sprouts with a creamy mustard sauce, and a butternut and brussels pie, that showcase just how adaptable the humble vegetable can be.

East Lothian Produce and Aldi Scotland are encouraging customers to ditch the boring, boiled version we’ve all grown up with and try out the fool-proof recipes at home, which are sure to make the perfect side for your Christmas dinner.

Tracy McCullagh, East Lothian Produce, said: “Brussels sprouts are so much more versatile than you would imagine, and I think these recipes highlight how they can actually be the star of the show. I’d encourage Aldi customers across Scotland to give them a go – you may just surprise yourself.”

Graham Nicolson, Group Buying Director, Aldi Scotland, said: “Brussels sprouts have endured a bad reputation over the years, and we want to change that. East Lothian Produce’s delicious sprouts can make the basis of so many sumptuous side dishes, which is obvious in these recipes. I’m sure our customers will love this different take on the traditional vegetable.”

Recipes:

1. Sprouts with a parmesan, garlic, and fresh thyme crumble

Serves: 4 people

Prep time: 10 minutes

Cooking time: 18 minutes

Ingredients:

• 600g sprouts
• 30g butter
• 30g Specially Selected parmigiano cheese
• 50g plain flour
• 3g fresh sage – chopped
• 1 x tsp paprika
• 2 x peeled garlic cloves

Method:

1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
2. Trim and wash the sprouts.
3. Cook in salted boiling water for 3 minutes and drain well.
4. Grate the Parmigiano cheese.
5. Mix the butter, grated cheese, sage, garlic, and flour together, then season with pepper and the paprika.
6. Rub the mixture together to make breadcrumbs.
7. Put the sprouts into an ovenproof dish – sprinkle over the crumble and bake in the oven for 15 minutes.

• Sprouts with mustard cream sauce

Serves: 6 people

Prep time: 5 minutes

Cooking time: 20 minutes

Ingredients:

• 400g sprouts, trimmed
• 200ml Scottish double cream
• 2 x tsp dijon mustard
• 20g pine nuts
• 1 x tsp paprika
• 8g fresh parsley
• 25ml olive oil infused with garlic

Method:

1. Pre-heat the oven to 200°C/Gas Mark 6. Cut the sprouts in half and put onto a baking sheet – drizzle over the garlic oil and bake for 10 minutes.
2. Chop the parsley and put in a bowl along with the cream and mustard, then season with some salt and black pepper.
3. Once the sprouts are cooked, transfer to a baking dish. Mix in the mustard cream. Sprinkle over the paprika and the pine nuts, then bake for a further 10 minutes.
4. Serve piping hot.

• Butternut and brussels pie

Serves: 6 people

Prep time: 5 minutes

Cooking time: 20 minutes

Ingredients:

• 1 butternut squash
• 300g brussels sprouts
• 2 medium red onions
• 200g lighter garlic & herb soft cheese
• 750g puff pastry
• 35g pecan nuts
• 3g fresh rosemary
• 100ml olive oil
• Sea salt
• Black pepper
• 1 medium Scottish egg
• 10ml Scottish milk
• Paprika

Method:

1. Pre-heat the oven to 200°C/Gas Mark 6.
2. Peel the squash. Cut into small chunks, discarding any seeds.
3. Trim the sprouts. Cut in halves.
4. Peel and finely chop the onions.
5. Put the squash, sprouts and onions on a large baking sheet.
6. Drizzle the oil, and season with salt and pepper.
7. Roast in the oven for 25 minutes.
8. Allow to cool and put into a bowl.
9. Add the soft cheese.
10. Finely chop the rosemary and the pecan nuts, and add to the mix.
11. Mix all ingredients together.
12. Lightly grease a large baking sheet and put a pastry sheet on top.
13. Add the mixture on top.
14. Whisk the egg with the milk and paprika, then brush it on the exposed pastry.
15. Put the other sheet of pastry on top of the mixture.
16. Cut 5 slashes and brush all over with the egg and milk wash.
17. Bake in the oven for 40 minutes.

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