I’m one of those people who genuinely loves the taste of Brussel sprouts! I look forward to christmas for lots of reasons but one of them is the yummy seasonal veg that makes winter more bearable. A bit like cabbage they are deceptively versatile and when cooked in different methods you can achieve quite varied results!
For example boiling a sprout (old school style) gives you that slightly over powering cabbagey taste that puts off a lot of people, however roasting it brings out a sweetness and shredding it raw into a salad adds a lovely fresh yet bitter depth to a salad. For this recipe I have enhanced that sweetness of the roasted sprout by marinating it in a dressing of maple syrup and mustard.
I looked at a lot of sprout recipes and the honey and mustard combination was very prominent when roasting sprouts, mix in some cranberries or walnuts and you had some delicious looking side dishes!
I wanted to do something a bit different with sprouts to show how versatile they are so this recipe is a pizza style flat bread with sweet sprouts and onions. Once baked the topping becomes soft and warm and simply delicious!
I shredded the sprouts in my food processor and it made them extremely fine, we’re talking sprout shreddings EVERYWHERE! You could grate them or just thinly slice the sprouts with similar results!
If you absolutely hate Brussel sprouts (but please do try this recipe before you discount it because I think it will change your mind) then you could use shredded broccoli or savoy cabbage.
Makes 4 flatbread
For the Dough (I used my basic pizza dough but rolled it thicker than a pizza):
210g Strong White Bread Flour
1 1/2 tspn Dried Yeast
1 tblspn Olive Oil
110ml Luke Warm Water
For the Topping:
1 Large handful Sprouts
1 tspn Dijon Mustard
1 tspn Maple or Agave syrup (or honey if you’re not vegan)
1 tblspn Olive Oil
1 Garlic Clove
Small bunch Thyme
Shred, grate or slice the Brussel sprouts and peel then finely slice the onion and place them in a bowl. Mix together the mustard, syrup, olive oil, garlic and thyme and stir well then put in the fridge for an hour or so to let it marinate.
To make the bread dough sift the bread flour into a large mixing bowl and add the yeast and a pinch of salt. Make a well in the flour and into that add 1 tablespoon of olive oil and the luke warm water. Mix it with a wooden spoon combining all the flour untill it has come together as a dough (add a little more water if needed). Knead the dough on a lightly floured surface for 5 minutes then shape it into a ball, coat it very lightly in oil to keep it moist and place in a bowl covered in cling film for an hour or so to let it rise.
Preheat the oven to 210c.
Once risen, cut it into 4 pieces and roll each piece out into 1 cm thick (ish) circles. Top with the Brussel sprout filling, leaving a border around the edge as the crust and place in the oven for 10-15 minutes until the dough is golden and the sprouts are cooked through.
Serve warm as a real treat, will keep wrapped in foil or in an airtight container for a couple of days
recently come across your blog and i am so impressed. I eat meat but am diabetic, and so recently have started making small changes and trying to adopt different recipes. Ive bookmarked a few here and am desperate to try them!
Thank you! I really love your blog too 🙂 always makes me laugh! I hope you enjoy the recipes you have chosen, would love to know how they turn out! x
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This looks really interesting! I’ve never tried brussel sprouts because both of my parents grew up hating them, but I’ve recently found myself wanting to try them. Would you say this is a good starting point?
Thanks, I got a few people who didn’t like brussel sprouts to try this flat bread and they all said even though you could still taste the sprouts it was nicer than they had expected so I think if your unsure then this could be a perfect way to try them! Don’t boil them as your first taste hehe!
I love brussels sprouts too!! They are so expensive though that I don’t get to eat them very often 😦 Just another reason to look forward to the holidays, though, when I can eat them for free at other people’s houses, haha! Awesome recipe, definitely going to try it.
That’s a shame they are expensive! I read an article the other day that said the price of sprouts has gone up 300% since 2 years ago, crazy!! I found it was cheaper per 100g to buy them on the stalk instead of loose or in a bag, less labour costs I guess. Hope you enjoy if you do try!
My dad loves Brussel sprouts (and so do I) so this will be a great recipe to try for him!
I hope you both enjoy it 🙂 my husband hates brussel sprouts but was willing to try this bread and he thought it was nice so thats always a good sign hehe
How delicious-looking! I make a shredded sprout salad with a maple mustard dressing but putting it on flatbread and baking it sounds super yummy 🙂
ooh sounds good! I think the honey mustard flavours are definitely a winner with sprouts 🙂
I love sprouts, and this looks like a great recipe.
Not convinced sprout brownies would be edible though! Sounds like a waste of ingredients, though if someone offered me one I’d try it out of curiosity.
Thanks, let me know if you try it! (The bread not the brownies hehe)
(Bugger…just saw that Alex reads your blog…best get in QUICK before he pinches the idea 😉 )
I adore Brussels sprouts and broad beans but I am in the minority in my family (I am also the only vegan…a picture is starting to emerge 😉 ). Got to say I can’t WAIT till someone shreds those Brussels sprouts into a pan of unctuous, rich and entirely decadent brownies…want to be the first? I looked online and couldn’t find any hits when I searched so might just be the next latest greatest craze as the humble Brussels sprout has been getting MAJOR coverage in the food blog stakes of late…I challenge you ma’am! 🙂
Hehe good to see another brussel sprout lover! I think brussel brownies might be invention for inventions sake but hey! You never know, it might be the next big thing!
They don’t have an incredibly strong flavour when they are fresh and young and if they were grated they would add moisture and structure to the brownie. I reckon I am going to give it a go…
Do it 🙂 it’ll be interesting to see! x