We don't have many Christmas traditions in my house; we're more than ok doing different things each Xmas - in the past I've been ice-skating, skiing in Switzerland, in an ice palace in Belgium, watching the parade at Disney land, on a horse draw sleigh ride through the snow in the mountains of Germany, I've stayed in my pyjamas all day and played board games and I've cooked a few Christmas dinners too - the point is, Christmas isn't about where we are or what we're doing (though those trips were beyond amazing); it's about who you spend those adventures with and making memories that will last a lifetime.
My favourite thing about Christmas is the food; food brings people together, allows them to share an experience and for a moment nothing else in the world matters but what's going on at the table and who's sitting around it. This year will be my 10th meat free Christmas and my second vegan one and one dish that has become a little tradition in our house is this next one. I remember growing up and being told to just try one brussels sprout (of course I hated it) and every year I would think to my self why brussles sprouts were even cooked when no one liked them. Well it turns out that kids generally don't like them due to the bitter taste, but as I got older, learnt new ways of cooking them, and my taste buds changed, sprouts are actually a vegetable I look forward to each year.
This recipe keeps the flavours super simple, whilst also making this dish so incredibly delicious you'll actually wonder why you never liked sprouts before. The shredded sprouts in this dish are mildly infused with garlic & tossed together with vegan bacon & toasted pine nuts, perfectly seasoned with a pinch of salt and pepper. I love this dish and the beautifully simple flavours from the sprouts, the smoky toasted pine nuts and the vegan bacon that compliment each other so well and make this dish the perfect way to serve brussels sprouts at your table this Christmas. Sprouts are less bitter when fresh - the ones I got in my veg box this week I ate 3 days after they had been picked and there was next to no bitter taste, it also helps to buy ones on the stalk and take them off as you're preparing the food as this also keeps them fresher.
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Shredded Brussels Sprouts with Pine Nuts & Bacon | Serves: 4-6 | Time: 20 mins
You'll need
- Large frying pan
- Griddle pan
- Chopping board
- Knife
- Fork - for stirring
Ingredients
- 1 brussels sprouts stalk (~50 sprouts)
- 1/4 cup pine nuts
- 1 large garlic clove
- 4 slices vegan bacon
- salt & pepper
- Knob dairy free butter
Method
- Wash the sprouts, twist them to remove from the stalk, cut the end off (the tough bit that was attached to the stalk) and thinly slice.
- To toast the pine nuts, add 1/4 cup nuts to the dry frying pan on a medium-low heat and keep tossing until they turn golden brown, then place these to one side for later. Then melt the dairy free butter on a medium-low heat in the same frying pan, add the sprouts and sauté for 10-15 minutes. Peel the garlic clove, put it on the end of a fork and use this to stir the sprouts, this will infuse the garlic flavour without over powering the dish.
- Meanwhile, lay out the bacon on the griddle pan and cook on a medium heat for a few minutes on each side until it crisps up. Cut the bacon into squares, stir this into the cooked sprouts along with the pine nuts and a pinch of salt and pepper to taste. Serve up and enjoy!
Cassidy xx
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