These regal purple sprouts are always a welcome sight as the Winter enters its coldest phase, adding colour and interest to our January boxes. We will run a few different varieties throughout the next few months and they all, (aswell as the lesser known white sprouting broccoli) can be used in much the same way, but if you are not familiar with this British gem, what do you do with it?
Of course you can just boil or steam the heads (chop the stems into small diagonal chunks) for 3-6 minutes, for a simple side dish but, if you are using the oven for your meal it makes sense (and adds flavour) to roast it. This can be as simple as adding a bit of oil and seasoning but this recipe is my go to, and it’s so tasty I often just have it with pasta tossed in olive oil (and a bit more cheese on the top)
Early varieties come with an abundance of leaves, but don’t discard these, they are delicious- much like spring greens. Simply remove the tougher stalks and saute to wilt.
Roasted sprouting broccoli
- 200g purple sprouting broccoli, trimmed
- 1 tbsp olive oil
- 20g hard goats cheese (or Parmesan etc) grated
- 1 clove garlic, minced
- 1 tsp of balsamic vinegar
- A pinch of red chilli flakes
- salt and freshly ground pepper to taste
- Preheat oven to 200°c
- Mix together all ingredients for the marinade in a large bowl
- Toss the broccoli pieces until covered
- Lay on a baking sheet and roast for 15-20 minutes until slightly crispy.
There are literally hundreds of recipes you could add it to, this chicken dish would be delicious if you subbed the aparagus for broccoli … Recipe