Six delicious and easy recipes with leftover Brussels sprouts
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Brussels sprouts are probably the healthiest part of a Christmas dinner and they provide more iron, potassium and fibre than broccoli. There are many tasty ways to use Brussels sprouts leftovers, including morning breakfast, delicious flatbread, pizza and even Mexican quesadillas for lunch.
Sprout and sweet potato breakfast hash
The delicious breakfast will serve two and it is very easy to make. Simple peel and chop two medium sweet potatoes and microwave them on a high setting for five minutes until tender.
Add one tablespoon of olive oil to a pan and cook one small chopped onion and three rashers.
Add around 300g of cooked Brussels sprouts and cook for three to four minutes until they are soft.
Then, place the sweet potatoes on the pan and squash them down, and when they are crispy, add the onion, rashers and sprouts, and a bit of salt and pepper.
Cook for five more minutes and when they are crispy serve them with a poached egg on top.
Another very tasty breakfast is Brussels sprouts with courgette and sweetcorn, also topped with a fried or poached egg.
Mix them with egg, cheese, flour and breadcrumbs in a bowl and gently fry. Other ingredients can also be added including onions or leek.
Mac ‘n’ cheese with sprouts
Mac ‘n’ cheese is a great option if you want to make the most delicious Brussels sprouts dish.
Start by preheating the oven and boiling the pasta for four minutes. Then add the sprouts to the water and cook for four more minutes.
When the pasta is tender, set aside and cook the bacon in a pan for around five minutes. When crispy, stir the flour into the fat and gradually stir in the milk to form a smooth sauce.
Bring to a boil and remove from the heat after two minutes and add the grated cheese. Add the macaroni, sprouts and bacon into the cheese sauce and bake for 15 to 20 minutes.
Caramelised onion and Brussels sprout pizza
For a Brussels sprouts pizza, start by preheating the oven. Drizzle the sprouts with olive oil and salt.
Fry two red onions in a pan, add balsamic vinegar and the Brussels sprouts and cook for 10 minutes until soft.
Top the pizza base with the red onion-grated Mozzarella, sprouts and parmesan, and bake for 10 to 12 minutes until the crust is golden.
Brussels sprouts flatbread
Brussels sprouts on top of flatbreads will also be a very tasty addition. Start by frying a bit of bacon, Brussels sprouts, red onion and garlic.
Place on the flatbread with olive oil and Mozzarella cheese, and spread the Brussels mixture over the top.
It is very important to preheat the oven for a long time so everything melts deliciously.
Simply slice sprouts, bacon and onion, season with salt and pepper and cook for a few minutes, then add beans and Mozzarella cheese.
Spread the mixture over one-half of the tortilla, and place it on the pan to cook gently until is golden brown and puffed. Enjoy with blue cheese dip.
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