This may be a controversial statement, but I’m not afraid to say it: I love Brussels sprouts. Yep. You read that right. I don’t want to start another “pineapple on pizza” debacle (which, incidentally, I’m also quite partial to) but even as a child, sprouts were always my favourite part of a roast dinner.*
Even if you’re a hater, I firmly believe this is the perfect time of year to get your sprout on because, let’s be honest, a Christmas dinner wouldn’t really be the same without that little mountain of green bundled up in the corner. Alright, so you don’t love Brussels sprouts, but what if I told you that you could have them surrounded by delicious balls of garlic stuffing 😋, tasty bites of salty pancetta 🥓 and festive nuggets of chopped chestnuts 🎄? Tempted? Then these stuffing sprouts are made for you!
These really centre around the stuffing. I’ve used the latest product from Mr. Crumb, the new Roasted Garlic and Herb Stuffing, which has hit shelves just in time for Christmas and makes the perfect addition to this recipe. It’s easy to use, stays moist and in tact while cooking, is gluten free and vegan-friendly, and tastes fantastic. Honestly, you’ll almost forget that those pesky sprouts are even there!
Side note: I’m not posting the calories for any of my blogmas recipes (even though this one is actually pretty good!) because we just don’t need that kind of negativity over the holidays.
So, this is how I did it…
- I’m sure this just adds insult to injury for those of you who want to vomit at the thought of sprouts, but I like them when they go all soft and mushy. I’m not an al dente kinda gal. So, the Brussels go into a pan of boiling water for 10 minutes, if you’re normal – but for the freaks like me who have a thing for the mush, I’d give it 15.
- The Mr. Crumb stuffing has directions to oven cook and microwave – ignore them (soz to be confusing!). I just took the stuffing straight from the pack – you probably only need to use half for this recipe – and rolled into balls.
- The sprouts, stuffing balls, diced pancetta and chopped chestnuts are added to a frying pan with Fry Light over a medium heat. I’d throw in some black pepper to season and cook for around 10 minutes. The only thing that you need to keep an eye on is the stuffing balls, and just turn them throughout to make sure they don’t burn. And that’s it! Turning the nation’s most hated veg into a super tasty side dish.
250g Prepared or Trimmed Brussels Sprouts – Grower’s Selection Trimmed Sprouts – £1 – ASDA
Stuffing, shaped into 4-6 balls – Mr Crumb Stuffing Garlic & Herb – £2 – Morrisons
80g Chopped Pancetta – Twin Pack Diced Pancetta – £1.35 – ASDA
Two Handfuls of Ready-to-Cook Chestnuts, chopped – Merchant Gourmet Whole Chestnuts – £1.50 – Tesco
You won’t need salt for this because the pancetta will do that for you; just chuck some black pepper in the pan!
* Actually, scratch that. Roast potatoes win every time.