Nashville Sprouts

Okay, full disclosure – I do not like sprouts! I’m usually forced to eat one on Christmas Day because it’s pretty much the law in Britain, but I wriggle out of it if I can. Nashville Sprouts, however are a whole other ballgame – they’re absolutely delicious!

I call them Nashville Sprouts because I first had them whilst on holiday in Nashville. We’d just visited the Country Music Hall of Fame and popped in to a nearby bar for a drink. I ordered a glass of wine and a bowl of these sprouts as they were on the snacks menu and I was intrigued and I bloody loved them.

I tried this recipe (my version of the sprouts I had in that Nashville bar) on my family between Christmas and New Year and they went down really well. Everyone who tried them went back for seconds – even the children.

Now, I know anything to do with sprouts feels like it should be a December recipe, but the supermarkets are still full of them and they are so cheap at the moment. So now is actually the perfect time to make them.

My Nashville Sprouts would make a great side dish to go with chicken or pork, but I just like them with crusty bread as a light lunch.

Ready in 55mins (15min prep, 40mins bake) – serves 2-3

Ingredients:

• 500g of sprouts
• 3 tablespoons of olive oil
• 2 tablespoons of honey
• 1 clove of garlic, crushed, then finely chopped
• A good pinch of chilli flakes
• A good pinch of salt
• A good pinch of black pepper
• 150g of goats cheese
• 2 tablespoons of balsamic vinegar or balsamic dressing, whichever you prefer.

Method:

• Preheat oven to 210c / 190c fan / gas mark 5.
• Wash the sprouts thoroughly, trim the stalks and cut any big ones in half.

• Put the sprouts in an oven proof dish and add the oil, honey, garlic, chilli flakes, salt and pepper.
• Mix well, then bake for 40mins, mixing half way through the ensure an even bake.

• Once cooked and just starting to brown, take out of the oven, crumble the goats cheese on top and drizzle with the balsamic.

• Serve hot.

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