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Seasonal recipes

Brussels sprouts

Fruit and vegetables from the market, simple ideas and the wine to go with them.

Unloved because of school-dinner memories, Brussels sprouts are delicious roasted or pan-fried: they become sweet, crisp and almost nutty.

Choosing itSmall, tightly closed, bright green, with no yellowed leaves.
Storing it4 to 5 days in the fridge in a paper bag.
Top tipCut them in half before roasting or pan-frying: the flat side caramelises and the bitterness disappears.
Honey and mustard roasted Brussels sproutsSide dish ·Prep 10 min · Cook 25 min · Serves 4 · Very easy

The recipe that will win you back to Brussels sprouts: caramelised, sweet and savoury.

Ingredients for 4

  • 600 g Brussels sprouts
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp wholegrain mustard
  • 1 tbsp balsamic vinegar
  • Salt, pepper

Method

  1. Preheat the oven to 210 °C.
  2. Remove any damaged leaves and cut the sprouts in half.
  3. Mix the oil, honey, mustard, vinegar, salt and pepper, and coat the sprouts with it.
  4. Spread them out cut side down on the tray and roast for 25 minutes, until nicely browned.
Thermomix version
  1. Put the oil, honey, mustard, vinegar, salt and pepper in the bowl, mix 10 s/speed 3.
  2. Add the halved sprouts, mix 20 s/reverse/speed 1 to coat them well.
  3. Spread them out on a baking tray and roast for 25 minutes in the oven at 210 °C.

Food & wine pairing

A light, fruity red from Beaujolais.

Brussels sprout gratin with ReblochonMain course ·Prep 15 min · Cook 30 min · Serves 4 · Easy

A mountain gratin that smells of winter, creamy and melting.

Ingredients for 4

  • 800 g Brussels sprouts
  • 2 potatoes
  • 1 onion
  • ½ Reblochon
  • 20 cl cream
  • Salt, pepper, nutmeg

Method

  1. Preheat the oven to 200 °C.
  2. Steam the sprouts and the potatoes, cut into pieces, for 12 minutes.
  3. Gently soften the sliced onion in a little butter.
  4. Put everything in a dish, pour over the seasoned cream and cover with slices of Reblochon.
  5. Brown in the oven for 20 minutes.
Thermomix version
  1. Put 50 cl of water in the mixing bowl and the sprouts and potatoes in the Varoma, and cook 18 min/Varoma/speed 1. Empty the mixing bowl.
  2. Add the onion, chop 5 s/speed 5, add a little butter, cook 3 min/120 °C/speed 1.
  3. Add the cream, salt, pepper and nutmeg and mix 10 s/speed 2.
  4. Assemble the gratin, cover with Reblochon and bake for 20 minutes at 200 °C.

Food & wine pairing

A white from Savoie or Bugey, all about Altesse and freshness.

Raw Brussels sprout salad with apple and ParmesanStarter · Prep 15 min · Serves 4 · Very easy

Very finely sliced, raw Brussels sprouts are crunchy and fresh.

Ingredients for 4

  • 300 g Brussels sprouts
  • 1 green apple
  • 40 g Parmesan shavings
  • 30 g flaked almonds
  • 1 lemon
  • 4 tbsp olive oil
  • 1 tsp honey
  • Salt, pepper

Method

  1. Shred the sprouts very finely with a mandoline or a knife.
  2. Cut the apple into thin matchsticks.
  3. Toast the almonds in a dry pan.
  4. Whisk together the lemon juice, oil, honey, salt and pepper.
  5. Mix everything together and add the Parmesan.
Thermomix version
  1. Add the sprouts (300 g) and shred 4 s/speed 4. Set aside.
  2. Add the lemon juice, oil, honey, salt and pepper and emulsify 10 s/speed 4.
  3. Mix with the apple, the toasted almonds and the Parmesan.

Food & wine pairing

A taut, mineral Chablis.

Pan-fried Brussels sprouts with chestnutsSide dish ·Prep 10 min · Cook 20 min · Serves 4 · Easy

The perfect side for festive meals, with melt-in-the-mouth chestnuts.

Ingredients for 4

  • 500 g Brussels sprouts
  • 200 g cooked chestnuts
  • 1 shallot
  • 30 g butter
  • 1 tbsp oil
  • Thyme, salt, pepper

Method

  1. Cut the sprouts in half and blanch them for 5 minutes in boiling salted water.
  2. Brown them for 10 minutes in a frying pan with the oil and butter, cut side down.
  3. Add the sliced shallot and the chestnuts and cook for another 5 minutes.
  4. Season with salt and pepper and sprinkle with thyme.
Thermomix version
  1. Put 50 cl of water in the mixing bowl and the sprouts in the Varoma, and cook 12 min/Varoma/speed 1.
  2. Brown them in a frying pan with the shallot, butter and chestnuts.

Food & wine pairing

A Pinot Noir from Burgundy, with notes of fruit and forest floor.

Pasta with Brussels sprouts, lemon and ParmesanMain course ·Prep 15 min · Cook 15 min · Serves 4 · Easy

A bright, comforting pasta dish with golden sprouts and plenty of Parmesan.

Ingredients for 4

  • 350 g short pasta (orecchiette or penne)
  • 400 g Brussels sprouts
  • 2 garlic cloves
  • 1 unwaxed lemon
  • 4 tbsp olive oil
  • 60 g grated Parmesan
  • 1 pinch of chilli
  • Salt, pepper

Method

  1. Cook the pasta al dente in boiling salted water. Keep a glass of the cooking water.
  2. Slice the sprouts and stir-fry them for 8 minutes in the oil with the garlic and chilli.
  3. Add the pasta, the lemon zest and juice, the Parmesan and a little cooking water.
  4. Mix to make a sauce that coats the back of a spoon. Season with pepper.
Thermomix version
  1. Add the parmesan and grate 10 s/speed 10. Set aside.
  2. Add the sprouts and garlic, slice 4 s/speed 4. Add the oil and chilli, cook 8 min/120 °C/reverse/speed 1.
  3. Mix with the separately cooked pasta, the lemon, the Parmesan and a little cooking water.

Food & wine pairing

A fresh white from Beaujolais or the Coteaux du Lyonnais.

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And in the glass?

The wine to go with it

Every recipe has its pairing: find the bottles in the shop, or discover them at a workshop.

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