Midweek Quickie; Brussels Sprout Nut Roast Crumble

Yup, more sprouts. I've said it a 1000 times before and I'll say again, I bloody love sprouts. May you forever speculate over my natural gas capabilities.

I was feeding 3 people this evening and one of them, my dad, is new to my magical sprout abilities, but he too fell under my little green fart bomb spell. In fact, he's the reason I'm writing this up, as he specifically requested to have this recipe and I'm desperately trying to remember what I did.

Partly because I wanted to use up some of a slightly disappointing sage and onion nut roast that I made yesterday, and partly because I wanted to do something a bit different with my sprouts, I thought I'd use my nut roast leftovers as a savoury crumble. Turns out it tastes much better as crumble than it did as nut roast! I'm fairly sure any homemade or shop bought nut roast would do just as well, just make sure to throw in a couple of your favourite whole nuts for bite and texture.

As with all of my sprout recipes, I should have made more. In fact, I might change my name to Sprout Lady. Or maybe something better.

Anyway, this nutty, windy wonder is dedicated to my dad, (also a nutty, windy wonder!)

Brussels Sprout Crumble
serves 3, apparently

3-4 handfuls of sprouts, leaves picked and halved
1/2 leek, finely sliced
1/2 red pepper, diced
5 cloves garlic, finely sliced
large handful parsley, finely chopped
1/2 lemon juice & rind
2 tbsp dairy free butter
about 200g nut roast, cooked
salt & pepper

  1. Melt the butter over a low heat and soften your leek and pepper. Add in the garlic and mix.
  2. Once soft, squeeze in the lemon juice, push the leeks, pepper and garlic to one side and place the sprouts, flat side down in the lemon butter mix. Season, add lemon rind and spread the leek mix across the top of your sprouts.
  3. Pop a lid on your pan to steam the sprouts through.
  4. Once green and vibrant, add in your parsley and crumble over the nut roast. Save a little space in the crumble so you can check a sprout for browning on the bottom. You definitely want sprouts with brown bottoms.
  5. Once your sprout's bottom is brown, fill the hole with more crumble and take off the hob. Pop under a moderate grill for a couple of minutes to ensure a crunchy crumble.
  6. Don't burn your nuts!
  7. Top with a sprinkling of more parsley, serve and watch it disappear. Like magic!
  8. Wish you had made more sprouts.
  9. Silly sprout lady.
  10. Always make more sprouts.


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