Why crushed sprouts?
Brussel sprouts have got to be the most controversial Christmas trimming. You either love them, or hate them. Well, I LOVE sprouts, and I’m on a mission to make everyone else love them too.
I totally get why sprouts might not be everyone’s favourite. The way I remember them from my childhood is these sad mushy little balls that my mum would always try and get me to eat. Not all that appetising right? Well guys, I have news, it doesn’t have to be this way. This Christmas we’re reclaiming the sprout.
Now, I’m well aware that I’m not the first to reinvent this misunderstood little veggie. I’ve seen plenty of indulgent recipes involving pancetta, parmesan, maple breadcrumbs, you name it! Don’t get me wrong, some of these look delicious, and i’m totally not one to yak anyone’s yum, but my problem with these recipes? They’re not made for everyone to enjoy! Those of us with dietary requirements, the plant based munchers, and gluten free foodies can’t get involved in this Brussel sprout renaissance.
That’s why I wanted to come up with my own recipe for new and improved Brussel sprouts. Sprinkling my Modern Food Stories magic and keeping things simple, plant based and grain free, using only natural whole-food ingredients.
And in my quest to make the best vegan and GF friendly Brussel sprouts, I made a pretty awesome discovery: crispy crushed roasted sprouts.