So many of us think of sprouts as a boiled bowl of veg on the Christmas table (ooops we said Christmas in Feb).. But they are so much more and are available for a lot longer than just the festive period. Check out this table fun favourite…


  • Organic Brussel Sprout Stalk
  • Good Quality Olive Oil or Cold Pressed Oil
  • Good Salt
  • Freshly Ground Black pepper
  • 4 tablespoons good Peanut Butter
  • 2 tablespoons Hoisin Sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon Sriracha
  • 3-4 tablespoons water
    Creamy Spinach & Mushroom Tagliatelle

    Photo Credits: Simply Recipes / Ciara Kehoe

    STEP 1: Heat the oven to 200 degrees c and prepare a baking tray with foil on it. Coat the sprouts in the oil, and rub it directly into the sprouts as you go. (You can use a brush to brush on the oil if you have one).

    STEP 2: Season the sprouts with salt and pepper to your taste, the more the better in our opinion…. and pop in the oven until they are crispy. Around 20 minutes but do check and flip half way through.

    STEP 3: Whilst the sprouts roast make the spicy peanur sauce by stirring together the peanut butter, hoisin sauce, rice vinegar, sriracha and 2-3 tablespoons of water. As you mix add more water slowly to reach the thickness you want

    STEP 4: Grab your sprouts out of the oven and serve on the stalk with the sauce in a little bowl. You can use a sharp knife to partially cut the sprouts so that they are easier to pull off at the table. Get dipping and enjoy!