Vegetarian recipes Archives

Braai recipes

Coal-roasted baby cabbage

15 minutes

Brinjal recipes

Spicy brinjals

40 minutes

Cabbage recipes

Cabbage salad

Mushroom recipes

Crunchy crumbed mushrooms

20 minutes

Great value

Tomato salad with olive pesto

10 minutes

Christmas recipes

Uphuthu with black quinoa

30 minutes

Christmas recipes

Roast potatoes with devilled egg dressing

25 minutes

Christmas recipes

Potato-and-pear galette

1 hour

Cheese recipes

Raw baby marrow salad with basil sauce

Cabbage recipes

Creamy cabbage gratin

45 minutes

Christmas recipes

Roast Brussels sprouts

30 minutes

Roast Brussels sprouts

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

700 g Brussels sprouts, blanched
2 T olive oil
2 T plus 125 g butter, softened
70 g mint sauce
mint, to garnish
salt, to taste

Method

1. Preheat the oven to 180°C. Place the Brussels sprouts on a baking tray and drizzle with the olive oil and 2 T butter.

2. Using a meat mallet or a heavy bottle, smash them slightly. Season with salt and bake for 30 minutes until slightly golden brown.

3. To make the mint butter, blend the remaining butter and mint sauce and toss through the hot Brussels sprouts.

Find more Christmas recipes here.

Photographs: Jan Ras
Food assistants: Emma Nkunzana and Nicola Naude

Easy, butter-roasted tomato-and-sausage spaghetti

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Pork cacciatore

Brussels sprouts with crispy garlic

Coal-roasted baby cabbage

Spicy brinjals

Cabbage salad

Crunchy crumbed mushrooms

Tomato salad with olive pesto

Uphuthu with black quinoa

Roast potatoes with devilled egg dressing

Potato-and-pear galette

Raw baby marrow salad with basil sauce

Creamy cabbage gratin

Roast Brussels sprouts

Roast Brussels sprouts

Ingredients

Method