MTT: Roasted Flower Sprouts

When it comes to feeding my two children vegetables I feel pretty lucky. They’re never clamouring to eat cabbage and would rather be faced with a bowl of sweets rather than swede but on the whole they’re really rather good. They will try things and have on occasion been persuaded to re-visit a vegetable they thought they didn’t like. Elfie may have spent most of yesterday complaining that she’s allergic to bananas (she’s not – but she’s definitely not a Minion either) but to be fair as a child I used to say this about porridge.

The Pig on the Beach

I try to get them involved in learning all about where our fruit and veg comes from – letting them get dirty in a veg patch like this amazing one at The Pig On The Beach helps with that somewhat.

They will try sprouts once a year and have been known to eat kale (until they realise it’s kale) so I was excited to introduce to them the new vegetable on the block: the flower sprout. Taking the best of both worlds, the flower sprout contains double the the B6 and Vitamin C of Brussel Sprouts so not only do they have a fun name but they’re also very good for you.

Flowering Sprouts

I was sent a packet of these lovely flower sprouts and challenged to include them in a family friendly-meal. I had a roast dinner planned for the following week so it was on!

I’ve roasted both kale and sprouts before so I decided this was the way to go. I love the crunch you get with roasted veggies, sometimes I find that steaming or boiling leaves them a little mushy and boring. Here’s how I did it:

Flower Sprouts

Roasted Flower Sprouts
 
Author:
Recipe type: Side
Ingredients
  • Half a packet of Flower Sprouts
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • Splash of olive oil
Instructions
  1. Pre-heat your oven to 220 degrees C.
  2. Spread your flower sprouts out over your baking tray in a one-sprout layer. Coat with olive oil and mix well.
  3. Sprinkle the salt and sugar over.
  4. Bake for 10 minutes or until nice and crispy

Flower Sprouts

We loved them! They’re the best bits of both worlds: you get the crunch of the kale with the goodness of the sprouts but no nasty aftertaste. I even had them with mushrooms and a poached egg for lunch today (see on my Instagram, yummy).

What do you reckon? Would you give flower sprouts a go?

Disclosure: I was sent these lovely flower sprouts to play with. 

3 Comments
  1. Wow, had no idea these were a thing! Will look out for them next time we’re in Waitrose. Imagine they were SO good with a runny poached egg…yum x

  2. Who knew vegetables could looks so cute! I’d love to give these a whirl…when weaning baby just around the corner I need to start experimenting more with good foods so that she doesn’t think all the beige rubbish we’ve been eating over Christmas is acceptable all year round! x

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