Cooking sprouts in Roccbox produces an incredible char that gives the humble brussel a unique (and tastier!) texture than just boiling them. Here, we’ve popped them on skewers but you could do them without the skewer if you wanted them as a festive side (we could eat them all year to be honest!)…..
If using, cook the bacon in a little oil until crispy (this can be done in Roccbox or on a stove top). Remove with a slotted spoon until required. In the same pan, add the raisins and cook for a minute or so to plump up and take on that bacon flavour. Set to one side.
Cut the sprouts in half vertically and carefully begin threading them onto the soaked skewers so they are all facing the same way.
Preheat a griddle pan in Roccbox and rub the sprouts with a little oil. Add the sprout skewers to the hot pan, cut side down, and return to the ocean. Turn the flame dial down to its lowest setting and cook for around 3 minutes before flipping over and cooking for a final 2-3 minutes.
Place the skewers onto a serving plate. Allow the pan to cool sor a minute before adding the butter to the still hot griddle pan (it’ll melt quick!) and pour over the skewers before sprinkling over the smoked paprika, raisins and bacon pieces and enjoying!
6-8 Wooden skewers, soaked in water for at least 2 hours
200g Raw Brussel Sprouts
25g Unsalted Butter
1 Tsp Smoked Paprika
1 Tbsp Raisins
4 Rashers Streaky Bacon, cut into lardons (Optional)