Paddock To Plate

Try this gorgeous side dish thanks to Matt Moran.


  • 8 large Brussels sprouts, tough outer leaves discarded, stems trimmed

  • 2 tablespoons extra- virgin olive oil

  • 1 teaspoon white balsamic vinegar

  • Small wedge of Parmigiano-Reggiano

  • Salt and pepper

  • ½ bunch chives, cut into 2cm batons


  • 1.

    Halve the Brussels sprouts lengthways, then finely shred (chiffonade) and combine in a bowl with

  • 2.

    The olive oil and vinegar. Season to taste, then finely grate a handful of Parmigiano-Reggiano and

  • 3.

    Toss to combine. Taste mixture to ensure there’s enough cheese, vinegar and olive oil to coat the

  • 4.

    Brussels sprouts – add more of each and adjust seasoning if necessary.

  • 5.

    Place the mixture onto a plate and garnish with the chive batons, using a peeler add some extra

  • 6.

    Parmigiano-Reggiano shavings to the finish dish before serving.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by William29Report
Love Sprouts but this has taken them a new level of taste sensation.
Posted by Robyn355Report
i thought your 2 recipes using brussel spouts was wonderful i will be using them in my kitchen i think the patrons will like them as they are mainly older people love the show you inspired me to stand up and say lets think outside the square