Recipe: Apple & Whiskey Brussels Sprouts

300g    Brussels Sprouts

15g      Neutral Cooking Oil (Rapeseed Oil)

100g    Cold Pressed Apple Juice

30g      Maple Syrup

50g      Ardbeg Whiskey

100g    Butter

10g      Minced Garlic

75g      Bacon Lardons

Ground Black Pepper to taste

Salt to taste



50g      Smoked Almonds

50g      Pickled Red Onions

1          Pink Lady Apple; diced

To make Pickled Red Onions:

100g    Water

75g      Caster Sugar

100g    White Wine Vinegar

200g    Sliced Red Onion

Combine water, sugar and vinegar together and whisk until sugar is dissolved. Pour over Red Onion and allow to sit for a minimum 45 minutes before use. Can be made in advanced.

For the Brussels Sprouts:

Preheat oven to 170C.

Using a large pan on medium heat. Drizzle a small amount of cooking oil and add bacon lardon and begin to crisp, approximately 5 minutes.

Then add your diced butter, minced garlic and Brussel sprouts to pan and roast together. Once Brussels sprouts and bacon are roasted, remove from heat. Add Ardbeg Whiskey (an absolute favourite of ours at Silver Birch), Apple Juice and Maple Syrup onto pan and mix together.

Place pan back onto medium heat and bring mixture to a simmer and season with ground black pepper and salt to your taste. Place pan in oven and finish cooking for approximately 15-20 minutes or until Brussel Sprouts are tender.

Remove from oven and transfer to serving dish and sprinkle with chopped smoked almonds, sliced pickled onions, and diced pink lady apples and enjoy!