Winter Warmers

warm Winter Salad

With winter comes one vegetable that has never been a favourite of mine. Apparently they need the cold to sweeten up which is why you only see Brussel sprouts in winter.

This vegetable seems very much love it or hate it. I have always been in the hate camp, maybe due to some bad Brussel sprout experience as a child, I don’t really know.

Last winter I decided that since I was now a grown up I should really give Brussel sprouts a chance to prove my perceptions wrong. There had to be a way to turn this horrid, bitter vegetable into something I’d gladly eat.

Stir-frying it with lashings of garlic and bacon is one good way to hide the flavour. I also find that I didn’t mind them tossed in a little ground cumin and coriander and then roasted. But the recipe pictured is by far my favourite as it totally hides the Brussel sprouts so I didn’t really know I'm eating them.

I have give the sprout a chance but to be perfectly honest it never will be my favourite vegetable. I think I will only ever tolerate it if it is cunningly disguised; but that doesn’t mean I will give up trying to find a way to like them more.



1 Tablespoon olive oil

1 large onion, sliced

2 cloves garlic, crushed

1 Tablespoon chopped rosemary

1 stalks celery, thinly sliced on angle

2 carrots, grated

1 cup sliced cabbage or Brussel sprouts

2 cup sliced silverbeet &/or spinach &/or kale

½ cup thinly sliced capsicum

¼ cup parsley, chopped

Zest & juice of ½ lemon

Pepper & salt

Water, wine or stock


In a large pan, heat the olive oil and cook the onion and garlic until the onion is soft. Add the rosemary, celery and carrot and cook for 2 minutes, add the Brussel sprouts and kale cook for a further 2 minutes. Add a splash of water/wine/stock if it starts sticking to the pan. When the vegetables soften stir through the parsley, lemon and season to taste with pepper & salt.


  • Add or subtract different vegetables depending on what is in season, what you have on hand or what you like.
  • Use bok choy or other Asian greens, instead of kale or silverbeet with a dash of soy and chopped coriander to go with an Asian inspired meal.
  • Use red cabbage instead of green for a bit more colour; or grate in the stalk of broccoli to use it up.