Most people either love them or hate them, but either way Brussels sprouts are a staple part of a Roast Dinner. We at Veg In A Box have compiled 3 great recipes that will make you realise how tasty they can really be! 1. Sprouts & Caramelised Red Onions You Will Need:- 25g butter 2 red onions, cut into wedges 700g Brussels sprouts (small ones if you can get them) 1 tbsp demerara sugar 2 tsp sherry vinegar Method:- Heat the butter in a large, heavy-based frying pan and add the onions. Cook over a medium heat for 6-8 mins, turning occasionally, until golden and caramelised. Meanwhile, cook the sprouts in a pan of boiling salted water for 3-4 mins until just tender. Stir the sugar and vinegar into the onions and allow to bubble for a few secs. Remove from the heat, drain the sprouts thoroughly and toss through the onion mixture to serve. 2. Roasted sprout gratin with bacon-cheese sauce You will need:- 800g Brussels sprouts 1 tbsp sunflower oil 85g bacon lardons 85g fresh breadcrumbs 25g butter 400ml milk 50g plain flour 2 tsp English mustard powder 100g Gruyère, grated 25g Parmesan, grated Method:- Heat oven to 200C/180C fan/gas 6. Halve any large sprouts and toss them with the oil and some seasoning in a roasting tin or ovenproof dish. Roast for 20 mins until the sprouts are tender and turning golden. Meanwhile, put the bacon lardons in a cold frying pan and place over a medium-low heat. Gently fry the lardons so the fat melts out into the pan as they crisp. When golden brown and crisp, remove from the pan with a slotted spoon. Add the breadcrumbs and crisp up in the bacon fat until golden and crunchy. Remove from the pan to cool, then clean the pan. Melt the butter in the pan with 2 tbsp of the milk, then stir in the flour and mustard powder for 2 mins to make a paste. Gradually whisk in remaining milk, until you have a smooth sauce. Use a spoon again to stir and cook until the sauce comes to the boil and thickens. Turn off the heat and stir in the cheese until melted. Taste and season. Tip the sprouts into a baking dish, scatter with the crisp bacon lardons, then spoon over the sauce and scatter with the crispy crumbs. Can be cooled, covered and chilled for up to 48 hrs before baking. Bake gratin for 10 mins (or 20 mins from chilled) at 200C/180C fan/gas 6 until piping hot and bubbling. 3. Sprouts & Pancetta Bacon You will need:- 1kg Brussels sprouts 100g thinly sliced pancetta, cut into 2cm strips About 4 tbsp hot goose fat A handful of shredded sage Method:- Method: Blanch the Brussels sprouts in a pan of boiling salted water for 3 mins, then drain and tip Minto a bowl of iced water to cool quickly. Drain well again and set aside until nearly ready to serve. Sauté the pancetta in the hot goose fat until crisp. Toss in the sprouts and stir-fry for 2-3 mins, adding the sage to serve.