Sprouts by Ron Blaauw

The sprouts are even more tastier with Ron Blaauw's recipe.



  •   4 slices of bread (farmhouse-style brown bread or sourdough)
  •   1 dl olive oil
  •   1 tsp garlic
  •   Sea salt


  • 200 g fresh Brussels sprouts (washed)
  • 100 gr thinly sliced bacon
  • Cocktail sticks

Cheese cream

  •   150 gr Messeklever (soft cheese from the North of Holland)
  •   50 gr crème fraîche
  •   Black pepper


  •   Mixing bowls
  •   WWOO Cutting board
  •   Knifes
  •   Kitchen pliers
  •   Cookware
  •   Microplane grater
  •   Spoons
  •   Whisk

How to prepare

  •   Preheat the WWOO Braaimaster, indirectly, to 180 °C.
  •   Cut and wash the vegetables.
  •   Boil the Brussels sprouts in boiling water for about 6 minutes. Rinse immediately in cold water to preserve the taste and color.
  •   Roll the cooled Brussels sprouts in the bacon and use a cocktail stick to hold the two together.
  •   Beat the Messeklever and add the pepper and crème fraîche.
  •   Put the cheese cream, if necessary, in a disposable piping bag.

How to serve

  •   Roast the Brussels sprouts on the BBQ for about 3 minutes until they are golden-brown and hot.
  •   Toast the bread over an open fire until it’s golden-brown.
  •   Grate ½ clove of garlic over the toasted bread, baste it with the olive oil and sprinkle some sea salt on top.
  •   Spoon a good dollop of cheese cream on the bread.
  •   Place the BBQ Brussels sprouts on top, but remove the skewer.
  •   Delicious when served before or with a drink.

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Serves 4 persons

Preparation: 15 minutes

Cooking: 10 minutes

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