{"id":46900,"date":"2026-03-24T02:31:22","date_gmt":"2026-03-24T02:31:22","guid":{"rendered":"https:\/\/www.europesays.com\/dk\/46900\/"},"modified":"2026-03-24T02:31:22","modified_gmt":"2026-03-24T02:31:22","slug":"from-brussels-sprouts-to-sardines-the-hated-foods-making-a-comeback-in-these-viral-recipes","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/dk\/46900\/","title":{"rendered":"From Brussels sprouts to sardines: The \u2018hated\u2019 foods making a comeback in these viral recipes"},"content":{"rendered":"

From Brussels sprouts to tinned fish, the internet is on a mission to turn some of our most divisive ingredients into must-try meals.<\/p>\n

Once pushed to the side of the plate, these budget-friendly staples are now going viral, reimagined into dishes that are big on flavour and packed with nutrients.<\/p>\n

From honey-roasted sprouts to creamy sardine p\u00e2t\u00e9 and a rich mushroom chilli, these recipes prove it might be time to rethink the foods you thought you didn\u2019t like.<\/p>\n

Know the news with the 7NEWS app: Download today Arrow<\/a><\/p>\n

\"The\"TheThe \u2018hated\u2019 foods making a comeback in these viral recipes Credit: SunriseMushroom \u201cMince\u201d Chilli (Chilli Sin Carne)<\/p>\n

Serves 4<\/p>\n

Ingredients500 g mushrooms, very finely chopped (button\/portobello or a mix)1 tbsp extra virgin olive oil1 large onion, finely diced2 cloves garlic, minced1 red capsicum, diced1 medium carrot, finely diced2 tsp ground cumin2 tsp smoked paprika1\u20132 tsp mild chilli powder (to taste)1 tsp dried oregano2 tbsp tomato paste1 \u00d7 400 g tin chopped tomatoes1 \u00d7 400 g tin black beans, drained and rinsed\u00bd\u20131 cup chicken stock or water (add as needed)Salt and black pepper to tasteJuice of \u00bd lime (optional, to finish)Fresh coriander, to serve (optional)MethodHeat olive oil in a large pan over medium heat. Add onion, capsicum and carrot, and cook 5\u20137 minutes until softened.Add garlic and cook 1 minute, then stir in cumin, smoked paprika, chilli and oregano. Cook 1\u20132 minutes until fragrant.Add the finely chopped mushrooms. Cook 8\u201310 minutes, stirring often, until they release their moisture and it mostly evaporates; they should look like \u201cmince\u201d.Stir in tomato paste and cook 1\u20132 minutes, then add chopped tomatoes, beans and \u00bd cup stock\/water. Bring to a simmer.Reduce the heat and simmer gently 15\u201320 minutes, adding a splash more stock if it gets too thick. Season with salt, pepper and lime juice to taste.Serve with brown rice or quinoa, avocado, coriander and a dollop of Greek yoghurt.Honey\u2013Balsamic Roasted Brussels Sprouts with Nuts & Goat\u2019s Cheese<\/p>\n

Serves 4 as a side<\/p>\n

Ingredients500 g Brussels sprouts, trimmed and halved2 tbsp extra virgin olive oilSalt and black pepper<\/p>\n

Honey\u2013balsamic glaze<\/p>\n

2 tbsp balsamic vinegar2 tbsp honey1 tsp Dijon mustard1 small garlic clove, finely grated or minced (optional)<\/p>\n

Topping<\/p>\n

\u00bc cup chopped nuts (walnuts, pecans or almonds)50\u201370 g soft goat\u2019s cheese (or feta\/blue if you prefer), crumbledMethodHeat oven to 200\u00b0C (fan 180\u00b0C). Line a tray with baking paper.Toss Brussels sprouts with olive oil, salt and pepper. Spread cut\u2011side down on the tray in a single layer.Roast 20\u201325 minutes, turning once, until nicely browned and tender.While they roast, whisk together balsamic, honey, Dijon and garlic in a small bowl.Dry\u2011toast the nuts in a small pan over medium heat for a few minutes until fragrant; set aside.When sprouts are done, transfer to a bowl, pour over the honey\u2013balsamic mix and toss to coat.Tip onto a serving platter and scatter with toasted nuts and crumbled goat\u2019s cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"From Brussels sprouts to tinned fish, the internet is on a mission to turn some of our most…\n","protected":false},"author":2,"featured_media":46901,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[104],"tags":[211,210,26506,2501,26507,2347,26505],"class_list":["post-46900","post","type-post","status-publish","format-standard","has-post-thumbnail","category-brussels","tag-belgium","tag-brussels","tag-cooking-on-7-recipes","tag-lifestyle","tag-on-the-show","tag-sunrise","tag-sunrise-cooking"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@dk\/116281808352924923","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/posts\/46900","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/comments?post=46900"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/posts\/46900\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/media\/46901"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/media?parent=46900"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/categories?post=46900"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/tags?post=46900"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}