There are few vegetables that are as misunderstood as brussel sprouts. Overcooked renders the buds grey, soft and then they develop a strong flavour. This is often what comes to mind when people think of brussel sprouts; boiled to death and nightmare inducing. But mine are divine. Now, your mother was right. They are good for you, with quality amounts of vitamin c, k and b as well as being a great source of fibre. But the nutrients are all lost with overcooking, so keep it light and breezy.
I like to think of these as miniature cabbages. Beautiful and affordable, they’re divine sliced raw into a winter slaw with shredded carrot, spinach and red onion. With only two of us, a whole cabbage is a lot for us to get through without eating cabbage for every meal in a week. Thus, brussel sprouts are a suitable alternative that means little waste or boredom with the meal plan. When buying sprouts, look for ones that are tightly packed, no yellowing and pretty. I like to buy them loose, so I get to choose exactly which ones I want. But the main supermarkets also have them in packs. These are a great option and one that I recommend.
Here I have pan fried the sprouts. They’re a beautiful accompaniment to roast pork, or as a side dish for any Sunday Roast. The trick is to have the pan on a high heat so they crisp up, but don’t go soggy. Butter is a natural marriage, but I like a splash of balsamic vinegar to keep things a little fresh. Grated parmesan cheese is also delicious. Fresh herbs are divine and I’d love to see what sweet chilli sauce could do to brussel sprouts… Feel free to take this base recipe and add whatever flavours you feel like.
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 350gm brussels sprouts, quartered
- Juice of 1 lemon
- 2 tbsp lemon zest
- Salt to taste
Instructions
In a large pan, heat the butter and olive oil over a high heat until slightly frothy. Throw in the garlic and the brussel sprouts and sauce for a few minutes. Once they start going a golden colour, add in the lemon juice. Pan Fry for a few minutes more and then plate up. Scatter over the lemon zest while still warm, season with salt and serve piping hot and fragrant.
