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Fried brussels sprouts

Two bowls of fried brussels sprouts

Fried brussels sprouts

Name: Fried brussels sprouts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 500g brussels sprouts; 2 tbsp olive oil; 1 tbsp unsalted butter; ½ lemon or 1 tbsp red wine vinegar; small handful of chives or flat-leaf parsley, finely chopped (optional)

Good Food team

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Serves 6

Easy

Prep: 10 mins

Cook: 10 mins

0 reviews

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Enjoy your brussels fried for caramelised, golden edges that give depth of flavour. Lemon and a sprinkling of fresh herbs add freshness and tang, too

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g brussels sprouts
2 tbsp olive oil
1 tbsp unsalted butter
½ lemon

or 1 tbsp red wine vinegar
small handful of chives

or flat-leaf parsley, finely chopped (optional)

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Nutrition: Per serving

kcal96
fat7g
saturates2g
carbs3g
sugars2g
fibre5g
protein3g
salt0.05g

Method

step 1

Trim the sprouts, then halve lengthways. The sprouts can be halved up to a day ahead. Put in a airtight container, covered with a couple of sheets of damp kitchen paper, then the lid. The damp paper will help stop the cut edges from drying out. Heat the oil in a large frying pan over a medium- high heat and, once hot, stir-fry the sprouts with a sprinkling of sea salt for 6-8 mins until turning golden. (It’s okay if they char a little at the edges, just don’t let them burn, or they will taste bitter.) Add a splash of water to the hot pan, cover with a lid and leave to steam for 1-2 mins.
step 2

Remove from the heat, stir in the butter to melt and squeeze over the lemon juice or drizzle with vinegar. Spoon onto a serving plate and scatter over the herbs. Once cool, the sprouts can be chilled for up to two days or frozen for two months. Defrost in the fridge overnight and reheat in a pan over a medium heat, with a splash of water if needed, until piping hot.

Recipe tip

Add a handful of dried cranberries or chopped cooked chestnuts, toasted flaked almonds, pecans or pistachios, if you like, for texture and colour.

Recipe from Good Food magazine, Vegetarian Christmas 2023

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