Brussels sprouts are one of those vegetables people either love or dislike intensely. This recipe takes them to new heights in a very simple way. Brussels sprouts are a member of the Brassica Family and are in plentiful supply over the winter months.
Serves: 6
INGREDIENTS
1 kilo small Brussels sprouts
2 teaspoons unsalted butter
1-2 teaspoons balsamic vinegar
sea salt and freshly ground pepper
1⁄4 cup walnuts, toasted
2 tablespoons chopped mint
METHOD
Trim the Brussels sprouts and score a cross in the base of each one. Bring a pot of salted water to the boil and cook the Brussels sprouts until they are bright green and almost tender. Drain and immediately refresh in plenty of cold water. This stops the cooking process and sets the colour. Pat dry.
Melt the butter in a large sauté pan, over a high heat, until it begins to brown. Add the sprouts in an even layer and cook, without stirring, until they brown on the bottom.
Add the balsamic and continue cooking for 2 or 3 minutes until the vinegar reduces and glazes the sprouts.
Season, stir in the walnuts and mint and serve at once. Serves 6
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.