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
Related Content
RecipeShaved Brussels Sprouts and Cracked Wheat Tabbouleh Bowl
Article by Claire Aldous
RecipeChilli and Orange Glazed Roasted Brussels Sprouts
Article by Claire Aldous
RecipeSauted Brussels Sprouts with Bacon and Almonds
Article by Claire Aldous
RecipeBrussels Sprouts with Lime, Chilli and Soy
Article by Claire Aldous
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!